CIDER ROASTED ACORN SQUASH

CIDER ROASTED ACORN SQUASH image

Number Of Ingredients 8

3 Small Acorn Squash, 2.5-2.75lbs total
1 Cup Apple Cider or Apple Juice
1/4 Cup Packed Light Brown Sugar
1/2 Teaspoon Cinnamon
1/4 Teaspoon Salt
1/8 Teaspoon Ground Cloves
2 Tablespoons Butter, melted
Pomegranate Seeds, optional

Steps:

1. Heat oven to 375 degrees. Cut squash crosswise in half. Scoop out and discard seeds. 2. Pour apple cider into a 13 x 9-inch baking dish. Place squash halves cut sides down in dish, over lapping if necessary. Bake uncovered 45 to 55 minutes or until squash is tender when pierced with a sharp knife. 3. Remove baking dish from oven. Turn squash cut sides up. Brush butter over squash. 4. Combine brown sugar, cinnamon, salt and cloves; sprinkle over squash. Return to oven; bake 5 minutes. 5. Transfer to a serving platter or plates. If there is any cider remaining in dish, drizzle over squash. Garnish with pomegranate seeds if desired.