Ginger Ale Baked Squash

  • Yield 4 servings

Serve on a bed of sauteed spinach or other greens.

Ingredients

Glaze:
1 (12-ounce) bottle ginger ale
1/4 cup honey
1 tablespoon unsulphured molasses
1 teaspoon minced ginger root
Juice of 1 lemon
pinch cayenne pepper
1 tablespoon cornstarch
2 tablespoons fruit juice or water
Squash:
2 butternut squash cut in half lengthwise and seeded
1 cup water (for cooking in conventional oven)
1/2 cup Ginger Ale Glaze (recipe given)
1 (6-ounce) box of your favorite stuffing mix*

Instructions

  1. To make the glaze: Place all ingredients but cornstarch and fruit juice in a saucepan. Bring to a boil over medium-high heat. Meanwhile, stir cornstarch into fruit juice until smooth. Add to contents of saucepan, stir to combine. Reduce heat and simmer, stirring, until mixture is thickened and clear, about 5 minutes. Glaze will keep 1 month in the refrigerator. Makes 2 cups.
  2. Preheat oven to 375F.
  3. To prepare squash: Place squash halves cut side down in a baking dish (you can use a jelly roll pan). Add 1 cup water. Bake for 40 minutes or until almost tender. Alternatively, the squash halves can be cooked cut side down on a microwave-safe tray in a microwave oven on high for 12 to 14 minutes or until tender. Set aside. (The squash halves may be microwaved or baked up to a day prior to stuffing and stored in the refrigerator.)
  4. Meanwhile, prepare the stuffing mixture according to package directions*. Drain water from squash baking pan and place cooked squash halves, cut side up, in the pan (if squash were cooked in microwave, transfer them to a baking dish). Stuff about 3/4 cup stuffing into the cavity of each squash. Brush glaze over squash and bake for 15 to 20 minutes, until squash is heated through and golden.
*Most stuffing mixes call for large quantities of butter. It is not necessary to add so much. In fact, for flavor, you may add 1 tablespoon extra virgin olive oil instead. If you want to add butter, 1 tablespoon is more than enough. 

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