Roasted Acorn Squah With Cider Drizzle
- 1 medium acorn squash (about 1 3/4 pounds)
- 1 teaspoon extra virgin olive oil
- 14 teaspoon salt
- 14 teaspoon fresh ground pepper
- 2 cups apple cider
- 1 tablespoon packed brown sugar
- 3 inches cinnamon sticks
- 3 -5 whole cloves
- 2 teaspoons butter
- Preheat oven to 400F Coat a baking sheet with cooking spray.
- 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.
- 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.
acorn, extra virgin olive oil, salt, ground pepper, apple cider, brown sugar, cinnamon sticks, cloves, butter
Taken from www.food.com/recipe/roasted-acorn-squah-with-cider-drizzle-442020 (may not work)