The beauty of this recipe is that you can use whatever winter squash you have on hand: a medley of varieties, or maybe butternut or acorn squash alone, if you prefer. Cut the squash into uniformly sized cubes (1/2 inch is good) for even roasting. Slow cooking is the secret to a harmonious marriage of flavors and textures.
|10 cups||peeled, cubed winter squash (Hubbard, Kabocha, acorn, or butternut)|
|1/3 cup||instant flour (Wondra)|
|1/8 teaspoon||ground cloves|
|1/2 teaspoon||dried thyme|
|3/4 cup||apple cider|
|2 tablespoons||olive oil|
Position a rack in the lower third of the oven and preheat to 325 degrees F.
Place the squash in a large bowl and add the dry ingredients, tossing to coat. Add the apple cider and toss again. If the mixture seems too dry, add another 1/4 cup of cider.
Arrange the squash in a large, shallow baking dish and drizzle with the olive oil. Cover the pan tightly with foil and bake for 90 minutes. Uncover and continue cooking for another 30 to 45 minutes, until the top turns brown and crusty.