Mint-Orange Squash
- Ready In:
- 17mins
- Ingredients:
- 6
- Yields:
-
8 as a side dish
ingredients
- 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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
RECIPE SUBMITTED BY
I'm 26, married and live in Southern California. My husband and I share our home with four crazy cats, lots of books and enough musical gear to outfit two or three bands.