Yield: 4 to 6 servings
Olive or canola oil, for pan
2 pounds fresh acorn or butternut squash
1 tablespoon fresh shopped sage leaves, plus several whole leaves for garnish
1 tablespoon fresh chopped rosemary leaves, plus several sprigs for garnish
Coarse sea salt and coarsely ground pepper to taste
3 tablespoons unsalted butter
6 tablespoons balsamic vinegar
1/2 to 1 ounce Parmigiano-Reggiano cheese (optional)
- Preheat the oven to 450 degrees F. Line a large rimmed baking sheet (at least 17”-by-11”) with aluminum foil. Lightly brush with oil.
- Split the squash in half. If you are using acorn squash, you don’t have to peel it; the peel is edible and looks nice. If using butternut squash, peel it; the skin is tough. Using a spoon, scoop out the seeds and discard. Using a sharp knife, cut the squash into slices between 1/4 and 1/2-inch thick.
- Put the squash in a large (12-inch) skillet. Pour in the Jack-O Traveler Pumpkin Shandy. Cover and bring shandy to a boil. Cook until squash can just be pierced with a fork, about 3 minutes. Turn off heat and, using tongs, gently left the squash slices from the skillet, allowing any excess shandy to drip back in. Place the squash on the prepared baking sheet. Set skillet aside.
- Sprinkle squash with the rosemary, sage, salt and pepper. Bake 25 to 30 minutes, until squash begins to caramelize. Remove the pan from the oven and preheat the broiler. Dot squash with 2 tablespoons of the butter and broil for 5 to 10 minutes, turning the pan as needed so that the squash cooks evenly. Don’t worry about a few charred spots. Remove from broiler, and put the squash on a platter.
- Heat the remaining shandy in the skillet over high heat, cooking until it is reduced to about 1 tablespoon, about 3 minutes. Add the vinegar and cook, stirring, about 2 minutes. Add the remaining 1 tablespoon butter and stir until melted.
- Pour the skillet sauce over the squash and shave the Parmesan (if using) over all. Serve immediately.