Calabaza de Bellota –Fantástico

• Look for an acorn squash that feels heavy for its size and has a dry stem.
• Check the label of the marmalade to ensure it is gluten-free if necessary.

• Substitute coconut oil for the melted butter/margarine - Coconut oil is a healthier alternative to butter/margarine as it is a plant-based oil and contains less saturated fat. It also has a higher smoking point than butter, making it ideal for roasting vegetables.
• Substitute maple syrup for the marmalade - Maple syrup is a natural sweetener that is lower in sugar than marmalade. It also adds a subtly different flavor to the dish, making it a great alternative for those looking for a different flavor profile.

Chipotle-Maple Squash Slice the acorn in half and place in a baking pan large enough to hold both pieces, add enough water to come up 1/4 in the edge. Cook in a preheated 375 degree Fahrenheit oven for 30 minutes. Meanwhile whisk together the remaining ingredients, replacing the orange marmalade with 2 tablespoons of maple syrup and 1 teaspoon of chipotle powder. Remove the squash from the oven, carefully turn them over in pan and cut a few slits in the flesh making sure not to pierce the skin. Add 1 tablespoon of the chipotle-maple mixture in each half and brush this sauce over the inside and top edges of the squash and return to oven. Cook for another 15 minute or until all the flesh is soft. Scrape the flesh out of the shell and serve.

Honey-Mustard Squash Slice the acorn in half and place in a baking pan large enough to hold both pieces, add enough water to come up 1/4 in the edge. Cook in a preheated 375 degree Fahrenheit oven for 30 minutes. Meanwhile whisk together the remaining ingredients, replacing the orange marmalade with 2 tablespoons of honey and 1 teaspoon of mustard powder. Remove the squash from the oven, carefully turn them over in pan and cut a few slits in the flesh making sure not to pierce the skin. Add 1 tablespoon of the honey-mustard mixture in each half and brush this sauce over the inside and top edges of the squash and return to oven. Cook for another 15 minute or until all the flesh is soft. Scrape the flesh out of the shell and serve.

Grilled Sweet Potatoes: Grilled sweet potatoes are a great side dish to go with this Calabaza de Bellota recipe. The sweetness of the potatoes will balance out the savory flavors of the squash, and the grill marks add an attractive and tasty presentation. Plus, grilling is a quick and easy way to cook the potatoes.

Cilantro Lime Rice: Cilantro lime rice is a perfect accompaniment to this Calabaza de Bellota recipe. The bright and citrusy flavors of the rice provide a delicious contrast to the savory squash, and the dish is easy to make and can be prepared in advance. Plus, the cilantro adds a bit of freshness to the meal.