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acorn squash butter granulated sugar orange juice ground nutmeg ground cinnamon orange zest grated lemon salt black pepper
Viewed: 52 - Published at: 6 years agoIngredients
- 2 medium acorn squash
- 4 tablespoons butter
- 1/2 cup granulated sugar
- 3/4 cup frozen orange juice concentrate
- 1/4 teaspoon fresh ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon grated orange zest
- 1/2 teaspoon grated lemon, zest of
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Method
- Preheat oven to 350°F.
- Cut squash in half lenghtwise; remove seeds and discard.
- Place squash cut side down in a 13" x 9" oven-proof casserole dish.
- Add hot water until there is about 1/2" of water in the casserole dish.
- Bake, uncovered in preheated 350 F oven for 30 minutes.
- Meanwhile, in a medium-size saucepan, melt butter over medium heat.
- Stir in sugar, orange juice concentrate, nutmeg, cinnamon, orange zest, lemon zest, salt and pepper and bring to boil.
- Reduce heat to medium-low and cook uncovered for 20 minutes or until just syrupy, stirring often, DO NOT BURN.
- Drain water from casserole dish and turn squash cut side up.
- Measure 4 tablespoons of orange glaze into each squash half.
- Drizzle some orange glaze on edges of squash.
- Return to oven and bake in preheated 350 F oven for 20 to 25 minutes or until squash is tender.
- If desired, serve with additional glaze.
