Orange-gingered Acorn Squash
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1 acorn squash (about 1-1/2 pounds)
1 tablespoon frozen orange juice concentrate, defrosted
1 tablespoon honey
1/2 teaspoon ground ginger
1/4 cup water
2 slices orange, quartere
Heat oven to 350 degrees. Cut squash lengthwise into quarters. Remove seeds. Arrange quarters cut side
up in a 10-inch square casserole. Pierce cut side of each quarter in several places with fork.
Combine orange juice concentrate, honey and ginger in small bowl. Brush juice mixture evenly over
quarters. Pour water into bottom of casserole.
Cover and bake at 350 degrees for 40 to 45 minutes, or until squash is tender. Let stand covered 5
To serve, sprinkle lightly with cinnamon and garnish with quartered orange slices. Serves 4.