Mint-Orange Squash

Photo by Michael Paul
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 110 calories
    • Fat 7 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 579 mg
    • Protein 1 mg
    • Carbohydrate 13 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 42 mg


  1. Check 2 small acorn or butternut squashes, each cut into 4 wedges, with the seeds removed
  2. Check 1/4 cup olive oil
  3. Check 2 teaspoons kosher salt
  4. Check cayenne pepper (optional)
  5. Check 1 orange
  6. Check 1/4 cup chopped fresh mint leaves


  1. Heat oven to 325° F. Brush each squash wedge with about 1 teaspoon olive oil, then sprinkle with about 1/4 teaspoon salt and a pinch of cayenne if using. Place the squash quarters on a baking sheet skin-side down. Roast for 45 minutes in the oven. The squash is done when it is fork-tender.
  2. Meanwhile, grate the zest (the orange skin, not the white pith) and squeeze the juice from the orange. Remove the squash from the oven and immediately sprinkle with the mint, orange juice, and zest.
    Prepare three 12-ounce packages frozen winter squash according to the label directions. With a wooden spoon, beat in the grated zest of 1 orange, 3 tablespoons butter, 2 tablespoons chopped fresh mint leaves, 1 tablespoon sugar, 1 teaspoon salt, and 1/4 teaspoon cayenne (optional).