How to make
Makes 4 to 6 servings
Ingredients:
4 tablespoons butter, plus more for brushing
¼ cup fresh orange juice
¼ cup fresh sage leaves, plus more for garnish
½ teaspoon ground allspice
2 acorn squash
¼ cup dried cranberries
Method:
Melt the butter in a heavy small saucepan over medium heat. Add the orange juice, sage and allspice and bring to a boil. Remove from heat.
Preheat the oven to 400ºF. Trim the ends from the squash and cut into ¾-inch thick slices. Brush a heavy rimmed baking pan with butter. Arrange the squash slices on the prepared pan and drizzle over the butter mixture. Sprinkle the squash with salt and pepper and toss gently to coat. Roast in the oven until the squash is just tender, about 20 minutes. Add cranberries and turn the squash slices gently. Roast until the squash is tender, about 4 minutes longer. Remove the squash from the oven and drizzle with honey.
Garnish with additional sage leaves and serve.
