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Roasted Acorn Squash with Cider Drizzle

:  November/December 2009

Your rating: None Average: 3.3 (27 votes)

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.


READER'S COMMENT:
"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! "
Roasted Acorn Squash with Cider Drizzle Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Healthy weight | Heart healthy | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

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

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Preparation

  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.

Nutrition

Per serving: 209 calories; 3 g fat ( 2 g sat , 1 g mono ); 5 mg cholesterol; 47 g carbohydrates; 0 g added sugars; 2 g protein; 9 g fiber; 154 mg sodium; 847 mg potassium.

Nutrition Bonus: Vitamin C (35% daily value), Potassium (24% dv), Vitamin A (20% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 1 fruit, 1 fat


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Recipe Categories

Style/Theme
Entertaining, formal
Everyday favorites
Kid-friendly
Vegetarian
Birthday
Budget
Entertaining, casual
Ease of Preparation
Easy
Total Time
45 minutes or less
Type of Dish
Side dish, vegetable
Servings
4
Ethnic/Regional
American
Preparation/ Technique
Roast
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
High potassium
Gluten free
Meal/Course
Dinner

Season
Fall
Winter
Holiday
Christmas
Halloween
Thanksgiving
Publication
November/December 2009
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