Apple Cider Glazed Squash

I recently joined a cooking club. The magazine they sent me was timely, as I had been looking around for a good squash recipe and lo and behold, they had several recipes for baked squash as a side dish.

So I tried the apple cider recipe (below) with an acorn squash. It was delicious. I think next time I will thicken the glaze a bit more, and add brown sugar to make the flavor stronger, but it was really good. I also left a couple dashes of salt and a dash of pepper out, but that's because I don't really like salt and pepper. And, as in almost all of my cooking, I added a dash of ground ginger to the glaze. They didn't look as fancy as in the picture, but they didn't look too different either, so I think I did something right.



Need:
13x9 pan
Tinfoil
Small skillet
Brush

1 squash
1/2 cup water
1 1/2 cups apple cider
2 tbsp butter
1/4 t. cinnamon

1. Preheat oven to 400. Cut the squash into quarters with the large knife, scooping out the goop. Cut 1/4 inch deep scores in a crisscross pattern in the flesh.

2.Place in baking pan skin side down. Pour water in the pan (this is where you could add a dash of salt and pepper). Cover with tinfoil. Bake for 45 minutes or until tender.

3. While that's cooking, bring cider to a boil in the small skillet over medium heat. Cook 15-25 minutes. Adjust temp to avoid scorching. When there is about 1/4 cup of cider syrup, remove from heat. Add butter and cinnamon (and ginger and another dash of salt).

4. Blot any liquid collected in the cavaties from squash. Brush half of the syrup on the squash. Bake for 5-10 minutes. Brush the rest of the squash.

5. Slice in half so there are 8 pieces. Serve in shells or mashed.