This article was provided to The Associated Press by The Culinary Institute of America in Hyde Park, New York. Nutrition information per serving of the compote: 154 calories 2 calories from fat 0 g fat (0 g saturated 0 g trans fats) 0 mg cholesterol 77 mg sodium 42 g carbohydrate 7 g fiber 27 g sugar 1 g protein. Nutrition information per serving of the baked acorn squash: 158 calories 103 calories from fat 12 g fat (7 g saturated 0 g trans fats) 31 mg cholesterol 296 mg sodium 15 g carbohydrate 2 g fiber 3 g sugar 1 g protein. Simmer until the berries are softened and the liquid is thickened. Add the sugar and bring to a simmer over medium heat. Top each portion of squash with Cranberry-Orange Compote and serve on a heated plate.ĥ cups whole cranberries, fresh or frozenĬombine the cranberries, juice, and enough water to barely cover the berries in a medium sauce pan. Remove the foil and continue baking, basting periodically, until tender, about 15 minutes more. Season with salt and pepper.Ĭover the squash with foil and bake in a 400 degree F oven for 30 minutes. Divide the butter into 4 pieces and place 1 piece onto each quarter. Sprinkle each piece with the honey, maple syrup, or sugar. Pour this mixture over the cooked rice, and add the. Place the squash, cut sides up, on a baking sheet. In a small bowl, whisk together the olive oil, orange juice, maple syrup, orange zest, cinnamon, and salt. 1 acorn squash (about 24 ounces), cut into quarters, seeds removedġ/4 teaspoon ground black pepper, or as neededġ cup Cranberry-Orange Compote (recipe follows)

Baked acorn squash with orange juice