Apple Baked Squash

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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    244 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 53 grams carbohydrates; 5 grams dietary fiber; 25 grams sugars; 2 grams protein; 10 milligrams cholesterol; 15 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. 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.

1 hour 40 minutes