- 2 medium acorn squash
- 1/2 cup apple cider or juice
- 1/4 cup packed brown sugar
- 1/2 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground mace
- Place squash in a 15-in. x 10-in. x 1-in. baking pan. Pour cider over squash. Combine the brown sugar, cinnamon and mace; sprinkle over squash. Cover with foil. Bake at 325° for 45 minutes or until squash is tender. Yield: 6 servings.
Originally published as Cider Baked Squash in Country Extra January 1992, p51
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Reviewed Jul. 26, 2008
"terribly hard to read. directions skimpy. obviously you don't put the brown sugar and cider on top of an unpeeled squash but there is no indication if you top it to remove the seeds or what. poor quality for TOH."