Cider Roasted Acorn Squash

Sweet acorn squash flavored with apple juice and brown sugar makes a delicious complement to any meal. Serve as a side at Thanksgiving or at a harvest party.


Prep Time {10 min}

Cook Time {1 hr }

Serving Size {6 servings}


3 small Acorn Squash, 2 1/2 - 2 3/4 lbs. total

1 cup Apple Cider or Apple Juice

1/4 cup Packed Light Brown Sugar

1/2 tsp. Cinnamon

1/4 tsp. Salt

1/8 tsp. Ground Cloves

2 Tbsp. Butter, melted

Pomegranate Seeds, optional


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1. Heat oven to 375°F. Cut squash crosswise in half. Scoop out and discard seeds.

2. Pour apple cider into a 13 x 9-inch baking dish. Place squash halves cut-sides down in dish, overlapping if necessary. Bake uncovered 45-55 minutes or until squash is tender when pierced with a sharp knife.

3. Remove baking dish from oven. Turn squash cut-sides up. Brush butter over squash.

4. Combine brown sugar, cinnamon, salt and cloves; sprinkle over squash. Return to oven; bake 5 minutes.

5. Transfer to a serving platter or plates. If there is any cider remaining in dish, drizzle over squash. Garnish with pomegranate seeds if desired.

Reviews  { write a review }


Enjoyed it more as a desert. Placed ice cream in center while still warm.




This was a winner and easy too!