RECIPES: Roasted Autumn Squash with Spiced Cider Glaze

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  • 2 small acorn squash, seeded and each cut into 6 wedges
  • 2 cups butternut squash, seeded, peeled and cut into 2-3 in. pieces
  • 1 small delicata squash, seeded and cut into ½ inch segments, creating crescent moon-shaped pieces
  • 12 spritzes (4 tablespoons) extra virgin olive oil
  • ½ teaspoon Kosher salt
  • Pinch black pepper, fresh ground


Preheat oven to 425°F.

Place squash pieces in a large bowl and season with olive oil, salt and pepper. Layer squash cut-side up on a baking sheet. Spritz again with extra virgin olive oil.

Roast for 30 – 45 minutes until squash is tender and caramelized, spritzing twice with olive oil and turning tray halfway through.

To test, insert a paring knife to check tenderness; squash pieces should be caramelized on the edges.

Remove from oven and brush squash with spiced glaze.



  • ¼ cup apple cider
  • ¼ cup fresh lime juice
  • ¼ cup honey
  • 1 tablespoon Chipotle Tabasco
  • 1 teaspoon fresh ginger, minced
  • Pinch whole black peppercorns
  • Pinch red pepper flakes
  • 2 cinnamon sticks, split
  • 4 pieces star anise
  • Fresh mint leaves (if desired)


Combine all ingredients in small, non-corrosive sauce pan.

Bring to boil over high heat. Reduce heat to low and simmer for 5 minutes then remove from heat. Allow to steep for 5 more minutes.

Brush or drizzle hot glaze over roasted squash. Sprinkle with fresh torn mint leaves.

Serves: 6 – 8

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