Broiled Pumpkin with Apples

1. Preheat and Prepare Butternut Squash

Begin by preheating your broiler. In a large bowl, toss the butternut squash pieces with 2 tablespoons of olive oil, a pinch of flaky sea salt, and some coarsely ground black pepper. Spread the seasoned squash onto a baking sheet, ensuring the pieces are in a single layer to promote even cooking. Broil the squash for about 10 minutes, watching for a light char and a softening texture that signals they are ready.

2. Broil Apples

While the squash is broiling, prepare the apples. In the same large bowl, combine the Granny Smith apple pieces with the remaining tablespoon of olive oil, another pinch of flaky sea salt, and freshly ground black pepper. Once the squash is done, add the apples to the baking sheet, mix them with the squash, and return the sheet to the broiler. Continue broiling until both the apples and squash are tender.

3. Prepare Dressing

Pour the apple cider into a small saucepan and bring it to a boil. Let it simmer until it reduces to about 2 tablespoons. This reduction will concentrate the cider's flavors, making it a perfect base for our dressing. Once reduced, whisk together the cider with the Asian fish sauce, sherry vinegar, and finely chopped fresh sage in a small bowl.

4. Toss and Serve

Gently toss the broiled squash and apples in the dressing, ensuring each piece is well-coated with the flavorful mixture. Serve your Broiled Pumpkin with Apples immediately or let it sit for up to an hour at room temperature. If you have leftovers, they can be refrigerated for up to three days.