1 ½ - 2 pounds winter squash (butternut, buttercup, etc.)
2 medium sweet potatoes
2 tablespoons olive oil
2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
About 1 ½ cups apple cider
Salt and pepper
Heat oven to 350 degrees. Peel squash, cut them open, and remove seeds. Peel sweet potatoes. Cut squash and sweet potatoes into even-size chunks. Place in a baking dish just large enough to hold all the vegetables in 1 layer. Toss with olive oil and rosemary to lightly coat. Pour in enough apple cider to reach about halfway up the vegetables. Season with salt and pepper. Bake until vegetables are tender and juice is reduced to a glaze, 40 – 50 minutes. Makes 4 – 6 servings.