Roasted Acorn Squash with Apple Cider Drizzle
Servings 4
Equipment
- Baking Sheet
- Small Saucepan
Ingredients
Squash:
- 1 acorn squash seeds removed and cut into four wedges
- Olive oil to taste
- Sea salt and freshly cracked pepper to taste
Apple Cider Drizzle:
- 2 cups of apple cider
- 1 tbsp brown sugar
- 1 cinnamon stick
- 5 whole cloves
- 1 tbsp butter
Instructions
- Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
- Cut the squash in half lengthwise.
- Scoop out the seeds.
- Cut each half in half again.
- Brush the wedges with olive oil, then season well with sea salt and freshly cracked pepper to taste.
- Place the squash cut side down on a baking sheet.
- Bake for 20 minutes.
- Turn the squash over so the opposite cut side is down, and continue roasting for another 15-20 minutes, or until it's fork-tender.
- Meanwhile, combine the apple cider, brown sugar, cinnamon stick, and whole cloves in a small saucepan over medium-high heat.
- Cook, stirring occasionally until reduced to a thin syrupy glaze, about 20-25 minutes.
- Watch carefully at the end to prevent burning.
- Remove the cinnamon stick and whole cloves, then add the butter and stir until mixed well.
- Place the acorn squash wedges on a serving plate, then drizzle with the apple cider glaze to taste.
- Serve extra glaze on the side. Enjoy.