Tired of holiday carb-loading? This season, trade in tradition for lighter, brighter, and more daring side dishes
- Preheat oven to 425°F. Place squash on prepared baking sheet. Drizzle with 1 tablespoon oil, and season with pepper to taste. Bake for 20 minutes, or until squash is tender and browned.
- In a large skillet over medium heat, add the remaining 1 tablespoon oil. Add shallots and salt. Cook for approximately 5 minutes, stirring often, until shallots are softened and beginning to brown.
- Stir in apple cider, cranberries, and rosemary. Cook until most of the liquid evaporates, approximately 6-8 minutes.
- Arrange squash and shallot sauce on a serving platter, adding extra cranberries if desired.
Market District — Village Square, 7000 Oxford Drive, Bethel Park. 412.831.1480.