Roasted acorn squash with orange-ginger dressing
SmartPoints® value per serving
Here's a terrific side dish to any fall meal. And since each squash half is a serving, it’s easy portion control, too. Plus, it couldn't be any easier to make, and most of the cook time is hands-off. While you let the acorn squash bake away in the oven, make a simple sauce that features fresh orange juice, chopped ginger, butter, brown sugar, and grated orange zest. It's sweet, savory, and citrusy, and nicely complements the roasted squash. Pour the dressing into the hollowed-out halves of the squash, or you can also scoop out and mash the squash with the dressing and serve it like mashed potatoes, if you so desire.
Uncooked acorn squash
3 medium, cut in half and seeded
Fresh orange juice
2 Tbsp, fresh, minced
Packed brown sugar
- Preheat oven to 375ºF. Coat a roasting pan or baking dish with cooking spray. Place acorn squash, cut side down, on pan and spray outside of squash with cooking spray. Roast until desired doneness, about 30 to 45 minutes.
- About 6 or 7 mintues before squash is finished cooking, in a medium oven-safe bowl or pan, combine orange juice, ginger, butter, sugar and zest. Place in oven and cook just until butter and sugar melt; remove from oven and stir. (Or you can heat the dressing on the stovetop over low heat.)
- Serve each squash half like a bowl with dressing poured inside. Yields 1 squash half and about 3 tablespoons of dressing per serving.