Roasted Acorn Squash with Orange Oil

Roasted Acorn Squash with Orange Oil

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    T freshly grated orange zest

  • 2

    T EVOO

  • 1

    large acorn squash (about 1½ lbs)

  • c fresh orange juice

  • ¼

    t kosher salt, plus more to taste

  • t fresh ground black pepper, plus more to taste

  • 2

    small sprigs fresh thyme, stems removed

Directions

Preheat oven to 375. In a small bowl, whisk together orange zest and 1 T EVOO, until well combined; set aside. Cut squash in half horizontally through its center. Scrape out seeds with a spoon and discard. Set each half cut-side down and slice into 1/2-in thick half-moons. Add to a large bowl and combine with remaining EVOO, OJ, salt, pepper and thyme. Toss to coat. Arrange squash, skin-side down, in 2 or 3 layers inside a 9 or 10-in pie plate. Top with any juice remaining in mixing bowl. Cover with foil and bake 30 mins or until squash is fork-tender. Remove from oven and drizzle or brush hot squash with reserved olive oil mixture. Season with additional salt and pepper to taste, if desired. Serve immediately.


Nutrition

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