
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.
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In a blender or food processor, puree until smooth. Set glaze aside.
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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.
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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.
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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.
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Brush with more glaze. Bake until squash is caramelized and tender, about 5 minutes.
Nutrition
- Calories:Â 179.45kcal
- Fat:Â 0.46g
- Saturated Fat:Â 0.09g
- Monounsaturated Fat:Â 0.05g
- Polyunsaturated Fat:Â 0.16g
- Carbohydrates:Â 45.87g
- Fiber:Â 5.31g
- Sugar:Â 15.39g
- Protein:Â 2.60g
- Sodium:Â 155.89mg
- Calcium:Â 109.82mg
- Potassium:Â 1035.55mg
- Iron:Â 2.02mg
- Vitamin A: 50.98µg
- Vitamin C:Â 61.37mg
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