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    You are in: Home / Recipes / Apple Cider-Glazed Squash Recipe
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    Apple Cider-Glazed Squash

    Apple Cider-Glazed Squash. Photo by CarolAT

    1/1 Photo of Apple Cider-Glazed Squash

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    15 mins

    1 hr 5 mins

    internetnut's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 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. 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.

    Ratings & Reviews:

    • on January 12, 2010

      55

      What a great glaze for squash. I used acorn squash for this recipe, but I used my microwave to cook them instead of baking them in the oven. I cut the squash in two, scooped out the seeds, placed them skin side up in a glass dish, coverd the dish with plastic wrap, and zapped on high for 6 minutes. Then I turned them over skin side down, coverd the dish with plastic wrap again and cooked for about 6 more minutes. They come out very tender this way. While the squash was cooking, I reduced the cider as directed. When the squash was cooked, I cut them into wedges and brushed the reduced galze all over them. Yummy. Thanks for posting this recipe.

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    Nutritional Facts for Apple Cider-Glazed Squash

    Serving Size: 1 (205 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 82.5
     
    Calories from Fat 27
    33%
    Total Fat 3.0 g
    4%
    Saturated Fat 1.8 g
    9%
    Cholesterol 7.6 mg
    2%
    Sodium 243.0 mg
    10%
    Total Carbohydrate 14.8 g
    4%
    Dietary Fiber 2.1 g
    8%
    Sugars 0.0 g
    0%
    Protein 1.1 g
    2%

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