Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary

total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.

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  • 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.

Tips

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 Facts

195 calories; protein 1.9g; carbohydrates 43.1g; dietary fiber 7.5g; sugars 17.9g; fat 3.3g; saturated fat 1.4g; cholesterol 5.1mg; vitamin a iu 781.9IU; vitamin c 20mg; folate 32.2mcg; calcium 78.4mg; iron 1.6mg; magnesium 73.1mg; potassium 744.2mg; sodium 153.3mg; thiamin 0.3mg; added sugar 3g.

2 starch, 1 fruit, 1 fat

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