blood orange glazed kabocha squash…

31 Jan

blood orange squash urbanpocketknife

A whole lotta squash this winter, I’ve been trying to figure out how we can eat squash every week but still keep it interesting.  From soups, curries, roasted to mashed, we’ve had it every which way!  I thought I’d make a glaze of some sort since honey ginger glazed carrots are such a big hit at our house.

Scrounge through the fridge, something citrusy, something sweet and something spicy!  This blood orange glaze is so easy to make, a few citrus ingredients and ginger for some zest!

Here’s the recipe!

What you need!
1/4 of a large kabocha squash (or any kind of squash you like)
1 blood orange
1 lime
1 tsp orange zest
2 tbsp honey
1 tsp grated ginger (or more if you want it more intense!)
1 tbsp butter

What to do!

Cook your squash!  Cut the squash in half or in quarters if it’s big and scoop out all the seeds and guts.  Put it in an oven safe dish and brush exposed flesh with olive oil.  Bake at 350 degreees 30 minutes to 1 hour depending on how big your squash it.  Periodically poke it with a knife and if it goes through easily, your squash is done!

blood orange squash urbanpocketknife

2.  While the squash is cooking, add the rest of the ingredients (except butter) into a small pot on medium heat.  Let it simmer and reduce to about 1/3.  It will start looking syrupy and thicken up.

blood orange squash urbanpocketknife

3.  When your squash is cooked, scoop out the flesh and gently toss it in butter.  Drizzle the glaze on top and get ready to eat!


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