Orange-Stuffed Squash

• 2 acorn squash (about 2 pounds)
• 1/2 teaspoon salt
• 1/4 cup firmly packed brown sugar
• 1 1/2 tablespoons butter or margarine
• 2 oranges, peeled and segmented
• 1 cup store-bought orange juice
• 1 teaspoon ground cinnamon

1. Wash the squash and cut into halves lengthwise.
2. Scoop out the seeds.
3. In a large skillet, lay the cut sides in approximately 1 inch water with 1/4 teaspoon salt.
4. Cover and let steam over medium heat for 15 minutes.
5. Drain, pat dry, and remove, cut side up, to a baking dish.
6. Meanwhile, preheat the oven to 400F.
7. Put 1 teaspoon brown sugar, 1 generous teaspoon butter, and a pinch of salt in the center of each squash half.
8. Place the baking dish in the oven and bake for 15 minutes.
9. While the squash is baking, combine the remaining brown sugar, the oranges, orange juice, and cinnamon in a bowl.
10. Remove the baking dish, place 1/2 teaspoon of the orange mixture into each squash half, and return to the oven for another 30 minutes.
11. Turn off the oven.
12. Let sit in the cooling oven for 30 minutes.
13. Serve warm.

acorn, salt, brown sugar, butter, oranges, storebought orange juice, ground cinnamon

Taken from www.epicurious.com/recipes/food/views/orange-stuffed-squash-378741 (may not work)