In the fall, baked squash is a wonderful side dish that you can flavor many ways. Try baking it with onion and hot chili peppers instead of the juices, sugar, and cinnamon!

INGREDIENTS | SERVES 4–6

• 2 acorn squash, cut in half
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 tablespoons orange juice
• 1 tablespoon grapefruit juice
• 2 tablespoons brown sugar
• ½ teaspoon cinnamon
• ½ teaspoon salt
• ⅛ teaspoon pepper

1. Preheat oven to 375ºF. Remove seeds from squash and discard.

2. Place squash in a baking dish large enough to hold the halves snugly, cut-side up. Cover tightly with foil; bake 20 minutes.

3. In small saucepan, cook onion and garlic in olive oil until tender, about 5 minutes. Remove from heat and stir in juices, sugar, cinnamon, salt, and pepper, and mix well.

4. Spoon mixture into squash halves, making sure to baste the flesh with the liquid.

5. Return to the oven and bake, uncovered, 20–30 minutes longer, or until squash is very tender, basting occasionally with the liquid. Serve immediately.

Calories: 89.60
Fat: 0.19 grams
Saturated Fat: 0.04 grams
Carbohydrates: 23.05 grams
Sodium: 201.78 mg