Maple Roasted Acorn Squash Food

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.

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

Steps:

• Preheat the oven to 375F.
• Wash each squash well, then dry with a towel.
• Trim the top and bottom off, then cut each squash in half through the center.
• Use a melon baller or spoon to remove the inner seeds and strings.
• Lay each cut half on its flat side, and cut straight down toward the cutting board to make 1-inch thick slices.
• In a small bowl, microwave together the maple syrup, butter, cinnamon, cloves, and salt for about 60 seconds, until the butter has melted. Stir well with a spoon.
• Place the cut slices on a rimmed sheet pan in a single layer, then brush the maple butter onto both sides of each piece.
• Roast for 25 minutes on the first side, then flip each slice over and bake for another 15-20 minutes, until caramelized and soft. Enjoy!

MAPLE-ROASTED CHICKEN & ACORN SQUASH

Steps:

• Preheat oven to 450°. Cut squash lengthwise in half; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Place squash, carrots and onion in a greased 13x9-in. baking pan; top with chicken, skin side down. Roast 10 minutes., Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper. Roast 25-30 minutes longer or until a thermometer inserted in chicken reads 170°-175° and vegetables are tender.

MAPLE ACORN SQUASH

Steps:

• Heat oven to 350°. Cut acorn squash in half from pole to pole; remove seeds and fibrous pulp. Pierce the inside of the squash with a fork several times.
• Place squash cut side up on a rimmed plate or baking dish. Pour 2-3 tablespoons of water in the bottom of the dish, which will create steam when cooking. Microwave for 6-7 minutes on high, or until the squash is easily pierced with a fork.
• Remove from the microwave and place 2 teaspoons of butter in the cavity of each squash and drizzle 1 tablespoon of maple syrup into the cavity and on the edges of the squash.
• Add a couple drops of vanilla, sprinkle with cinnamon as desired, and add a dash of nutmeg to each squash.
• Place in the oven for 5-10 minutes to melt butter and meld flavors. Serve immediately.

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.

MAPLE-ROASTED ACORN SQUASH

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.