Acorn Squash With Butter Pecan Sauce Food

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.

BAKED SQUASH WITH PECAN STUFFING

Steps:

• Heat oven to 350ºF.
• Place squash, cut sides down, on foil-covered rimmed baking sheet; cover. Bake 30 min.
• Meanwhile, prepare stuffing as directed on package, decreasing spread to 3 Tbsp. Add nuts and raisins; mix lightly. Turn squash over; spoon stuffing mixture into squash halves.
• Mix butter and sugar until blended; drizzle over squash. Cover.
• Bake 30 min. or until squash is tender, uncovering after 20 min.

MALLOW-PECAN ACORN SQUASH

Steps:

• Place squash cut side up in an ungreased 13-in. x 9-in. baking dish. In a bowl, combine the cracker crumbs, pecans, brown sugar, 2 tablespoons butter and nutmeg. Spoon into squash. Brush edges of squash with remaining butter. Cover and bake at 400° for 55-60 minutes or until squash is tender. Sprinkle with marshmallows. Bake, uncovered, for 3-5 minutes or until golden brown.

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.

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.

SQUASH CASSEROLE WITH CRUNCHY PECAN TOPPING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Roast the squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor.
• Meanwhile, prepare the topping by mixing 2 1/2 tablespoons butter in a bowl with the brown sugar and flour until crumbly. Stir in the pecans. Set aside until needed.
• Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking dish.
• Beat or process the squash until smooth. Add the eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well blended. Spoon the mixture into the prepared baking dish. Sprinkle the brown sugar topping mixture over the squash.
• Bake squash in preheated oven until topping is lightly brown, about 40 minutes.