Orange-Glazed Acorn Squash Recipe

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Orange-Glazed Acorn Squash Recipe
Orange-Glazed Acorn Squash Recipe photo by Taste of Home
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Orange-Glazed Acorn Squash Recipe

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4 1
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This savory side dish gets its lovely flavor from orange juice, orange zest and nutmeg. The smooth syrupy sauce is a great complement to the squash. I serve this on Christmas Eve, and everyone loves it! -Joyce Moynihan Lakeville, Minnesota
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.

Ingredients

  • 4 small acorn squash
  • 2 tablespoons butter
  • 1 cup sugar
  • 1 cup orange juice
  • 1/3 cup thawed orange juice concentrate
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon grated orange peel
  • 1/8 teaspoon pepper

Directions

Cut squash in half; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30 minutes.
Meanwhile, in a saucepan, melt butter over medium heat. Stir in the remaining ingredients. Bring to a boil. Reduce heat to medium-low; cook, uncovered, for 30 minutes or until syrupy, stirring occasionally.
Drain water from baking pan; turn squash cut side up. Pour about 2 tablespoons orange glaze into each squash half. Bake 25-30 minutes longer or until squash is tender. Yield: 8 servings.
Originally published as Orange-Glazed Acorn Squash in Taste of Home August/September 2004, p28

Nutritional Facts

3/4 cup: 247 calories, 3g fat (2g saturated fat), 8mg cholesterol, 110mg sodium, 57g carbohydrate (37g sugars, 4g fiber), 2g protein.

  • 4 small acorn squash
  • 2 tablespoons butter
  • 1 cup sugar
  • 1 cup orange juice
  • 1/3 cup thawed orange juice concentrate
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon grated orange peel
  • 1/8 teaspoon pepper
  1. Cut squash in half; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30 minutes.
  2. Meanwhile, in a saucepan, melt butter over medium heat. Stir in the remaining ingredients. Bring to a boil. Reduce heat to medium-low; cook, uncovered, for 30 minutes or until syrupy, stirring occasionally.
  3. Drain water from baking pan; turn squash cut side up. Pour about 2 tablespoons orange glaze into each squash half. Bake 25-30 minutes longer or until squash is tender. Yield: 8 servings.
Originally published as Orange-Glazed Acorn Squash in Taste of Home August/September 2004, p28

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