Caramelized Acorn Squash |
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| Servings | Preparation Time | Cooking Time | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10-12 | 20 minutes | 40 minutes | ||||||||
| INGREDIENTS: | ||
| 4 1 to 1-1/2-pound acorn squash | 1/2 cup sugar | 1/2 cup butter |
| 1/2 cup apple cider | 1 teaspoon ground cinnamon | 1/2 teaspoon freshly ground nutmeg |
| 1 | Line two shallow baking pans with parchment paper or foil. Carefully cut each squash into four rings; discard seeds and remove fibrous material. Arrange rings in a single layer in the prepared baking pans. Cover with foil and bake in a 350 F oven for 40 to 45 minutes or until the squash is tender. |
| 2 | Fifteen minutes before serving, in a 12-inch nonstick, heat sugar over medium-high heat until it begins to melt, shaking skillet occasionally. Do not stir. Reduce heat; cook and stir about 3 minutes more or until sugar is melted and medium caramel in color. Whisk in butter until melted, then whisk in cider, cinnamon, 1/2 teaspoon salt, and nutmeg. Mixture will bubble up and sizzle before it cooks to a sauce consistency. |
| 3 | Transfer squash slices to the skillet in batches and turn each slice to coat with caramel mixture. Warm the squash slices in caramel for 3 minutes, then transfer to a platter; cover and keep warm. Repeat with remaining squash rings. To serve, pour remaining caramel sauce over squash rings. |