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2 acorn squash, halved and seeded
1 1/2 C. apple
cider or apple juice
1 C. water
2 t. balsamic vinegar
Salt and
freshly ground pepper, to taste
Preheat oven to 350 F. Into an
ovenproof baking dish that will comfortably hold squash, pour in enough
water to reach a depth of about 1 inch. Place squash halves cut-side down
in dish. Bake 15 minutes.
Meanwhile, 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 and carefully turn cut-side up
with tongs or tablespoons. Using a fork, prick the interior all over. With
a small brush, coat inside of squash with 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 the cider mixture over high heat until
reduced to a thick, glaze-like sauce, about 5 minutes. When squash are
fork tender, remove from oven. Carefully transfer them to a serving
platter or individual plates. Brush squash with glaze, allowing a little
to pool in the bottom of each cavity. Serve immediately.
Makes 4
servings.
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