Orange-Glazed Acorn Squash with Roasted Mushrooms and Pumpkin Seeds

Orange Glaze

1 cup fresh orange juice

4 dried Thai chiles, broken into pieces

2 tablespoons sugar

1 tablespoon sherry vinegar

Squash

1 acorn squash (about 1½ pounds)

5 tablespoons extra-virgin olive oil, divided

Salt

Freshly ground black pepper

8 ounces trumpet royale mushrooms

⅔ cup pepitas (hulled pumpkin seeds)

To make the glaze: Combine the orange juice, chiles, sugar, and vinegar in a nonreactive pot over medium-high heat. Bring to a simmer to reduce by two thirds, or until it resembles a light syrup. Remove from the heat and strain, discarding the solids. Set aside.

Heat the oven to 400 degrees.

Trim off the top and bottom of the squash and cut it into 4 wedges (leaving the skin on). Scoop out the seeds and “guts” of the squash and discard. Slice each quarter of the squash into ¼-inch half moons. Combine the squash with 2 tablespoons of the olive oil in a large bowl. Season with salt and pepper and spread evenly onto a baking sheet. Roast the squash until just tender, about 20 minutes uncovered.

Meanwhile, trim ¼ inch off the end of each mushroom. Slice them lengthwise ¼ inch thick. Toss the mushrooms with 2 tablespoons of the olive oil in a medium bowl. Season with salt and pepper and set aside.

Toss the pepitas with the remaining 1 tablespoon olive oil. Place them on a separate baking sheet and bake until lightly browned, about 8 minutes. As soon as you remove the seeds from the oven, toss them with a good amount of salt.

After the squash has roasted for 20 minutes, remove the pan from the oven and immediately spread the mushrooms over the top. Return to the oven and continue baking until the mushrooms have wilted, another 5 minutes.

Toss the squash and mushrooms with the orange glaze and roasted pepitas.

Serves four.

Cook’s note: Once roasted, you can munch on the thin rind of the acorn squash.

“Girl in the Kitchen” by Stephanie Izard with Heather Shouse (2011 Chronicle Books)