In the cavity of each roasted squash half sits a sweetly delicious pool of cider, butter, and maple syrup. As you scrape each forkful of flesh from the skin, dip the fork into the syrup. This is one of the best ways I know to enjoy winter squash.
SERVES 4
INGREDIENTS:
- 2 medium-size acorn squash, halved and seeded
- 1½ cups apple cider
- 3 tablespoons butter
- ¼ cup pure maple syrup or honey
INSTRUCTIONS:
- Preheat the oven to 375°F.
- Place the squash halves cut side down in a baking dish just large enough to hold them. Add about 1 inch of water to the dish.
- Roast for 30 minutes.
- Meanwhile, boil the cider in a small saucepan over high heat until it is reduced to about ½ cup. It will become quite thick and syrupy. Stir in the butter and maple syrup until the butter melts.
- Remove the squash from the baking dish and pour out any water that remains. Arrange the squash cut side up in the dish. Brush the cider sauce over the flesh. Pour the remaining syrup into the cavity of each squash half. If you have any extra syrup, reserve it for the table.
- Roast for another 15 minutes, until the squash is completely tender.
- Serve hot, passing any extra syrup at the table
