Orange-Glazed Acorn Squash And Cranberries
This recipe for roasted acorn squash with a citrusy glaze is a delightful side dish that brings together the earthy sweetness of the squash with the bright flavors of fresh orange juice and zest. The warm spices of coriander and allspice add depth, while the burst of dried cranberries provides a touch of tartness. A perfect dish to bring some vibrant colors and flavors to your table.
— Constant Cookbook
Ingredients
- Unsalted butter for baking dish, plus 4 Tbs. (1/2 stick)
- 1 1/4 cups fresh orange juice
- 1 tsp. grated orange zest
- 1 tsp. coriander seeds, coarsely crushed in a mortar
- 1/2 tsp. ground allspice
- 2 acorn squash
- Kosher salt and freshly ground pepper, to taste
- 1/4 cup dried cranberries
Instructions
- Preheat an oven to 400°F. Butter a large rimmed baking sheet or a 9-by-13-by-2-inch baking dish.
- In a saucepan over medium-high heat, combine the 4 Tbs. butter, the orange juice, orange zest, coriander seeds and allspice. Bring to a boil and boil until reduced to 3/4 cup, 3 to 4 minutes. Remove from the heat.
- Trim the ends from the squash and cut in half lengthwise, then cut each half lengthwise into slices about 1 inch thick. Arrange the squash slices on the prepared baking sheet and drizzle the orange juice mixture over the top. Season with salt and pepper and toss gently to coat.
- Bake the squash slices until just tender when pierced with a small, sharp knife, about 20 minutes. Add the cranberries, gently turn the squash slices and bake until the slices are lightly glazed, about 4 minutes more. Transfer the squash and cranberries to a platter and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Kitchen Garden Cookbook,</i> by Jeanne Kelley (Weldon Owen, 2013).
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