Acorn Squash with Orange Marmalade

Introduction

Acorn squash bakes cut-side down in ¼ inch of water, then finishes under the broiler with orange marmalade and butter for a lightly browned glaze. You get a soft, spoonable center and sweet citrus flavor, which makes this a good side dish for a small dinner or holiday meal.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Servings: 2

Ingredients

• 1 medium acorn squash, halved lengthwise
• 1 tablespoon orange marmalade
• 1 teaspoon butter or margarine
• ⅛ teaspoon salt

Instructions

1. Preheat oven to 400°F (204°C).
2. Remove seeds and strings from squash halves.
3. Cut a small piece off outside of each half to make a flat space on which the half can stand level.
4. Place halves in a shallow pan or casserole in ¼ inch (6 mm) water with insides facing down. Bake for 35 minutes.
5. Combine marmalade and butter in a small bowl.
6. Remove squash from oven, and invert in pan or dish. Salt lightly.
7. Spread marmalade and butter mixture on edges of squash, allowing excess to run into center.
8. Place under broiler for 5 minutes or until lightly browned.

Variations

• Swap the orange marmalade for apricot preserves if you want a less bitter glaze and a milder fruit flavor.
• Use margarine instead of butter for a dairy-free version; the topping will still brown, but the flavor is a little less rich.
• Add a pinch of cinnamon to the marmalade and butter mixture for a warmer, slightly sweeter finish.
• Skip the broiler and return the glazed squash to the oven for a few extra minutes if you want gentler browning and less risk of scorching.

Tips for Success

• Cut only a thin slice from the outside of each squash half so it sits flat without losing too much flesh.
• Keep the water in the pan at about ¼ inch; more than that can steam the squash too much and delay browning later.
• After the 35-minute bake, the squash should give slightly when pressed and pierce easily with a knife near the center.
• Spread the marmalade mixture mainly around the edges as directed, so it melts down into the cavity instead of sliding off.
• Watch the squash closely under the broiler, because the marmalade can go from browned to burnt fast.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze the cooked squash in a freezer-safe container for up to 2 months, but the texture will be softer after thawing.

Reheat in a 350°F oven for 10 to 15 minutes until warmed through. You can also microwave individual portions in 30-second bursts, though the glaze will be softer and less browned.

FAQ

Can you make this ahead?

Yes. Bake the squash through the first oven stage, cool it, and refrigerate it; then add the marmalade mixture and broil just before serving.

Do you need to peel the acorn squash?

No. The shell helps the squash hold its shape while baking, and you can scoop the flesh out after serving.

Can you use a different squash?

Yes. Other small winter squash can work, but the baking time may need to change depending on size and thickness.

Can you use more marmalade?

Yes, if you want a sweeter finish. Add it lightly, since too much can pool in the pan and burn faster under the broiler.