Best Quick Ginger Orange Squash Recipes

GINGER ORANGE SQUASH

Ginger Orange Squash image

Bursting with citrus flavor, this tender side dish complements special autumn dinners and weeknight suppers alike. Our home economists developed the five-ingredient recipe so you can spend less time in the kitchen and more time with family.

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 10 servings.

Number Of Ingredients 5

Ingredients

2 butternut squash (2 pounds each), peeled and cut into 1-1/2-inch cubes
1 cup thawed orange juice concentrate
3 tablespoons coarsely chopped fresh gingerroot
1/2 teaspoon pepper
4 teaspoons butter, melted

Steps:

Line a 15x10x1-in. baking pan with foil and coat with cooking spray; set aside. In a large bowl, toss the squash, orange juice concentrate, ginger and pepper. Arrange in a single layer in prepared pan. , Bake at 375° for 50-55 minutes or until squash is tender, stirring twice. Stir in butter before serving.

Nutrition Facts : Calories 129 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 23mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

GINGER-ORANGE GLAZED ACORN SQUASH

Ginger-Orange Glazed Acorn Squash image

This cozy acorn squash is slow-roasted to perfection and covered in a citrus-y ginger orange glaze.---A family-favorite side dish alongside mashed potatoes and roast chicken.

Provided by Sarah

Time 1h5m

Number Of Ingredients 6

Ingredients

2 medium acorn squash (halved and seeds removed)
3 tablespoons coconut sugar (or brown sugar)
1 tablespoon crystallized ginger (finely minced)
1/2 teaspoon sweet curry
2 tablespoons grated orange zest
1/3 cup water

Steps:

Place acorn squash cut side-up in a large baking pan. In a small bowl, combine sugar, ginger, curry, and orange zest. Sprinkle evenly into each squash cavity. Carefully pour water into the bottom of pan. Cover pan with aluminum foil.
Bake squash at 400F 1 hour or until squash is soft and tender. To serve, scoop out squash and drizzle with additional glaze.

PAM'S GINGER ORANGE SQUASH

Pam's Ginger Orange Squash image

I have requests for this for the holidays. It is a yummy treat and not too sweet. Love me some Butternut Squash!!

Provided by Pam Ellingson

Categories Vegetables

Time 30m

Number Of Ingredients 7

Ingredients

1 2 pound butternut squash
2 Tbsp frozen orange juice concentrate
2 Tbsp brown sugar (or more)
2 Tbsp butter ( or more)
1/2 tsp salt
1/4 tsp ground ginger
white pepper to taste if desired

Steps:

1. Cut squash in half lengthwise and remove seeds and fibers. Place the halves in a glass casserole with a few tablespoons of water and cover with plastic wrap or waxed paper. Microwave until squash is tender and can be pierced easily with a fork. Start with about 7 to 10 minutes and let it rest in the microwave for 5 or 10 minutes, then test for tenderness. Remove from microwave and allow to cool so you can scrape out the meat of the squash without burning your hands.
2. When cooled, place squash meat into a medium mixing bowl or food processor bowl, and add all remaining ingredients. Mix thoroughly and taste and adjust seasonings. For this step, you can mash and mix by hand, with a hand mixer, or puree in a food processor, according to the texture you want.
3. You can either spoon this mixture into a casserole and broil until lightly browned or serve it piped out of a large star shape pastry tube without broiling. If not broiling, I would suggest you make a small "dent" in the top of the piped squash and add a tiny bit of butter and let it melt.
4. NOTE: If you desire a more Orange flavor, add a teaspoon of grated fresh orange zest to the mixture. If you want a stronger Ginger flavor, you can add more powdered ginger or some ginger juice to accent that flavor.