Cider Roasted Squash

Cider Roasted Squash


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Want to take a break from meat after indulging yourself with good holiday food? Worry no more, and treat yourself to this cider roasted squash recipe. With the combination of squash and nuts, you’ll mouth will crave more. The best part is, it’s baked!

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

2 servings


  • 2 1 ½ lb. of Acorn squash, rinsed and halved
  • ½ cup of apple cider
  • 4 teaspoons of vegetable oil
  • 1 tablespoon of honey
  • ¼ cup of pecans, chopped
  • ¼ cup of walnuts, chopped
  • ¼ cup of maple syrup
  • 2 teaspoons of brown sugar
  • 1/8 teaspoon of cinnamon
  • Salt and pepper to season

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Preheat the oven at 350F.
On a baking sheet, place the halved acorn squash and brush 2 tablespoons of vegetable oil onto it. Season with salt and pepper. Let it bake in the oven for about 15-20 minutes.
In a small saucepan, combine the apple cider vinegar, the remaining vegetable oil, honey, maple syrup, brown sugar, and cinnamon on medium heat. When the sauce appears a little thicker, add the chopped walnuts and pecans.
Once the walnuts and pecans are nicely coated, place the mixture in the center of the squash. Bake for 10 minutes. Let it cool.

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