Broiled Pumpkin and Apples

By LeeBoruchow

This stuff is seriously like crack...

Ingredients

• 1 cup apple cider
• 2 lbs butternut squash, peeled, cut lengthwise in half, seeded, and cut into 1/2" pieces
• 2 medium granny smith apples, peeled, quartered, cored, and cut into 1/2" pieces
• 3 tbsp extra virgin olive oil
• Maldon or other flaky sea salt and coarsely ground black pepper
• 2 tbsp Asian fish sauce
• 2 tbsp sherry vinegar
• 2 tbsp finely chopped fresh sage

Details

Servings 4

Preparation

Step 1

Preheat the broiler. Toss the squash with 2 tablespoons of the oil in a large bowl and season with salt and pepper. Spread the squash out on a baking sheet in a single layer (set the bowl aside) and broil, stirring occasionally, until lightly charred in spots and beginning to soften, about 10 minutes. Toss the apples with the remaining 1 tablespoon oil and season with salt and pepper. Toss with the squash on the baking sheet and cook, stirring occasionally, until the squash and apples are tender. Return to the bowl.
Meanwhile, bring the cider to a boil in a small saucepan and boil until it is syrupy and reduced to 2 tablespoons. Remove from the heat.
Combine the reduced cider, fish sauce, vinegar, and sage in a small bowl and whisk well. Pour over the squash and apples, tossing to coat. Serve, or let stand at room temperature for 1 hour to bring out the flavors. (The squash and apples can be refrigerated for up to 3 days; bring to room temperature before serving.)