Baked acorn squash is one of fall’s simplest pleasures, and this version takes it up a notch with a bright, buttery glaze. Freshly baked until tender, the squash is finished with a luscious sauce of orange juice, honey, butter, and warm spices. The result is a dish that’s both comforting and elegant—perfect as a holiday side or a cozy weeknight treat.
INGREDIENTS:
2 acorn squash, halved and seeded
1/4 cup frozen orange juice concentrate,
thawed
2 tablespoons butter
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
METHOD:
Preheat oven to 375°F.
Fill a baking dish with 1/2 inch water. Place squash halves cut side down in the dish, and bake for 40 minutes.
In a small mixing bowl, whisk together the thawed orange juice, butter, honey, cinnamon, and nutmeg.
Turn squash halves cut side up in the baking dish, and drizzle squash halves evenly with the orange juice sauce. Reduce heat to 350°F and continue baking for 20 minutes.
YIELD: 4 servings
