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Blood Orange Baked Squash #ImprovCooking

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

Prep Time10 mins
Cook Time1 hr 20 mins
Course: Side Dish
Cuisine: American
Keyword: winter squash
Servings: 4
Author: Sue Lau

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

Blood Orange  Baked Squash

Blood Orange Baked Squash

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5 responses

  1. Pingback: Halloween-Inspired Orange Ricotta Bundt Cake

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