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Blood Orange Baked Squash

Sue Lau
Prep Time 10 mins
Cook Time 1 hr 20 mins
Course Side Dish
Cuisine American
Servings 4


  • 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


  • 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
Keyword winter squash