Apple Cider-Glazed Squash

Name: Apple Cider-Glazed Squash
Ingredients: 2 1/2 - 3 lbs acorn squash, buttercup squash, carnival squash, sweet dumpling squash, calabaza squash, turban squash, banana squ or 2 1/2-3 lbs hubbard squash; 3/4 teaspoon salt, divided; 1/4 teaspoon pepper; 1/2 cup water; 1 1/2 cups apple cider; 2 tablespoons butter; 1/4 teaspoon ground cinnamon

7 ingredients

4 steps

Ingredients

2 1/2 - 3 lbs acorn squash, buttercup squash, carnival squash, sweet dumpling squash, calabaza squash, turban squash, banana squ or 2 1/2-3 lbs hubbard squash
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1/2 cup water
1 1/2 cups apple cider
2 tablespoons butter
1/4 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.