Squash with Cider Glaze

Name: Squash with Cider Glaze
Ingredients: 2 acorn squash, halved and seeded; 1 1/2 cups apple cider, or apple juice; 1 cup water; 2 tsp balsamic vinegar; salt and pepper to taste

Roasted acorn squash halves basted repeatedly with a reduced apple cider and balsamic vinegar glaze until fork tender.

Directions

Heat oven to 350 degrees. Into an oven proof baking dish that will comfortably hold squash, pour in enough water to reach a dept of 1 inch. Place squash halves cut side down in dish, Bake 15 minutes.
In a nonstick saucepan, combine cider, 1 cup water and vinegar. bring to a boil over high heat and, stirring occasionally, allow mixture to reduce to about half, about 12 minutes.
Remove squash from oven. Carefully turn cut-side up with tongs or tablespoons. Using fork,prick interior all over. With a small brush, coat inside of squash wit some of the cider mixture. Lightly sprinkle with salt and pepper. Return squash to oven to continue baking. Repeat brushing on cider mixture every 10 to 15 minutes until squash is almost fork tender, about 60 to 75 minutes, depending on oven and size of squash.
During the last minutes of baking; cook cider mixture over high heat until reduced to a thick, glazelike sauce, 5 minutes. When squash is fork tender, remove from oven. Carefully transfer to platter or plates. Brush squash with glaze, allowing a little to pool in the bottom of each cavity.

Heat the oven to 350 degrees. Into an ovenproof baking dish that will comfortably hold the squash, pour in enough water to reach a depth of 1 inch. Place the squash halves cut side down in the dish and bake 15 minutes.
Meanwhile, in a nonstick saucepan, combine the cider, 1 cup water, and the vinegar. Bring to a boil over high heat and, stirring occasionally, allow the mixture to reduce to about half, about 12 minutes.
Remove the squash from the oven. Carefully turn the halves cut side up with tongs or tablespoons. Using a fork, prick the interior all over. With a small brush, coat the inside of the squash with some of the cider mixture, then lightly sprinkle with salt and pepper.
Return the squash to the oven to continue baking. Repeat brushing on the cider mixture every 10 to 15 minutes until the squash is almost fork tender, about 60 to 75 minutes, depending on your oven and the size of the squash.
During the last minutes of baking, cook the remaining cider mixture over high heat until reduced to a thick, glazelike sauce, 5 minutes.
When the squash is fork tender, remove it from the oven. Carefully transfer to a platter or plates. Brush the squash with the glaze, allowing a little to pool in the bottom of each cavity.

Goes well with

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