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
Ingredients
- 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.
I think I’ve found the perfect fall side dish.
I like the addition of pine nuts in this dish. Great holiday side dish.
I usually add brown sugar and butter to my squash too. Can’t wait to try it with orange juice!
The perfect little side for just about anything!!!