Cider Baked Squash Recipe
- 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
- 1. 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.
1 serving (1 each) equals 106 calories, trace fat (trace saturated fat), 0 cholesterol, 207 mg sodium, 27 g carbohydrate, 2 g fiber, 1 g protein.
Reviews for Cider Baked Squash
"I prepared this delicious recipe tonight and it is a winner. My hubby, who does not love squash, asked for seconds. Remember, acorn squash are hard to cut and you do have to remove the seeds from the center of the squash. Once cut, it is easy to prepare and pop into the oven. We will be having this delicious dish again. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home."
"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."