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Roasted Acorn Squash With Cider Drizzle

Roasted Acorn Squash With Cider Drizzle
This Recipe Is:

WebMD Recipe from EatingWell.com

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
Prep: 15 minutes | Total Time: 45 minutes
  • 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 3-inch cinnamon stick
  • 3-5 
    whole cloves
  • 2 teaspoons
    butter
Instructions
  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.

 

Nutritional Information

Makes: 4 servings
  • Calories209
  • Fat3 g
    • Saturated fat2 g
  • Cholesterol5 mg
  • Carbohydrates47 g
    • Dietary fiber9 g
  • Protein2 g
  • Sodium154 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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