Apple Cider Glazed Acorn Squash
Tender acorn squash with the best sweet and salty glaze. Brown sugar, apple cider, butter and salt – it’s simple and delicious.
Elevate it with pops of pomegranate seeds and nutty pecans – tis the season, right?!
Level up your squash game or side dishes with this simple and totally seasonal dish. It’s really easy and highlights the natural squash flavor while bringing in some apple to the mix.
Childhood food memories.
Childhood food memories could be really really good or bring up bad taste buds…like over cooked vegetables or too much of that one sauce. I totally get it.
This is one side dish, that is a found memory. My Mom would cut the squash in half, roast it and then turn it over so we could melt the butter and brown sugar in the natural cavity of the squash. Use a fork to pull back the tender squash meat and dip it into the sweet and savory brown sugar butter. So good.
Check out these Vegetarian Favorites.
Apple Cider Glazed Acorn Squash
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
Your favorite Fall Vegetarian side dish!
Ingredients
- 1 acorn squash, cut into 1 inch slices + seeds removed
- 4 tablespoons butter, divided in 1/2
- 1/2 cup fresh apple cider
- 2 tablespoons brown sugar
- 1/2 teaspoon sea salt
- 1/4 cup pomegranate seeds
- 1/4 cup chopped pecans
Instructions
- Preheat your oven to 400F.
- Melt 2 tablespoons butter in a small dish. Place the sliced acorn squash on a baking sheet tray. Pour the melted butter on top of the squash and toss to coat. Sprinkle with salt and pepper. Place the squash pieces around the sheet tray so they are on one layer and not on top of each other.
- Roast for 12 minutes. Remove from the oven and flip the squash pieces over. Return to the oven for 12 more minutes. Flip the pieces over again and check for tenderness (mine needed 4 more minutes).
- Meanwhile, add the apple cider to a small sauce pot and bring up to a simmer over medium heat. Let simmer (or low boil) until the cider has evaporated down to about 2-3 tablespoons of liquid. Turn the heat off and stir in the remaining 2 tablespoons butter, brown sugar and 1/2 teaspoon sea salt. Let sit until ready to serve.
- To serve, plate the squash and drizzle the apple cider glaze over the squash pieces and garnish with pomegranate seeds and pecans. Enjoy.
- Prep Time: 5
- Cook Time: 25
- Category: vegetarian
- Method: oven
- Cuisine: side dish
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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