• 6servings
  • 90minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsD, P
MineralsNatrium, Fluorine, Silicon, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 1- to 1-1/2-pound acorn squash

  2. 1/4 cup butter or margarine

  3. 1/4 cup packed brown sugar

  4. 1/4 cup apple cider or apple juice

  5. 1/2 teaspoon ground cinnamon

  6. 1/4 teaspoon salt

  7. 1/4 teaspoon ground nutmeg

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F. Line a 15x10x1-inch baking pan with parchment paper or foil. Cut each squash in half; discard seeds and remove fibrous material. Place halves, cut side down, in the prepared baking pan. Bake, uncovered, in the preheated oven for 40 to 45 minutes, or until the squash is tender. Let stand until cool enough to handle; cut into 1-inch slices. Arrange squash slices in a 2-quart rectangular baking dish, overlapping as necessary.

  2. For glaze, in a 10-inch skillet heat butter, brown sugar, cider, cinnamon, salt, and nutmeg to boiling, stirring to dissolve sugar. Reduce heat; boil gently, uncovered, about 10 minutes more or until heated through. Spoon glaze over squash. Bake, uncovered, about 10 minutes or until heated through. Spoon glaze over squash before serving. Don't eat squash skins. Makes 6 servings.

  3. Make-ahead directions: Prepare as above through Step 1. Cover and chill for up to 24 hours. To prepare, let squash stand at room temperature for 30 minutes. Continue with Step 2.


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