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Mint-Orange Squash

2 small acorns or 2 small butternut squash, each cut into 4 wedges, with the seeds removed
14 cup olive oil
2 teaspoons kosher salt
cayenne pepper (optional)
1 orange
14 cup chopped fresh mint leaves


Heat oven to 325 degrees F. 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. Place the squash quarters on a baking sheet skin-side down. The squash is done when it is fork-tender (about 45 minutes). Meanwhile, grate the zest (the orange skin, not the white pith) and squeeze the juice from the orange. Remove the squash from the oven and immediately sprinkle with the mint, orange juice, and zest. To fake it -- and save 35 minutes: Prepare three 12-ounce packages frozen winter squash according to the label directions. 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). Sprinkle with mint-zest mixture immediate after squash is done cooking.

Source: www.food.com