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.