Orange and Pineapple Glazed Acorn Squash

Roasted acorn squash topped with sauce prepared from unsweetened pineapple juice, unsweetened orange juice, melted butter, currants, brown sugar, cornstarch, and ground clove.

Ingredients -

2 small Acorn Squash
6 ounces Unsweetened Pineapple Juice
6 ounces Unsweetened Orange Juice
1/4 cup Butter, melted
1/4 cup Currants
2 tablespoons Brown Sugar
1 tablespoon Cornstarch
1/4 teaspoon Ground Cloves

Preparation:

1. Preheat oven to 350 F.

2. Pierce squash several times with a fork.

3. Microwave on high for 5-6 minutes or until slightly tender. Cool.

4. Cut ends off squash. Peel skin off squash. Remove and discard seeds.

5. Cut squash into 1-inch thick slices and arrange on a 13x9-inch baking dish.

6. Combine unsweetened pineapple juice, unsweetened orange juice, melted butter, currants, brown sugar, cornstarch, and ground clove in small bowl. Stir to combine.

7. Spread pineapple mixture over squash.

8. Bake in preheated oven 15 minutes or until squash is tender.

Acorn Squash Tip

Cutting and Peeling an Acorn Squash

Cut the squash in half lengthwise and remove the fibers and seeds. The seeds can be cleaned and toasted in the oven, like pumpkin seeds. Remove the skin of acorn squash with a paring knife or vegetable peeler. Cutting the squash along the ridges into wedges can make the task a bit easier.

Acorn Squash Tip

Butter Production

Pasteurized cream is placed in giant vats and churned vigorously. The churning creates a solid and a liquid known as buttermilk. The buttermilk is drained off. The solid butter is washed, colored, and if necessary, salt added.

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