This was a few weeks ago, but I am still deeply proud of myself. I remember my mom, in one of her few acts of cooking that doesn’t involve the microwave, making acorn squash with a brown sugar glaze when I was a kid.
I adapted this from a Bobby Flay recipe that I found on the Food Network website. Again, half the point was to make something delicious and the other half was to use up the box of oranges my parents have given me. Technically I was supposed to grill the squash but I don’t own a grill.
Instead, I used a cast iron grill pan that will probably never forgive me, although by now I’ve cleaned it as best I can.
Anyway, this recipe wasn’t difficult and the results were very tasty. Acorn squash prepared this way tends to be a cross between side dish and dessert, but with the orange it was nicely tart as well as sweet.
- 1 acorn squash, halved lengthwise, seeds and membranes removed
- 1/16 cup melted butter
- Salt and freshly ground pepper
- 1 cup fresh orange juice
- 1/8 cup light brown sugar
- 1 whole allspice berries
- 1 stick cinnamon
- Preheat the oven to 350.
- Brush or spray the cut side of the 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 1/4 cup, stirring often.
- When the squash is done, place cut side up on a cast iron grill pan and brush with the orange glaze.
- Cook for 5 minutes, then turn over with tongs and cook for 5 more minutes, or until tender and glaze is caramelized.
- Remove from heat and pour the rest of the glaze into the “bowl” of each squash half. Serve warm.