Acorn Squash With Brown Sugar Cooks Illustrated Recipe 385 Food

ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
• Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won't slide around too much) while baking.
• Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.

BAKED ACORN SQUASH WITH BUTTER AND BROWN SUGAR

Steps:

• Preheat the oven: Preheat the oven to 400°F.
• Remove from the oven, cool a bit, and serve: When done, remove the squash halves from the oven. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas. Let cool for a bit before serving.

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 BROWN SUGAR - COOK'S ILLUSTRATED RECIPE - (3.8/5)

Steps:

• ACORN SQUASH WITH BROWN SUGAR Serves 4. Published September 1, 2004. Squash smaller than 1 1/2 pounds will likely cook a little faster than the recipe indicates, so begin checking for doneness a few minutes early. Conversely, larger squash will take slightly longer to cook. However, keep in mind that the cooking time is largely dependent on the microwave. If microwaving the squash in Pyrex, the manufacturer recommends adding water to the dish (or bowl) prior to cooking. To avoid a steam burn when uncovering the cooked squash, peel back the plastic wrap very carefully, starting from the side that is farthest away from you. INSTRUCTIONS 1. Sprinkle squash halves with salt and place halves cut-sides down in 13- by 9-inch microwave-safe baking dish or arrange halves in large (about 4-quart) microwave-safe bowl so that cut sides face out (see photo). If using Pyrex, add 1/4 cup water to dish or bowl. Cover tightly with plastic wrap, using multiple sheets, if necessary; with paring knife, poke about 4 steam vents in plastic wrap. Microwave on high power until squash is very tender and offers no resistance when pierced with paring knife, 15 to 25 minutes. Using potholders, remove baking dish or bowl from oven and set on clean, dry surface (avoid damp or cold surfaces). 2. While squash is cooking, adjust oven rack to uppermost position (about 6 inches from heating element); heat broiler. Melt butter, brown sugar, and 1/8 teaspoon salt in small saucepan over low heat, whisking occasionally, until combined. 3. When squash is cooked, carefully pull back plastic wrap from side farthest from you. Using tongs, transfer cooked squash cut-side up to rimmed baking sheet. Spoon portion of butter/sugar mixture onto each squash half. Broil until brown and caramelized, 5 to 8 minutes, rotating baking sheet as necessary and removing squash halves as they are done. Set squash halves on individual plates and serve immediately. TECHNIQUE Two Ways to Cut Squash Safely-Knife and Rubber Mallet 1. Set squash on damp kitchen towel to hold it in place. Position knife on rind of squash. 2. Strike back of knife with rubber mallet to drive knife into squash. Continue to hit knife with mallet until knife cuts through squash. TECHNIQUE Two Ways to Cut Squash Safely-Metal Bench Scraper and Hammer 1. Set squash on damp kitchen towel. Position bench scraper on rind. 2. Strike handle of bench scraper with hammer to drive blade into squash. Continue to hit bench scraper with hammer until blade cuts through squash.

BROWN SUGAR & BACON ROASTED SQUASH

Steps:

• Preheat oven to 350*.
• Cut squash in half, scoop out seeds.
• Lay on cookie sheet or roasting pan.
• Mix 1 cup brown sugar with half stick (1/4 cup) melted butter and sprinkle inside each squash half.
• Lay bacon strips across each half.
• Bake in oven 45-50 minutes until squash is tender.

BAKED ACORN SQUASH WITH BROWN SUGAR

Steps:

• Preheat oven to 350.
• Scoop the seeds out of the middle of each half of the squash using a spoon.
• Wash both halves and pat dry.
• Add 1 teaspoon of butter in the center of each.
• Add 1 teaspoon of brown sugar to the center of each.
• Add 1/2 cup of water to a shallow baking pan.
• Bake in the oven, uncovered for about 45 minutes, or until they are brown and very tender to touch with a fork.
• Use more butter or brown sugar as desired before cooking.

ROASTED ACORN SQUASH WITH BROWN SUGAR

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Slice acorn squash into halves, removing insides and seeds. Spread butter on the inside and sprinkle brown sugar over the butter. Transfer to a baking sheet.
• Roast in the preheated oven until tender, about 30 minutes. Remove, slice into thirds, and serve.