Maple Baked Acorn Squash Food

BAKED ACORN SQUASH WITH SPICY MAPLE SYRUP

Steps:

• Heat oven to 350 degrees.
• Split the squash into thirds and remove the seeds.
• Cut a slice off the bottom of each piece so that it sits evenly, skin-side down, in a 9 x 13-inch glass baking dish.
• In the hollow of each piece, place 1 teaspoon unsalted butter, 1 tablespoon maple syrup, cinnamon and nutmeg to taste. Bake in the heated oven until fork tender, about 45 minutes.

MAPLE GLAZED ACORN SQUASH

Steps:

• Heat oven to 400 degrees F.
• Butter a baking dish.
• Cut top and bottom off squash.
• Slice crosswise into 1/2 inch thick slices.
• Use a cookie cutter to cut out center seeds.
• Arrange squash in baking dish.
• Combine remaining ingredients in a small saucepan and heat until bubbly; pour over squash.
• Bake, basting occasionally, until tender, 30 minutes.
• If squash needs browning, turn up heat in broiler; broil until lightly glazed.

MAPLE GLAZED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees. Brush squash with syrup. Sprinkle with crushed maple candy. Place squash on a sheet pan. Roast for 45 minutes to 1 hour.;

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.

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. ,

ACORN SQUASH WITH SWEET MAPLE GLAZE

Steps:

• Preheat the oven to 425 degrees F.
• Mix the olive oil, brown sugar, and maple syrup together in a small bowl. Put the acorn squash, cut side up, in a single layer on a baking sheet. Brush the glaze on the flesh of the squash and season with salt, and pepper, to taste.
• Put the squash in the oven and roast it until tender and golden brown, about 40 to 45 minutes. Remove the squash from the oven and transfer it to a serving dish. Top with butter and serve.

MAPLE-BAKED ACORN SQUASH

Steps:

• Cut each squash crosswise in half.
• Scoop out seeds and strings.
• Place squash halves (cavity side up) in large baking pan.
• Put 1/4 of remaining ingredients into each cavity.
• Bake in preheated 350 degree F oven for 35-40 minutes till squash is tender.

BAKED ACORN SQUASH AND APPLES

Steps:

• Preheat oven to 350.
• Cut the acorn squash and scoop out the seeds and strings.
• Put a little water in a baking pan; place the halves face down and bake for 1/2 hour.
• Then, take it out and put the sliced apples in the middle (some will fall over the sides, it's okay); drizzle with canola oil and maple syrup, and sprinkle with pumpkin pie spice.
• Bake for another 1/2 hour to 40 minutes (until the apples are soft and browning).
• Put your acorn squash halves in individual plates; scoop up the stray apples and stray maple syrup and spoon over the squash.

ACORN SQUASH BAKED IN BUTTER AND MAPLE SYRUP

Steps:

• 1. Wash squash, prick all over with tines of a fork 7 or 8 times. Cook in the microwave until they start to soften. This will speed both prep and baking time.
• 2. Slice squash lengthwise.
• 3. Scoop out seeds.
• 4. Spray a baking pan with nonstick spray and put about 1/2 inch of water in it. Place the squash, cut side up, in a prepared pan. Put 2 tablespoons butter and 2 tablespoons maple syrup in each squash. Sprinkle salt and pepper over all.
• 5. Bake in a preheated 350 degree oven for about 1 hour 15, minutes, or until fork-tender. Baste squash every 20 minutes.

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.

MAPLE-ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 350°F.
• Place the squash, cut sides up, on a sheet pan. Place ½ tablespoon butter and ½ tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
• Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.
• Cooks' Note
• Acorn squash is hard to cut. To halve a whole squash, plunge the blade of a large chef's knife into the side of the squash as far as it will go. Holding the handle of the knife, bang the squash (with the knife in it) on the board until the blade cuts all the way through.

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.

BALSAMIC-MAPLE ACORN SQUASH

Steps:

• Heat oven to 400ºF.
• Cut squash lengthwise in half; remove and discard seeds. Place squash halves, cut sides down, on cutting board. Cut each half crosswise into 6 slices; place in large bowl.
• Mix remaining ingredients until blended. Add to squash; toss to evenly coat. Spread onto foil-covered rimmed baking sheet.
• Bake 45 min. or until squash is tender, turning after 25 min.