ROASTED ACORN SQUASH
Steps:
- Preheat the oven to 350 degrees F.
- Split the squash in half through the equator and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil, if desired. If squash are very large, cut lengthwise into quarters.
- In a bowl, cream the butter with the sugar, and almond liqueur. With a brush or a spoon coat the cut sides of each squash half with the butter mixture and put 2 sage leaves on top of each. Sprinkle with the crushed cookies. Bake until tender, 30 to 35 minutes, basting every 15 minutes with any remaining butter.
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 AND CHESTNUTS
Categories Vegetable Side Bake Thanksgiving Vegetarian High Fiber Butternut Squash Fall Chestnut Clove Nutmeg Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Halve squash lengthwise and discard seeds and strings. Cut each half lengthwise into 3 wedges and arrange wedges, skin sides down, in a shallow baking pan. In a small saucepan melt butter with brown sugar over moderate heat, stirring occasionally until sugar is dissolved. Stir in nutmeg and cloves and remove pan from heat. Spoon butter mixture over squash and cover baking pan with foil.
- Bake squash in middle of oven 30 minutes. Remove pan from oven and scatter chestnuts over squash. Re-cover pan with foil and roast squash and chestnuts 30 minutes, or until squash is tender. Squash and chestnuts may be made up to this point 6 hours ahead and kept, covered, at room temperature.
- Remove foil from pan and bake squash and chestnuts 20 minutes more. With a slotted spoon transfer squash and chestnuts to a serving dish. Stir sauce, scraping up brown-sugar drippings, and spoon over squash and chestnuts.
ROASTED SQUASH, CHESTNUT, AND CHICORY SALAD WITH CRANBERRY VINAIGRETTE
Categories Salad Leafy Green Vegetable Side Roast Thanksgiving Wheat/Gluten-Free Cranberry Bacon Fall Healthy Chestnut Gourmet Sugar Conscious Dairy Free Peanut Free Soy Free
Yield Makes 6 first-course servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 450°F. Line a large shallow baking pan with foil and oil generously with olive oil.
- Cut off stem end of squash, then put cut side down and halve lengthwise. Discard seeds, then cut squash into 1/2-inch-thick slices. Peel if desired with a paring knife and transfer slices to a bowl. Add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently toss to coat. Arrange in 1 layer in lined baking pan and roast until golden, about 15 minutes. Remove from oven and turn squash over with a spatula. Add chestnuts to pan in an even layer, then continue to roast until squash is golden and tender, 10 to 15 minutes. Keep warm, covered with foil.
- While squash is roasting, cook pancetta in a dry 10-inch heavy skillet over high heat until browned, about 4 minutes total. Transfer pancetta with a slotted spoon to paper towels to drain, reserving fat in skillet.
- Reheat pancetta fat over moderately high heat until hot but not smoking, then add cranberries and brown sugar and stir once to combine. Remove from heat and add water, stirring and scraping up brown bits from bottom of skillet.
- Transfer cranberry mixture to a medium bowl and whisk in mustard, remaining tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Toss together chicory, roasted acorn squash, and chestnuts. Just before serving, toss with dressing and sprinkle with pancetta.
ROASTED ACORN SQUASH
Celebrate the flavors of the season with this Roasted Acorn Squash recipe. Tender acorn squash acquires hot, zesty flavor when mixed with Italian dressing and paprika in this Roasted Acorn Squash recipe.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 4
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 dressing, paprika and 1 Tbsp. cheese until blended. Add to squash; toss until squash is evenly coated with dressing mixture. Spread onto foil-covered rimmed baking sheet sprayed with cooking spray, reserving any dressing mixture that doesn't cling to squash.
- Bake 15 min., turning and brushing both sides of squash slices evenly with remaining dressing mixture after 15 min. Bake 8 to 10 min. or until squash is tender. Sprinkle with remaining cheese.
Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
RECIPE: BAKED ACORN SQUASH WITH CHESTNUTS, APPLES AND LEEKS
Halved acorn squash make perfect single-serving bowls. These make a great vegetarian main course for any winter holiday, but they're also a festive accompaniment to turkey, ham or roast goose. This recipe comes from F&W.
Provided by ddav0962
Categories One Dish Meal
Time 1h55m
Yield 8 , 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°. Brush the cut sides of the squash with olive oil and season the cavities with salt and pepper. Place the squash cut side down on two baking sheets and roast for about 25 minutes, until just tender.
- Meanwhile, in a large skillet, melt the butter in the 3 tablespoons of olive oil. Add the celery, leeks and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the apples and thyme and cook over moderately high heat until the apples just start to soften, about 5 minutes. Scrape the mixture into a large bowl. Add the bread, chestnuts, parsley, cream and stock and toss well. Season with salt and pepper.
- Turn the squash cut side up. Spoon the stuffing into the cavities and bake until the squash are tender and the stuffing is golden brown, about 20 minutes. Transfer to plates and serve.
Nutrition Facts : Calories 386.2, Fat 15, SaturatedFat 6.1, Cholesterol 25, Sodium 269.3, Carbohydrate 61.3, Fiber 7.2, Sugar 7.4, Protein 6.1
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- Preheat the oven to 350°. Brush the cut sides of the squash with olive oil and season the cavities with salt and pepper. Place the squash cut side down on two baking sheets and roast for about 25 minutes, until just tender.
- Meanwhile, in a large skillet, melt the butter in the 3 tablespoons of olive oil. Add the celery, leeks and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the apples and thyme and cook over moderately high heat until the apples just start to soften, about 5 minutes. Scrape the mixture into a large bowl. Add the bread, chestnuts, parsley, cream and stock and toss well. Season with salt and pepper.
- Turn the squash cut side up. Spoon the stuffing into the cavities and bake until the squash are tender and the stuffing is golden brown, about 20 minutes. Transfer to plates and serve.
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