How To Make Acorn Squash with Cranberry Maple Glaze
Healthy, delicious, and definitely simple, this baked acorn squash is a great side dish to most meat mains. It has a sweet yet tangy cranberry glaze too.
Serves:
Ingredients
- 1cupfresh cranberries
- 1cupfresh orange juice
- 3tbspmaple syrup
- ¼tspground allspice
- 3small acorn squash
- olive oil cooking spray
- ¼tspsalt
- freshly ground pepper
Instructions
-
In a medium saucepan, combine cranberries, orange juice, maple syrup, and allspice. Bring to a boil; reduce heat and simmer, covered, until cranberries bursts. Let cool.
-
In a blender or food processor, puree until smooth. Set glaze aside.
-
Preheat oven to 450 degrees F. To stabilize squash on cutting board, cut a thin sliver from one rounded side. Place squash on newly flat side; cut off and discard ends.
-
Cut each squash crosswise into 4 rings. Scoop out and discard seeds and strings. Grease a large jelly-roll pan with cooking spray. Arrange squash in pan.
-
Spray squash with cooking spray, then sprinkle with salt and pepper. Bake 15 minutes, or until squash is just tender but still firm. Brush squash with glaze; bake 10 minutes.
-
Brush with more glaze. Bake until squash is caramelized and tender, about 5 minutes.
Nutrition
- Calories: 179.45kcal
- Fat: 0.46g
- Saturated Fat: 0.09g
- Monounsaturated Fat: 0.05g
- Polyunsaturated Fat: 0.16g
- Carbohydrates: 45.87g
- Fiber: 5.31g
- Sugar: 15.39g
- Protein: 2.60g
- Sodium: 155.89mg
- Calcium: 109.82mg
- Potassium: 1035.55mg
- Iron: 2.02mg
- Vitamin A: 50.98µg
- Vitamin C: 61.37mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!