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
PERFECT ROASTED ACORN SQUASH
Learn how to roast acorn squash with this simple recipe! When prepared properly, acorn squash can be so delicious. Recipe yields 4 side servings.
Provided by Cookie and Kate
Categories Side dish
Time 40m
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- To prepare the squash, use a sharp chef's knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
- Place the squash halves cut side up on the parchment-lined pan. Drizzle the olive oil over the squash, and sprinkle with the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan.
- Bake until the squash flesh is very easily pierced through by a fork, about 30 to 45 minutes depending on the size of your squash. Add any desired toppings, and serve warm.
Nutrition Facts : ServingSize 1/2 acorn squash, Calories 116 calories, Sugar 0 g, Sodium 151.8 mg, Fat 3.7 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 22.5 g, Fiber 3.2 g, Protein 1.7 g, Cholesterol 0 mg
SPICED BAKED ACORN SQUASH
Wonderfully rich and full of beta carotene! These are available year-round, so you don't have to wait for the harvest season to enjoy them! :)
Provided by PalatablePastime
Categories Vegetable
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Line baking sheet with aluminum foil.
- Halve squash and remove seeds and pulp; rinse.
- Add 1 tablespoon honey, 1/4 teaspoon cinnamon, 1/8 teaspoon allspice, 3/4 teaspoon brown sugar, and a pinch nutmeg to each half.
- Dot each half with butter and drizzle a tsp.
- of brandy over top.
- Cover with aluminum foil and bake at 350 degrees F for 45-90 minutes, or until squash is tender (time depends on size of squash, really).
Nutrition Facts : Calories 281.6, Fat 11.8, SaturatedFat 7.4, Cholesterol 30.5, Sodium 90.8, Carbohydrate 43.8, Fiber 3.7, Sugar 20.6, Protein 1.9
BAKED ACORN SQUASH WITH SHERRY (THANKSGIVING)
This is from a cookbook called "Cooking by the Numbers" which referred to the amount of people the recipes served. I haven't tried this yet but it couldn't be more simple.
Provided by Oolala
Categories Vegetable
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Cut squash in half and scrape the cavities clean.
- Melt the butter and mix with the brown sugar and sherry.
- Pile this mixture into each cavity and bake at 375 degrees for 45 minutes to an hour.
Nutrition Facts : Calories 467.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 111.7, Carbohydrate 66.6, Fiber 3.2, Sugar 40.9, Protein 1.9
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