Orange Streusel Acorn Squash Recipes

GINGER-ORANGE GLAZED ACORN SQUASH

Steps:

• Place acorn squash cut side-up in a large baking pan. In a small bowl, combine sugar, ginger, curry, and orange zest. Sprinkle evenly into each squash cavity. Carefully pour water into the bottom of pan. Cover pan with aluminum foil.
• Bake squash at 400F 1 hour or until squash is soft and tender. To serve, scoop out squash and drizzle with additional glaze.

LOW CALORIE BAKED ACORN SQUASH WITH ORANGE

Steps:

• Place squash pieces, cut side up, in a large baking pan. Cover and bake in a 350 degree oven for one hour.
• For sauce, in a small saucepan combine orange juice, cinnamon, and nutmeg. Heat at medium temperature until bubbling lightly.
• Remove from heat.
• When the squash has finished cooking for an hour, drizzle sauce in squash shells and return squash to oven.
• Bake, uncovered, about 35 minutes more or until squash is tender.

ORANGE BAKED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a baking dish with about 1/2 inch water. Place squash halves cut side down in the dish, and bake 40 minutes in the preheated oven.
• In a bowl, whisk together the thawed orange juice, butter, brown sugar, nutmeg, and cinnamon.
• Turn squash halves cut side up in the baking dish, and drizzle evenly with the orange juice sauce. Continue baking 20 minutes.

ORANGE-GLAZED GRILLED ACORN SQUASH

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.

ACORN SQUASH STREUSEL PIE

Steps:

• 1. Heat oven to 375 degrees. Prepare pie shell pastry crust into 9-inch pie plate, as directed on box for one-crust filled pie; set aside.
• 2. For filling, in a large bowl stir together acorn squash, sugar, pumpkin pie spice, and salt.
• 3. Add eggs. Beat lightly with a fork just until combined.
• 4. Gradually stir in evaporated milk until thoroughly combined.
• 5. Carefully pour filling into prepared pastry crust shell.
• 6. To prevent over-browning, cover the edge of the pie with foil, using an extra long 2-inch wide strip (or a pie shield if you have one). Bake for 25 minutes.
• 7. Meanwhile, prepare streusel topping. In a medium bowl, combine flour and light brown sugar. Cut in butter, using a pastry blender or fork, until mixture is coarse and crumbly.
• 8. Remove foil from partially baked pie. Sprinkle streusel topping crumbs evenly over top of the pie.
• 9. Sprinkle evenly over top of the pie with chopped pecans or walnuts. Continue baking, about 20 to 25 minutes longer, or until a knife inserted near the center comes out clean.
• 10. Cool on a wire rack for 30 minutes. Refrigerate within at least 2 hours. Cut into 8 wedges and serve.

CHEF JOHN'S BAKED ACORN SQUASH

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Score the squash by making 1/4-inch deep slashes into the flesh of the squash. Place in baking dish. Brush with orange juice and sprinkle with salt.
• Bake in the preheated oven until lightly browned, about 30 min.
• Meanwhile, simmer butter, maple syrup, brown sugar, black pepper, and cayenne pepper in a small skillet over medium heat until smooth and the sugar has dissolved, about 3 minutes, stirring occasionally.
• Remove the squash from the oven. Pour out any liquid that may have collected in the squash. Brush the glaze over each squash half. Return to the oven until tender, about 20 more minutes. Spoon any glaze that has collected at the bottom of the squash over the edges of the squash. Season with additional salt, if desired.

GOLDEN BAKED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Melt 1 tablespoon butter in a 9x13 inch baking dish. Coat pan evenly with melted butter.
• In a saucepan, mix the remaining butter, brown sugar, frozen orange juice concentrate, and brandy . Bring to a boil, and remove from heat.
• Place squash halves cut side down in the baking dish, and bake 30 minutes, or until easily pierced with a knife. Turn squash over, and drizzle with the sauce. Continue baking 15 minutes. Cool slightly before serving.

ORANGE-GLAZED ACORN SQUASH

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.