Acorn Squash with Orange Marmalade

Introduction

This roasted acorn squash comes together in about 50 minutes and requires minimal hands-on work—you bake the halves, then finish them under the broiler with a bright orange marmalade glaze that caramelizes at the edges. The result is tender, lightly sweet squash with a glazed interior that works as a vegetable side or a simple weeknight dinner.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Servings: 2

Ingredients

• 1 medium acorn squash, halved lengthwise
• 1 tablespoon orange marmalade
• 1 teaspoon butter or margarine
• ⅛ teaspoon salt

Instructions

1. Preheat oven to 400°F (204°C).
2. Remove seeds and strings from squash halves.
3. Cut a small piece off outside of each half to make a flat space on which the half can stand level.
4. Place halves in a shallow pan or casserole in ¼ inch (6 mm) water with insides facing down. Bake for 35 minutes.
5. Combine marmalade and butter in a small bowl.
6. Remove squash from oven, and invert in pan or dish. Salt lightly.
7. Spread marmalade and butter mixture on edges of squash, allowing excess to run into center.
8. Place under broiler for 5 minutes or until lightly browned.

Variations

Spiced glaze: Stir ¼ teaspoon cinnamon and a pinch of nutmeg into the marmalade-butter mixture for warmth and depth; this suits fall meals particularly well.

Savory finish: Replace the marmalade with 1 tablespoon of maple syrup mixed with ½ teaspoon Dijon mustard for a tangy-sweet contrast to the soft squash.

Brown sugar topping: Mix the marmalade with the butter as directed, then sprinkle 1 teaspoon of brown sugar over the top before broiling to create a crunchier, more caramelized surface.

Ginger note: Add ¼ teaspoon ground ginger to the marmalade mixture for a subtle spiced flavor that complements the citrus and squash.

Larger batch: Double the recipe using two acorn squashes (serving 4), keeping all other proportions the same; add 5 minutes to the initial bake time.

Tips for Success

Level the halves first: Cutting a flat spot on the outside of each squash half before placing them in the pan prevents them from rolling and ensures even cooking and a stable surface when you invert them.

Don’t skip the water: The ¼ inch of water in the pan steams the underside of the squash as it bakes, making the flesh tender; without it, the bottoms may scorch or remain firm.

Watch the broiler carefully: The glaze can go from lightly browned to burnt in seconds under direct heat, so check it at the 4-minute mark and don’t leave it unattended in those final moments.

Test doneness with a fork: Pierce the thickest part of the flesh after 35 minutes of baking; it should yield easily to the fork—if it’s still firm, add 3–5 minutes.

Warm the glaze mixture slightly: If your marmalade is stiff, you can warm the marmalade-butter mixture in the microwave for 15 seconds to make it easier to spread evenly.

Storage and Reheating

Store cooked squash in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven, covered, for 10–12 minutes until warmed through, or microwave a single half on 50% power for 2–3 minutes. The squash does not freeze well, as the texture becomes mushy when thawed.

FAQ

Can I prepare the squash ahead of time?

Yes, you can halve and seed the squash up to 8 hours in advance; cover the cut sides with plastic wrap and refrigerate. Add 2–3 minutes to the baking time if the squash is cold from the fridge.

What if my squash is larger than medium?

A large squash will take 40–45 minutes to bake instead of 35; test the flesh with a fork to confirm it’s tender before inverting and glazing.

Can I skip the broiler step?

You can, though you’ll lose the caramelized edges and a bit of the concentrated flavor. Bake the inverted, glazed squash for an additional 5 minutes at 400°F instead.

Is there a substitute for orange marmalade?

Apricot jam or peach preserves work well and provide a similar sweetness and glaze effect, though with a different fruit flavor; use the same amount.