Baked Acorn or Hubbard Squash With Orange Sauce

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“A range of cinnamon is suggested so you can adjust the spiciness to suit your family.”
1hr 35mins

Ingredients Nutrition

  • 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


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

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