This cozy acorn squash is slow-roasted to perfection and covered in a citrus-y ginger orange glaze.—A family-favorite side dish alongside mashed potatoes and roast chicken.
I have a mild/borderline-unhealthy obsession with anything winter squash.
As in, I get random cravings for acorn or butternut squash in July when all the winter squash is usually on extreme backorder.
So I patiently wait…..and wait, and wait. And by the time we’re into October I’m practically going nuts from winter squash-withdrawal.
Which, by the way is a totally legit condition. Really.
And it can get pretty serious if I don’t get my share of winter squash on a regular basis.
So just FYI—you’re probably gonna be flat-out sick of squash recipes on my blog before winter even STARTS.
Let’s start with my current favorite way to eat acorn squash. Slow-roasted and covered to perfection in citrus-y glaze. Ahhh YES!
Fall dreams in other words. 😀
Covered in orange ‘n’ sugar ‘n’ spice and everything nice.
The main flavorings in this squash is orange zest and crystallized ginger. The two go hand in hand and compliment each other SO well with the mild buttery acorn squash.—The absolute TOPS flavor combo in my opinion.
I had to pinch myself to believe that I was actually eating something healthy. ♥
This squash really could NOT be simpler to make. You’re just going to halve your acorn squash (try not to cut your hand off I like I nearly did) Sprinkle with a sugar ‘n’ spices mix, pour some water in the bottom of the pan and let ‘er roast low and slow for about an hour. Or until your house smells like some version of fall heaven.
While the squash bakes, lovely little pools of glaze will magically form. Once the squash is nice and tender, then you can then scoop it out and serve with the glaze.
The glaze is my absolute favorite part. ♥ So gosh-darn, finger-lickin’ good. 😀
Try your best to save at least some of the glaze for the squash, though. Your conscience will probably be telling you to just grab a spoon and go at it. 😉
My favorite way to serve this squash is as a side dish alongside our usual Friday-night dinner fare of roast chicken, mashed potatoes and green beans.—It’s the PERFECT fancy schmancy side dish and it’s not even hard at ALL to make.
Let your oven do the grunt-work for you while you kick back and sip your wine.
P.S. I know it’s super-super early to be thinking about Thanksgiving, but really? You know that this squash has gotta go on your menu this year. 😉
It’s elegant, easy-peasy and really, EVERYONE loves acorn squash. And if you don’t…well, then I seriously question your tastebuds.
I could eat this stuff for dessert and be happy. 😀
Ginger-Orange Glazed Acorn Squash
- 2 medium acorn squash halved and seeds removed
- 3 tablespoons coconut sugar or brown sugar
- 1 tablespoon crystallized ginger finely minced
- 1/2 teaspoon sweet curry
- 2 tablespoons grated orange zest
- 1/3 cup water
Place acorn squash cut side-up in a large baking pan. In a small bowl, combine sugar, ginger, curry, and orange zest. Sprinkle evenly into each squash cavity. Carefully pour water into the bottom of pan. Cover pan with aluminum foil.
Bake squash at 400F 1 hour or until squash is soft and tender. To serve, scoop out squash and drizzle with additional glaze.
Store squash in refrigerator up to 3 days.