Golden Baked Acorn Squash

Golden Baked Acorn Squash

6 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
ORNERY
Recipe by  ORNERY

“To warm up a winter meal, offer sweet acorn squash halves flavored with a hot orange-brandy sauce.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Melt 1 tablespoon butter in a 9x13 inch baking dish. Coat pan evenly with melted butter.
  2. In a saucepan, mix the remaining butter, brown sugar, frozen orange juice concentrate, and brandy . Bring to a boil, and remove from heat.
  3. Place squash halves cut side down in the baking dish, and bake 30 minutes, or until easily pierced with a knife. Turn squash over, and drizzle with the sauce. Continue baking 15 minutes. Cool slightly before serving.

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Reviews (6)

Rate This Recipe
IVEYM
25

IVEYM

I fixed this for Christmas dinner. Although I'm not a big squash lover, I have to admit, this was very tasty. My mom, dad and husband "loved" it and my dad even asked for the recipe. I followed the directions to the letter and wouldn't suggest changing anything. I'll fix this again.

Muffinmom
13

Muffinmom

Wonderful acorn squash recipe! My husband is not normally a huge fan of most squash, and even he thought this was a great dish. The orange brandy sauce really makes it; I did not have regular brandy, but I did have a bottle of Cointreau (orange brandy) which was wonderful because it only added to the orange flavor. I also used fresh o.j. right out of the fridge, since I never keep the concentrated stuff around. Delicious recipe!

susiekew
12

susiekew

A nice change of pace, but the orange flavour was a little overwhelming. Do yourself or the dishwasher a favour, and put some foil in the bottom of the pan. The sugar in the sauce makes a terrible burnt mess.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 269 cal
  • 13%
  • Fat
  • 8.9 g
  • 14%
  • Carbs
  • 41.1 g
  • 13%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

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