Best 2 Apple Cider Glazed Squash Recipes

Embark on a culinary journey with our tantalizing Apple Cider Glazed Squash recipes, a harmonious blend of sweet, savory, and aromatic flavors. These delectable dishes, crafted with the essence of autumn, will transform your table into a harvest feast. From the classic Apple Cider Glazed Butternut Squash, a quintessential side dish bursting with caramelized goodness, to the innovative Apple Cider Glazed Delicata Squash with Goat Cheese and Pomegranate, each recipe offers a unique taste experience. Discover the delightful Apple Cider Glazed Acorn Squash with Brown Butter and Sage, where nutty brown butter and earthy sage elevate the squash's natural sweetness. Indulge in the comforting Apple Cider Glazed Kabocha Squash Soup, a velvety puree that warms the soul on chilly evenings. And for a sweet treat, relish the Apple Cider Glazed Pumpkin Muffins, bursting with autumn spices and topped with a luscious streusel crumble. Prepare to tantalize your taste buds and create unforgettable memories with our Apple Cider Glazed Squash recipes.

Let's cook with our recipes!

APPLE CIDER-GLAZED CHICKEN THIGHS WITH BUTTERNUT SQUASH FRITTERS

Apple Cider-Glazed Chicken Thighs with Butternut Squash Fritters image

Well, if this dish doesn't scream FALL, then I don't know what does! These crispy fritters are similar to potato latkes, with a sweet and spicy flavor that perfectly complements the rich apple cider glaze on the chicken thighs. It's my idea of a truly comforting meal for a cozy evening at home!

Provided by Carla Hall

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 cups grated butternut squash, squeezed dry, liquid reserved
1 cup grated apple (preferably tart, like a Granny Smith), squeezed dry, liquid reserved
2 tablespoons grated fresh ginger
1 large egg, lightly whisked
1/4 cup dry breadcrumbs, finely ground
1 teaspoon dried sage
1/2 teaspoon fresh rosemary, finely chopped
1 teaspoon kosher or sea salt
1 teaspoon freshly ground black pepper
Vegetable oil, for frying
2 tablespoons olive oil, plus more as needed
8 boneless, skinless chicken thighs (about 2 pounds)
Kosher salt or sea salt and freshly ground black pepper
1 yellow onion, thinly sliced
4 sprigs fresh thyme
1 cup apple cider
1 tablespoon apple cider vinegar
1/4 cup fresh flat-leaf parsley leaves
2 tablespoons unsalted butter, softened

Steps:

For the butternut squash fritters: Place the squash, apple, ginger, egg, breadcrumbs, sage, rosemary, salt and pepper into a large bowl and stir together to combine.
Heat a large nonstick skillet over medium-high heat and coat the bottom with about 1/4 inch of oil. When the oil shimmers, scoop heaping tablespoons of the squash mixture and drop gently into the oil, pressing with the back of the spoon to slightly flatten. Fry in batches until brown and crisp, about 3 to 4 minutes per side. Drain on a plate lined with lightly crumpled paper towels. Sprinkle lightly with more salt before serving. Makes about 2 dozen fritters.
For the apple cider-glazed chicken thighs: Heat the oil in a large skillet over medium-high heat. Season the chicken thighs on each side with 1 teaspoon salt and 1 teaspoon pepper, then cook in batches on each side until golden brown, about 5 minutes per side. Remove and set aside.
Lower the heat to medium and add the onions and 2 sprigs of thyme to the pan. Season with salt, add a little water, and scrape up the browned bits from the bottom of the skillet until the onions are golden and softened, about 5 minutes. Stir in the apple cider, vinegar and the reserved liquid from squeezing out the squash and apple. Simmer until reduced, 5 minutes.
Remove the thyme leaves from the remaining 2 sprigs of thyme, then finely chop the thyme, parsley, and tarragon. Set aside.
Whisk the butter into the reduced sauce, then add the chicken thighs back to the pan to warm through for 2 or 3 minutes, coating with the glaze and sprinkling with the fresh herbs. Check that the thighs have reached an internal temperature of 165 degrees F, then serve with the Butternut Squash Fritters.

APPLE CIDER-GLAZED SQUASH

Apple Cider-Glazed Squash image

Reducing apple cider to a sweet syrup produces a glaze that tastes like the essence of autumn. This simple glazing method is an excellent way to prepare a wide range of squash varieties, from everyday acorn to large, meaty banana. As a variation, substitute orange juice for apple cider and 3/4 teaspoon ground cumin for cinnamon. I found this recipe in Cooking Club magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories Vegetable

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 1/2-3 lbs acorn squash, buttercup squash, carnival squash, sweet dumpling squash, calabaza squash, turban squash, banana squ or 2 1/2-3 lbs hubbard squash
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1/2 cup water
1 1/2 cups apple cider
2 tablespoons butter
1/4 teaspoon ground cinnamon

Steps:

Heat oven to 400. If using smaller squash (acorn, buttercup, carnival, or sweet dumpling), cut into quarters. If using larger squash, cut into 4x5-inch wedges. Scoop out seeds. With paring knife, score flesh 1/4-inch deep in crisscross pattern.
Place squash, skin-side down, in 13x9-inch baking dish; sprinkle with 1/2 teaspoon of the salt and pepper. Pour water into baking dish. Cover with foil; bake 45 minutes or until tender.
Meanwhile, bring cider to a boil in small skillet over medium heat. Cook 15-25 minutes or until syrupy and reduced to 1/4 cup, adjusting heat as necessary. (Monitor carefully, especially towards the end, to prevent scorching). Remove from heat. Stir in butter, cinnamon and remaining 1/4 teaspoon salt.
Blot any liquid in cavities of squash with paper towel. Brush squash with about half of the reduced cider mixture. Bake, uncovered, 5-10 minutes or until glaze is set. Brush with remaining reduced cider mixture. Slice in half lengthwise. Serve in shells. Or, if desired, scoop out flesh; place in medium bowl. Mash with potato masher.

Tips:

Choose the right squash: For this recipe, a firm winter squash like butternut or kabocha works best. The skin should be smooth and free of blemishes.
Cut the squash evenly: This will help it cook evenly. If you are having trouble cutting the squash, you can use a sharp knife to score the skin before cutting it all the way through.
Roast the squash until tender: The squash should be tender enough to easily pierce with a fork. If it is not tender, continue roasting for a few more minutes.
Make the glaze while the squash is roasting: This will save you time and ensure that the glaze is ready when the squash is done.
Brush the glaze on the squash before serving: This will give the squash a beautiful shine and extra flavor.

Conclusion:

Apple cider glazed squash is a delicious and easy-to-make side dish that is perfect for fall and winter gatherings. The combination of sweet and savory flavors is sure to please everyone at your table. Serve it with a dollop of sour cream or yogurt for an extra touch of richness.