Glazed Acorn Squash

Ingredients:

1 lg acorn squash
Dash of salt
2 tsp. orange marmalade
1/4 cup of butter
Brown sugar (as needed)

Directions:

Cut squash in half and scoop out seeds and strings.
Cut into slices and lay in pan with 1/4 inch of water.
Preheat oven to 400 degrees.
Place pan in over for 20 minutes and then turn flip slices and sprinkle with salt.
Add the butter and marmalade to pan and place back in oven for 15 more minutes (35 minutes total)
Take out of oven and serve hot with a sprinkling of brown sugar over the top.



Overall, this was a great dish and really easy to make. I know squash is typically a winter thing, but I got this one cheap and it makes for a good snack or side dish. Ty isn't crazy about the texture, but that just means more for me! :)

Other good news? Squash is good for you! It’s rich in beta carotene, a major antioxident, vitamins A and C, folate, potassium, and omega-3 fatty acid. Squash is an America original, first cultivated in Central America. Native Americans used to bury winter squash along with their dead, to provide them nourishment in the afterlife. Christopher Columbus brought winter squash back from the New World and its popularity was spread by Portuguese and Spanish traders and explorers. The hard peel of the squash meant that it stored well on long ocean journeys, and I bet the vitamin C helped ward off scurvy.