Brown Sugar And Mustard Glazed Acorn Squash Food

GLAZED SQUASH

Steps:

• Preheat oven to 400 degrees. Line two rimmed baking sheets with aluminum foil, and brush with oil.
• Lay squash pieces on baking sheets. Season with salt and pepper; sprinkle squashes evenly with half the sugar. Roast until sugar has melted, about 5 minutes.
• Remove baking sheets from oven. Using tongs, turn over pieces. Season with salt and pepper; sprinkle evenly with remaining sugar. Roast until tender, about 20 minutes.

GRILLED MAPLE-GLAZED ACORN SQUASH

Steps:

• Preheat a grill for cooking over medium heat. Lightly oil the grill grates.
• Melt the butter in a small saucepan and turn off the heat. Remove 1/4 cup of the melted butter and reserve. Whisk the maple syrup, cider vinegar, dry mustard, crushed red pepper, 3/4 teaspoon salt and a few grinds of pepper into the saucepan. Bring to a simmer and cook for about 4 minutes to reduce slightly. Remove the glaze from the heat and let cool. Set aside 1/3 cup of the glaze for drizzling at the end.
• Carefully halve the squashes from the stem to the bottom. Scoop out the seeds with a spoon and discard. Place the squash halves flat-side down and slice crosswise into 1/2-inch scalloped half-moons. Place the slices in a very large bowl.
• Mix together the chili powder, coriander, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Sprinkle the spice mixture over the squash slices. Drizzle the reserved 1/4 cup of melted butter over the squash. Toss with your hands to make sure the slices are evenly coated.
• Place the squash slices on the grill and cover. Cook until dark grill marks appear, about 10 minutes. Flip the squash slices; cover and cook until the squash is just tender enough to be pierced easily with a paring knife, 7 to 8 minutes more.
• Brush the squash slices with the glaze and flip. Cook 1 minute, brush with glaze, flip and cook on the other side for another minute. Remove from the grill and arrange on a large platter. Drizzle with the reserved glaze. Sprinkle with the pepitas. Serve warm or at room temperature.

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.

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.

MAPLE-GLAZED ACORN SQUASH

Steps:

• Preheat oven to 350°. Scoop out and discard seeds from squash. Place cut side down in a 13x9-in. baking dish; add water. Bake, uncovered, for 45 minutes. , If necessary, drain water from pan; turn squash cut side up. Combine syrup, brown sugar, cinnamon, ginger and salt; pour into squash halves. Bake, uncovered, 10 minutes or until glaze is heated through. ,

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.

BROWN-SUGAR-GLAZED WINTER SQUASH

Steps:

• Preheat oven to 400°F and adjust oven rack to upper-middle position and place baking sheet on rack to preheat.
• Divide squash in half lengthwise and remove seeds.
• Remove preheated baking sheet from oven and place squash halves on it cut side down.
• Return to oven immediately and roast until tender and flesh is easily pierced through skin with skewer, 40 to 50 minutes.
• Remove from oven and flip squash so cut side is up and set oven to broil.
• In small bowl, whisk together the butter and sugar. Brush butter mixture on squash, sprinkle with salt and pepper, and place under broiler until browned and crisp, about 5 minutes. Serve.
• VARIATION FOR SMALL WINTER SQUASH.
• Follow recipe above using 2 medium acorn, delicata, or sweet dumpling squash (1 to 1 ½ pounds each).
• Reduce roasting time to 20 to 30 minutes.
• Reduce butter and brown sugar to 3 tablespoons each.