Published January 30, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 8
Total Time: 50 min
Prep Time: 20 min | Cook Time: 30 min
This quintessential autumn recipe works well with other types of hard squashes, too, such as delicata or hubbard.
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Serving size: |
approx. 2 rings |
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Calories per serving: |
131 |
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Total Fat 3.1g |
5% |
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Sodium 257mg |
11% |
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Serving size: |
approx. 2 rings |
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Calories per serving: |
131 |
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% Daily Value* |
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Total Fat 3.1g |
5% |
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Saturated Fat 1.8g |
9% |
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Sodium 257mg |
11% |
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Total Carbohydrate 27.0g |
9% |
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Protein 1.4g |
2% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 3 acorn squashes, each about 1 1/2 lb.
- Kosher salt and freshly ground pepper, to taste
- 2 tablespoons unsalted butter, melted
- 5 tablespoons water
- 1/4 cup fresh orange juice
- 2 tablespoons orange zest, finely chopped
- 1/4 cup maple syrup
- 2 tablespoons fresh thyme, chopped
- 1/4 cup dried cranberries, chopped
Step by Step:
- Preheat the oven to 400°F. Cut each squash crosswise into 1/2 inch thick slices. Cut out and discard the seeds. Place squash in a large bowl and add butter, salt, and pepper and toss to coat. Transfer squash to a large oven-proof sauté pan.
- Stir together 1/4 cup water, orange juice, and zest and pour over squash. Place pan over medium-high heat, covered. Cook until squash is almost tender when pierced with a knife, about 15 minutes.
- Whisk together the remaining tablespoon water, maple syrup, thyme, and cranberries and add to squash. Place pan in the oven and bake uncovered until the squash is tender, 15 to 20 minutes.
