About Roasted Acorn Squash with Marmalade

Brrr. Sure is getting cold out there, huh? Looks like that long, hot, disgusting summer is finally gone for good, and can I just say? THANK YOU SANTA. And lest you need a kindergarten lesson in the calendar, when summer ends the fall begins. (Speaking of The Fall, has anyone seen that movie? Because it was INCREDIBLE, and I’m not just saying that because The Piemaker is, like, super hot or anything. Which he is. I DIGRESS.)

Where was I? OH YEAH. Autumn. Which brings cooler temperatures and winter squash. Both of which I love. Now, I‘d love to give you about a billion recipes for winter squash, but my boyfriend the picky eater doesn’t like winter squash, so I think I can probably only manage a few, but we’ll start with this one and see what happens. Okay? Okay.

Acorn squash! Acorn squash is a bit of an odd duck, sort of like the illicit love child of a yellow squash and a sweet potato, which means it plays really well with butter and orange marmalade. Yes, you heard me, orange marmalade. Orange marmalade is one of my favorite things on Earth. I like it in my gin, I like it on my rye toast, and I like it on my acorn squash. Just mix two tablespoons of marmalade with one tablespoon of softened butter and proceed as follows.

Preheat your oven to 400 F. The prepare the acorn squash but cutting it in half and removing the seeds and strings in the center of each half with a spoon.



Place the halves cut-side down in a shallow pan or baking dish filled with 1/4 inch of water.



Put that in your preheated oven and bake it for 35 minutes. Then turn the squash halves over, and prick each half several times with a fork. Sprinkle the acorn squash with salt and pepper, and spoon your marmalade mixture over each half.



Broil that up for about 5 minutes or until it’s lightly browned around the edges. And viola! Acorn squash!