BAKED ACORN SQUASH WITH BROWN SUGAR
This easy and delicious fall side dish only requires a few minutes of hands-on time, leaving you free to work on the rest of the meal.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees. Generously butter a rimmed baking sheet.
- Halve squash crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level.
- Set squash halves, scooped sides down, on prepared sheet. Bake until golden, 20 to 25 minutes. Turn squash; prick insides all over with a fork. Divide 2 tablespoons butter and sugar among halves; season with salt and pepper. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm.
BAKED ACORN SQUASH
Make and share this Baked Acorn Squash recipe from Food.com.
Provided by Alia55
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
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 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
This is a very easy and yummy vegetable side dish to make!!
Provided by CORWYNN DARKHOLME
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 56.7 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 11.2 g, Protein 3 g, SaturatedFat 7.4 g, Sodium 97.4 mg, Sugar 19.8 g
ROASTED ACORN SQUASH
If small acorn squashes are unavailable, use larger ones and cut them into wedges.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Put squash pieces, skin sides down, on a lightly oiled rimmed baking sheet. Sprinkle with salt. Bake squashes until tender when pierced with a fork, about 40 minutes. Remove from oven, and brush each slice with butter. Keep warm until serving.
SAVORY ROASTED ACORN SQUASH
This is an excellent and different way to prepare acorn squash, which is generally given the sweet treatment. Roasting cubed, seasoned acorn squash transforms its flavor and texture into slightly sweet, garlicy and crispy bits of goodness.
Provided by MarthaStewartWanabe
Categories Vegetable
Time 50m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Place acorn squash (cut into 1-inch cubes) onto a baking sheet.
- Drizzle squash with olive oil and sprinkle with seasonings and grated parmesan. Toss with hands until evenly coated. Arrange in a single layer.
- Roast squash for 20 minutes. Remove from oven and (using a spatula) turn pieces over. Return to oven for another 15-20 minutes or until squash cubes are tender and crispy brown to your preference.
- Cool for five minutes, serve and enjoy!
ROASTED ACORN SQUASH
This is one of my favorite side dishes to make in the fall, and it's incredibly easy to make!
Provided by Joanne Ozug
Categories Side Dish
Time 50m
Number Of Ingredients 6
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!
Nutrition Facts : Calories 95 kcal, Carbohydrate 18 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 150 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
ROASTED ACORN SQUASH
Here's a perfectly simple way to prepare one of autumn's finest offerings that came to The Times in 2010 when the Well blog published several recipes from Cooking Light magazine. Just toss slices of acorn squash with honey, olive oil, freshly ground black pepper and salt and pop into a hot oven for about a half hour.
Provided by Tara Parker-Pope
Categories vegetables, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees. Cut 1/4 inch from stem end and bottom of each squash, and discard. Cut each squash in half crosswise. Discard seeds and membrane.
- Cut each squash half crosswise into 2 slices, each 1-inch thick.
- Combine honey, olive oil, pepper and salt in a large bowl. Add squash, and toss to coat.
- Place squash on an oiled sheet pan. Bake at 375 degrees for 30 minutes or until tender.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 154 milligrams, Sugar 9 grams
ROASTED ACORN SQUASH
A late summer or fall dish that goes well with brown rice.
Provided by jen
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut acorn squash in half. Roast them cut side up on a baking sheet for 50 minutes or until the flesh is just tender. Let the squash cool for 20 minutes.
- In a large skillet over medium heat melt the butter; saute the onions. Stirring occasionally, cook the onions for 10 minutes, or until they begin to brown at the edges. Mix in the garlic, coriander, and nutmeg. Cook the mixture 2 minutes more; then remove the pan from the heat.
- Spoon the seeds and stringy middle out of the squash, and discard these. Spoon out the flesh, chop it and add it to the onion mixture. Discard the skins. Heat and stir the squash-onion mixture, then season it with salt and pepper. Serve the squash hot.
Nutrition Facts : Calories 192.1 calories, Carbohydrate 28.8 g, Cholesterol 22.9 mg, Fat 9.2 g, Fiber 4.6 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 361.3 mg, Sugar 7.2 g
OVEN ROASTED ACORN SQUASH
I grew up on a farm in the middle of Nebraska, and on that farm we had everything from live animals to veggies, and fresh eggs and chickens. My dad grew tons of squash and pumpkin's in the fall, and my favorite squash was Acorn Squash. This is soooooo easy and Yummy, my kids love this and call it Candy Squash! Enjoy!
Provided by Elizabeth Lancaster
Categories Other Side Dishes
Time 1h45m
Number Of Ingredients 4
Steps:
- 1. Slice Acorn Squash into half (top to bottom) remove seeds, ( can save seeds and dry over night to plant in your own garden if you love squash as much as we do, but hate to price at the store) :)
- 2. Place squash onto a greased cookie sheet, and place in the oven at 350* for 1 hour
- 3. After an hour, remove cookie sheet and flip over the acorn, add 2 Tbl or less of butter and 1 Tbl or less of brown sugar into each acorn half, add raw bacon ( one slice or more/less) and place back in oven for another 30 mins. Once bacon is fully cooked, remove and serve with any type of meat, we mostly have this with Pork, and stuffing :) Enjoy!!!!
HERB ROASTED PARMESAN ACORN SQUASH
Think beyond the classic brown sugar and give acorn squash a flavor up with this Herb-Roasted Parmesan Acorn Squash recipe. A delicious and easy side dish that's made with just 5 ingredients.
Provided by The Real Food Dietitians
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 400℉.
- Cut acorn squash in half and scoop out the seeds. Then slice each half into ½-inch thick moon-shape slices.
- In a large bowl, combine the Parmesan, herbs, melted butter, garlic powder, salt, and black pepper; toss until well mixed.
- Spread the acorn squash pieces out onto one large or several medium size baking sheets covered with parchment paper. Using your hands, gently press the Parmesan mixture onto one side of each squash piece for maximum coverage.
- Bake until squash is tender and the Parmesan topping is crispy and slightly browned, about 25 minutes. If desired, garnish with additional parmesan cheese and herbs.
Nutrition Facts : ServingSize 1/4th of recipe, Calories 143 calories, Sugar 0 g, Sodium 210 mg, Fat 7 g, SaturatedFat 2 g, Carbohydrate 13 g, Fiber 3 g, Protein 5 g
ROASTED ACORN SQUASH HALVES
Acorn squash is simply prepared with butter, salt and pepper but the caramelization from being roasted is the secret ingredient.
Provided by Food Network Kitchen
Time 1h
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F. Halve the squash and scoop out and discard the seeds and strings.
- Put the squash halves on a baking sheet. Brush with the butter and sprinkle them with the salt and a few grinds of pepper. Roast until they are brown and tender, 50 to 55 minutes.
- Transfer the squash to a serving plate and garnish with fresh thyme sprigs if using. Serve warm or at room temperature.
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- Carefully cut the squash in half lengthwise and scoop out the seeds with a spoon. Place each piece of squash cut-side up on a baking sheet lined with parchment paper or aluminum foil.
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- Preheat the oven to 400 degrees. Halve the acorn squash lengthwise and remove the seeds. Cut the halves into 3/4 inch thick slices.
- In a small bowl mix together the olive oil, maple syrup, brown sugar, cinnamon and salt and pepper to taste.
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- Place a rack in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Line two rimmed baking sheets with aluminum foil and lightly coat with cooking spray. In a small bowl, stir together the olive oil and maple syrup.
- Halve, seed, and slice the squash into 1-inch-thick crescent slices. Arrange the slices in a single layer on the prepared baking sheets. Brush the tops with half of the olive oil/maple syrup mixture.
- Add the brown sugar and pecans to a food processor fitted with a steel blade and process until the pecans are finely ground. Add the salt, black pepper, and cayenne pepper and pulse to combine. Sprinkle half of the brown sugar mixture over the top of the brushed squash slices, reserving the other half.
- Place the squash in the oven and roast for 5 minutes, until the brown sugar begins to melt. Remove from the oven and, using tongs, a fork, or very quick fingers, flip over each slice. Brush with the remaining olive oil/maple syrup mixture and sprinkle them with the remaining brown sugar mixture. Return the baking sheets to the oven and continue roasting until the squash slices are fork-tender, about 20 additional minutes. Serve warm or at room temperature.
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