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.
MAPLE-ROASTED ACORN SQUASH
When I was growing up, my mother served a lot of canned vegetables, but the one thing she always made from scratch was acorn squash, which she roasted with butter and maple syrup. When I revisited her old method, I found it was just as good as I remembered. The sweet squash filled with a big puddle of melted butter and sweet syrup is so irresistible!
Provided by Ina Garten
Categories Side Vegetable Squash Maple Syrup Butter Fall Thanksgiving Roast Vegetarian Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Kid-Friendly
Yield Serves 6
Number Of Ingredients 6
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.
ROASTED ACORN SQUASH WITH BOURBON
I love roasted acorn squash and adding the unique flavor of bourbon just sends this dish over the top. This goes so well with any meat or fish, or vegetarian pasta. Enjoy!
Provided by Penny Stettinius
Categories Vegetable
Time 1h
Yield 4 halves, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees.
- Cover a cookie sheet with tin foil.
- Place the acorn squash halves on the tin foil and fill each half equally with the remaining ingredients.
- Bake until soft, approximately 45 minutes.
- Serve hot from the oven.
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.
ACORN SQUASH & BOURBON BUTTER
Make and share this Acorn Squash & Bourbon Butter recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut squash in half crosswise; remove seeds.
- Place squash, cut side down, in a shallow baking dish or pan.
- Add water to dish to depth of 1/2 inch.
- Bake at 375 degrees for 45 minutes or until tender.
- Drain and cool slightly.
- Scoop out pulp, discarding shells.
- Place pulp in container of an electric blender or food processor.
- Process until smooth, stopping once to scrape down sides.
- Combine pulp, cider and bourbon in heavy saucepan.
- Bring to a boil; reduce heat to low, and cook for 35 minutes, stirring often.
- Stir in brown sugar and remaining ingredients.
- Cook 10 minutes or until mixture reaches spreading consistency.
- Serve with biscuits, english muffins or toast.
- Can also be served as a relish with pork or ham.
- Store in refrigerator.
Nutrition Facts : Calories 193, Fat 0.2, SaturatedFat 0.1, Sodium 15.6, Carbohydrate 42.8, Fiber 2.4, Sugar 26.5, Protein 1.2
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 WITH SHALLOTS AND ROSEMARY
Make and share this Roasted Acorn Squash With Shallots and Rosemary recipe from Food.com.
Provided by LizzieBug
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Combine all ingredients on a large, rimmed baking sheet.
- Toss well to coat and spread in a single layer.
- Roast, stirring once halfway through, until the squash is browned and tender, 35-40 minutes.
Nutrition Facts : Calories 136.8, Fat 6.9, SaturatedFat 1, Sodium 782.9, Carbohydrate 19.6, Fiber 2.2, Protein 1.8
BOURBON ACORN SQUASH
Make and share this Bourbon Acorn Squash recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees.
- Place the halved squash, cut-side down, on a cookie sheet and bake for 45 to 60 minutes until a fork goes easily into the shell.
- Remove the squash from the oven and let cool for 20 minutes.
- Scoop out the squash from the shell and place it in a mixing bowl.
- Add the remaining ingredients and beat well with electric beaters.
- Place the squash in a casserole dish and bake, uncovered, for 20 minutes.
Nutrition Facts : Calories 90.4, Fat 2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 17.7, Carbohydrate 12, Fiber 1.1, Sugar 4.4, Protein 0.6
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
More about "roasted acorn squash with bourbon food"
ROASTED ACORN SQUASH WITH TAHINI YOGURT SAUCE
From bourbonandhoney.com
Servings 4Total Time 50 minsEstimated Reading Time 5 minsCalories 157 per serving
- Heat oven to 425°F. In a medium bowl, toss the squash with the olive oil, za’atar, red pepper flakes and salt to coat.
- Bake 30 to 35 minutes, turning squash and adding lemon slices halfway through, or until fork tender and browned.
- Meanwhile, in a small bowl, stir together the yogurt, tahini, lemon juice, garlic and a pinch of salt. Stir in 1 to 2 tablespoons water if needed for drizzle consistency.
- Arrange squash, lemons and parsley on a serving platter. Drizzle with tahini sauce and sprinkle with za’atar seasoning.
ROASTED ACORN SQUASH WITH BOURBON BUTTER AND HONEY
From theroastedroot.net
4/5 (3)Category Side DishCuisine AmericanTotal Time 1 hr
- Chop the acorn squash in half lengthwise (from tip to tail). Use a metal spoon to scoop out the seeds and innards. Drizzle about half a tablespoon of olive oil over the flesh of each half and use your hands to rub the oil into the flesh, ensuring the whole surface of the flesh gets lightly coated. Sprinkle with sea salt and about a ¼ teaspoon of ground cinnamon per half. Place the acorn squash on a baking sheet cut-side down and bake for 40 to 50 minutes (depending on size of the squash), or until flesh is very soft when poked with a fork.
- In a small pot, heat the butter, honey, bourbon, and the remaining cinnamon (¼ teaspoon) over medium heat until the mixture comes to a full boil. Allow mixture to cook about 1 minute to allow the alcohol in the whisky to cook off.
- Pour half of the bourbon butter honey mixture into the center well of each half of roasted acorn squash. Sprinkle with sea salt and additional cinnamon if desired. Serve hot and enjoy.
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