Squash with Orange Sauce
from Fit, Fresh, & Fast, p. 40
4 small acorn squash, halved, with seeds removed, or 3 lbs. Hubbard squash, cut into 8 pieces, with seeds removed
3/4 cup frozen Florida Orange Juice *Concentrate,* thawed
2 Tbs. margarine or butter
2 Tbs. brown sugar
1/4 to 1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/4 cup slivered almonds, toasted
8 florida Tangerine or Orange Slices
Place squash pieces, cut side up, in a large baking pan. Cover and bake at 350 for 1 hour.
For sauce, in a small saucepan conbine thawed orange juice concentrate, margarine or butter, brown sugar, cinnamon, and nutmeg. Heat until margarine is melted. Remove from heat.
Pour sauce in or over squash shells and return squash to oven. Bake, uncovered, about 35 minutes more or until squash is tender. Sprinkle with almonds. Garnish with tangerine or orange slices. Makes 8 servings.
EMILY SAYS: Okay, now I know why I like butternut squash better than acorn. Acorn is just bland. I wasn't real impressed, and not many people even tried this. It's too bad squash has such a bad reputation. Butternut is good, anyway. Just not impressed by this. Should have used butternut.
LYNDA SAYS: I like acorn squash a lot and was very glad Emily made this! The sauce was pleasantly orangy without overpowering the squash, and the texture was just right for me.