Prep 7 mins
Cook 10 mins
From Real Simple. This is a great, simple side. It would also be a nice, simple, vegetarian main course served on a bed of wild rice. The times given below are for "faking it." If you are going to make this dish the "real" way, allow for about 45 minutes of cooking time.
- 2 small acorns or 2 small butternut squash, each cut into 4 wedges, with the seeds removed
- 1⁄4 cup olive oil
- 2 teaspoons kosher salt
- cayenne pepper (optional)
- 1 orange
- 1⁄4 cup chopped fresh mint leaves
- Heat oven to 325ºF.
- Brush each squash wedge with about 1 teaspoon olive oil, then sprinkle with about 1/4 teaspoon salt and a pinch of cayenne if using. Place the squash quarters on a baking sheet skin-side down. The squash is done when it is fork-tender (about 45 minutes). Meanwhile, grate the zest (the orange skin, not the white pith) and squeeze the juice from the orange. Remove the squash from the oven and immediately sprinkle with the mint, orange juice, and zest.
- To fake it -- and save 35 minutes: Prepare three 12-ounce packages frozen winter squash according to the label directions. With a wooden spoon, beat in the grated zest of 1 orange, 3 tablespoons butter, 2 tablespoons chopped fresh mint leaves, 1 tablespoon sugar, 1 teaspoon salt, and 1/4 teaspoon cayenne (optional). Sprinkle with mint-zest mixture immediate after squash is done cooking.
This was good, but I think the squash should be cubed. Quartering the squash resulted in pieces that were too big and didn't really get flavored by the sauce. It was a nice, simple side, though, and I will make it again. Thanks!
3/4 people really enjoyed this dish - and the 4th dissenter is a strictly meat and potatoes kind of guy, so I'm not surprised. I blended the mint leaves with the orange juice and then spooned the liquid over the cooked squash. I also made extra juice and poured it over some couscous, which was great. Thanks!