Blood Orange Baked Squash
such as dumpling squash , butternut squash , or acorn squash
medium blood orange
other orange may be used
minced fresh rosemary
each salt and black pepper
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.
From the kitchen of palatablepastime.com