Orange-Dijon Roasted Acorn Squash
Recipe: #10637
September 29, 2013
Categories: Side Dishes, Squash, Birthday, Fathers Day, Mothers Day, Potluck, Sunday Dinner, Oven Roast, Fat Free, Gluten-Free, Heart Healthy, High Fiber, Low Cholesterol, Low Fat, No Eggs, Vegetarian, Vegetarian Dinner, more
"This is a great recipe I found in a Good Housekeeping magazine."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (91.3 g)
- Calories 121.9
- Total Fat - 2.5 g
- Saturated Fat - 1.5 g
- Cholesterol - 6.1 mg
- Sodium - 75.3 mg
- Total Carbohydrate - 25.9 g
- Dietary Fiber - 1.7 g
- Sugars - 19.9 g
- Protein - 0.6 g
- Calcium - 45.1 mg
- Iron - 0.4 mg
- Vitamin C - 7.5 mg
- Thiamin - 0 mg
Step by Step Method
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
No special items needed.
3 Reviews
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