Blood orange baked squash combines a simple winter squash mash with the sweet and savory flavors of blood orange, pine nuts, and herbs.

Blood Orange Baked Squash

By Sue Lau | Palatable Pastime

My recipe of the day is  for Blood  Orange Baked Squash with the Improv Cooking group. For October, our challenge was to create a recipe using Olive oil and Oranges.

I reached back into my  past and am revisiting an  older recipe of mine  that I like called “Tangerine Baked Dumpling Squash” (which is posted elsewhere). I am updating  it to use  blood  oranges, which  is  timely  since both winter squash  and  blood oranges are available and in season.

An Old Favorite

I first  tried something like  this years ago  at  the Dorothy Lane Market up in Dayton  Ohio. I really enjoyed the citrus flavor in the squash as well as  the addition  of pine nuts. It was a much needed change from the usual  brown sugar and  butter  I  often baked my squash with. Which I  like. But it gets boring if  it  is too repetitive.

I used  to  mostly buy acorn squash as  that was  what was widely available. But these  days you can get many kinds. You  can switch your squash around if you like- just bake yours until it is tender and then make a mash/puree of it. I  know the farm markets will have a myriad of choices.

1 Ingredient + 1 Ingredient= Endless Possibilities

Olive Oil and Orange

• • Glazed Orange Muffins by Veggies First, Then Dessert
  • Blood Orange Baked Squash by Palatable Pastime (You are Here!)
  • Orange Olive Oil Pound Cake by Making Miracles
  • Olive Oil Fresh Orange Cake by Sneha’s Recipe
  • Orange Blast Sauce for Pork by Sid’s Sea Palm Cooking
  • Blood Orange Salad with Pecans and Blue Cheese by A Day in the Life on the Farm
  • Orange Cardamom Pound Cake by Cookaholic Wife
  • Halloween-Inspired Orange Ricotta Bundt Cake by Faith, Hope, Love and Luck Despite a Whiskered Accomplice

Blood Orange Baked Squash

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Blood Orange Baked Squash

Sue Lau

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Prep Time 10 minutes mins

Cook Time 1 hour hr 20 minutes mins

Course Side Dish

Cuisine American

Servings 4

Ingredients

  

1x2x3x

• 1-1/2 pound winter squash such as dumpling squash , butternut squash , or acorn squash
• 1 medium blood orange other orange may be used
• 1/2 teaspoon minced fresh rosemary
• 1/4 teaspoon each salt and black pepper
• 1/4 cup pine nuts
• 1 tablespoon olive oil
• 1 tablespoon Parmesan cheese

Instructions

 

• Heat oven to 375F.
• Cut squash in half and scrape out the seeds.
• Place squash cut side down in a baking dish (I find that a rectangular brownie pan works great) and fill with half inch water.
• Cover pan with foil and bake for 60-65 minutes or until squash is tender.
• Scoop flesh out of squash into a small bowl and mash with a fork.
• Juice the orange and stir in the juice, also get the zest and stir that in as well.
• Toast pine nuts in the oil in a small pan, being careful not to scorch.
• Stir the pine nuts, rosemary, salt and pepper into the mash.
• Top with the Parm.
• Bake for 15 minutes or until hot.

Notes

From the kitchen of palatablepastime.com

Keyword winter squash

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Blood Orange  Baked Squash