Jelly-Glazed Acorn Squash

Here's a quick - well, the work part is quick - and easy way to cook acorn squash. You can use whatever jelly you like, as long as you think it will work as a flavour. I used quince on half and some hot cayenne jelly on the other half. Red currant or crabapple jelly would also work fine, I would think. Marmalade would be excellent. I wouldn't use grape, though. Bleagh.

4 servings
1 hour 30 minutes - 15 minutes prep time


1 large acorn squash
1 to 2 tablespoons butter
salt & pepper
2 to 3 tablespoons fruit jelly

Preheat the oven to 350°F.

Wash the squash and cut it into quarters. Remove and discard the seeds. Put the squash pieces in a lightly oiled baking pan, and stab them enthusiastically if not aggressively all over with a fork. But don't pierce the skin.

Next rub them with the butter, and season them with salt and pepper. Bake for 45 minutes.

Take the pan out of the oven, and spread the squash with the jelly. Most of it should end up in the hollow middle, but try to spread it around some.

Put the pan back in the oven and bake for another 30 minutes or so, until the squash is quite soft.




Last year at this time I made Eggnog Shorties.