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Maybe 2 years ago, my mother-in-law gave me this cookbook, A Harvest of Pumpkins and Squash. I love fall, fall weather, fall foods… so I’ve enjoyed leafing through it and finding inspiration in its pages. Until this weekend though, I’m not sure I had actually made a recipe from the book as it was written! And even then, I ended up changing it a little after seeing how it turned out.

This isn’t a paleo/primal/grain-free cookbook, but several of the entrée, soup, and side dish recipes fall into those categories or can be easily modified.

I decided to make an acorn squash recipe from the book, which included a flavor I hadn’t thought to include yet – orange! The acorn squash is simply baked, and then filled with an orange-pecan-brown sugar mixture and re-baked.

The original mixture was a bit orange juice heavy, and thus very “loose.” There also wasn’t enough of it to fill all 4 squash cavities even half way, so I added more of the other ingredients, re-mixed, and re-filled. The squash was delicious and half of one was a perfect dinner for me. The author suggests serving it with roast pork or turkey, which would also be delicious, but I think it’s fine on its own for a light autumn dinner.

Apparently I like to try recipes with zest…last week’s #MmmMonday post had lemon zest, and this week’s has orange. Maybe next week’s will have lime! (Kidding. Sort of.)

I made two squashes, which is 4 (adult) servings. Ate one (the kids were in bed), put one in the fridge to share with Anneliese, and froze the other two for another time, which Me-of-the-Future appreciates very much.

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Acorn Squash Halves with Orange Pecans
 
Author:
Ingredients
  • 2 acorn squashes, halved, seeds removed
  • 6 Tbs butter, room temperature
  • ⅕ cup brown sugar, lightly packed
  • 1 tsp ground cinnamon
  • 1 Tbsp fresh grated orange zest
  • ¼ cup freshly squeezed orange juice
  • 1 cup pecans, roughly chopped
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Place squash, cut side down, in baking dishes (mine wouldn't all fit into one) and add about ½ inch of water.
  3. Bake about 40 minutes, or until tender.
  4. Meanwhile, cream together the butter, brown sugar, and cinnamon. Then add in orange zest and juice, and combine well. Add the nuts and mix again.
  5. When the squash is cooked, flip it over, cut side up.
  6. Fill the cavities with the nut mixture, and return to the oven for about 20 minutes, uncovered.
  7. Serve hot.
Notes
I rewrote the recipe in my own words, adding my notes and the changes I made to ingredient quantities. The original recipe was created by Lou Seibert Pappas for his book, A Harvest of Pumpkins and Squash: Seasonal Recipes.

 

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Glad I have these two vacuum-sealed and ready for later!

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Janel (6 comments)

Oh thank you! It sounds delicious. I’ll only need my husband to pick up an orange on his way home from work!






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