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Apple Cider-Glazed Squash

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“Reducing apple cider to a sweet syrup produces a glaze that tastes like the essence of autumn. This simple glazing method is an excellent way to prepare a wide range of squash varieties, from everyday acorn to large, meaty banana. As a variation, substitute orange juice for apple cider and 3/4 teaspoon ground cumin for cinnamon. I found this recipe in Cooking Club magazine. I have not tried this recipe, but I'm posting it for safe keeping.”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 12-3 lbs acorn squash, buttercup squash, carnival squash, sweet dumpling squash, calabaza squash, turban squash, banana squ or 2 12-3 lbs hubbard squash
  • 34 teaspoon salt, divided
  • 14 teaspoon pepper
  • 12 cup water
  • 1 12 cups apple cider
  • 2 tablespoons butter
  • 14 teaspoon ground cinnamon

Directions

  1. Heat oven to 400. If using smaller squash (acorn, buttercup, carnival, or sweet dumpling), cut into quarters. If using larger squash, cut into 4x5-inch wedges. Scoop out seeds. With paring knife, score flesh 1/4-inch deep in crisscross pattern.
  2. Place squash, skin-side down, in 13x9-inch baking dish; sprinkle with 1/2 teaspoon of the salt and pepper. Pour water into baking dish. Cover with foil; bake 45 minutes or until tender.
  3. Meanwhile, bring cider to a boil in small skillet over medium heat. Cook 15-25 minutes or until syrupy and reduced to 1/4 cup, adjusting heat as necessary. (Monitor carefully, especially towards the end, to prevent scorching). Remove from heat. Stir in butter, cinnamon and remaining 1/4 teaspoon salt.
  4. Blot any liquid in cavities of squash with paper towel. Brush squash with about half of the reduced cider mixture. Bake, uncovered, 5-10 minutes or until glaze is set. Brush with remaining reduced cider mixture. Slice in half lengthwise. Serve in shells. Or, if desired, scoop out flesh; place in medium bowl. Mash with potato masher.

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