It's that time once again. Time for me to head into my local Earth Fare store and find inspiration for a yummy recipe to share with all of you; and this time around, I was looking for something to celebrate the season.
We love squash. Year round. We will eat it any time, any way we can get it. In fact, my son has loved squash since before he could say "squash". It was his favorite baby food, and I always had to make sure we had plenty of jars on hand because he always wanted more and more!
We love squash so much, I have many different ways I cook it, and I'm constantly trying to come up with new ones. This time I used inspiration from another autumn classic...apple cider! Is there anything better on a chilly fall day than a big mug full of warm spiced cider, ladled from a big pot on the stove or even the slow cooker? I think not. It's my favorite warm drink this time of year, so why not combine it with a loved fall veggie?
This is simple enough for a weeknight meal, but honestly, I immediately started thinking Thanksgiving when I smelled the amazing scents coming from the kitchen. So, you might want to keep it in mind for later use as well.
If you love squash as much as we do, or you're just looking for something to add to your menu that screams "autumn", this is what you've been waiting for, and I hope you enjoy every delicious bite!
Cider Spiced Acorn Squash
2 acorn squash- halved and seeds cleaned out
1/2 c. apple cider
1/4 c. packed brown sugar
1/8 tsp. cinnamon
1/8 tsp. ground nutmeg
Salt and Pepper to taste
Preheat oven to 350. Place squash, cut side up in a 9 x 13 baking dish. Season the squash with salt and pepper. Pour cider down over evenly. In a small bowl mix brown sugar, cinnamon and nutmeg. Sprinkle over squash. *The size of your squash is going to determine cooking time* If they are small, they should be done in about 45 minutes. As you can see, mine were huge and took about 90 minutes. Just check periodically to see if fork tender. To serve, give each person a half, and spoon some of the juice from the bottom of the baking dish down over the top. This way, with each spoonful, they get all the flavors. Or, if feeding a large crowd, scoop out the flesh and mix with a bit of the pan juices. Either serve, or save and reheat. I like to add a little butter to mine as well.
Shared on The Country Cook Oct. 17, 2014
Disclaimer: I received a gift card in exchange for this post. All thoughts and opinions are my own.