Serves 6
145 cal · 75 min
Orange Honeyed Acorn Squash
Recipe GLPRdbbd9d56975110
Roasted acorn squash halves glazed with a warm orange-honey mixture and topped with butter. The squash is baked until tender and caramelized, with optional nutmeg for a hint of warm spice. A simple, naturally sweet side dish that pairs well with any main course.
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Ingredients
3 small acorn squash
2 tablespoons fresh orange juice
1/4 cup honey
2 tablespoons butter
1/8 teaspoon ground nutmeg (optional)
Directions
Wash your hands thoroughly with soap and warm water.
Preheat your oven to 400°F (200°C). Rinse the acorn squash under cool running water and pat dry. Carefully cut each squash in half lengthwise using a sharp knife.
Scoop out the seeds and stringy pulp from each squash half using a sturdy spoon, creating a clean cavity in each piece. Arrange the squash halves cut-side up in a shallow baking pan.
In a small bowl, whisk together the fresh orange juice and honey until well combined and smooth.
Spoon approximately 1 teaspoon of the orange-honey mixture into the cavity of each squash half, dividing the mixture evenly.
Cut the butter into 6 equal pieces and place one piece on top of the orange-honey mixture in each squash cavity.
If desired, sprinkle a tiny pinch of ground nutmeg over each squash half for warm spice flavor.
Cover the baking pan tightly with aluminum foil to trap steam and hasten cooking.
Bake covered for 30 minutes at 400°F.
Carefully remove the foil and continue baking for an additional 30 minutes, or until the squash flesh is very tender when pierced with a fork.
Remove from the oven and allow to cool for a few minutes before serving. The squash should be soft and the glaze slightly caramelized.
