Name: Apple Cider Roasted Squash – Easy Fall Side Dish
Ingredients: 2 medium acorn or delicata squash, halved and sliced; 1 cup apple cider (unsweetened or spiced); 2 tbsp olive oil; 2 tbsp pure maple syrup or honey; 1 tsp ground cinnamon; ½ tsp salt; ¼ tsp black pepper; Optional: fresh thyme, chopped pecans, or crumbled goat cheese for garnish

Ingredients

Scale

2 medium acorn or delicata squash, halved and sliced
1 cup apple cider (unsweetened or spiced)
2 tbsp olive oil
2 tbsp pure maple syrup or honey
1 tsp ground cinnamon
½ tsp salt
¼ tsp black pepper
Optional: fresh thyme, chopped pecans, or crumbled goat cheese for garnish

Instructions

1. Prep the Squash

Preheat oven to 400°F (200°C).
Wash squash thoroughly. Cut in half lengthwise and scoop out seeds.
Slice into ½-inch thick crescents.

2. Make the Glaze

In a bowl, whisk together apple cider, olive oil, maple syrup, cinnamon, salt, and pepper.

3. Toss and Arrange

Place squash slices in a large bowl or directly on a parchment-lined baking sheet.
Pour cider mixture over and toss to coat evenly. Spread in a single layer.

4. Roast

Roast for 25–30 minutes, flipping halfway through.
Continue until squash is tender and golden brown around the edges.

5. Optional Finishing Touches

Drizzle with extra maple syrup or cider reduction.
Top with crumbled goat cheese, toasted pecans, or a sprinkle of thyme.