2/3 cup orange marmalade
2 tbsp. peeled and minced fresh ginger
1 tbsp. dry white wine
1 tbsp. fresh lemon juice
1/8 tsp. freshly grated nutmeg
Two 1 1/2-pound acorn squashes, halved lengthwise, seeds removed, flesh pierced well with a fork
3 tbsp. unsweetened coconut flakes, toasted (see Note)
1. Position a rack in the center of the oven and preheat oven to 350 degrees F. Lightly oil an aluminum foil-lined baking sheet.
2. Bring marmalade, ginger, wine, lemon juice and nutmeg to a boil over medium heat, stirring often. Brush the cut side of the squash with a light coating of the glaze, reserving remaining glaze. Place the squash, glazed side down, on the baking sheet. Bake until the squash is tender when pierced with a meat fork, 40 to 45 minutes.
3. Cut each squash in half lengthwise to make two wedges. Return the squash to baking sheet, cut sides up. Brush generously with remaining glaze. Bake to set the glaze, about 5 minutes.
4. Transfer to a serving platter and sprinkle with toasted coconut. Serve hot.
Note: To toast coconut, spread on a baking sheet and bake in a preheated 350 degree oven, stirring often, until toasted, 3 to 5 minutes. They tend to brown quickly, so keep an eye on them.
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