Orange-Dijon Roasted Acorn Squash
September 29, 2013
Categories: Dinner, Side Dishes, Vegetables, Squash, North American, Budget-Friendly, Easy/Beginner Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Potluck, Summer, Sunday Dinner, Winter, Weeknight Meals, Oven Roast, Fat Free, Gluten-Free, Heart Healthy, High Fiber, Low Cholesterol, Low Fat, No Eggs, Vegetarian, Spring more
"This is a great recipe I found in a Good Housekeeping magazine."
- 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
Preheat oven to 450 degrees Fahrenheit.
Pour cider into 13” by 9” baking dish; add squash, rounded sides down to dish.
Season with salt and pepper and cover with foil.
Bake for 30 minutes or until just tender.
Meanwhile, in medium bowl, mix marmalade, mustard, butter, cinnamon and a good shake of salt until smooth.
Reset oven to 425 degrees Fahrenheit and uncover squash.
Brush on all of the mustard mixture; roast for another 30 minutes.
Transfer to platter pouring juices over squash
Tips & Variations
No special items needed.