Ingredients

The following ingredients have 4 Servings
  • 3 medium sized Acorn Squash
  • 1 tablespoon Olive Oil
  • Salt and Pepper, to taste
  • 3/4 cup Apple Cider, warmed
  • 1/3 cup Brown Sugar
  • 1/4 teaspoon Cinnamon
  • 1/8 teaspoon Nutmeg
  • 1/8 teaspoon Allspice
  • 1 -2 teaspoons chopped fresh Rosemary
  • 1 tablespoon Melted Butter

Instruction

  • Preheat oven to 425 degrees F.
  • Cut acorn squash in half from stem to opposite end.
  • Scoop out the seeds.
  • Cut off the stem end and discard.
  • Cut each half into thirds or quarters, depending on how large the squash is.
  • Place the squash wedges on a rimmed baking sheet or oven safe casserole dish.
  • Brush the the squash all over with olive oil. Sprinkle with salt and pepper.
  • Roast the squash for 15 - 20 minutes.
  • Meanwhile, prepare the cider glaze by combining the apple cider, brown sugar, salt, cinnamon, nutmeg, allspice, and butter in a 2 cup glass measuring cup.
  • After roasting the squash for 15 - 20 minutes, remove the squash from the oven.
  • Then, pour the glaze over the squash, stirring to coat.
  • Sprinkle with rosemary.
  • Return the squash to the oven and roast for 10 - 15 minutes more.
  • Serve, spooning the cider glaze over the squash.