Acorn Squash with Ginger-Orange Glaze

Adventures in Jewish Cooking, p. 180

2/3 cup orange marmalade

2 tablespoons peeled and minced fresh ginger

1 tablespoon dry white wine

1 tablespoon fresh lemon juice

1/8 teaspoon freshly grated nutmeg

Two 1 1/2 -pound acorn squashes, cut in half lengthwise, seeds removed, flesh pierced well with a fork

3 tablespoons unsweetened coconut flakes

Special thanks to a wonderful co-worker for the home-grown acorn squash!

Position a rack in the center of the oven and preheat the oven to 350F. Lightly oil an aluminum foil-lined baking sheet.

Bring the marmalade, ginger, wine, lemon juice, and nutmeg to boil over medium heat, stirring often. Brush the cut side of the squash with a light coating of the glaze, reserving the remaining glaze. 

This glaze, though.

Place the squash, glazed side down, on the baking sheet. Bake until the squash is tender when pierced with a meat fork, 40-45 minutes.

Cut each squash in half lengthwise to make two wedges. Return the squash to the baking sheet, cut sides up. Brush generously with the remaining glaze. Bake to set the glaze, about 5 minutes.

Transfer to a serving platter and sprinkle with the toasted coconut.

The note below tells you one way to toast the coconut, but FYI you can do it much quicker in the microwave.

NOTE: To toast unsweetened coconut flakes, spread on a baking sheet and bake in a preheated 350 F oven, stirring often, until toasted, 3 to 5 minutes. Unsweetened flakes are smaller than the sweetened variety, and tend to brown very quickly, so keep an eye on them.

Served with some savory Spanish rice.

My Rating: 4/5 "Amazing glaze! It's a summery way to dress up a Fall vegetable, and it's so attractive in the end! Really my only complaint is that my sweet tooth really wanted more of the glaze. Other than that, the taste and texture of this dish are pretty stupendous."