Maple Butter Acorn Squash Ring Food

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MAPLE BUTTERNUT SQUASH



Maple Butternut Squash image

For a simple, yet unique Thanksgiving side dish, try this spicy-sweet squash bake from Rene Powell of Annapolis, Maryland. "You can also substitute spaghetti squash or acorn squash, but butternut is our favorite," says Rene.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 6

1 medium butternut squash
1 cup maple syrup
2 tablespoons raisins
1 tablespoon butter, melted
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice

Steps:

  • Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. of hot water. Microwave, uncovered, on high for 12-14 minutes or until crisp-tender. , Meanwhile, in a small bowl, combine the syrup, raisins, butter, cardamom and allspice; set aside. When squash is cool enough to handle, remove rind and cut into 1-in. pieces. Place in a 13-in. x 9-in. baking dish. Drizzle with syrup mixture. , Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until squash is tender. Serve with a slotted spoon.

Nutrition Facts : Calories 224 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 30mg sodium, Carbohydrate 53g carbohydrate (39g sugars, Fiber 5g fiber), Protein 1g protein.

ACORN SQUASH RINGS



Acorn Squash Rings image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 3

1 large acorn squash
3 tablespoons melted butter
Cranberry relish

Steps:

  • Slice the squash into one and one half inch rings. Remove seeds and strings and place on buttered nonstick baking sheet. Top with remaining butter, season with salt and pepper and bake at 375 degrees for approximately 25 minutes, turning once, so that the squash is cooked through and still retains its shape. Serve with cranberry relish.
  • TIP:
  • VEGGIE SPAGHETTI
  • Here's a great way to get your kids to eat squash! Just pierce the stem end of a spaghetti squash with a knife or metal skewer, and place on roasting sheet. Roast at 350 for about an hour, open, and create strands by pulling away the flesh with your fork. Serve with butter and Parmesan cheese or tomato sauce.

MAPLE-ROASTED ACORN SQUASH



Maple-Roasted Acorn Squash image

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 6

3 acorn squash, unpeeled, halved through the stem, and seeded
3 tablespoons unsalted butter, diced
3 tablespoons pure maple syrup, plus extra for serving
Good olive oil
Kosher salt and freshly ground black pepper
Flaked sea salt, such as Maldon, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the squash, cut sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 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.

BAKED ACORN SQUASH WITH MAPLE BUTTER



Baked Acorn Squash with Maple Butter image

I never ate acorn squash until pretty late in life. I just never bought them, never tried them, and never knew anyone who made them. I was talking to a neighbor one day and she said she was making them for dinner one night for her family, and we got to talking about them. She saved a half for me and I later heated it up for myself and was hooked. These are great served with anything, but I like them with chicken, pheasant or Cornish hen, with a serving of wild rice on the side. (I'm making myself hungry just talking about them!)

Provided by Robyn Bruce @Robyn1757

Categories     Vegetables

Number Of Ingredients 7

2 - sticks butter, at room temperature
6 tablespoon(s) pure maple syrup (not pancake syrup)
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground ginger
1/4 teaspoon(s) ground allspice
3 large acorn squash
- salt to taste

Steps:

  • In a small bowl, stir together the butter, maple syrup, cinnamon, ginger and the allspice. Cover and refrigerate until good and cold.
  • Cut squash in half lengthwise; scoop out the seeds. Place halves, cut side down, in a large baking pan. Pour 1 inch of boiling water into pan.
  • Cover and bake at 350 degrees until squash is tender when pierced (about 45 minutes).
  • Lift out squash and pour water from pan.
  • Return squash to pan, placing halves cut side up. Sprinkle lightly with salt.
  • Place a sixth of the maple butter in cavity of each squash half. Cover and bake at 400 degrees until heated through, about 25 minutes.
  • To serve, arrange squash in a serving dish.
  • At the table, scoop squash from skins onto individual plates or leave in the skin and serve each one individually. If they are seemingly too large per person, you can cut each half in half again and serve 1/4 squash to each person.

ACORN SQUASH WITH MAPLE APPLE STUFFING



Acorn Squash With Maple Apple Stuffing image

An easy to prepare winter treat. I prefer to use grade B maple syrup as the flavor is stronger than grade A. Great with pork or curried main dishes. From Whole Foods.

Provided by Chandra M

Categories     Vegetable

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 5

1 medium acorn squash
2 cups tart apples, chopped (about 2 medium)
3 tablespoons butter, melted
1/4 cup maple syrup
1 1/2 teaspoons ground cinnamon

Steps:

  • Cut squash in half, top to bottom; remove pulp with a spoon.
  • Place cut side down in lined shallow baking pan.
  • Bake at 350° for 35 minutes. (or microwave until fork tender).
  • Combine apple, butter, maple syrup, and cinnamon; fill squash with mixture.
  • Continue baking cut side up 25 minutes or until acorn squash is tender.

Nutrition Facts : Calories 413.4, Fat 17.8, SaturatedFat 11.1, Cholesterol 45.8, Sodium 134.5, Carbohydrate 68.1, Fiber 7.2, Sugar 37, Protein 2.3

ACORN SQUASH BAKED IN BUTTER AND MAPLE SYRUP



Acorn Squash Baked in Butter and Maple Syrup image

We love acorn squash and this is a fantastic way to prepare it. Once baked, the acorn squash is tender and tastes similar to a sweet potato casserole. Dip bites of squash into the sweet and buttery sauce. Yum!

Provided by Jane Whittaker

Categories     Vegetables

Time 1h40m

Number Of Ingredients 4

2 medium acorn squash
8 Tbsp butter
8 Tbsp real maple syrup
1 tsp each, salt and pepper

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.

MAPLE GLAZED ACORN SQUASH RINGS



Maple Glazed Acorn Squash Rings image

Make and share this Maple Glazed Acorn Squash Rings recipe from Food.com.

Provided by LMillerRN

Categories     Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 medium acorn squash
2 tablespoons maple syrup
1 tablespoon Bourbon
2 teaspoons butter, melted
1/4 teaspoon salt
1/8 teaspoon ground nutmeg

Steps:

  • Cut squash crosswise into 4 1 inch slices; remove seeds. Place squash on microwave safe plate. Cover with plastic wrap, vent. Microwave HIGH 6 minutes or until tender.
  • Preheat broiler.
  • Place squash on baking sheet. Combine syrup and other remaining ingredients. Brush syrup mixture over squash. Broil 3 minutes or until bubbly. Drizzle with remaining syrup.

Nutrition Facts : Calories 193.2, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.1, Sodium 326, Carbohydrate 35.9, Fiber 3.3, Sugar 11.9, Protein 1.8

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