Roasted Acorn Squash with Apple Cider Drizzle

I picked up some acorn squash recently and planned on making my usual maple and brown sugar roasted acorn squash. However, I ended up making this roasted acorn squash with apple cider drizzle recipe on Eating Well that looked irresistible. My house smelled absolutely amazing while the squash was being roasted. The acorn squash was tender and flavorful, while the apple cider drizzle was sweet/tart and so delicious. We all thought this easy acorn squash recipe was amazing, especially my son, who couldn’t get enough of the sauce. I paired this squash with a roasted chicken, an autumn salad, and some dinner rolls.

Roasted Acorn Squash with Apple Cider Drizzle

Squash:

• 1 acorn squash, seeds removed and cut into four wedges
• Olive oil, to taste
• Sea salt and freshly cracked pepper, to taste

Apple Cider Drizzle:

• 2 cups of apple cider
• 1 tbsp brown sugar
• 1 cinnamon stick
• 5 whole cloves
• 1 tbsp butter

How to Make Roasted Acorn Squash with Apple Cider Drizzle:

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Cut the squash in half lengthwise and scoop out the seeds.

Cut each half in half again.

Brush each wedge with olive oil, then season well with sea salt and freshly cracked pepper to taste.

Place the squash cut side down on a baking sheet.

Bake for 20 minutes. Flip the squash over so the opposite cut side is down, and continue roasting for another 15-20 minutes, or until the squash is fork-tender.

Meanwhile, combine the apple cider, brown sugar, cinnamon stick, and whole cloves in a small saucepan over medium-high heat. Cook, stirring occasionally, until reduced to a thin syrupy glaze, about 20-25 minutes. Watch carefully at the end to prevent burning.

Remove the cinnamon stick and whole cloves, then add the butter and stir until mixed well.

Place the acorn squash wedges on a serving plate, then drizzle with the apple cider glaze to taste.

Serve extra glaze on the side. Enjoy.