Acorn Squash with Orange Marmalade
Acorn squash with orange marmalade is a simple baked side dish that needs only four ingredients. The squash steams face down in a shallow bath of water, which keeps the flesh moist and tender. A short spell under the broiler then caramelizes the marmalade and butter where they pool in the hollow. The result is gently sweet and balanced by a pinch of salt. Brown sugar works if you have no marmalade.
Instructions
Preheat the oven to 400°F (204°C). Scoop the seeds and stringy fibers out of both squash halves.
Slice a thin piece from the rounded outside of each half so it sits flat and does not tip over.
Stand the halves cut side down in a shallow pan or casserole holding ¼ inch (6 mm) of water. Bake for 35 minutes.
While the squash bakes, stir the marmalade and butter together in a small bowl.
Take the pan out of the oven and turn the halves over so the hollows face up. Sprinkle them lightly with the salt.
Spread the marmalade and butter mixture over the edges of the squash and let any extra run down into the centers.
Slide the pan under the broiler for 5 minutes, until the top is lightly browned.
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