Roasted Acorn Squash With Apple Cider Caramel and Pecans
- 3-4 ct. Acorn Squash
- 1/4 tsp. Salt
- 3 Tbs. Olive oil
- 3 c. Apple cider
- 5 ct. Sticks of Cinnamon
- 10 ct. Cloves
- 1/4 c. Sugar
- 1/4 c. Softened Butter
- 1/2 c. Pecan Pieces, toasted and diced
Preheat the oven to 400 degrees F.
Remove an inch from the top and bottom of the acorn squash and cut it into 4 slices. Using a spoon, remove the seeds. Coat the slices with olive oil and put them in a large roasting pan. Sprinkle with salt and place them in the oven, on the middle rack. Roast the squash for about 45-60 minutes, flipping the slices over half way through cooking.
In a large saucepan add the sugar, cider, cinnamon stick and cloves, mix well and oil for 10 – 15 minutes. After the mixture has reduced to a syrup-like consistency, take the pan off the heat. Let cool for a few minutes and strain the liquid into a non-stick pan. Next, add the butter to the reduction and stir with a wooden spoon until incorporated. When the acorn squash is finished roasting, brush the slices with the apple glaze and top with chopped pecans.
Serve and enjoy.