Apple Cider Glazed Squash

Reducing apple cider to a sweet syrup produces a glaze that tastes like the essence of autumn. This simple glazing method is an excellent way to prepare a wide range of squash varieties, from everyday acorn to large, meaty banana. As a variation, substitute orange juice for apple cider and 3/4 teaspoon ground cumin for cinnamon. I found this recipe in cooking club magazine. I have not tried this recipe, but i'm posting it for safe keeping.

Steps

Heat oven to 400.

If using smaller squash , cut into quarters.

If using larger squash , cut into 4x5-inch wedges.

Scoop out seeds.

With paring knife , score flesh 1 / 4-inch deep in crisscross pattern.

Place squash , skin-side down , in 13x9-inch baking dish.

Sprinkle with 1 / 2 teaspoon of the salt and pepper.

Pour water into baking dish.

Cover with foil.

Bake 45 minutes or until tender.

Meanwhile , bring cider to a boil in small skillet over medium heat.

Cook 15-25 minutes or until syrupy and reduced to 1 / 4 cup , adjusting heat as necessary.

Remove from heat.

Stir in butter , cinnamon and remaining 1 / 4 teaspoon salt.

Blot any liquid in cavities of squash with paper towel.

Brush squash with about half of the reduced cider mixture.

Bake , uncovered , 5-10 minutes or until glaze is set.

Brush with remaining reduced cider mixture.

Slice in half lengthwise.

Serve in shells.

Or , if desired , scoop out flesh.

Place in medium bowl.

Mash with potato masher.

Ingredients

acorn squash, salt, pepper, water, apple cider, butter, ground cinnamon