| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Asian |
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Orange juice |
| 3/4 |
c |
Hoisin sauce* |
| 2 |
lg |
Garlic cloves; minced |
| 1/2 |
ts |
Chinese five-spice powder** |
| 2 |
ts |
Minced peeled fresh ginger |
| 3 |
|
Acorn squash; each cut into 8 |
|
|
; wedges, seeded (1 |
|
|
; 1/2-pound) |
| 3 |
tb |
Oriental sesame oil |
| 1 |
c |
Chopped green onions |
| 2 1/2 |
ts |
Toasted sesame seeds |
INSTRUCTIONS
Combine first 4 ingredients in heavy medium saucepan. Boil over medium heat
until reduced to 1 1/3 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 1/2 Vegetable; 4 Fruit;
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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