Orange Glazed Squash With Sesame Recipes

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ORANGE-GLAZED GRILLED ACORN SQUASH



Orange-Glazed Grilled Acorn Squash image

Provided by Bobby Flay

Categories     side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 7

4 acorn squash, halved lengthwise, seeds and membranes removed
1/4 cup melted butter
Salt and freshly ground pepper
4 cups fresh orange juice
1/2 cup light brown sugar
4 whole allspice berries
1 stick cinnamon

Steps:

  • Preheat the oven to 350 degrees F.
  • Brush the cut side of each acorn squash with the butter and sprinkle with salt and pepper. Place squash, cut-side down, on a baking sheet and bake until almost tender, about 30 minutes.
  • While the squash is baking, combine the orange juice, brown sugar, allspice, and cinnamon in a medium saucepan. Cook over high heat until reduced to 1 cup, stirring often.
  • Preheat the grill to medium-high. Place the squash, cut side up, on the grill, and brush with the orange glaze. Cook for 5 minutes, turn over with tongs, and grill for 5 more minutes, or until tender and glaze is caramelized. Remove from the grill and brush with more of the glaze. Serve warm.

BUTTERNUT SQUASH WITH ORANGE-BUTTER GLAZE



Butternut Squash with Orange-Butter Glaze image

Put a citrus twist on squash. Butter, orange marmalade and spices are the flavor secrets.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h25m

Yield 8

Number Of Ingredients 6

1 large (3 to 3 1/2 lb) butternut squash, cut into 8 pieces
1/2 teaspoon salt
1/4 cup butter or margarine, melted
1/4 cup orange marmalade
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place squash, cut sides up, in baking dish.
  • Cover with foil; bake 45 minutes. Sprinkle with salt. In small bowl, mix butter, marmalade, cinnamon and nutmeg; brush over squash. Bake 20 to 30 minutes longer or until glazed and tender.

Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 10 g, TransFat 0 g

ORANGE-GLAZED ACORN SQUASH



Orange-Glazed Acorn Squash image

This savory side dish gets its lovely flavor from orange juice, orange zest and nutmeg. The smooth syrupy sauce is a great complement to the squash. I serve this on Christmas Eve, and everyone loves it! -Joyce Moynihan Lakeville, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

4 small acorn squash
2 tablespoons butter
1 cup sugar
1 cup orange juice
1/3 cup thawed orange juice concentrate
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon grated orange zest
1/8 teaspoon pepper

Steps:

  • Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30 minutes., Meanwhile, in a saucepan, melt butter over medium heat. Stir in the remaining ingredients. Bring to a boil. Reduce heat to medium-low; cook, uncovered, for 30 minutes or until syrupy, stirring occasionally., Drain water from baking pan; turn squash cut side up. Pour about 2 tablespoons orange glaze into each squash half. Bake 25-30 minutes longer or until squash is tender.

Nutrition Facts : Calories 247 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 110mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 4g fiber), Protein 2g protein.

ORANGE GLAZED WEENIES



Orange Glazed Weenies image

These little cocktail wieners are delicious and my husband loves them. The orange glaze really complements the wieners.

Provided by Kari Chappell

Categories     Appetizers and Snacks     Meat and Poultry

Time 1h

Yield 10

Number Of Ingredients 10

¼ cup frozen orange juice concentrate, thawed
2 tablespoons lemon juice
2 tablespoons rice vinegar
1 tablespoon grated orange zest
1 tablespoon garlic powder
1 teaspoon ground nutmeg
1 cup packed brown sugar
2 (14 ounce) packages little smoked cocktail sausages
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large bowl, mix together the orange juice concentrate, lemon juice, rice vinegar, orange zest, garlic powder, nutmeg, and brown sugar; stir to dissolve the sugar.
  • Stir the cocktail sausages into the orange mixture to coat; pour the sausages and sauce into an 8x8-inch baking dish.
  • Bake in the preheated oven until bubbly, 30 to 40 minutes. Stir every 10 minutes.
  • In a small bowl, whisk the cornstarch and water to make a smooth paste.
  • Remove the sausages from the sauce with a slotted spoon and place into a serving dish. Pour the sauce into a saucepan.
  • Set the sauce over medium heat and cook until simmering; stir the cornstarch mixture into the sauce, and whisk until smooth and thickened, about 2 minutes. Pour the sauce over the cocktail sausages to serve.

Nutrition Facts : Calories 339 calories, Carbohydrate 27.7 g, Cholesterol 49.3 mg, Fat 21.3 g, Fiber 0.3 g, Protein 10.1 g, SaturatedFat 9 g, Sodium 775.8 mg, Sugar 25.5 g

ORANGE-GLAZED SQUASH WITH SESAME



Orange-Glazed Squash with Sesame image

Provided by Lane Crowther

Categories     Vegetable     Side     Bake     Thanksgiving     Vegetarian     Squash     Fall     Vegan     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 11

2 cups orange juice
3/4 cup hoisin sauce*
2 large garlic cloves, minced
1/2 teaspoon Chinese five-spice powder**
2 teaspoons minced peeled fresh ginger
3 1 1/2-pound acorn squash, each cut into 8 wedges, seeded
3 tablespoons oriental sesame oil
1 cup chopped green onions
2 1/2 teaspoons toasted sesame seeds
*Available at Asian markets and in the Asian foods section of some supermarkets.
**Chinese five-spice powder is available in the spice section of most supermarkets.

Steps:

  • Combine first 4 ingredients in heavy medium saucepan. Boil over medium heat until reduced to 1 1/3 cups, about 30 minutes. Pour into bowl. Mix in ginger. Cool. (Can be made 1 day ahead. Cover and chill.)
  • Preheat oven to 400°F. Place squash on baking sheet. Brush squash on all sides with sesame oil. Turn squash, 1 cut side down, and bake 15 minutes. Turn squash, skin side down. Brush squash with some hoisin mixture. Bake until tender and well glazed, brushing occasionally with some hoisin mixture, about 50 minutes.
  • Preheat broiler. Generously baste squash with hoisin mixture. Sprinkle with salt. Broil until bubbling, about 2 minutes. Baste with any remaining hoisin mixture. Sprinkle with onions and sesame seeds.

ORANGE GINGER SQUASH SOUP WITH SESAME CRUSTED CRAB CAKE



Orange Ginger Squash Soup with Sesame Crusted Crab Cake image

Provided by Food Network

Yield 30 servings

Number Of Ingredients 19

3 large butternut squash, peeled, halved, seeded, cut into 2-inch cubes
2 tablespoons canola oil
3 medium onions, chopped
4 tablespoons minced fresh ginger
3 garlic cloves, sliced
1 cup freshly squeezed orange juice
2 quarts chicken stock plus water to cover
Salt and pepper, to taste
1 orange, zested
3 pounds lump crabmeat, picked over
3 eggs, beaten
3 tablespoons minced fresh ginger
3 small scallions, finely chopped
3 tablespoons dry sherry
3 tablespoons freshly squeezed lemon juice
1 1/3 cups mayonnaise
Salt and pepper, to taste
3 cups lightly toasted sesame seeds
2 cups canola oil, for frying

Steps:

  • Preheat oven to 400 degrees F. Soup: Arrange squash on a sheet pan and roast until beginning to brown, about 20 minutes. In a stockpot heat oil and saute onion, ginger and garlic until onions are translucent. Add roasted squash, orange juice, chicken stock and water to cover. Bring to a boil, reduce heat and simmer until squash is tender, about 20 minutes. Using an immersion blender, puree soup until smooth. Season with salt and pepper and stir in orange zest. Crabcakes: In a large bowl mix together the crab, eggs, ginger, scallions, sherry, lemon juice and mayonnaise, mix well. Taste and season. Form mixture into 30 equal cakes. Spread the sesame seeds over a sheet pan and dip both sides of cakes just to coat them. In a large wok heat 2 cups canola oil to 350 degrees F. Add crab cakes in batches and fry for about 3 minutes on each side, turning once, or until golden brown. Serve 1 crabcake in each bowl of soup. Garnish with more orange zest.

ORANGE-GLAZED ACORN SQUASH



Orange-Glazed Acorn Squash image

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.

Provided by William Uncle Bill

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

HONEY-ORANGE GLAZED SESAME CHICKEN



Honey-Orange Glazed Sesame Chicken image

Make and share this Honey-Orange Glazed Sesame Chicken recipe from Food.com.

Provided by The Spice Guru

Categories     Chicken

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 25

2 -3 butterflied boneless chicken breasts (cut into 1/2'' strips across the grain)
1/4 cup sesame oil
6 crushed fresh garlic cloves, left intact
1 egg
3/4 teaspoon garlic salt
1/4 teaspoon ginger powder
1/4 teaspoon white pepper
1/2 cup cornstarch
1 cup chicken broth
3 tablespoons grade a clover honey
3 tablespoons freshly squeezed orange juice
3 tablespoons white vinegar
1 tablespoon rice wine (or 2 tablespoons white wine) or 1 tablespoon dry sherry (or 2 tablespoons white wine)
1 tablespoon thinly snipped fresh cilantro leaves
1 tablespoon thinly snipped green onion top
2 teaspoons soy sauce
1/2 teaspoon freshly grated orange zest
1/2 teaspoon red pepper flakes
1/4 teaspoon ginger powder
3 tablespoons cold water
2 tablespoons cornstarch
1 teaspoon sesame oil
1 sliced orange twist
1 tablespoon thinly snipped green onion
1 teaspoon toasted sesame seeds

Steps:

  • CRUSH 6 whole garlic cloves with the side of a cleaver to release aromatic oils (leave cloves whole); ADD crushed garlic cloves to 1/4 cup sesame oil to infuse flavors; SET aside; MEASURE 1/2 cup cornstarch into a plastic bag or sealable container for DREDGING; SET aside; WHISK the SESAME GLAZE ingredients in a small bowl; SET aside; WASH oranges and SLICE the needed oranges for GARNISH; GRATE 1 teaspoon zest; SQUEEZE 3 tablespoons orange juice: SET aside.
  • WHISK the HONEY-ORANGE SAUCE ingredients in a medium microwaveable bowl: 1 cup chicken broth, 3 tablespoons Grade A clover honey, 3 tablespoons freshly squeezed orange juice, 3 tablespoons white vinegar, 1 tablespoon rice wine or dry sherry (or 2 tablespoons dry white wine), 1 tablespoon thinly snipped fresh cilantro leaves, 1 tablespoon thinly snipped green onion tops, 2 teaspoons soy sauce, 1/2 teaspoon freshly grated orange zest, 1/2 teaspoon red pepper flakes and 1/4 teaspoon ginger powder, MICROWAVE for 1 minute on high; SET aside.
  • BUTTERLY 2-3 chicken breasts and separate; SLICE into 1/2 inch strips across the grain and set aside.
  • BEAT 1 egg with 3/4 teaspoon garlic salt, 1/4 teaspoon ginger powder and 1/4 teaspoon white pepper; DIP chicken strips into EGG DIP mixture; SHAKE chicken strips in a bag with 1/2 cup cornstarch DREDGING, until well-coated.
  • POUR the SESAME GARLIC OIL into a wok; HEAT wok to HIGH heat setting; COAT sides of wok with with oil by swirling; STIR garlic until garlic is lightly browned and oil is fragrant, 2 minutes; REMOVE garlic with a spoon.
  • ADD dredged BONELESS CHICKEN strips and fry for 3 minutes, stirring constantly; REMOVE chicken with a slotted spoon; DRAIN chicken on paper towels.
  • IMMEDIATELY pour the microwaved HONEY-ORANGE SAUCE mixture to wok and bring to a boil, stirring; POUR in the whisked SESAME GLAZE solution; COOK, stirring, until the sauce boils and thickens; TURN wok OFF.
  • RETURN cooked chicken to wok with the sauce; STIR until chicken is coated with sauce and heated through.
  • SERVE hot chicken and sauce over hot cooked jasmine rice.
  • GARNISH with 1 teaspoon toasted sesame seeds, 1 sliced orange twist and 1 cilantro leaf; ENJOY!

Nutrition Facts : Calories 440.2, Fat 23.7, SaturatedFat 4.6, Cholesterol 92.9, Sodium 424.9, Carbohydrate 36.2, Fiber 0.9, Sugar 14.4, Protein 19.2

ORANGE GLAZED SWORDFISH



Orange Glazed Swordfish image

Tangy and delicious! Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Seafood     Fish

Time 45m

Yield 6

Number Of Ingredients 7

1 ½ pounds swordfish steaks
½ cup fresh orange juice
1 tablespoon grated fresh ginger
2 teaspoons sesame oil
2 tablespoons light soy sauce
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • In a non-reactive shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 30 minutes.
  • Prepare an outside grill with an oiled rack set 6 inches above the heat source.
  • Drain and reserve the marinade. Grill the swordfish for 6 to 7 minutes per side until the swordfish is opaque in the center.
  • In a small bowl, mix together the cornstarch with the water. Place the reserved marinade in a saucepan and bring to a boil. Add the cornstarch sauce to the marinade and cook 1 minute until thickened. Serve the orange sauce with the swordfish.

Nutrition Facts : Calories 169.5 calories, Carbohydrate 4 g, Cholesterol 44.3 mg, Fat 6.2 g, Fiber 0.1 g, Protein 22.9 g, SaturatedFat 1.5 g, Sodium 279.6 mg, Sugar 1.8 g

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