Ingredients for Apple Cider Glazed Squash
- 2 small Acorn Squash
- 3/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/2 cup Water
- 1 cup Apple Cider
- 2 tablespoons Butter
- 1 teaspoon Ground Cinnamon
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How to Make Apple Cider Glazed Squash
- Preheat oven to 400°F (200°C).
- Cut squash into quarters (smaller squash) or 4x5-inch wedges (larger squash).
- Scoop out seeds and stringy pulp.
- Using a paring knife, score the flesh 1/4-inch deep in a crisscross pattern.
- Place squash, skin-side down, in a 13x9-inch baking dish.
- Sprinkle with 1/2 teaspoon salt and freshly ground black pepper.
- Pour 1/2 cup of water into the baking dish.
- Cover the baking dish with aluminum foil.
- Bake for 45 minutes, or until the squash is tender.
- While the squash is baking, prepare the glaze: In a small saucepan over medium heat, bring 1 cup of apple cider to a boil.
- Reduce heat and simmer for 15-25 minutes, or until the cider has reduced to 1/4 cup of a syrupy consistency. Adjust the heat as needed to prevent burning.
- Remove from heat and stir in 2 tablespoons of butter, 1 teaspoon of ground cinnamon, and the remaining 1/4 teaspoon of salt.
- Gently blot any excess liquid from the cavities of the baked squash using paper towels.
- Brush approximately half of the reduced cider glaze over the squash.
- Bake, uncovered, for 5-10 minutes, or until the glaze is set and slightly caramelized.
- Brush with the remaining glaze.
- Slice the squash in half lengthwise (optional).
- Serve the squash in its shell or scoop out the flesh and serve in a bowl.
- If scooping out the flesh, mash gently with a potato masher for a different texture.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
0g
Fat
9g
Carbs
4g
