Broiled Pumpkin with Apples
From Mario Batali's Molto Gust
Ingredients
- 1 cup apple cider
- 2 lbs butternut squash, peeled, cut lengthwise in half, seeded, and cut into ½” pieces
- 2 medium granny smith apples, peeled, quartered, cored, and cut into ½” pieces
- 3 tablespoons olive oil of the very very virgin kind
- Maldon or other flaky sea salt, and coarsely ground black pepper
- 2 tablespoons Asian Fish Sauce
- 2 tablespoons sherry vinegar
- 2 tablespoons finely chopped fresh sage
Instructions
- Preheat the broiler. Toss the squash with 2 tbs of the oil in a large bowl and season with salt and pepper. Spread the squash onto a baking sheet in a single layer and broil, stirring occasionally, until slightly charred in spots and starting to soften, about 10 lbs.
- Toss the apples with the remaining 1 tbs oil and season with salt and pepper. Toss onto the baking sheet with the squash and cook, stirring as needed, 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 tbs. Remove from heat.
- Combine the reduced cider, fish sauce, vinegar, and sage in a small bowl and whisk. Pour over squash and apples, tossing to coat. Serve, or let stand at room temp for 1 hour to bring out the flavors. (The mix can be stored for 3 days in the fridge. Bring to room temp before serving.)
