Orange-Glazed Acorn Squash

This simple side dish goes well with ham or turkey.

3 medium acorn squash (about 1 pound each)
Cooking spray
3 tablespoons Madeleine’s Seville Orange Marmalade
1 tablespoon brown sugar
1 tablespoon lime juice
2 teaspoons low-sodium soy sauce
1/2 teaspoon vegetable oil
1/4 teaspoon salt
Dash of ground red pepper

Preheat oven to 375°.

Cut squash crosswise into 3/4-inch-thick slices, discarding seeds and stringy pulp. Arrange the squash slices in a single layer on a large baking sheet coated with cooking spray. Bake squash slices at 375° for 15 minutes.

Combine orange marmalade and remaining ingredients. Brush half of marmalade mixture over squash slices. Bake at 375° for 10 minutes. Brush with marmalade mixture; bake an additional 10 minutes. Spoon remaining marmalade mixture over squash.

Yield: 4 servings.

Cooking Light
November 1997