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.
Course Snacks & Sides
Servings 3cups
Cost $0.63 per serving
Ingredients
3smallacorn squash
2Tablespoonsorange juice frozen concentrate
¼cuphoney
½teaspoonsalt
2Tablespoonsmargarine
⅛teaspoonnutmegoptional
Instructions
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.
Video
Notes
Variations
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.