Orange-Dijon Roasted Acorn Squash

5
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In


"This is a great recipe I found in a Good Housekeeping magazine."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (108.6 g)
  • Calories 141.4
  • Total Fat - 3.1 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 7.6 mg
  • Sodium - 93.3 mg
  • Total Carbohydrate - 29.3 g
  • Dietary Fiber - 1.8 g
  • Sugars - 24.7 g
  • Protein - 0.8 g
  • Calcium - 44.1 mg
  • Iron - 0.4 mg
  • Vitamin C - 7.1 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 450 degrees Fahrenheit.

Step 2

Pour cider into 13” by 9” baking dish; add squash, rounded sides down to dish.

Step 3

Season with salt and pepper and cover with foil.

Step 4

Bake for 30 minutes or until just tender.

Step 5

Meanwhile, in medium bowl, mix marmalade, mustard, butter, cinnamon and a good shake of salt until smooth.

Step 6

Reset oven to 425 degrees Fahrenheit and uncover squash.

Step 7

Brush on all of the mustard mixture; roast for another 30 minutes.

Step 8

Transfer to platter pouring juices over squash

Tips & Variations


No special items needed.

Related

StansBetterHalf

We loved this squash, especially the little zip the mustard gave to it! I loved that I didn't have to peel that tough skin on the squash! I made it with Lindasbusykitchen's Linda's Best Beef Pot Roast in the Crock Pot, mashed potatoes and biscuits for an awesome dinner!

review by:
(11 Oct 2013)

Bergy (RIP" Forever in our Kitchen)

Another winner. Don't miss out on the dash of cinnamon. Lovely combination of flavours. Thanks Bea

(9 Oct 2013)