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Roasted Acorn Squash with Apple Cider Drizzle
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4.5 from 2 votes

Roasted Acorn Squash with Apple Cider Drizzle

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Sides
Servings: 4
Author: Pam - For the Love of Cooking / Original by Eating Well


  • 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
  • 2 tsp butter


  • Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
  • Cut the squash in half lengthwise.
  • Scoop out the seeds.
  • Cut each half in half again.
  • Brush olive oil on each slice of acorn squash then season well with sea salt and freshly cracked pepper, to taste.
  • Place the squash cut side down and place into the oven for 20 minutes.
  • Turn the squash over so the opposite cut side is down, and continue roasting for another 15-20 minutes, or until the squash if fork tender.
  • While the squash is roasting, combine the apple cider, brown sugar, cinnamon stick, and whole cloves together 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 the 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.