This tasted good, but there was a ton of butter sauce left over. It seemed like a waste of butter.
Maple- and Ginger-Glazed Acorn Squash
Yield: 8 servings
- 1 cup butter, softened and cut into chunks
- 2 tablespoons grated fresh ginger
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 2 medium acorn squash
- 1/2 cup fresh orange juice
- 2 tablespoons cider vinegar
- Process first 4 ingredients in a food processor until blended.
- Cut squash lengthwise into quarters. Scoop out seeds and membrane. Spread half of butter mixture on squash. Bake, uncovered, at 400° for 30 minutes.
- Stir together remaining butter mixture, orange juice, and vinegar in a small saucepan. Cook over low heat until butter melts; brush on squash. Bake 15 minutes or until squash is tender and golden, basting occasionally with butter mixture.
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Maple- and Ginger-Glazed Acorn Squash Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless, Gluten-Free
- COOKING METHOD: Food Processor, Bake
- OCCASION: Autumn, Winter, Christmas, Kwanzaa, New Year's, Thanksgiving, Birthdays/Anniversaries
- PUBLICATION: Coastal Living
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