Honey-glazed Acorn Squash

A simple glaze brings out the rich, nutty flavor of acorn squash in an autumn side dish, here for two —but, it’s a snap to double or triple–

¼ cup frozen orange juice concentrate, thawed, or 1 tablespoon fresh lemon juice

2-3 tablespoons honey

Pinch of ground nutmeg

1 teaspoon crushed dried rosemary

1 acorn squash, halved

1. Preheat oven to 350° F.   Lightly grease a baking pan. In a small bowl, mix the juice concentrate, honey, rosemary and nutmeg.

2. Scoop out squash seeds.* Place squash cut side down in prepared pan. Bake for 45-60 minutes or until tender. Turn cut side up. Brush with glaze and bake for 10 minutes.

Serves 2


Hint:  to split a winter squash, using a large, sharp knife, place the squash in your sink or on a towel to keep it from slipping. Work the entire knife blade (not just the tip) into the squash and press firmly, using a rocking motion, until the squash splits.  Scoop out and discard the strings and seeds.

Our  family favorite way to do a similar dish — Same temp for oven and approximately same amount of prep and baking time.  Prepare squash as above, but cook cut side up.  In hollowed out area of  each half place two tablespoons butter and two to three tablespoons brown sugar.  Place on an ungreased baking sheet in preheated oven.  Cook one hour or a bit longer if the halves are larger than normal.

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