• Cooking Time: 60 mins
• Servings: 8
• 4 small acorn squash
• 2 T. butter
• 1 c. sugar (I used 1/2 c.)
• 1 c. orange juice
• 1/3 c. orange juice concentrate
• 1/4 t. salt
• 1/4 t. ground nutmeg
• 1/4 t. grated orange peel
• 1/8 t. pepper

1. Cut squash in half; discard seeds. Place squash cut side down in a 15-in x 10-in x 1-in baking pan; add 1/2-in of hot water. Bake, uncovered, at 350 degrees for 30 mins.
2. Meanwhile, in a saucepan, melt butter over medium heat. Stir in the remaining ingredients. Bring to a boil. reduce heat to medium-low; cook, uncovered, for 30 mins or until syrupy, stirring occasionally.
3. Drain water from baking pan; turn squash cut side up. Pour about 2 tablespoons orange glaze into each squash half. Bake 25-30 minutes longer or until squash is tender.

From 2005 Taste of Home Annual Recipes. Submitted by J Moynihan, Lakeville, Minn. Love this dish this time of year.