Baked Acorn Squash Sour Cream Food

BAKED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees. Place squash, flesh side down in a baking dish and fill with 1/2-inch of water. Bake for one hour or until tender. Scoop out squash flesh to a bowl. Mash squash with butter, sugar and salt and pepper. Serve with extra butter.

CREAMY BAKED ACORN SQUASH

Steps:

• Preheat oven to 375 degrees. Place squash halves cut side up on a rimmed baking sheet and season with salt and pepper. Divide cream and thyme among halves.
• Bake until squash is tender when pierced with the tip of a sharp knife, 35 to 40 minutes. Sprinkle with Parmesan and bake until cheese is melted and golden, 10 to 15 minutes more.

BAKED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash in a shallow baking pan, cut side down.
• Bake in preheated oven for 30 minutes, or until tender.
• Turn cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon.
• Bake for 20 minutes more.

BAKED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F.
• Grease a baking sheet and a baking dish.
• Halve the squash lengthwise and clean.
• Transfer the squash, cut side down, to the baking sheet, and bake the squash until it is tender, about 45 minutes.
• Don't turn off the oven.
• While the squash cooks, melt the butter, and stir in the remaining ingredients.
• Keep the mixture warm until it is needed.
• Arrange the squash, cut sides up, in the baking dish.
• Spoon the butter and seasonings equally over the sections.
• Bake the squash another 15 minutes, until it is very soft.
• Serve the squash hot.

SWEET-AND-SOUR ROASTED ACORN SQUASH

Steps:

• Heat oven to 450°F. Cut squash lengthwise in half; remove seeds. Cut crosswise into 1-inch slices. In 2 (15x10x1-inch) pans, place squash and onion wedges in single layer. Drizzle with 3 tablespoons of the oil. Sprinkle with salt and pepper. Roast uncovered 35 to 40 minutes or until squash is tender.
• In 1-quart saucepan, mix vinegar, brown sugar and pepper flakes with wire whisk. Heat to boiling over medium heat; cook 6 minutes or until reduced by half. Remove from heat; gradually add remaining 1/4 cup oil, stirring constantly with whisk.
• Pour vinegar mixture over squash and onions. Let stand 10 minutes. Transfer squash mixture to serving plate or bowl. Sprinkle with mint.

BAKED ACORN SQUASH & SOUR CREAM

Steps:

• Halve squash and scoop out seeds and pith.
• Place squash cut side down on greased jelly roll pan. Pierce squash with fork several times.
• Bake at 350˚ for 1 hour. Done when fork easily pierces.
• Remove squash from oven and allow to cool down.
• Remove squash from shell into bowl.
• Saute onion in butter.
• Combine squash, onion, and sour cream until uniform.
• May be stored in refrigerator and warmed in 250 oven before serving.

ACORN SQUASH STUFFED WITH SAUSAGE AND SOUR CREAM

Steps:

• Cook sausage, onion and mushrooms in butter in skillet.
• When squash is done baking and cooled slightly, cut in half and scoop out seeds.
• Add sour cream to sausage mixture.
• Stuff squash with sausage mixture.
• Place in baking dish. Return to oven and bake for 20 minutes at 350 degrees.

BAKED ACORN SQUASH

Steps:

• Cut 1 acorn squash in half. Scoop out seeds. Put 1 teaspoon of butter in the center of each half, then sprinkle with cinnamon and sugar, ginger, and nutmeg. Place both squash halves in a pan with 1/4 inch water and bake at 350°F for one hour.

GOLDEN BAKED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Melt 1 tablespoon butter in a 9x13 inch baking dish. Coat pan evenly with melted butter.
• In a saucepan, mix the remaining butter, brown sugar, frozen orange juice concentrate, and brandy . Bring to a boil, and remove from heat.
• Place squash halves cut side down in the baking dish, and bake 30 minutes, or until easily pierced with a knife. Turn squash over, and drizzle with the sauce. Continue baking 15 minutes. Cool slightly before serving.

BAKED ACORN SQUASH

Steps:

• Cut the squash in half and remove seeds and strings.
• Place in oven proof dish (large enough to hold all you are preparing if you are multiplying this recipe) skin side down and pour 2" water in dish.
• Bake for 40 minutes on 350°F.
• Remove and fill each cavity with the brown sugar and butter.
• Salt and Pepper.
• Return to oven for 10 minutes.