Acorn Squash With Spiced Pecan Butter Food
ACORN SQUASH WITH BUTTER PECAN SAUCE
Make and share this Acorn Squash With Butter Pecan Sauce recipe from Food.com.
Provided by Annacia
Categories Fruit
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 5
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.
ACORN SQUASH WITH SPICED PECAN BUTTER
This is a wonderful grilled, Autumn side dish and especially good for Thanksgiving when, well for me anyway, my oven is full of other things and you can make your grill an extension of your kitchen. I received this recipe amongst a bunch of others that I got when I bought my Weber grill.
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make the butter: In a small bowl, combine the butter, pecans, maple syrup, cinnamon, salt, ginger and pepper. Mix well with a fork.
- With a large heavy knife, cut the squash in half lengthwise. Remove the seeds with a spoon (you don't have to throw them away, try this: Spicy Roasted Butternut Seeds Recipe #50958 ). Lightly brush the exposed flesh with the olive oil. Season with salt and pepper to taste.
- Put the squash halves, cut sides down. on the cooking grate (indirect high heat on a gas grill, on a charcoal grill, move the coals to the outer edges and place the squash towards the inside of the grill). Grill until grill marks are clearly visible, about 30 minutes. Turn the squash halves cut sides up and spread the exposed flesh with the pecan butter. Continue grilling indirectly over high heat until the flesh is tender, 20 to 30 minutes more. Serve warm.
Nutrition Facts : Calories 335, Fat 20.7, SaturatedFat 8.2, Cholesterol 30.5, Sodium 230.4, Carbohydrate 40.5, Fiber 6.2, Sugar 3.4, Protein 3.7
ACORN SQUASH WITH SPICED BRAZIL NUT FILLING
Whole and chopped Brazil Nuts can now be found in my area thanks to Trader Joe's and EarthFare. This is great recipe for a brazil nut filling. From an old Southern Living.
Provided by mary winecoff
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut acorn squash in half lengthwise; then scrape out seeds and stringy portions.
- Put dry ingredients, nuts and grated rind in mixing bowl.
- Cut in butter until mixture resembles coarse meal.
- Place squash halves in baking pan and fill with crumbly mixture.
- Set the bottom of the baking pan in hot water, cover and bake at 400F for 30 minutes.
- Uncover and bake 30 minutes longer.
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ACORN SQUASH WITH SPICED PECAN BUTTER | VEGGIES RECIPES …
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- With a large, heavy knife, cut the squashes in half lengthwise. Remove the seeds with a spoon. Lightly brush the exposed flesh with the oil and season with salt and pepper.
- Brush the cooking grates clean. Grill the squash halves, cut sides down, over indirect high heat, with the lid closed, until grill marks are clearly visible, about 30 minutes. Turn the squash halves cut sides up. Spread the exposed flesh with the pecan butter and continue grilling, with the lid closed, until the flesh is tender, 20 to 30 minutes more. Remove from the grill and serve warm.
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- With a large, heavy knife, cut the squashes in half lengthwise. Remove the seeds with a spoon. Lightly brush the exposed flesh with the oil and season with salt and pepper.
- Brush the cooking grates clean. Grill the squash halves, cut-sides down, over indirect high heat, with the lid closed, until grill marks are clearly visible, about 30 minutes. Turn the squash halves cut-sides up. Spread the exposed flesh with the pecan butter and continue grilling, with the lid closed, until the flesh is tender, 20 to 30 minutes more. Remove from the grill and serve warm.
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