Orange-Glazed Acorn Squash
"This recipe is from TASTE OF HOME. It is very easy to make and is so very tasty. The orange, lemon zest and spices give it a wonderful flavor. I added some spices and lemon zest to enhance the flavor."
photo by PalatablePastime
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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
directions
- 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.
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Reviews
-
I really enjoy squash and this recipe sent it over the top in my opinion. I followed Bergy's advice and didn't pre-cook the sauce, just whipped it all together and put in the cavity of the pre-cooked squash. I did make a couple of changes, brown sugar for the granulated and allspice for the nutmeg & cinnamon. It was delicious and great new way to enjoy squash, thanks for sharing. -
Almost 4 1/2 stars. Like another reviewer I found the orange flavour quite strong though not bad, I used orange juice not concentrate. I used dark brown demera sugar crystals and a pinch of allspice instead of nutmeg because of its intoxicant properties. I used salted butter and did not add any extra salt. Like another reviewer I did not precook the glaze and it still glazed the squash. -
This was really good, but I did find that the flavor of the glaze/sauce was a bit intense and the orange flavor subdued the flavor of the spices. I ended up pouring the glaze/sauce that was in the squash off and found I liked this much better. So next time I will use about 1/4-1/2 of the amount of glaze called for, and perhaps up the spices so they can compete better with the orange. I also cooked my squash for 70 minutes total, but I do like my squash to be tender. Thanks for posting. -
I hope you do not mind that I took some liberties with your recipe. I found this wonderful "Sweet Japanese Dumpling Squash" - to me it actully tastes just like an Acorn squash but it is a pretty stripped white green & orange squash. Pre-cooked the squash 1/2 hr according to your recipe, but then instead of cooking the Orange etc glaze I whipped them together and placed in the upturned cavities of the squash uncooked just whipped together, returned filled squash to the oven for an other 30 minutes and basted the edges for the last 10, 10" from th broiler. The result was FABULOUS! Following your recipe to the T may produce a prettier equally tasty squash but I find as I age a wee bit I do take shortcuts where I think I can without destroying the intent of the recipe. This is one super flavor filled squash recipe and I hope you don't think I compromised it - Thanks for a real winner
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
