Serves 4
85 cal · 50 min
Sweet Acorn Squash
Recipe GLPR99f4eb55552457
Roasted acorn squash halves glazed with fresh orange juice and warm spices. This simple, naturally sweet side dish features tender, caramelized squash seasoned with cinnamon and nutmeg for a comforting addition to any meal.
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Ingredients
2 acorn squash
1/2 cup fresh orange juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions
Wash and dry the acorn squash thoroughly under running water.
Pierce each whole squash several times with a fork to allow steam to escape. Place one squash at a time in the microwave and heat on high power for 1 to 2 minutes to soften the skin and make cutting easier.
Carefully cut each softened squash in half lengthwise using a sharp knife.
Scoop out the seeds and stringy fibers from the center cavity of each squash half using a sturdy spoon.
Preheat your oven to 400°F (200°C). Arrange the squash halves cut-side up on an ungreased baking pan.
Pour approximately 2 tablespoons of fresh orange juice into the center cavity of each squash half. Distribute the juice evenly across the inner surface.
Place the baking pan in the preheated oven and bake for 30 to 45 minutes, until the squash flesh is very tender when pierced with a fork.
Remove the pan from the oven and let the squash cool for a few minutes. Sprinkle the cinnamon and nutmeg evenly over the flesh of each squash half.
Serve warm as a side dish, optionally spooning any caramelized juices from the pan over the top.
