Baked Acorn or Hubbard Squash With Orange Sauce

"A range of cinnamon is suggested so you can adjust the spiciness to suit your family."
 
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Ready In:
1hr 35mins
Ingredients:
8
Serves:
8
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ingredients

  • 4 small acorn squash, halved, and seeds removed or 3 lbs hubbard squash, cut into 8 pieces and seeds removed
  • 34 cup frozen orange juice concentrate, thawed
  • 2 tablespoons margarine or 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 14 - 12 teaspoon cinnamon, ground
  • 18 teaspoon nutmeg, ground
  • 14 cup slivered almonds, toasted
  • 8 slices tangerines or 8 orange slices
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directions

  • Place squash pieces, cut side up, in a large baking pan. Cover and bake in a 350 degree oven for one hour.
  • For sauce, in a small saucepan combine thawed orange juice concentrate, margarine or butter, brown sugar, cinnamon, and nutmeg. Heat until margarine is melted.
  • Remove from heat. Pour sauce in squash shells and return squash to oven.
  • Bake, uncovered, about 35 minutes more or until squash is tender.
  • Sprinkle with almonds.
  • Garnish with tangerine or orange slices.

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