Old Sweetwater

Old Sweetwater

Friday, September 25, 2009


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.


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.


Kimsound said...

I am a fan of William Sonoma products and receipes. I've bought a few of their "gadgets." Thank you for this receipe! I look forward to serving at my table.

Amy said...

Thanks for stopping by my blog. I am having fun visiting through your beautiful blog.

Rachel said...

Oh that sounds so good! I love squash. I wonder if my family would eat it... if not, more for me :)

Your blog is beautiful, Janean!

loni said...

Most of my life I lived in Wisconsin. The squash and pumpkins were never picked until after the 1st frost. By the time the frost hit you knew they were ripe. I always had plenty of acorn squash so I would bake it, scoop it from the shell making sure none of the stringy stuff was left and I made the squash into pies. Using the same spices as pumpkin you can't tell the difference. My husband always thought he was eating pumkin pies at Thanksgiving but it was actually acorn squash.