Caramelized Acorn Squash Food

ACORN SQUASH & CARAMELIZED ONION DIP

Steps:

• Preheat oven to 350°F.
• Place the squash, flesh side up, in a baking pan with high sides, pouring about an inch of water in the bottom of the pan. Cover the squash with foil and bake for 45 to 60 minutes, or until fork tender.
• While the squash is baking, heat a large skillet over medium-low heat and add in just enough olive oil to coat the pan, about 1 tablespoon.
• Add the onions to the pan and stir to coat with oil. Let the onions caramelize over medium-low heat, stirring occasionally, for 30-35 minutes, or until the onions are a deep brown. As the pan dries out, add in a splash of stock, white wine or water to deglaze, then stir. The onions should be soft but not mushy when they're done. Add the minced garlic to the pan about 10 minutes before the onions are finished caramelizing.
• Remove the onions from the heat and set aside. Remove the squash from the oven and allow it to cool enough to handle. Scoop out the squash flesh into a food processor or blender.
• Add the onion mixture, honey or maple syrup, balsamic vinegar, lemon juice and spices to the processor and blend until just smooth.
• Serve warm, cold or room temperature as-is or add in yogurt, a drizzle of Sriracha or another hot sauce, and/or cilantro, thyme, paprika and/or cumin for garnish.

CANDIED ACORN SQUASH SLICES

Steps:

• Preheat oven to 350°. Cut squash in half lengthwise; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Arrange squash in a shallow baking pan; cover with foil. Bake until just tender, 25-30 minutes. , Combine sugar and butter; spread over squash. Bake, uncovered, 15-20 minutes longer, basting occasionally.

CARAMELIZED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees. Combinebutter, sugar, and 2 teaspoonssalt in a large bowl.Add squashes, and toss tocoat. Spread onto 2 bakingsheets. Roast, turning occasionally,until caramelized,about 45 minutes.

CARAMELIZED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

SWEET AND YUMMY MASHED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place acorn squash, cut-side down, on a baking sheet.
• Bake in the preheated oven for 30 minutes. Flip squash and sprinkle cinnamon into the center and dot with butter. Continue baking until flesh can be easily pierced with a fork, about 30 minutes more.
• Scoop flesh into a bowl and mix in brown sugar until evenly combined.

MAPLE ACORN SQUASH, CARAMELIZED ONIONS & BLEU CHEESE

Steps:

• Squash -- Cut the squash in half and remove the seeds. Then cut each half into 4 pieces, so you will end up with 4 slices or wedges per half. Now if you want you can cut the skin off before you bake it. Personally it doesn't bother me and the squash will be so tender, it comes right off the skin.
• Glaze -- Mix the maple syrup, butter, apple cider, sage, salt and pepper in a large bowl and add the squash and onions and toss well so everything is coated.
• Bake -- Just add to a casserole dish, sprayed with a non stick spray, and bake at 425 for about 30 minutes until the squash and onions are brown and tender. The last 5-10 minutes add the blue cheese crumbles and cook until slightly melted. A very simple side dish full of flavor. You can garnish with fresh sage if you want.