Acorn Squash with Orange Marmalade Butter

Introduction

Acorn squash holds its shape well in the oven, and the orange marmalade-butter glaze gives you a sweet, lightly bitter finish with very little work. You bake the squash cut-side down for 35 minutes, then broil it for 5 minutes so the edges brown and the glaze runs into the center.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Servings: 2

Ingredients

• 1 medium acorn squash, halved lengthwise
• 1 tablespoon orange marmalade
• 1 teaspoon butter or margarine
• ⅛ teaspoon salt

Instructions

1. Preheat oven to 400°F (204°C).
2. Remove seeds and strings from squash halves.
3. Cut a small piece off outside of each half to make a flat space on which the half can stand level.
4. Place halves in a shallow pan or casserole in ¼ inch (6 mm) water with insides facing down. Bake for 35 minutes.
5. Combine marmalade and butter in a small bowl.
6. Remove squash from oven, and invert in pan or dish. Salt lightly.
7. Spread marmalade and butter mixture on edges of squash, allowing excess to run into center.
8. Place under broiler for 5 minutes or until lightly browned.

Variations

• Use margarine instead of butter if you want to keep the dish dairy-free; the glaze will still brown, though the flavor will be a little less rich.
• Swap the orange marmalade for apricot preserves if you want a milder sweetness and less citrus bitterness.
• Replace the acorn squash with delicata squash if you want a softer texture and a slightly shorter baking time.
• Add a small pinch of cinnamon to the marmalade and butter mixture for a warmer flavor that leans more toward a holiday side dish.
• Skip the broiler step if you want a softer finish without browned edges; the glaze will stay looser and less caramelized.

Tips for Success

• Cut a stable flat spot on the outside of each squash half so it sits level after you invert it for glazing.
• Keep the ¼ inch of water in the pan while baking; it helps the squash steam and prevents the cut surface from drying out.
• Bake the squash until a knife slides in with little resistance before adding the marmalade mixture.
• Watch closely during the broiler step, because the marmalade can go from lightly browned to burnt fast.
• Spread the marmalade and butter mixture mostly around the edges as directed so it melts down into the center instead of pooling on top.

Storage and Reheating

Store leftover squash in an airtight container in the refrigerator for up to 4 days. You can freeze it for up to 2 months, but the texture will be softer after thawing.

Reheat in a 350°F oven in a covered baking dish for 10 to 15 minutes, or until heated through. For a faster option, microwave on medium power in 30-second bursts; the glaze may melt unevenly, so spoon it back over the squash before serving.

FAQ

Can you make this ahead?

Yes. You can bake the squash through step 6, cool it, and refrigerate it for up to 1 day before adding the marmalade mixture and broiling.

How do you know when the acorn squash is done baking?

The flesh should give easily when pierced with a knife or fork, especially near the thickest part of the shell. If it still feels firm, give it another 5 to 10 minutes before broiling.

Can you use butter instead of margarine, or margarine instead of butter?

Yes. The recipe already allows either, and the main difference is flavor: butter gives you a richer finish, while margarine keeps it dairy-free.

Do you need to peel the acorn squash?

No. The squash is baked and served in the shell, and the flesh scoops out easily once tender.