I had a headache when I went to bed last night, but assumed I would just sleep it off and be fine in the morning. Nope. Woke up and it’s still here. Ugh. So a nice simple post seems in order. I made this to go with pork chops a couple of nights ago.
This recipe is a very different flavor concept than most ideas you find for squash. I love the combination of the orange and dijon mustard, and the cider adds a soft sweetness that evens out the flavors nicely. 🙂
The most time consuming part of making this dish is prepping the squash itself. Once it’s been peeled, deseeded, and cubed, the rest is just mix and toss.
Then dot with a bit of butter, and into the oven it goes!
- 1 medium acorn squash, peeled, deseeded, cut into about 1/2" cubes
- 2 Tbsp apple cider
- 1 Tbsp orange marmalade
- 1 Tbsp dijon mustard
- 1/4 tsp cinnamon
- salt and pepper to taste
- 1 Tbsp butter, broken into small pieces
- Preheat oven to 400 degrees F. Spray a 9" x 13" baking dish with nonstick spray. Set aside.
- In a small bowl, whisk together cider, marmalade, mustard, cinnamon, salt, and pepper.
- Place squash in a midsize mixing bowl and toss with sauce. Pour into baking dish, spreading in a flat layer. Dot with bits of butter.
- Bake for 20 minutes. Stir, then spread back out into a flat layer. Bake another 15 to 20 minutes or until easily pierced with a fork.