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

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.
Most Helpful

5 5

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.