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.
Notes
From the kitchen of palatablepastime.com
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