Roasted Root Vegetables with Molasses Cider Glaze Recipe

Ingredients

For the cider glaze :

For the vegetables :

1 medium-sized buttercup squash, top third cut off, and seeds removed
4-6 cups of root vegetables, cut into one-inch dice (a mixture of carrots, parsnips, turnip, rutabaga, sweet potato, beets)
1 red onion, sliced
2 firm, tart apples, peeled and diced
4-5 cloves of garlic, peeled and roughly chopped
1/3 cup roughly chopped fresh sage or 6-8 sprigs of fresh thyme
3 Tbsp. olive oil
Sea salt & pepper to taste

For the cranberry pumpkin seed sprinkle :

PREP TIME 20m	COOK TIME 35m	TOTAL TIME 55m
YIELD 6-8 serving(s)

To make the glaze :

Combine apple cider and brown sugar in a small saucepan over medium high heat and simmer until it reduces to about 1/2 cup (15-20 minutes).
Be careful not to overdo it.
Remove from heat, add the molasses.
Set aside.

Roast your veggies and apples :

Place your choice of root vegetables, along with the apples, onion, garlic and herbs, into a large bowl and toss with 2-3 tablespoons of olive oil and the sage or thyme.
Turn your mixture out onto a large baking sheet or pan lined with parchment paper.
Season with salt and pepper
Rub the inside of the squash, and the flesh side of the “lid”, with olive oil and season with salt and pepper.
Place it on a baking sheet, flesh side down.
Put both pans in the oven and roast at 400 F until tender and starting to brown a bit.
About 25-35 minutes.
(Toss the chopped veggies every 10 minutes or so)