Squash baked with apples and cider
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Acorn Squash, Halved | |
| Crosswise -- seeds scooped | ||
| Out | ||
| 2 | smalls | Mcintosh Apples, Halved, |
| Cored -- cut in 1/4\" slices | ||
| 4 | teaspoons | Unsalted Butter |
| 3 | cups | Apple Cider |
Directions
Slice off the bottom of each squash half so that it stands flat, being careful not to cut all the way through the squash. Place squash in a medium roasting pan. Fan half of an apple in each cavity of each squash half. Add 1 tsp butter and ¼ cup of the cider to each. Pour the remaining 2 cups cider into the roasting pan. Cover the squash loosely with aluminum foil. Roast until the squash is tender, about 1½ hours. Place 1 squash half on each of 4 plates and serve immediately. Serves 4.
Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X From: Dan Klepach Date: 10-10-95 (13:20) (159) Fido: Cooking
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