Acorn Squash Butter Food

ACORN SQUASH

Steps:

• Heat oven to 375°F.
• Place squash halves in microwaveable dish; cover with waxed paper. Microwave on HIGH 12 to 14 min. or until tender, turning after 7 min. Let stand, covered, 5 min.
• Scoop squash from shells into medium bowl, leaving 1/4-inch-thick shells. Add butter; mash until squash is smooth and butter is completely melted. Spoon into squash shells; place on baking sheet. Sprinkle with sugar; top with marshmallows.
• Bake 12 to 15 min. or until squash are heated through and marshmallows are lightly browned.

MAPLE-ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 350 degrees F.
• Place the squash, cut sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
• Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.

ACORN SQUASH BUTTER

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Fill two 9x13-inch baking dishes with 1-inch of water each. Place three acorn squash halves cut-side-down into each baking dish. Bake in the preheated oven until the squash is very tender and the skin begins to separate from the meat, about 1 hour. Remove, discard the water, and set aside until cool enough to handle.
• Scoop the acorn squash flesh from the skins and into a blender. Add the cinnamon, nutmeg, ginger, and cloves. Puree until thick and smooth. Scrape the squash into a heavy-bottom pot, and stir in the brown sugar and apple juice concentrate. Cook and stir over medium-low heat until thickened, 40 to 45 minutes. Cool completely before packing into freezer-safe containers. Store in the freezer up to 6 months.

GARLIC BUTTER ACORN SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Place each squash half in the baking dish, cut side down.
• Bake squash in the preheated oven for 30 minutes. Flip squash over and place 1 tablespoon butter and 1 teaspoon garlic into each squash. Season with salt and pepper.
• Bake squash, cut-side up until tender, about 20 more minutes. Cool for about 5 minutes before serving.

BAKED ACORN SQUASH WITH BUTTER AND BROWN SUGAR

Steps:

• Preheat oven to 375º
• Cut squash in half carefully, from end to end, with a sharp knife. Scoop out seeds and stringy stuff with a spoon. Place cut-side down in baking dish and prick the skin a few times with the knife tip. Add about a ¼-inch of water to the dish so the squash doesn't burn or dry out. Bake in oven for 40 - 45 minutes.
• Turn squash over and add 1 tablespoon butter to each cavity, a sprinkle of salt, and then 1 heaping tablespoon of brown sugar. Return to oven and bake another 10- 15 minutes, adding more water if necessary.
• The squash will be very soft and tender when done, remove from oven and swirl the butter mixture around the sides and tops of the squash. Scoop out flesh and serve, make sure to get all the buttery sugar glaze! Enjoy!

ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 375F.
• Wash each squash well, then dry with a towel.
• Trim the top and bottom off, then cut each squash in half through the center.
• Use a melon baller or spoon to remove the inner seeds and strings.
• Lay each cut half on its flat side, and cut straight down toward the cutting board to make 1-inch thick slices.
• In a small bowl, microwave together the maple syrup, butter, cinnamon, cloves, and salt for about 60 seconds, until the butter has melted. Stir well with a spoon.
• Place the cut slices on a rimmed sheet pan in a single layer, then brush the maple butter onto both sides of each piece.
• Roast for 25 minutes on the first side, then flip each slice over and bake for another 15-20 minutes, until caramelized and soft. Enjoy!

AIR FRYER ACORN SQUASH WITH BROWN BUTTER

Steps:

• Preheat a 3.5-quart air fryer to 400 degrees F. Toss the squash, olive oil, red pepper flakes and 1 teaspoon salt in a large bowl until evenly combined. Transfer to the air-fryer basket and air-fry, flipping the squash halfway through, until tender, golden brown and crisp at the edges, 20 to 25 minutes.
• Meanwhile, melt the butter in a small skillet over medium-low heat. Continue to cook, swirling the pan occasionally, until the butter smells nutty and the milk solids turn golden brown, 4 to 6 minutes. Immediately remove the pan from the heat, then stir in the sage, pecans and a pinch of salt.
• Place the squash on a serving platter and sprinkle with the Parmesan to warm and melt slightly. Spoon the brown butter mixture over the top.

ACORN SQUASH WITH BUTTER PECAN SAUCE

Steps:

• Heat oven to 350°F Cut squash in half lengthwise; remove seeds. Cut squash halves crosswise into 1-inch-thick slices. Arrange slices in 13x9-inch (3-quart) glass baking dish; cover with foil.
• Bake at 350°F for 30 to 35 minutes or until almost tender.
• Meanwhile, melt butter in small saucepan over medium heat. Stir in brown sugar, syrup and pecans. Cook just until sugar dissolves, stirring constantly.
• Remove squash from oven. Spoon pecan mixture over squash. Return to oven; bake an additional 10 to 15 minutes or until squash is tender, spooning pecan mixture occasionally over squash.

ROASTED ACORN SQUASH WITH CINNAMON BUTTER

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss squash with oil; season with salt and pepper. Arrange on sheet, cut side down, and roast until easily pierced with a paring knife, 35 to 45 minutes.
• In a small saucepan, melt butter over medium heat, stirring, until golden brown, 4 to 6 minutes. Immediately pour into a small bowl; stir in cinnamon. Place squash on a serving platter; top with cinnamon butter.

HERB ROASTED PARMESAN ACORN SQUASH

Steps:

• Preheat oven to 400℉.
• Cut acorn squash in half and scoop out the seeds. Then slice each half into ½-inch thick moon-shape slices.
• In a large bowl, combine the Parmesan, herbs, melted butter, garlic powder, salt, and black pepper; toss until well mixed.
• Spread the acorn squash pieces out onto one large or several medium size baking sheets covered with parchment paper. Using your hands, gently press the Parmesan mixture onto one side of each squash piece for maximum coverage.
• Bake until squash is tender and the Parmesan topping is crispy and slightly browned, about 25 minutes. If desired, garnish with additional parmesan cheese and herbs.

BROWN BUTTER ACORN SQUASH PASTA WITH TOASTED HAZELNUTS + SAGE

Steps:

• Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.
• Use a sharp knife to cut off the stem end of the acorn squash, you'll cut about ¼-½ inch off the end. Place the acorn squash cut side down vertically on a wooden cutting board so that it is very secured to your counter. We don't want the cutting board or squash to wobble as you cut it. Next cut the acorn squash in half vertically. Use your knife to cut the acorn squash vertically down the middle. Use a spoon to scoop out the seeds and discard. Place the squash halves flesh side down on your prepared baking sheet. Roast for 50 minutes-1 hour or until squash is very fork tender. Set aside to cool for a little bit before scooping out the flesh.
• While the squash is cooking: you can toast the hazelnuts: place a large skillet over medium low heat. Add in hazelnuts and toast for 2-3 minutes until nice and golden and fragrant. Remove from the pan and set aside.
• Add flesh to a high powered blender or food processor and add in milk, pure maple syrup, cinnamon and a pinch of nutmeg. Blend until smooth, adding more milk if necessary to smooth out the sauce. Set aside.
• In the same pan that you toasted the hazelnuts, you can brown your butter: add butter and place over medium heat. The butter will begin to melt, crackle, and then eventually foam. Make sure you stir constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens right when it foams. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Set aside to cool a bit (keeping butter in the pan but removing pan from heat) while you cook your pasta.
• Cook pasta according to the directions on the package. Drain the pasta and add it to the skillet with the brown butter, give it a nice stir to coat all the pasta with the brown butter, then immediately add in the acorn squash sauce and garlic powder; stir again until nice and creamy. Generously season with salt and pepper to taste (I like a lot of black pepper!). Garnish with sage and your toasted hazelnuts, and fresh shaved parmesan; stirring into the pasta if desired.

HONEY BUTTER ROASTED ACORN SQUASH

Steps:

• Preheat oven to 400°F. Line a large pan with parchment paper.
• Cut acorn squash in half lengthwise and scoop out the seeds.
• Brush squash with olive oil and season with salt and pepper. Place face down in a baking dish and cook for 15 minutes.
• While the squash is cooking, melt the butter, honey, and cinnamon in the microwave.
• Once done, remove the squash from the oven and flip them over, brushing them with the butter mixture and cooking for another 15 minutes.
• Garnish with fresh herbs if desired.

BUTTER RUM ACORN SQUASH

Steps:

• Preheat oven to 400F degrees.
• Butter 13x9x2" glass baking dish.
• Cut tops and bottoms off squash.
• Scoop out and discard seeds.
• Cut squash crosswise into 1/2" thick rings.
• Arrange in prepared dish, overlapping slightly if neccessary.
• Mix sugar and spices in small bowl.
• Sprinkle over squash.
• Drizzle with butter and rum.
• Cover dish with foil and bake for 30 minutes.
• Turn squash over, cover and bake an addtional 15 minutes, or until squash is very tender.

ACORN SQUASH BAKED IN BUTTER AND MAPLE SYRUP

Steps:

• 1. Wash squash, prick all over with tines of a fork 7 or 8 times. Cook in the microwave until they start to soften. This will speed both prep and baking time.
• 2. Slice squash lengthwise.
• 3. Scoop out seeds.
• 4. Spray a baking pan with nonstick spray and put about 1/2 inch of water in it. Place the squash, cut side up, in a prepared pan. Put 2 tablespoons butter and 2 tablespoons maple syrup in each squash. Sprinkle salt and pepper over all.
• 5. Bake in a preheated 350 degree oven for about 1 hour 15, minutes, or until fork-tender. Baste squash every 20 minutes.