Bounty

It's Friday and time to plan the Saturday visit to the local Farmers Markets!
We have Amish farmers in our area who bring beautiful, organic fruit, veggies and home-baked goods. Yum! Here's a squash recipe I hope you enjoy. This is for three acorn squashes or about 3 1/2 pounds. Preheat oven 400 degrees F.

Ingredients:
3 Tbs. unsalted butter, melted
1/4 cup plus 1 Tbs. water
1/4 cup fresh orange juice

2 Tbs. finely chopped orange zest

1/4 cup maple syrup
(optional) 2 Tbs. chopped fresh thyme
1/4 cup chopped dried cranberries

Cut the ends off squash, then cut crosswise into 1/2 inch thick slices. Cut seeds out (can use a biscuit cutter). Place squash rings in a large bowl and season generously with sea salt & pepper. Toss with 2 Tbs. of the melted butter. Arrange the squash rings in a large ovenproof sauté pan.In a small bowl, whisk together the 1/4 cup water, orange juice and zest. Pour over the squash rings. Set the pan over medium-high heat, cover and cook until the squash rings are almost tender when pierced with a fork, about 15 minutes.
In a small bowl, whisk remaining 1 Tbs. melted butter, 1 Tbs. water, maple syrup, (opt) chopped thyme and cranberries. Pour over squash.
Bake uncovered, until squash rings are tender when pierced with a fork, 15 to 20 minutes.
Serves 8. Williams-Sonoma Kitchen.