Cider-Braised Acorn Squash
Cider-Braised Acorn Squash
Cider-Braised Acorn Squash
Cider-Braised Acorn Squash

Cider-Braised Acorn Squash

David Venable

David’s Note: Serve squash at your holiday table & let the flavors meld with those of your entree.

Ingredients

  • 2–3 medium-size acorn squash (about similar to a cantaloupe)
  • 1-1/2 cups apple cider
  • 1/2 cup light brown sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 2 Tbsp butter, cubed
  • 1/3 cup dried cranberries
  • 3 sprigs rosemary

Preparation

Preheat the oven to 375°F.
Begin by carefully cutting the acorn squash in half. Scoop out the seeds from the center of each half with a spoon. Lay the squash, cut-side down, on a cutting board. Cut each half into 2 wedges, about 2" wide at the widest part.
Place each wedge into a rectangular roasting pan, skin-side down. Pour the cider into the roasting pan.
In a small mixing bowl, stir together the brown sugar and the pumpkin pie spice. Evenly sprinkle this mixture, plus the salt and pepper, over the wedges, followed by a piece of butter over each. Evenly distribute the dried cranberries across the wedges and the roasting pan. Place a piece of rosemary between each wedge, then cover with foil.
Bake for 45 minutes. Remove the foil, then baste the squash with some of the juice from the roasting pan. Bake 15 minutes, until a fork easily pierces the flesh of the squash.
Serve each wedge with some of the cranberries, rosemary, and liquid from the roasting pan. Serve the remaining liquid on the side.

Cook's Notes

Tip: Substitute butternut squash or another winter variety in this recipe. Also, if you prefer a thicker sauce, reduce the pan drippings by 1/3, then spoon over the roasted squash segments.

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