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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Orange-Glazed Acorn Squash and Cranberries

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Orange-Glazed Acorn Squash and Cranberries Empty Orange-Glazed Acorn Squash and Cranberries

    Post by Lobo Sun 24 Jan 2016, 12:25 am

    Orange-Glazed Acorn Squash and Cranberries Img25l
    Orange-Glazed Acorn Squash and Cranberries
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    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Servings: 6
    These fork-tender squash slices, infused with the flavors of citrus and warm spices, are great on the holiday table. But don’t file this recipe away to serve only with turkey or ham—it’s just too good. Try it alongside seared pork chops and braised winter greens.






    • 49

    Ingredients:


    • Unsalted butter for baking dish, plus 4 Tbs. (1/2 stick)  
    • 1 1/4 cups fresh orange juice
    • 1 tsp. grated orange zest
    • 1 tsp. coriander seeds, coarsely crushed in a mortar
    • 1/2 tsp. ground allspice
    • 2 acorn squash
    • Kosher salt and freshly ground pepper, to taste
    • 1/4 cup dried cranberries

    Directions:

    Preheat an oven to 400°F. Butter a large rimmed baking sheet or a 9-by-13-by-2-inch baking dish.

    In a saucepan over medium-high heat, combine the 4 Tbs. butter, the orange juice, orange zest, coriander seeds and allspice. Bring to a boil and boil until reduced to 3/4 cup, 3 to 4 minutes. Remove from the heat.

    Trim the ends from the squash and cut in half lengthwise, then cut each half lengthwise into slices about 1 inch thick. Arrange the squash slices on the prepared baking sheet and drizzle the orange juice mixture over the top. Season with salt and pepper and toss gently to coat.

    Bake the squash slices until just tender when pierced with a small, sharp knife, about 20 minutes. Add the cranberries, gently turn the squash slices and bake until the slices are lightly glazed, about 4 minutes more. Transfer the squash and cranberries to a platter and serve immediately. Serves 4 to 6.

    Adapted from Williams-Sonoma Kitchen Garden Cookbook, by Jeanne Kelley (Weldon Owen, 2013).

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