Roasted Acorn Squash with Autumn Apple Glaze

Did you know this beautiful vegetable, the acorn squash originally came from Mexico and Central America made it's way into North America where it was highly prized and then commercially cultivated? It was an important food source when times were lean and consumed on long journeys for sustenance and nutrition. 

If you've never been so brave to purchase one of these beautiful seasonal squashes that's in it's prime this time of the year, I want to encourage you to grab one for the first time and try out this preparation. It's so easy and so tasty. Markets are full of various hard squashes this time of year and each has their own unique beautiful flavor. Acorn squash seems a little intimidating to cook but it's truly a cinch. So give it a go and if you love the flavor of other hard squashes like butternut, you'll probably enjoy this just the same. 

So how do you choose the best squash? No problem! Choose a squash that's got a dry rind, smooth and free of soft spots. A squash with deep color and heavy for it's size is ideal. Some are greenish, some have gold. Some have more gold than green, they are all wonderful. Just check the vegetable to be sure it's nice and heavy and firm! 

So for this little preparation, be sure to cut your wedges uniformly. Season and coat with the glaze evenly. It works every time and it goes so well with pork, turkey, chicken, beef or just alone with a beautiful salad. I hope you enjoy this dish and find it to be enjoyed by all. It's sweet and savory both. Don't be shy to season with enough salt and pepper to really pop the flavor. It's wonderful, so onto the recipe! 

INGREDIENTS

• 3 medium sized acorn squash
• 1 T. olive oil
• Salt and pepper, to taste

For the Apple Glaze

• 3/4 c. apple juice, warmed
• 1/3 c. brown sugar
• 1/4 t. cinnamon, ground
• 1/8 t. nutmeg, ground
• 1/8 t. cloves, ground
• 2 t. rosemary, fresh, minced
• 1 T. butter, salted, melted

INSTRUCTIONS

Preheat oven to 425 degrees F. Cut acorn squash in half from stem to opposite end. Using a large metal spoon, scoop out the seeds and stringy bits, being careful to not damage the flesh. Cut off the stem end and discard. Cut each half into thirds or quarters, depending on how large the squash is. Place the squash wedges on a rimmed baking sheet or oven safe casserole dish. Brush the squash all over with olive oil. Sprinkle generously with salt and pepper. Roast the squash for 15 - 20 minutes.

Meanwhile, prepare the apple glaze by combining the juice, brown sugar, salt, cinnamon, nutmeg, clove, and butter in a 2 cup glass measuring cup. After roasting the squash for 15 - 20 minutes, remove the squash from the oven. Pour the glaze over the squash, stirring to coat. Sprinkle with rosemary. Return the squash to the oven and roast for an additional 10 - 15 minutes or until the squash is fully tender when poked with a sharp knife. There should be no resistance. Serve immediately and enjoy!

Adapted from: good life eats