Blood Orange Baked Squash

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

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.

Blood Orange Baked Squash

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.

improv cooking challenge

1 Ingredient + 1 Ingredient= Endless Possibilities

Olive Oil and Orange

Blood Orange Baked Squash

Blood Orange Baked Squash

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Blood Orange Baked Squash

Sue Lau
No ratings yet
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Course Side Dish
Cuisine American
Servings 4

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.

Notes

From the kitchen of palatablepastime.com
Keyword winter squash
Tried this recipe?Let us know how it was!

Blood Orange  Baked Squash

Blood Orange Baked Squash

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