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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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
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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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 111Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 55mgCarbohydrates: 21gFiber: 4gSugar: 10gProtein: 1g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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Favorite Vegetable Side Dishes
Roasted Brussels Sprouts with Bacon and Balsamic
Roasted Brussels Sprouts with Bacon and Balsamic are a fantastic side dish that is full of delicious flavor - caramelized, roasted brussels sprouts, savory bacon, and tangy balsamic vinegar.
Roasted Sweet Potatoes with Garlic and Sage
Cubed sweet potatoes tossed in olive oil, salt, and pepper are roasted and then tossed generously with fresh garlic and sage. Roasted Sweet Potatoes with Garlic and Sage make a great side for your evening meal.
Garlic Bacon Sautéed Green Beans with Roasted Mushrooms
Garlic Bacon Sautéed Green Beans with Roasted Mushrooms make a great Thanksgiving side dish, loaded with flavor, and a lot more fresh tasting than the traditional green bean casserole.
For the step-by-step version of this recipe, check out the How to Make Apple Cider Roasted Squash Story.
How far in advance can I make this?
If I were making it a day or two ahead of time I would complete the recipe through step 9 and then complete the remaining steps on the day you wish to serve the dish. Hope that helps! You can fully prepare the recipe too, and reheat it but I feel that the previous recommendation gives optimal results.
I sure do like squash in the winter! I'm not sure why it's not as appealing in the summer, but for me it's a winter food. I want to try this recipe even though it's gotten a little warm..-SylviaIllusione Cigars
This recipe sound heavenly. Alas, no apple cider or juice in sight. I'll have to remember this next time I go grocery shopping!
That looks delicious! I can't wait to try it out.K
What a fun way to cook acorn squash. I usually just cut it in half but this is much nicer. I'll give it a try!
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Thanks for the inspiration! I have an acorn squash sitting on the counter and apple cider in the fridge – lookis like I know what I'll be making for dinner!On a side note – I loved reading Animal, Vegetable, Miracle! Since reading it, we buy local as much a possible and us the pizza dough recipe once a week for our pizza nights!
My mom used to make acorn squash by cutting it in half and filling it with a bit of butter and brown sugar. I never liked it that way, but I think these slices are right up my alley. yum!
That does look easy enough. What a great addition to the Thanksgiving table too.
I just finished Animal, Vegetable, Miracle recently, and I agree that it was a very inspiring read! I also just cooked acorn squash for the first time…I just baked it with some butter and cinnamon, but I'm looking forward to trying this method next time! Looks delish!
I have to admit that I have never made an acorn squash, at least that I can remember. I bought a Butternut Squash at the Pumpkin Patch last wkend. I'm gonna give it a try tonight.Thanks for sharing the recipe!~Liz
I can see how the rosemary could make all the difference in really starting fall off. The cider too.
I love acorn squash. I usually just cut it in half and bake it with some butter, maybe some sugar, salt and pepper. Your dish looks so presentable, and delicious! I'm imagining cutting the slices like that would be sort of difficult, though, sometimes the outer rind is so hard!
We love cooking acorn squash (also from Sunflower!) with brown sugar, but I've never thought about using apple juice/cider. I'll be sure to try that next time!
I love that book and I love this meal!