Whole Spice Roasted Winter Squash with Apple Cider Glaze | PCC Natural Markets

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Whole Spice Roasted Winter Squash with Apple Cider Glaze

Serves: 4 to 8

Your rating: None (10 votes)
Your rating: None (10 votes)

Chilly weather offers up such beautiful, late-season squash. This is a perfect side dish for hearty, fireside comfort fare.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Preheat oven to 400° F.

In a heavy saucepan over medium-high heat, combine the maple syrup, apple cider and the pomegranate juice. Bring this mixture to a boil and cook for 10 to 12 minutes, or until the mixture is reduced by about half. Stir in the cranberries and lemon zest. Set aside to cool.

Toss the squash in the olive oil. Combine the rest of the ingredients in a small bowl and sprinkle it on the squash.

Spread out the squash in a single layer on a baking sheet and bake for 15 to 25 minutes, until the squash is tender throughout. Drizzle with the glaze and serve.


On the show we freshly ground our spices. To make your own ground spice blend, place 1/2 stick cinnamon, 7 to 8 allspice berries and 5 to 6 clove buds in a spice grinder. Add 4 to 5 peppercorns and a pinch of red pepper flakes. Grind to a powder.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on October 2, 2010.


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