Apple Cider Roasted Squash

This Apple Cider Roasted Squash is a great, easy acorn squash side dish to prepare all winter long, but it’s especially great for Thanksgiving!

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Apple Cider Roasted Squash Recipe

This is my last Thanksgiving recipe that I’m going to share for this year. I do have a few leftover recipes to share, so stay tuned for those! I hope everyone has a wonderful holiday full of great food and lots of fun.

I know I am definitely looking forward to some days off, plenty of cooking and having the family home (and of course eating!). This apple cider roasted squash recipe is going to be on our menu this year.

We have actually eaten it several times already this fall. The girls especially are loving it. They can’t get enough of this apple cider rosemary glaze that coats the squash.

I love how easy this Apple Cider Roasted Squash recipe is to prepare.

Easy to prepare recipes are really a plus when you’re juggling a lot of different recipes on Thanksgiving day. Another bonus with this recipe: it actually does well as a make ahead recipe too. Just reheat in the oven before serving.

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Apple Cider Roasted Squash Ingredients

With so many other time consuming sides to be made for Thanksgiving, I wanted to keep this roasted acorn squash recipe simple, but flavorful. Here’s what you’ll need for this recipe:

• Acorn squash
• Olive oil
• Salt and pepper
• Apple cider
• Brown sugar
• Spices (cinnamon, nutmeg, allspice)
• Fresh rosemary
• Melted butter

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Prepare Acorn Squash

Before you can actually roast the acorn squash, you first need to prep it so it’s ready for roasting. Not sure how to cut acorn squash into slices? It’s really easy, don’t worry!

You first need to cut the squash in half from the stem to the opposite end using a large knife. Once halved, scoop out the seeds with a spoon, being careful not to dig too hard (you don’t want to scoop out any of the flesh).

Cut off the stem end, then slice each half into thirds or quarters depending on how large each squash is.

Acorn squash, like any other winter squash, can be difficult to cut through so it helps to make sure your knives are nice and sharp.

How to Roast Acorn Squash

Once the acorn squash has been prepped, place it on a baking sheet and drizzle with olive oil and season with salt and pepper. Roast the squash for 15 to 20 minutes.

Meanwhile, whisk together the apple cider glaze. Once the squash has roasted for about 15 minutes, pour the glaze over top and then sprinkle with chopped fresh rosemary.

Return the squash to the oven and roast for another 10 minutes, or until it’s fork tender and golden brown on the edges.

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Can You Eat Acorn Squash Skin?

As you can see in the photos above, I prefer making this baked squash recipe with the skin on. Once roasted, the skin becomes softer and can be eaten. However, if you’d rather not eat the skin it peels easily away from the roasted squash.

I prefer not to eat the skin, and serve this squash with a spoon to easily scoop the squash flesh out of the skins. Then, discard (or compost!) the skins.

Can I Use Other Fresh Herbs?

Of course! Fresh sage or thyme would be delicious with this apple cider roasted squash as well. You could also use a mix of different winter herbs.

Can I Substitute a Different Squash for Acorn Squash?

I haven’t personally substituted squash in this Apple Cider Roasted Acorn Squash recipe, but with the flavors in mind I think that delicata, sweet dumpling, buttercup, or butternut squash would both taste great with the apple cider glaze.

Just try to cut the squash pieces in similar sized sections so you can follow the cooking guidelines of this recipe, otherwise you’ll want to keep an eye on the squash as it cooks to determine how long it should cook.

Tips for Making Roasted Squash

Feel free to scale back the amount of brown sugar you add to the apple cider glaze. Some ciders are sweeter than others, so use your best judgement when measuring if you think your roasted squash needs a little less brown sugar.

I’ve only made this roasted squash recipe with acorn squash, but I bet you could achieve similar results with butternut squash or another variety of squash. Cook times may vary though, so again, use your best judgement when making substitutions.

Finally, I don’t recommend using apple juice in place of the apple cider. Cider is much richer in flavor and isn’t quite as sweet.

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More Easy Squash Recipes:

Here are a few of my favorite squash recipes if you are looking for more to include on your menu. If you’re looking for additional inspiration for your Thanksgiving Menu this year, be sure to check out the whole Thanksgiving Recipes Archive  right here if you need help building the rest of your menu.

In this Massaged Kale Salad with Roasted Squash, Goat Cheese, and Pepitas kale is lightly massaged with olive oil, salt and pepper. Then, it’s tossed with roasted delicata squash, roasted red onions, herbed goat cheese, and pepitas.

This Apple Pecan-Stuffed Squash is a great healthy side dish to accompany your Thanksgiving meal.

Butternut Squash and Kale Quinoa Stuffing is a fantastic vegetarian gluten-free stuffing recipe loaded with tons of veggies and flavors.

Butternut Squash Sage Bacon Mac and Cheese features penne covered in a creamy, rich sauce of pureed butternut squash, parmesan and sharp white cheddar with bacon and fresh sage.

Roasted butternut squash and garlic are pureed with onion, carrot, broth, and half and half for a silky smooth, creamy, savory Roasted Butternut Squash Soup with Bacon and Sage.

Butternut Squash, Pomegranate + Roquefort Salad is the perfect fall salad recipe. I love the combination of sweet and tart pomegranate arils with savory butternut squash and salty roquefort cheese!

What is your favorite way to prepare squash?

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For the step-by-step version of this recipe, check out the How to Make Apple Cider Roasted Squash Story.