Orange-glazed squash with sesame
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Orange juice |
| ¾ | cup | Hoisin sauce* |
| 2 | larges | Garlic cloves; minced |
| ½ | teaspoon | Chinese five-spice powder** |
| 2 | teaspoons | Minced peeled fresh ginger |
| 3 | Acorn squash; each cut into 8 | |
| ; wedges, seeded (1 | ||
| ; 1/2-pound) | ||
| 3 | tablespoons | Oriental sesame oil |
| 1 | cup | Chopped green onions |
| 2½ | teaspoon | Toasted sesame seeds |
Directions
Combine first 4 ingredients in heavy medium saucepan. Boil over medium heat until reduced to 1⅓ cups, about 30 minutes. Pour into bowl. Mix in ginger. Cool. (Can be made 1 day ahead. Cover and chill.) Preheat oven to 400F. Place squash on baking sheet. Brush squash on all sides with sesame oil. Turn squash, 1 cut side down, and bake 15 minutes.
Turn squash, skin side down. Brush squash with some hoisin mixture. Bake until tender and well glazed, brushing occasionally with some hoisin mixture, about
50 minutes.
Preheat broiler. Generously baste squash with hoisin mixture. Sprinkle with salt. Broil until bubbling, about 2 minutes. Baste with any remaining hoisin mixture. Sprinkle with onions and sesame seeds.
*Available at Asian markets and in the Asian foods section of some supermarkets.
**Chinese five-spice powder is available in the spice section of most supermarkets.
Makes 12 servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 818 Calories (kcal); 6g Total Fat; (5% calories from fat); 17g Protein; 197g Carbohydrate; 0mg Cholesterol; 63mg Sodium Food Exchanges: 9 Grain(Starch); 0 Lean Meat; 1 ½ Vegetable; 4 Fruit; ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.