Mint-Orange Squash

1. 1

   Heat oven to 325 degrees F.

2. 2

   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.

3. 3

   Place the squash quarters on a baking sheet skin-side down.

4. 4

   The squash is done when it is fork-tender (about 45 minutes).

5. 5

   Meanwhile, grate the zest (the orange skin, not the white pith) and squeeze the juice from the orange.

6. 6

   Remove the squash from the oven and immediately sprinkle with the mint, orange juice, and zest.

7. 7

   To fake it -- and save 35 minutes: Prepare three 12-ounce packages frozen winter squash according to the label directions.

8. 8

   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).

9. 9

   Sprinkle with mint-zest mixture immediate after squash is done cooking.

No additional tips available.