Cider-Rosemary Roasted Squash

  • 1 acorn squash
  • 1 Tblsp. butter
  • 1 cup apple cider or juice
  • ¼ cup brown sugar
  •  tsp. salt
  • ¼ tsp. cinnamon
  • tsp. allspice
  • Dash nutmeg
  • Fresh rosemary to taste

 

Preheat oven to 425.  Cut acorn squash in half and scoop out seeds. Cut several slice in 1 inch width.  Melt butter over medium heat in oven safe pan.  Add squash spices, toss to coat.

 

In a bowl, combine apple cider, cinnamon, salt and allspice.  Pour over squash.  Add fresh rosemary.  Bring to boil and simmer 5 minutes.

 

Sprinkle sugar on squash and put pan in oven.  Roast until squash is tender, about 10-20 minutes. 

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