If you garden with heirlooms and have an abundance of acorn squash or simply enjoy the autumn taste of acorn squash from the farmer’s market, you might like to add this tasty recipe to your menu of ways to cook acorn squash. It is the perfect side dish for roasted pork and apple chutney.
2 acorn squash
salt and pepper, to taste
1 Tablespoon olive oil
2 cups cider or unfiltered apple juice
2 Tablespoons sugar
4 Tablespoons butter
freshly ground pepper, to taste
Preheat the oven to 400 degrees.
Lightly grease an 8 x 8 inch baking dish.
Halve the squash, and remove the pith and seeds. Brush with the olive oil. Season the squash with salt and pepper, and place cut side down in a baking dish.
Bake for 40 minutes.
While the squash cooks, reduce the cider in a saucepan over medium heat. When the cider has reduced to nearly 1/2 cup, taste and add sugar if needed. Stir in the butter.
Remove the squash after 40 minutes, and flip the halves so cut side is now up. Brush the cut areas with the cider mixture, and pour the rest evenly over the squash. Bake for an additional 20 minutes or until the squash are fork tender.