Maple Orange Glazed Squash
- Yield 2 servings
Acorn or butternut squash make a beautiful low-calorie, low-fat side, perfectly suited for the Thanksgiving table.
Orange juice and maple syrup caramelize over the squash, enhancing its natural sweetness.
- 1 acorn or butternut squash, halved and seeded
- 2 tablespoons pure maple syrup
- Juice of 2 lemons
- Juice of 1 orange or 2 tablespoons fresh orange juice (not from concentrate)
- 1/4 teaspoon ground cinnamon or apple pie spices
- Salt and freshly ground black pepper, to taste
- Preheat oven to 375F.
- Arrange squash halves, cut side down, in a baking pan. Add 1 inch of water to pan and bake 35 minutes until almost tender. Meanwhile, in a nonreactive small mixing bowl, combine maple syrup, lemon and orange juice and cinnamon. Turn cooked squash halves over and brush them with this glaze, pouring remaining glaze inside cavities of squash halves. Continue to bake 10 minutes until lightly browned and tender.