Best 9 Orange Glazed Squash With Sesame Recipes

ORANGE-GLAZED GRILLED ACORN SQUASH

Steps:

• Preheat the oven to 350 degrees F.
• Brush the cut side of each acorn squash with the butter and sprinkle with salt and pepper. Place squash, cut-side down, on a baking sheet and bake until almost tender, about 30 minutes.
• While the squash is baking, combine the orange juice, brown sugar, allspice, and cinnamon in a medium saucepan. Cook over high heat until reduced to 1 cup, stirring often.
• Preheat the grill to medium-high. Place the squash, cut side up, on the grill, and brush with the orange glaze. Cook for 5 minutes, turn over with tongs, and grill for 5 more minutes, or until tender and glaze is caramelized. Remove from the grill and brush with more of the glaze. Serve warm.

BUTTERNUT SQUASH WITH ORANGE-BUTTER GLAZE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place squash, cut sides up, in baking dish.
• Cover with foil; bake 45 minutes. Sprinkle with salt. In small bowl, mix butter, marmalade, cinnamon and nutmeg; brush over squash. Bake 20 to 30 minutes longer or until glazed and tender.

ORANGE-GLAZED ACORN SQUASH

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30 minutes., Meanwhile, in a saucepan, melt butter over medium heat. Stir in the remaining ingredients. Bring to a boil. Reduce heat to medium-low; cook, uncovered, for 30 minutes or until syrupy, stirring occasionally., Drain water from baking pan; turn squash cut side up. Pour about 2 tablespoons orange glaze into each squash half. Bake 25-30 minutes longer or until squash is tender.

ORANGE GLAZED WEENIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, mix together the orange juice concentrate, lemon juice, rice vinegar, orange zest, garlic powder, nutmeg, and brown sugar; stir to dissolve the sugar.
• Stir the cocktail sausages into the orange mixture to coat; pour the sausages and sauce into an 8x8-inch baking dish.
• Bake in the preheated oven until bubbly, 30 to 40 minutes. Stir every 10 minutes.
• In a small bowl, whisk the cornstarch and water to make a smooth paste.
• Remove the sausages from the sauce with a slotted spoon and place into a serving dish. Pour the sauce into a saucepan.
• Set the sauce over medium heat and cook until simmering; stir the cornstarch mixture into the sauce, and whisk until smooth and thickened, about 2 minutes. Pour the sauce over the cocktail sausages to serve.

ORANGE-GLAZED SQUASH WITH SESAME

Steps:

• 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 400°F. 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.

ORANGE GINGER SQUASH SOUP WITH SESAME CRUSTED CRAB CAKE

Steps:

• Preheat oven to 400 degrees F. Soup: Arrange squash on a sheet pan and roast until beginning to brown, about 20 minutes. In a stockpot heat oil and saute onion, ginger and garlic until onions are translucent. Add roasted squash, orange juice, chicken stock and water to cover. Bring to a boil, reduce heat and simmer until squash is tender, about 20 minutes. Using an immersion blender, puree soup until smooth. Season with salt and pepper and stir in orange zest. Crabcakes: In a large bowl mix together the crab, eggs, ginger, scallions, sherry, lemon juice and mayonnaise, mix well. Taste and season. Form mixture into 30 equal cakes. Spread the sesame seeds over a sheet pan and dip both sides of cakes just to coat them. In a large wok heat 2 cups canola oil to 350 degrees F. Add crab cakes in batches and fry for about 3 minutes on each side, turning once, or until golden brown. Serve 1 crabcake in each bowl of soup. Garnish with more orange zest.

ORANGE-GLAZED ACORN SQUASH

Steps:

• Preheat oven to 350°F.
• Cut squash in half lenghtwise; remove seeds and discard.
• Place squash cut side down in a 13" x 9" oven-proof casserole dish.
• Add hot water until there is about 1/2" of water in the casserole dish.
• Bake, uncovered in preheated 350 F oven for 30 minutes.
• Meanwhile, in a medium-size saucepan, melt butter over medium heat.
• Stir in sugar, orange juice concentrate, nutmeg, cinnamon, orange zest, lemon zest, salt and pepper and bring to boil.
• Reduce heat to medium-low and cook uncovered for 20 minutes or until just syrupy, stirring often, DO NOT BURN.
• Drain water from casserole dish and turn squash cut side up.
• Measure 4 tablespoons of orange glaze into each squash half.
• Drizzle some orange glaze on edges of squash.
• Return to oven and bake in preheated 350 F oven for 20 to 25 minutes or until squash is tender.
• If desired, serve with additional glaze.

HONEY-ORANGE GLAZED SESAME CHICKEN

Steps:

• CRUSH 6 whole garlic cloves with the side of a cleaver to release aromatic oils (leave cloves whole); ADD crushed garlic cloves to 1/4 cup sesame oil to infuse flavors; SET aside; MEASURE 1/2 cup cornstarch into a plastic bag or sealable container for DREDGING; SET aside; WHISK the SESAME GLAZE ingredients in a small bowl; SET aside; WASH oranges and SLICE the needed oranges for GARNISH; GRATE 1 teaspoon zest; SQUEEZE 3 tablespoons orange juice: SET aside.
• WHISK the HONEY-ORANGE SAUCE ingredients in a medium microwaveable bowl: 1 cup chicken broth, 3 tablespoons Grade A clover honey, 3 tablespoons freshly squeezed orange juice, 3 tablespoons white vinegar, 1 tablespoon rice wine or dry sherry (or 2 tablespoons dry white wine), 1 tablespoon thinly snipped fresh cilantro leaves, 1 tablespoon thinly snipped green onion tops, 2 teaspoons soy sauce, 1/2 teaspoon freshly grated orange zest, 1/2 teaspoon red pepper flakes and 1/4 teaspoon ginger powder, MICROWAVE for 1 minute on high; SET aside.
• BUTTERLY 2-3 chicken breasts and separate; SLICE into 1/2 inch strips across the grain and set aside.
• BEAT 1 egg with 3/4 teaspoon garlic salt, 1/4 teaspoon ginger powder and 1/4 teaspoon white pepper; DIP chicken strips into EGG DIP mixture; SHAKE chicken strips in a bag with 1/2 cup cornstarch DREDGING, until well-coated.
• POUR the SESAME GARLIC OIL into a wok; HEAT wok to HIGH heat setting; COAT sides of wok with with oil by swirling; STIR garlic until garlic is lightly browned and oil is fragrant, 2 minutes; REMOVE garlic with a spoon.
• ADD dredged BONELESS CHICKEN strips and fry for 3 minutes, stirring constantly; REMOVE chicken with a slotted spoon; DRAIN chicken on paper towels.
• IMMEDIATELY pour the microwaved HONEY-ORANGE SAUCE mixture to wok and bring to a boil, stirring; POUR in the whisked SESAME GLAZE solution; COOK, stirring, until the sauce boils and thickens; TURN wok OFF.
• RETURN cooked chicken to wok with the sauce; STIR until chicken is coated with sauce and heated through.
• SERVE hot chicken and sauce over hot cooked jasmine rice.
• GARNISH with 1 teaspoon toasted sesame seeds, 1 sliced orange twist and 1 cilantro leaf; ENJOY!

ORANGE GLAZED SWORDFISH

Steps:

• In a non-reactive shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 30 minutes.
• Prepare an outside grill with an oiled rack set 6 inches above the heat source.
• Drain and reserve the marinade. Grill the swordfish for 6 to 7 minutes per side until the swordfish is opaque in the center.
• In a small bowl, mix together the cornstarch with the water. Place the reserved marinade in a saucepan and bring to a boil. Add the cornstarch sauce to the marinade and cook 1 minute until thickened. Serve the orange sauce with the swordfish.