Apple Cider Roasted Squash

Logan says that all the squash in the grocery stores this time of year are called “squash” because you can squash it. How is that for the logic of a 4 1/2 year old? Also? It’s time to buy pumpkins because it’s October. It’s October because it’s almost Halloween. He had a fun time checking out all the different variety with me on our weekly produce run to Sunflower Market. We came home with acorn and butternut squash.

If you haven’t read Animal, Vegetable, Miracle by Barbara Kingsolver you are missing out! My book club read this last year and it was a huge hit. It’s inspired me to start a garden and to be more mindful about cooking with the seasons. After all, produce that’s in season is both cheaper and better tasting! (as a side note – I have tons to share about my gardening experience this summer, but I’ll save that for another day) Beyond those ideas, this book offers great recipes and ideas for seasonal menu planning. Since Logan and I picked out several squash while shopping, I thought I’d check out this book for some inspiration. Especially because squash is something I don’t really have a ton of experience preparing.

I loved this recipe for preparing acorn squash. I don’t remember ever liking it as a child, but I don’t know if that’s because my tastes have changed or it really just depends on the recipe. I do know that cooking it in an apple cider sauce with brown sugar and all the best spices of fall plus a little rosemary gives it huge flavor. And it’s super easy! I was in the mood for a light, meatless meal so I served the squash with a great Tortellini Salad, but I bet it would have been fantastic with this Pan Roasted Chicken with Cran-Apple Sauce if you wanted something a little more filling.

p.s. There were some questions on my previous post about my intent to maintain this blog now that I am writing for Paula Deen online. Let me assure you, goodLife {eats} is not going anywhere! And, did you notice that I’m now Please help me with this exciting transition by updating your bookmarks and links.

Apple Cider Roasted Squash
adapted from Animal, Vegetable, Miracle

  • 1 acorn squash
  • 1 Tbs butter
  • 1 cup apple cider or apple juice
  • 1/4 cup brown sugar
  • 1/8 tsp salt
  • 1/4 tsp cinnamon
  • 1/8 tsp allspice
  • dash nutmeg
  • fresh rosemary, to taste

Preheat oven to 425 degrees F. Cut acorn squash in half from stem to opposite end. Scoop out the seeds. Cut off the stem end and discard. Cut several slices 1 inch in width. Melt butter over medium-high heat in a oven safe pan or dutch oven. Add squash slices, toss to coat with butter.

In a bowl, combine the apple cider or juice, salt, cinnamon, and allspice. Pour over the squash. Add fresh rosemary, to taste (I used about 2 tsp, coarsely chopped). Stir to coat. Bring liquid to a boil and simmer for 5 minutes.

Sprinkle sugar on top of the squash and cider mixture. Transfer pan or dutch oven to the oven and roast until squash is tender and liquid has caramelized, about 10-20 minutes. Serve!