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.
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.
- 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
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