Roasted Acorn Squash with Cider Drizzle

Roasted Acorn Squash with Cider Drizzle

3 Reviews
From the EatingWell Kitchen

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon packed brown sugar
  • 1 1 3-inch cinnamon stick
  • ¼ teaspoon salt
  • 2 teaspoons butter
  • 1 medium acorn squash (about 1¾ pounds)
  • 1 teaspoon extra-virgin olive oil
  • 2 cups apple cider
  • ¼ teaspoon freshly ground pepper
  • 3-5 whole cloves


  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.
  2. 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.
  3. 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.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Per serving: 195 calories; 3 g fat(1 g sat); 7 g fiber; 43 g carbohydrates; 2 g protein; 32 mcg folate; 5 mg cholesterol; 18 g sugars; 3 g added sugars; 782 IU vitamin A; 20 mg vitamin C; 78 mg calcium; 2 mg iron; 153 mg sodium; 744 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1 fruit, 1 fat

Reviews 3

September 17, 2019
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By: Cheryl Terdina
I love this recipe without the sauce. I just sliced the squash, placed it on a greased cookie sheet and baked it for the suggested amount of time. When the squash was nearly finished, I brushed a little bit of butter (1 tsp) and pure maple (1 T) syrup on the slices and baked them for a few more minutes. The butter/syrup mixture adds a little crispiness to the already sweet squash. I will add this to our fall rotation. It's a 5-star recipe without the sauce. I think it would be too sweet/rich with the sauce so I gave it 4 stars.
December 03, 2013
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By: EatingWell User
Alternate tips I'd look for something else to find the least amount of sugar. Haven't good yet. Hope someone can come up with ideas. Pros: Great Cons: Lessen sugar
November 22, 2010
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By: EatingWell User
I didn't have brown sugar or apple cider for this reduction. So I used orange juice and maple syrup instead and it tasted great!
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