Acorn squash with orange-brandy sauce

    Acorn squash with orange-brandy sauce

    (8)
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    1hr


    6 people made this

    About this recipe: A super-delicious baked squash dish. Acorn squash is baked until tender, then topped with a delectable buttery, sweet orange and brandy sauce. It's the perfect dish for the cold winter months.

    Ingredients
    Serves: 4 

    • 50g butter, divided
    • 3 tablespoons dark brown soft sugar
    • 3 tablespoons orange juice
    • 3 tablespoons brandy
    • 2 acorn squash, halved and seeded

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Melt 1/3 butter in a 23x33cm or similar sized baking dish. Coat dish evenly with melted butter.
    2. In a saucepan, mix the remaining butter, dark brown soft sugar, orange juice and brandy. Bring to the boil and remove from heat.
    3. Place squash halves cut side down in the baking dish and bake 30 minutes or until easily pierced with a knife. Turn squash over and drizzle with the sauce. Continue baking 15 minutes. Cool slightly before serving.

    Ingredients

    If acorn squash is unavailable, use butternut squash instead.

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    Reviews & ratings
    Average global rating:
    (8)

    Reviews in English (8)

    by
    26

    I fixed this for Christmas dinner. Although I'm not a big squash lover, I have to admit, this was very tasty. My mom, dad and husband "loved" it and my dad even asked for the recipe. I followed the directions to the letter and wouldn't suggest changing anything. I'll fix this again.  -  28 Jan 2005  (Review from Allrecipes US | Canada)

    by
    14

    A nice change of pace, but the orange flavour was a little overwhelming. Do yourself or the dishwasher a favour, and put some foil in the bottom of the pan. The sugar in the sauce makes a terrible burnt mess.  -  31 Jan 2008  (Review from Allrecipes US | Canada)

    by
    13

    Wonderful acorn squash recipe! My husband is not normally a huge fan of most squash, and even he thought this was a great dish. The orange brandy sauce really makes it; I did not have regular brandy, but I did have a bottle of Cointreau (orange brandy) which was wonderful because it only added to the orange flavor. I also used fresh o.j. right out of the fridge, since I never keep the concentrated stuff around. Delicious recipe!  -  29 Oct 2008  (Review from Allrecipes US | Canada)

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