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The apple cider glaze of the squash goes nicely with the wild rice and Cornish Game Hens. Alternatives to the squash may be carrots, green beans or peas.
Cider-Glazed Acorn Squash
1 ½ cups apple cider
3 tablespoons butter
2 acorn squash, cut into quarters
In a small saucepan, combine cider and butter and bring to a boil. Boil until reduced to ¾ cup.
Preheat oven to 375° F
Arrange the squash in a casserole and pour the glaze over all. Bake until easily pierced with a fork, about one hour, occasionally basting with the pan juices. Serve.
Serves 4
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