Apple Cider-glazed Squash

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 8
• 2 1/2-3 lbs acorn squash, buttercup squash, carnival squash, sweet dumpling squash, calabaza squash, turban squash, banana squ or 2 1/2-3 lbs hubbard squash
• 3/4 teaspoon salt, divided
• 1/4 teaspoon pepper
• 1/2 cup water
• 1 1/2 cups apple cider
• 2 tablespoons butter
• 1/4 teaspoon ground cinnamon

Recipe

• 1 heat oven to 400. if using smaller squash (acorn, buttercup, carnival, or sweet dumpling), cut into quarters. if using larger squash, cut into 4x5-inch wedges. scoop out seeds. with paring knife, score flesh 1/4-inch deep in crisscross pattern.
• 2 place squash, skin-side down, in 13x9-inch baking dish; sprinkle with 1/2 teaspoon of the salt and pepper. pour water into baking dish. cover with foil; bake 45 minutes or until tender.
• 3 meanwhile, bring cider to a boil in small skillet over medium heat. cook 15-25 minutes or until syrupy and reduced to 1/4 cup, adjusting heat as necessary. (monitor carefully, especially towards the end, to prevent scorching). remove from heat. stir in butter, cinnamon and remaining 1/4 teaspoon salt.
• 4 blot any liquid in cavities of squash with paper towel. brush squash with about half of the reduced cider mixture. bake, uncovered, 5-10 minutes or until glaze is set. brush with remaining reduced cider mixture. slice in half lengthwise. serve in shells. or, if desired, scoop out flesh; place in medium bowl. mash with potato masher.