Squash Rounds with Shallot-Cider Sauce

Name: Squash Rounds with Shallot-Cider Sauce
Yield: 6
Ingredients: 1 3-pound butternut squash, with a 6-inch-long neck (see Tip); 2 tablespoons canola oil; 2 cups thinly sliced shallots (8-10 medium); 1 teaspoon light brown sugar; 1/2 teaspoon salt; 1 cup cup apple cider; 1 tablespoon cider vinegar; 1/2 cup chopped walnuts, toasted (see Tip); Tips: Look for a squash with a long slender neck like a goose—at least 6 inches long and about 3 inches wide. To toast chopped walnuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragra

Squash Rounds with Shallot-Cider Sauce was pinched from <a href="http://www.cooking.com/recipes-and-more/recDetail.aspx?rid=10099" target="_blank">www.cooking.com.</a>

"A richly flavored caramelized shallot-cider sauce turns baked butternut squash rounds into a beautiful starter or side dish for a fall party. Make Ahead Tip: Prepare the sauce (Step 4); cover and refrigerate for up to 1 day. Reheat just before serving...."

INGREDIENTS

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1 3-pound butternut squash, with a 6-inch-long neck (see Tip)

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2 tablespoons canola oil

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2 cups thinly sliced shallots (8-10 medium)

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1 teaspoon light brown sugar

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1/2 teaspoon salt

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1 cup cup apple cider

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1 tablespoon cider vinegar

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1/2 cup chopped walnuts, toasted (see Tip)

•

Tips: Look for a squash with a long slender neck like a goose—at least 6 inches long and about 3 inches wide. To toast chopped walnuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragra

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