Apple Cider Roasted Squash – a delicious recipe with Butter, Apple Cider Or Apple Juice, u00bc, u00bc, Allspice, Salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 425 degrees F. Cut acorn squash in half from the stem to the opposite end. Scoop out the seeds. Cut off the stem end and discard. Cut several slices 1 inch in width. Melt butter over medium-high heat in a oven-safe pan or dutch oven. Add squash slices, toss to coat with butter.
2
In a bowl, combine the apple cider or juice, salt, cinnamon, nutmeg and allspice. Pour over the squash. Add fresh rosemary, to taste (I used about 2 teaspoons, coarsely chopped). Stir to coat. Bring liquid to a boil and simmer for 5 minutes.
3
Sprinkle sugar on top of the squash and cider mixture. Transfer pan or dutch oven to the oven and roast until squash is tender and liquid has caramelized, about 10 to 20 minutes. Serve!
131
kcal
Calories
3
g
Fat
27
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 whole Acorn Squash, 1 Tablespoon Butter, 1 cup Apple Cider Or Apple Juice, 1/4 cups Brown Sugar, and more.
Yes, Apple Cider Roasted Squash falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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