Quick Ginger Orange Squash Recipes

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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

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

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

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.

AIR FRYER ORANGE-CRANBERRY BUTTERNUT SQUASH WITH GINGER



Air Fryer Orange-Cranberry Butternut Squash with Ginger image

This colorful side dish uses orange juice, cranberries, and grated fresh ginger to add some extra zing to butternut squash. The air fryer makes preparing dinner convenient, because it leaves your oven available for other duties. Goat cheese crumbles would be a delicious optional topping for this dish.

Provided by Bibi

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 45m

Yield 6

Number Of Ingredients 11

1 sheet heavy-duty aluminum foil
2 pounds butternut squash, peeled and seeded
½ cup fresh cranberries, rinsed and dried
½ cup orange juice
¼ cup honey
¼ cup melted butter
2 tablespoons grated fresh ginger
½ teaspoon salt, or to taste
⅛ teaspoon ground white pepper, or to taste
½ small orange, sliced
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Line the basket of a 5.8-quart air fryer with heavy-duty aluminum foil. Foil should completely cover the bottom of the basket, and go about halfway up the sides, to form an inner pot.
  • Slice butternut squash into 2x3/4-inch pieces and place inside the foil-lined air fryer basket. Sprinkle cranberries on top.
  • Stir orange juice, honey, melted butter, grated ginger, salt, and white pepper together in a small bowl. Pour over squash and cranberries.
  • Set air fryer to 350 degrees F (175 degrees C).
  • Air fry for about 10 minutes. Stir contents, making sure to rotate unbrowned pieces to the top and browned pieces to the bottom. Continue air frying for an additional 10 minutes. Stir again, rotating browned pieces beneath the unbrowned pieces, and air fry for about 6 minutes. Stir and cook until squash is fork-tender, about 4 minutes more.
  • Place squash and cranberries into a serving dish. Carefully lift the foil out of the air fryer basket and pour cooking liquid over all. Garnish with fresh orange slices and fresh parsley.

Nutrition Facts : Calories 197.4 calories, Carbohydrate 33.8 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 3.7 g, Protein 1.9 g, SaturatedFat 4.9 g, Sodium 255.8 mg, Sugar 17.8 g

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