Citrus Squash

By krystallondon

In the fall, baked squash is a wonderful side dish that you can flavour in many ways. Try baking it with onion and hot chili peppers instead of juices, sugar and cinnamon!

Ingredients

• 2 acorn squash, cut in half
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp lemon juice
• 2 tbsp orange juice
• 1 tbsp grapefruit juice
• 2 tbsp brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/8 tsp pepper

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 375F. Remove seeds from squash and discard. Place squash in a baking dish large enough to hold the halves snugly, cut-side up. Cover tightly with foil; bake 20 minutes.

2. In small saucepan, cook onion and garlic in olive oil until tender, about 5 minutes. Remove from heat and stir in juices, sugar, cinnamon, salt and pepper and mix well. Spoon mixture into squash halves, making sure to baste the flesh with the liquid.

3. Return to the oven and bake, uncovered, 20-30 minutes longer, or until squash is very tender, basting occasionally with the liquid. Serve immediately.

Nutrients per serving:
89.60 calories, 0.19 g fat (0.04 g saturated) 23.05 g carbohydrates, 201.78 mg sodium