Roasted Acorn Squash with Cider Drizzle
Roasting squash in the oven caramelizes its natural sugars. Here we serve acorn squash with a cider reduction that’s spiced with cinnamon and cloves. A touch of butter gives it a luxurious finish.
- 1medium acorn squash (about 1 3/4 pounds)
- 1teaspoon extra-virgin olive oil
- 1/4teaspoon salt
- 1/4teaspoon freshly ground pepper
- 2cups apple cider
- 1tablespoon packed brown sugar
- 11 3-inch cinnamon stick
- 3whole cloves
- 2teaspoons butter
- Preheat oven to 400°F. Coat a baking sheet with cooking spray.
- Cut squash in half lengthwise and scoop out seeds. Cut each half in half again lengthwise. Brush the cut sides of the squash with oil and season with salt and pepper. Place the squash, cut-side down, on the prepared baking sheet. Roast for 20 minutes, turn the squash over so the opposite cut side is down, and continue roasting until tender, 15 to 20 minutes more.
- Meanwhile, combine cider, brown sugar, cinnamon stick and cloves to taste in a small saucepan; bring to a boil over medium-high heat. Cook, stirring occasionally, until reduced to a thin, syrupy glaze, 20 to 25 minutes. (Watch carefully toward the end to prevent burning.) Remove from the heat and discard the cinnamon stick and cloves. Stir in butter until melted. Serve the roasted squash with the cider drizzle.
Per serving (recipe makes 4 servings)
|Mono Saturated Fat||1g|
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