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Ingredients
- 2 acorn squash, halved crosswise, seeds and fibers scooped out
- 2 small McIntosh apples, halved, cored and cut into 1/4-inch-thick slices
- 4 teaspoons unsalted butter
- 3 cups apple cider
Method
- Slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh.
- Place in a medium-size roasting pan.
- Fan half of an apple in the cavity of each squash half.
- Add 1 teaspoon of butter and 1/4 cup of the cider to each.
- Pour the remaining 2 cups of cider into the roasting pan.
- Cover the squash loosely with aluminum foil.
- Roast until the squash is tender, about 1 1/2 hours.
- Place 1 squash half on each of 4 plates and serve immediately.
