Cranberry Orange Squash Bake
I don't do squash. Except for zucchini. Sometimes.
But I had to try this, and well, I'm a convert.
I've found that not all squash tastes the same.
Let's start with a butternut squash. Very mild. Needs a little boost to ramp up the flavor. I remove the seeds,
massage in a bit of olive oil to sooth the flesh,
flip it and bake it.
Hmm, looks like normal squash. I snuck a tiny taste.
I wasn't about to waste the rest of the ingredients if I didn't like the main one. Needed something.
Just what the kitchen doctor ordered. A sprinkle of orange zest, a squeeze of orange juice.
By the way, too much orange zest is not a good thing. Trust me.
Pumpkin pie spice, oh so nice.
A glug or so of Back Forty Sugar Shack Pure Maple Syrup. Mix it all together.
Now, how about something to cover it with.
Oatmeal, cranberries, brown sugar.
Whirl it around.
Sprinkle it on top of the squash, drizzle with olive oil.
Back in the oven until it bubbles in joy.
Luscious. Festive. Tasty. A little tart, a little sweet, a little savory, a bit of tang. Just in time for the holiday. The recipe says 6 servings.
I stretched it out to 3.
I could have eaten the whole dish in one sitting.
Yes, it was that good.
Or should I say:
Was it ever good.
Happy Saturday.
Cranberry
Orange Squash Bake
1 small butternut
squash
2 Tbsp olive oil,
divided
1 orange
3/4 Tsp pumpkin pie
spice
1/4 Tsp salt
1/4 Tsp ground black
pepper
2 Tbsp pure maple
syrup
2 Tbsp brown sugar
3/4 C old fashioned
rolled oats
1/2 C fresh or frozen cranberries
Preheat oven to 375°.
Line baking sheet with parchment paper. Cut squash in half lengthwise, remove
seeds. Brush cut side with oil, reserve remaining oil for topping. Place squash
cut side down on parchment, bake 45 minutes, or until fork tender. Remove from
oven and let cool slightly. Spray 4 C casserole or glass baking dish with
cooking spray. Zest 1/4 tsp orange zest,
and juice the entire orange. Scoop flesh of squash from shell and place in casserole.
Add the orange zest, juice, pumpkin pie spice, salt, pepper, and maple syrup.
Mix well. In blender or food processor, combine brown sugar, rolled oats and
cranberries, pulse until cranberries are chopped and mixture is in pea size
pieces. Sprinkle on top of squash mixture. Drizzle with remaining olive oil.
Reduce oven to 325°. Place squash in oven, uncovered, heat until top is crisp
and mixture is bubbly, about 20-30 minutes. 6 servings
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