Baked Acorn Squash With Mustard And Honey Food

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.

BROWN SUGAR AND MUSTARD GLAZED ACORN SQUASH

Steps:

• Preheat oven to 400°F (200°C). Prepare a baking sheet with foil or parchment.
• In a small bowl, mix together butter, brown sugar, mustard, garlic, thyme (if using), and a generous pinch of salt and pepper.
• Using a sharp, sturdy chef's knife, carefully cut the acorn squash in half, from stem to tip. (I find it easiest to press the tip of the knife in and then pivot down to make a long slit, repeating as needed). Scrape out the seeds and stringy bits inside each squash half using a spoon, until the inside is smooth.
• Using a sharp paring knife, score the insides of the acorn squash halves in a cross-hatch pattern, about a half-inch deep cuts (alternately, you could poke some holes all over with a fork). If the halves wobble or don't sit evenly, shave a small part of the very bottom off with a sharp knife. Place the squash halves cut side up on the prepared baking sheet. Split the butter mixture evenly between the 4 halves and rub it around with the back of a spoon, including the rim.
• Place in oven and after 45 minutes, scatter a thyme sprig or two over each half (if using). Bake for another 15-25 minutes until nicely browned around the edges (60-75 minutes, total). The flesh should be very soft and cooked through when you poke it with a fork.
• Remove the tray from the oven and let cool for a bit before serving. There will be a delicious buttery sauce in the well which will soak in as the squash sits. If you want to cut it into wedges or slices, cook it at least 30 minutes ahead and slice when the sauce has been absorbed.

BAKED ACORN SQUASH WITH BROWN SUGAR

Steps:

• Preheat oven to 425 degrees. Generously butter a rimmed baking sheet.
• Halve squash crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level.
• Set squash halves, scooped sides down, on prepared sheet. Bake until golden, 20 to 25 minutes. Turn squash; prick insides all over with a fork. Divide 2 tablespoons butter and sugar among halves; season with salt and pepper. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm.

BAKED ACORN SQUASH WITH BROWN SUGAR AND BUTTER

Steps:

• Preheat oven to 400 degrees F.
• Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper, to taste. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork.
• When the squash is done baking cut it in half and then into quarters. The serving size is 1/4th of the squash.

ROASTED ACORN SQUASH AND HONEY

Steps:

• Preheat the oven to 350°F. Split the squash in half and scrape out the seeds with a spoon. Cut the squash halves into quarters and place in a mixing bowl, leaving the skin on the squash sections. Toss the squash with the olive oil, nutmeg, honey, and sage leaves. Lay the squash pieces, cut sides down, on a baking sheet. Bake for 30 to 40 minutes or until the squash flesh begins to turn golden brown and is tender. Season the squash with salt and pepper.
• Arrange the squash on a serving platter.

HONEY MUSTARD BAKED CHICKEN & ACORN SQUASH

Steps:

• Preheat the oven to 400°F
• Using a large saute pan, big enough to fit the chicken and acorn squash and able to go into the oven. Place the pan over medium heat. Place the bacon stips into the pan and slowly render and crisp.
• While the bacon is cooking, season the chicken pieces liberally with kosher salt and black pepper. Also, prep the squash and shallots.
• When the bacon is crisp remove it from the pan and set aside, Pour 1 tablespoon of the rendered fat into a small mixing bowl. Place the pan back on the stove and turn the heat to medium-high. Place the chicken in the pan skin side down. Cook for five minutes then turn over and cook for 5 minutes more. The chicken will not be cooked at this point. Remove the chicken from the pan and set aside.
• While the chicken is cooking, combine the sauce ingredients in a small mixing bowl.
• Arrange the squash and shallots in the pan and sprinkle with salt and pepper. Nestle the chicken pieces in and tuck in the thyme sprigs.
• Drizzle the glaze over the chicken and vegetables. Place the pan in the preheated oven and bake for 45 minutes. The chicken should be cooked to an internal temperature of 165°F
• Spread the spinach over the bottom of a serving platter then arrange the chicken, squash and shallots on top. Crumble the bacon over the chicken and squash. Pour the pan sauce over the platter and serve.

BAKED ACORN SQUASH RECIPE

Steps:

• Preheat oven to 400 degrees. Find a deep dish that will snugly fit both halves of acorn squash, propping them both upright.
• Cut acorn squash in half. Clean out seeds and stringy membranes. Place in dish, cut sides up. Score the insides of the squash with a sharp knife.
• Place 1 tablespoon salted butter, 1 tablespoon dark brown sugar, 1 teaspoon maple syrup and one dash of nutmeg in each acorn squash halve.
• Fill the deep cooking dish with water 1/3 up the sides of the acorn squash. Cover with aluminum foil to create steam in the dish.
• Roast for 30 minutes covered and then remove aluminum foil, cooking for an additional 15 minutes. Insides of the acorn squash should be soft and mushy.
• Now you have two choices, you can remove the meat from the insides of both squash halves and place in one bowl or you can serve each half to the table top and use it as a bowl. Enjoy!
• If you've tried this recipe, come back and let us know how it was!

ROASTED HONEY CINNAMON ACORN SQUASH

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Cover a baking sheet with aluminum foil and spray with nonstick cooking spray.
• Place acorn squash slices, olive oil, salt, and pepper in a large bowl and toss to cover all the slices evenly. Place slices in a single layer on the prepared baking sheet and drizzle with honey and cinnamon.
• Bake in the preheated oven for 20 minutes. Turn each slice carefully. Continue baking until tender and well browned, about 10 minutes more. Move slices onto a serving plate and sprinkle with blue cheese, green onions, and almonds.

HONEY SPICED ACORN SQUASH

Steps:

• In a large bowl, combine the honey, butter, salt, cinnamon and ginger. Cut squash in half; discard the seeds. Fill squash halves with butter mixture. , Place in a greased 15x10x1-in. baking pan. Cover and bake at 375° for 1 hour or until squash is tender. Uncover; bake 10 minutes longer or until filling is bubbly.,

BAKED ACORN SQUASH WITH MUSTARD AND HONEY

Steps:

• Preheat oven to 375°F; cut squash in half,trim a piece off of bottom of each squash half so they will lie flat in pan.
• Mix butter, mustard, and honey in a small bowl until blended; Fill each cavity with 2 tablespoons of the butter mixture; Season with salt and pepper.
• Bake until the squash is very tender,1 1/2 to 2 hours; NOTE Any left over cooked squash can pureed and used in soup by adding vegetables or chicken stock etc.

HONEY MUSTARD ACORN SQUASH

Steps:

• Preheat oven to 375°F.
• Use a large knife to cut stem off squash and then to cut it in half vertically. Use a spoon to scrape out seeds and any stringy stuff from inside the squash. Set squash on a baking pan, cavity side up. If it wobbles too much, slice a piece off the backside so squash will lie still and flat.
• Combine butter, mustard and honey and place into cavity of squash. Top with a light sprinkling of salt and pepper.
• Bake until squash is very tender, about 1 to 1-1/2 hours.
• For a variation on sweetness, use 2 tablespoons of real maple syrup instead of honey.

BAKED ACORN SQUASH WITH MUSTARD AND HONEY

Steps:

• Preheat oven to 375
• Cut squash in half.
• Cut bottom of each squash half so it will set flat on pan.
• Take out seeds and stringy stuff with a spoon. Place squash on pan.
• Mix the butter, mustard, and honey in a small bowl until blended. Fill each squash with 2 TBS. of the butter mixture. Season with salt and pepper. Bake until squash is tender, 1 to1.5 hours.