Citrus Squash Bake

Fruit harmonizes beautifully with sweet winter squash, creating a burst of sunshine on the plate.

1-6 hard-shelled winter squash, such as acorn, buttercup, golden nugget, Hubbard, red kuri, or turban

6 tbsp. butter

6 Tbsp. brown sugar

1 Tbsp. grated orange zest

½ tsp. salt

3 oranges, peeled and sectioned

1 grapefruit, peeled and sectioned

¼ c. golden raisins

Preheat oven to 375 F.  Place whole squash in large baking pan.  Add about ¼ inch of water.  Bake for 45 to 60 min, until skins are fork tender.  Remove squash from oven and cut into serving-size pieces: halves for smaller squash and quarters or serving-size wedges for larger squash.  Scoop out and discard seeds and fibers.  Resturn squash to baking pan, cut-side up.  Sprinkle each with salt.  Fill each cavity with ½ Tbsp. of butter, ½ Tbsp. of the sugar, and ¼ tsp. of the orange zest.  Divide orange and grapefruit sections and raisins equally among the squash pieces.  Bake for another 25 min.  Serve hot.  Serves 6.

Recipe from The Classic Zucchini Cookbook, Nancy C. Ralston, Marynor Jordan, and Andrea Chesman


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