Baked Acorn Or Hubbard Squash With Orange Sauce Recipes

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BAKED ACORN SQUASH WITH BROWN SUGAR



Baked Acorn Squash with Brown Sugar image

This easy and delicious fall side dish only requires a few minutes of hands-on time, leaving you free to work on the rest of the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Number Of Ingredients 4

2 tablespoons butter, plus more for surface
2 medium acorn squash, (about 1 1/2 pounds each)
2 tablespoons light-brown sugar
Coarse salt and ground pepper

Steps:

  • Preheat oven to 425 degrees. Generously butter a rimmed baking sheet.
  • Halve squash crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level.
  • Set squash halves, scooped sides down, on prepared sheet. Bake until golden, 20 to 25 minutes. Turn squash; prick insides all over with a fork. Divide 2 tablespoons butter and sugar among halves; season with salt and pepper. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm.

ORANGE BAKED ACORN SQUASH



Orange Baked Acorn Squash image

Baked acorn squash with a buttery orange flavor, accented with nutmeg. Kids love this!

Provided by SUEZQ64

Categories     Everyday Cooking     Vegetarian     Side Dishes

Time 1h15m

Yield 4

Number Of Ingredients 6

2 acorn squash, halved and seeded
¼ cup frozen orange juice concentrate, thawed
2 tablespoons butter
4 teaspoons brown sugar
1 teaspoon ground nutmeg
⅛ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Fill a baking dish with about 1/2 inch water. Place squash halves cut side down in the dish, and bake 40 minutes in the preheated oven.
  • In a bowl, whisk together the thawed orange juice, butter, brown sugar, nutmeg, and cinnamon.
  • Turn squash halves cut side up in the baking dish, and drizzle evenly with the orange juice sauce. Continue baking 20 minutes.

Nutrition Facts : Calories 200.8 calories, Carbohydrate 37.8 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 4.1 g, Protein 2.5 g, SaturatedFat 3.9 g, Sodium 50.3 mg, Sugar 16.8 g

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