Cider Roasted Acorn Squash


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 Teaspoon Cinnamon

1/4 Teaspoon Salt

1/8 Teaspoon Ground Cloves

2 Tablespoons Butter, melted

Pomegranate Seeds, optional


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1. Heat oven to 375 degrees. 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, over lapping if necessary. Bake uncovered 45 to 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!