Golden Baked Acorn Squash

Golden Baked Acorn Squash
  • PREP TIME
    15 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    4 People
  • VIEWS
    36

Embrace the warmth of winter with these sweet acorn squash halves, bathed in a luscious orange-brandy sauce that's both comforting and sophisticated. A perfect side dish to elevate any cold-weather meal.

Ingridients

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Nutrition

  • Carbohydrate
    41 g
  • Cholesterol
    23 mg
  • Fiber
    4 g
  • Protein
    2 g
  • Saturated Fat
    6 g
  • Sodium
    72 mg
  • Sugar
    20 g
  • Fat
    9 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View 2 mins Melt 1 tablespoon of butter in a 9x13 inch baking dish. Ensure the entire pan is evenly coated with the melted butter. (2 minutes)

Image Step 03
03 Step

Recipe View 2 mins In a small saucepan, combine the remaining 2 tablespoons of butter, brown sugar, thawed orange juice concentrate, and brandy. (2 minutes)

Image Step 04
04 Step

Recipe View 5 mins Bring the mixture to a gentle boil over medium heat, stirring occasionally until the sugar is dissolved and the sauce is smooth. Remove from heat. (5 minutes)

Image Step 05
05 Step

Recipe View 2 mins Place the squash halves cut-side down in the prepared baking dish. (2 minutes)

Image Step 06
06 Step

Recipe View 30 mins Bake for 30 minutes, or until the squash is easily pierced with a knife. (30 minutes)

Image Step 07
07 Step

Recipe View 3 mins Turn the squash halves over, and generously drizzle the orange-brandy sauce over each half, ensuring they are well-coated. (3 minutes)

Image Step 08
08 Step

Recipe View 15 mins Continue baking for an additional 15 minutes, allowing the squash to further caramelize and absorb the delicious sauce. (15 minutes)

Image Step 09
09 Step

Recipe View 5 mins Let cool slightly before serving. The squash is best enjoyed warm. (5 minutes)

For a richer flavor, use dark brown sugar instead of light brown sugar.
A splash of maple syrup in the sauce adds an extra layer of sweetness.
Garnish with chopped pecans or walnuts for added texture and visual appeal.
If you don't have brandy on hand, apple cider or even a bit of orange liqueur can be used as substitutes.
To make ahead, bake the squash and prepare the sauce separately. Drizzle the sauce over the squash just before serving and warm through.

Kelsi Oconner

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 12 Ratings)
Total Reviews: (5)
  • Ashlee Kovacek

    The tip about garnishing with pecans was perfect. It added such a nice crunch!

  • Dianna Okuneva

    I used apple cider instead of brandy, and it was still incredibly delicious and kid-friendly.

  • Timmothy Heaney

    So easy to make and the results are fantastic. I'll be making this again and again!

  • Emerson Sawayn

    This recipe is a game-changer! The orange-brandy sauce is divine.

  • Ashly Wiza

    I made this for Thanksgiving, and it was a huge hit. Everyone loved the sweet and savory combination.

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