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 Recipe Apple 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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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!