Apple Cider Roasted Squash
This Apple Cider Roasted Squash is a great, easy acorn squash side dish to prepare all winter long – but it is especially great for Thanksgiving
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This is my last Thanksgiving recipe that I’m going to share for this year.
Then, I’m signing off for the week to spend time with my family.
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 recipe is to prepare.
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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.
I originally posted this recipe 9 years ago, but I have slightly adjusted the way that I prepare it so I thought it was worth reposting, along with some pretty new photos.
I’ve kept the original recipe at the end of this post if you’d like to compare the methods, or if you prefer making it the old way.
More 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.
There are tons of delicious ideas!
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In this Massaged Kale Salad with Roasted Squash, Goat Cheese, and Pepitas kale is lightly massaged with olive oil, salt and pepper.
Then, 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 n 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!
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What is your favorite way to prepare squash?
Apple Cider Roasted Squash
Ingredients
For the Squash
- 3 medium sized Acorn Squash
- 1 tablespoon Olive Oil
- Salt and Pepper, to taste
For the Cider Glaze
- 3/4 cup Apple Cider, warmed
- 1/3 cup Brown Sugar
- 1/4 teaspoon Cinnamon
- 1/8 teaspoon Nutmeg
- 1/8 teaspoon Allspice
- 1 -2 teaspoons chopped fresh Rosemary
- 1 tablespoon Melted Butter
Instructions
- 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 each half into thirds or quarters, depending on how large the squash is.
- Place the squash wedges on a rimmed baking sheet or oven safe casserole dish.
- Brush the the squash all over with olive oil. Sprinkle with salt and pepper.
- Roast the squash for 15 - 20 minutes.
- Meanwhile, prepare the cider glaze by combining the apple cider, brown sugar, salt, cinnamon, nutmeg, allspice, and butter in a 2 cup glass measuring cup.
- After roasting the squash for 15 - 20 minutes, remove the squash from the oven.
- Then, pour the glaze over the squash, stirring to coat.
- Sprinkle with rosemary.
- Return the squash to the oven and roast for 10 - 15 minutes more.
- Serve, spooning the cider glaze over the squash.
Notes
Adapted from Animal, Vegetable, Miracle.
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Original recipe post and photos, published October 6, 2009
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, the 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!
Apple Cider Roasted Squash
adapted from Animal, Vegetable, Miracle
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- 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!
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Get the RecipeApple Cider Roasted Squash
This Apple Cider Roasted Squash is a great, easy acorn squash side dish to prepare all winter long.
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