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Ingredients

• 1/4 cup unfiltered apple juice or fresh apple cider
• 2 tablespoons cider vinegar
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter, melted
• 4 small acorn squash (about 3 pounds), halved, seeded, and cut into 2-inch wedges
• 1 small butternut squash (about 1 1/2 pounds), halved, seeded, and cut into 2-inch wedges
• 4 sprigs fresh sage, chopped
• 4 sprigs fresh thyme
• Sea salt, to taste
• Freshly ground pepper, to taste

Description

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