Acorn Squash with Orange Marmalade

PIn it

Introduction

Roasted acorn squash halves topped with orange marmalade and butter deliver natural sweetness and caramelized edges in 40 minutes, making this a straightforward side dish for weeknight dinners or holiday tables. The marmalade melts into the squash flesh while the broiler creates light browning on the edges. You’ll need one shallow pan and minimal prep.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Servings: 2

Ingredients

• 1 medium acorn squash, halved lengthwise
• 1 tablespoon orange marmalade
• 1 teaspoon butter or margarine
• ⅛ teaspoon salt

Instructions

1. Preheat oven to 400°F (204°C).
2. Remove seeds and strings from squash halves.
3. Cut a small piece off outside of each half to make a flat space on which the half can stand level.
4. Place halves in a shallow pan or casserole in ¼ inch (6 mm) water with insides facing down. Bake for 35 minutes.
5. Combine marmalade and butter in a small bowl.
6. Remove squash from oven, and invert in pan or dish. Salt lightly.
7. Spread marmalade and butter mixture on edges of squash, allowing excess to run into center.
8. Place under broiler for 5 minutes or until lightly browned.

Variations

Maple and thyme: Replace the orange marmalade with pure maple syrup and sprinkle fresh thyme leaves over the squash before broiling for a savory-sweet edge.

Brown butter and sage: Toast the butter in a small pan until it turns golden brown, then mix with the marmalade and add 3–4 torn sage leaves for a nutty, herbal depth.

Spiced version: Stir ⅛ teaspoon each of ground cinnamon and nutmeg into the marmalade-butter mixture before spreading to deepen the warm spice notes.

Pomegranate glaze: Swap the marmalade for pomegranate molasses mixed with a touch of honey, which gives a sharper, less sweet finish.

Coconut and cardamom: Replace the butter with coconut oil and add 2–3 crushed cardamom pods to the marmalade mixture for an aromatic, tropical twist.

Tips for Success

Cut a flat base on each squash half so it sits level in the pan—this prevents it from tipping and ensures even cooking and topping coverage.

The water in the pan should stay at ¼ inch throughout baking; if it evaporates quickly, add a little more halfway through to keep the squash moist underneath.

Watch the broiler closely during the final 5 minutes—the marmalade can brown very quickly, and you want light caramelization, not charring.

Invert the squash at the halfway point so the cut side faces up—this is where the marmalade sits and also allows the flesh to finish cooking evenly.

Let the squash cool for 2–3 minutes after broiling before serving to allow the toppings to set slightly and prevent burns from the hot filling.

Storage and Reheating

FAQ

Can I prepare the squash ahead and bake it later?

Yes. Halve and deseed the squash, cut the flat base, and store cut-side down on a damp paper towel in the fridge for up to 1 day. Bake directly from cold, adding 5–10 minutes to the baking time.

What if my squash is very large?

A large squash will take 45–50 minutes to bake instead of 35. Check tenderness by piercing the thickest part near the center with a fork; it should give easily when done.

Can I use a different citrus preserve instead of orange marmalade?

Yes. Lemon, grapefruit, or mixed-fruit marmalades work well. Avoid very thick or chunky spreads, as they won’t distribute evenly; warm the preserve slightly before mixing with butter if needed.

Why does the recipe call for inverting the squash halfway through?

Baking flesh-side down keeps the underside moist and prevents it from drying out. Inverting allows the top to finish cooking, firms up slightly, and gives a level surface for spreading the marmalade and butter topping.