Side
1 lb. butternut squash (before trimming)
1 tbs. cider vinegar
1 tbs. honey
2-3 tbs. apple cider
1/2 tsp. salt
2 grinds black pepper
1 tsp. butter
0. Pre-heat oven to 400F.
1. Cut squash in half length-wise, remove seeds and skin. Slice squash into 1 cm half circles.
2. Mix vinegar, honey, apple cider and salt.
3. Pour cider mixture over squash in 11x13 roasting dish and stir to coat evenly.
4. Roast for 10 minutes, stir squash to glaze evenly.
5. Roast for 10 more minutes, stir and add butter in dots all over. Stir to spread butter over all squash.
6. Roast 5 more minutes and serve.