Orange-Glazed Acorn Squash and Cranberries
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.
- 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
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).