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Apple Cider Roasted Squash
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Description
I loved this recipe for preparing acorn squash. I don’t remember ever liking it as a child, but I don’t know if that’s because my tastes have changed or if it really just depends on the recipe. I do know that cooking it in an apple cider sauce with brown sugar and all the best spices of fall plus a little rosemary gives it huge flavor.
Ingredients
- 1 whole Acorn Squash
- 1 Tablespoon Butter
- 1 cup Apple Cider Or Apple Juice
- ¼ cups Brown Sugar
- ¼ teaspoons Cinnamon
- ⅛ teaspoons Allspice
- ⅛ teaspoons Salt
- 1 dash Nutmeg
- Fresh Rosemary, To Taste
Preparation
Preheat oven to 425 degrees F. Cut acorn squash in half from the stem to the opposite end. Scoop out the seeds. Cut off the stem end and discard. Cut several slices 1 inch in width. Melt butter over medium-high heat in a oven-safe pan or dutch oven. Add squash slices, toss to coat with butter.
In a bowl, combine the apple cider or juice, salt, cinnamon, nutmeg and allspice. Pour over the squash. Add fresh rosemary, to taste (I used about 2 teaspoons, coarsely chopped). Stir to coat. Bring liquid to a boil and simmer for 5 minutes.
Sprinkle sugar on top of the squash and cider mixture. Transfer pan or dutch oven to the oven and roast until squash is tender and liquid has caramelized, about 10 to 20 minutes. Serve!
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