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."
Ingredients
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 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.