Ingredients

• 1 acorn, buttercup, sweet dumpling squash
• salt & pepper to taste
• ½ cup water
• 1 ½ cups apple cider
• 2 tbsp. butter
• ¼ tsp ground cinnamon
• ¼ tsp ground coriander

Steps

1. Bring cider to a boil in small skillet. Cook 15 min. till syrupy and reduced to ¼-1/2 cup. Careful not to scorch toward the end. Remove from heat & stir in Butter & spices.
2. Meanwhile, preheat oven to 400 deg.
3. Microwave squash for 5 min. to soften. Or 20 min in oven.
4. Let cool enough to handle. Cut squash into 4- 6 equally sized wedges.
5. Scoop out seeds & fibrous pulp.
6. Cut crisscross pattern ½ inch deep into the flesh.
7. Place wedges skin side down in 13 x 9 baking dish.
8. Bake for 20 min., remove from oven. Blot water accumulated.
9. Brush or spoon reduced cider over flesh and bake 5-10 min. more.
10. Slice each wedge into 2 pieces if desired & serve.

Serves: 4-6

Credit: Camille Van Sant