Nutrition per serving may change if servings are adjusted.
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
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.
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.
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