3 pounds acorn squash halved seeded cut into 2-inch wedges
0.3 cup apple cider fresh
1.5 pounds butternut squash halved seeded cut into 2-inch wedges
2 tablespoons cider vinegar
4 sprigs sage fresh chopped
4 sprigs thyme leaves fresh
3 tablespoons olive oil
8 servings pepper freshly ground to taste
8 servings sea salt to taste
3 tablespoons butter unsalted melted
Equipment
bowl
oven
whisk
baking pan
Directions
Preheat oven to 40
Whisk together first 4 ingredients in a large bowl.
Add acorn squash and remaining ingredients, and toss to coat.
Place vegetables in a single layer on a shallow baking pan, and roast at 400, turning once, for 50 to 55 minutes or until tender and light golden brown around the edges.
