Roasted Acorn Squash with Orange Cranberry Glaze

DELICIOUS! Delicious Veggies! Okay, I'm really trying to eat more veggies and fruits, and to get what's easily available at the market. The very best veggie recipes I've found are either from friends or from this amazing cookbook by Mollie Katzen -- you remember the saladita? Yeah, that was from her book too. Most recent veggie adventure: Roasted Acorn Squash with Orange Cranberry Glaze.

The final deliciousness: 

In the beginning, there was an acorn squash

The original recipe calls for two acorn squash, so I went with it, even though Lito and I really don't eat that much squash -- I try to stick to the recipe the first time around and wait until either the second time or the last minute to make changes. Making two squash is fine. I personally liked a little higher ratio of glaze to squash, but knock yourself out with as much squash as you like here.

Acorn Squash In a Tidy Little Row

Spooning the Glaze onto the Baked Squash Quarters

Bon Appetit!

Acorn Squash with Orange Cranberry Glaze
Recipe Adapted from Mollie Katzen's The Vegetable Dishes I can't Live Without

Here's What You Need:


Extra Virgin Olive Oil
1 Acorn Squash, Seeded and Cut into Quarters
Salt and Freshly Ground Pepper
1 1/2 t Cornstarch
1/2 C Orange Juice
1 t Orange Zest
1 t Cider Vinegar
1 1/2 t Honey
1 1/2 T Dried Cranberries

Here's What You Do:


1. Preheat oven to 425. Line a cookie sheet with foil and brush olive oil on it. Brush olive oil on the squash quarters, sprinkle with Salt and Pepper. Put them so that one side is down on the foil & bake for 15 minutes; then flip the quarters on the other side & bake for 15 minutes.

2. While everything is baking, whisk together the corn starch and just a little bit of the orange juice in a saucepan. Then add the rest of the orange juice, the zest, the vinegar and the honey. Cook it over medium until it goes thick and shiny. Remove from heat and add the cranberries.

3. Put the wedges on a plate or serving dish and drizzle with the glaze. Chomp!