Page Title
Roasted Acorn Squash with Cider Drizzle
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Ingredients:
•        1 medium acorn squash (about 1 3/4 pounds)
•        1 teaspoon extra-virgin olive oil
•        1/4 teaspoon salt
•        1/4 teaspoon freshly ground pepper
•        2 cups apple cider
•        1 tablespoon packed brown sugar
•        1 1 3-inch cinnamon stick
•        3-5 whole cloves
•        2 teaspoons butter

Preparation

1.        Preheat oven to 400°F. Coat a baking sheet with
cooking spray.

2.        Cut squash in half lengthwise and scoop out seeds.
Cut each half in half again lengthwise. Brush the cut
sides of the squash with oil and season with salt and
pepper. Place the squash, cut-side down, on the
prepared baking sheet. Roast for 20 minutes, turn the
squash over so the opposite cut side is down, and
continue roasting until tender, 15 to 20 minutes more.

3.        Meanwhile, combine cider, brown sugar,
cinnamon stick and cloves to taste in a small saucepan;
bring to a boil over medium-high heat. Cook, stirring
occasionally, until reduced to a thin, syrupy glaze, 20 to
25 minutes. (Watch carefully toward the end to prevent
burning.) Remove from the heat and discard the
cinnamon stick and cloves. Stir in butter until melted.
Serve the roasted squash with the cider drizzle.
Roasted Acorn
Squash with Cider
Drizzle