Roasted Acorn Squash

Tis the season for all things squash! Acorn squash is such an easy dish to prepare and the results are satisfyingly sweet. Here I use apple cider, but feel free to use apple juice or water.


1 acorn squash (about 1 pound)

1 cup apple cider

2 Tbsp. unsalted butter, divided

1/4 cup brown sugar, divided

Ground cinnamon, optional


Preheat oven to 375 degrees. Wash the outside of the squash before cutting in it half from bottom to stem. Scrape out the seeds and discard. Lightly butter the bottom of a glass baking dish and pour in the apple cider. Place the squash cut side down and cover the dish with foil. Bake for 45 minutes or until a knife is easily inserted into the skin.

Remove the squash halves from the pan and pour the cider into a bowl. Return the squash to the dish now with the cut side up. Place 1 Tbsp. of butter in each half and sprinkle with brown sugar. Pour in some of the reserved cider about half way up the center. Bake uncovered for 15 minutes. Scrape the flesh into the juices using a fork. Sprinkle with cinnamon if using. Serves 2. Enjoy!