Total Time
1hr 20mins
Prep 15 mins
Cook 1 hr 5 mins

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.

Ingredients Nutrition

  • 2 12-3 lbs acorn squash, buttercup squash, carnival squash, sweet dumpling squash, calabaza squash, turban squash, banana squ or 2 12-3 lbs hubbard squash
  • 34 teaspoon salt, divided
  • 14 teaspoon pepper
  • 12 cup water
  • 1 12 cups apple cider
  • 2 tablespoons butter
  • 14 teaspoon ground cinnamon


  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.
Most Helpful

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.

CarolAT January 12, 2010