Orange Honey Acorn Squash
This flavorful recipe is a tasty way to add vegetable servings to your diet and try a new vegetable. Acorn squash pairs well with holiday meal favorites. This recipe works best with smaller squash.
$0.63 per serving
- 3 small acorn squash
- 2 Tablespoons orange juice frozen concentrate
- ¼ cup honey
- ½ teaspoon salt
- 2 Tablespoons margarine
- ⅛ teaspoon nutmeg (optional)
- Preheat oven to 400°F.
- Pierce squash with fork or knife. Microwave 1 minute at a time until soft enough to cut. Cut squash in half. Remove seeds and place halves in baking pan.
- Combine orange juice, honey, and salt. Mix well. Divide among each squash half.
- Add 1 teaspoon of the margarine to each squash half. Sprinkle with nutmeg.
- Cover baking pan with aluminum foil to keep steam in and decrease cooking time.
- Bake at 400°F for 30 minute. Remove foil and continue baking more, or until squash is tender.
- Brown Sugar: Use 1 Tablespoon brown sugar and 1 teaspoon margarine in each half of the squash in place of orange juice and honey.
- Butternut Squash: Use a butternut squash in place of the acorn squash and follow the above steps.
- Honey Nut Squash: Use butternut squash in place of acorn squash. Peel and cube squash. Mix squash, 1 cup of nuts or seeds, 3 Tablespoons canola oil, 3 Tablespoons honey, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Spread on a baking sheet coated with nonstick spray. Bake at 350°F for 30-45 minutes or until tender. Stir halfway through baking time.
Serving: 0.5 cup
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