ROASTED HONEY CINNAMON ACORN SQUASH
Caramelized roasted honey cinnamon acorn squash is drizzled with honey and cinnamon, and sprinkled with crumbled cheese and crunchy almonds.
Provided by Culinary Envy
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Cover a baking sheet with aluminum foil and spray with nonstick cooking spray.
- Place acorn squash slices, olive oil, salt, and pepper in a large bowl and toss to cover all the slices evenly. Place slices in a single layer on the prepared baking sheet and drizzle with honey and cinnamon.
- Bake in the preheated oven for 20 minutes. Turn each slice carefully. Continue baking until tender and well browned, about 10 minutes more. Move slices onto a serving plate and sprinkle with blue cheese, green onions, and almonds.
Nutrition Facts : Calories 192 calories, Carbohydrate 23.6 g, Cholesterol 5.3 mg, Fat 10.8 g, Fiber 2.8 g, Protein 3.5 g, SaturatedFat 2.4 g, Sodium 395.2 mg, Sugar 11.8 g
HONEY SPICED ACORN SQUASH
"I've made this simple side dish for more than 35 years," says Alpha Wilson of Roswell, New Mexico. Cinnamon and ginger give a nice spiced flavor to the moist tender squash halves. You can use up the extra squash in the two recipes that follow.-Alpha Wilson, Roswell, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the honey, butter, salt, cinnamon and ginger. Cut squash in half; discard the seeds. Fill squash halves with butter mixture. , Place in a greased 15x10x1-in. baking pan. Cover and bake at 375° for 1 hour or until squash is tender. Uncover; bake 10 minutes longer or until filling is bubbly.,
Nutrition Facts :
ROASTED HONEY CINNAMON BUTTERNUT SQUASH RECIPE
The perfect fall side dish that pairs perfectly with just about anything. It is so tasty, I would even eat it for dessert!
Provided by Camille Beckstrand
Categories Side Dish
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F.
- Spray a large baking sheet with non-stick cooking spray and set aside (I also lined my baking sheet with aluminum foil for easy clean up).
- In a large bowl, toss squash with olive oil, honey, and cinnamon until all pieces of squash are lightly coated.
- Spread squash in a single layer on the baking sheet (if you need to use two sheets to make it, be sure they are all in a single layer. If there is any overlap, the squash will steam instead of roast and we are going for that caramelized outside).
- Roast in pre-heated oven for about 40 minutes or until squash reaches desired tenderness.
- Top with salt and pepper and serve.
Nutrition Facts : Calories 156 kcal, Carbohydrate 28 g, Protein 2 g, Fat 6 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
ROASTED ACORN SQUASH AND HONEY
Few side dishes are better on a cool fall evening than roasted acorn squash sweetened with just a little honey and made even mellower with nutmeg and fresh sage leaves. When I catch a whiff of it coming from the oven, I feel warm and comforted, and you will, too.
Provided by Art Smith
Categories HarperCollins HarperCollins Squash Winter Fall Side Vegetarian Wheat/Gluten-Free Quick & Easy Quick and Healthy
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F. Split the squash in half and scrape out the seeds with a spoon. Cut the squash halves into quarters and place in a mixing bowl, leaving the skin on the squash sections. Toss the squash with the olive oil, nutmeg, honey, and sage leaves. Lay the squash pieces, cut sides down, on a baking sheet. Bake for 30 to 40 minutes or until the squash flesh begins to turn golden brown and is tender. Season the squash with salt and pepper.
- Arrange the squash on a serving platter.
HONEY NUT ACORN SQUASH
There are many ways to serve squash but this is one of my favorites. You may use other squash - you may even peel and cut the squash into bite size pieces, bake until soft, pour the honey mixture over and return to the oven for 5-10 mintes. Cut a thin slice off each half so the squash will sit nice and even
Provided by Bergy
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven to 400F.
- Place squash, seeds still in, cut side up on a cookie sheet and bake for 45 minutes or until soft.
- Remove from oven and scoop out the seeds and fibers.
- Mix remaining ingredients and distribute evenly into the cavity of each squash.
- Return to oven for apprx 10 minutes.
- Serve.
Nutrition Facts : Calories 267.2, Fat 11.1, SaturatedFat 4.1, Cholesterol 15.3, Sodium 76.5, Carbohydrate 45.4, Fiber 4.1, Sugar 20.9, Protein 2.6
HAZELNUT & HONEY ROASTED SQUASH
I enjoy both winter squash and nuts and combined them to make this tasty variation on baked acorn squash. I added apples to give it an extra level of flavor. It will go well with most hearty entrees.-Gloria Bradley, Naperville, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place the hazelnuts, butter, honey and shallot in a food processor; cover and pulse until hazelnuts are finely chopped., Place squash in a greased shallow roasting pan; sprinkle with salt. Spread 1/2 cup hazelnut mixture over squash. Bake, uncovered, at 350° for 35 minutes., In a small bowl, combine the apple, lemon juice, cinnamon and remaining hazelnut mixture. Spoon over squash; bake 10-15 minutes longer or until apples and squash are tender.
Nutrition Facts : Calories 240 calories, Fat 18g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 159mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein.
BAKED ACORN SQUASH WITH MUSTARD AND HONEY
There are only 4 ingredients in this recipe (well, 6 if you count the salt & pepper)n but this recipe is a hit with everyone--an easy, tasty, addition to a weeknight meal. Just be careful cutting the squash. Recipe comes courtesy Sara Moulton of the Food Network.
Provided by Barb G.
Categories Vegetable
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F; cut squash in half,trim a piece off of bottom of each squash half so they will lie flat in pan.
- Mix butter, mustard, and honey in a small bowl until blended; Fill each cavity with 2 tablespoons of the butter mixture; Season with salt and pepper.
- Bake until the squash is very tender,1 1/2 to 2 hours; NOTE Any left over cooked squash can pureed and used in soup by adding vegetables or chicken stock etc.
ROASTED ACORN SQUASH WITH CINNAMON BUTTER
A little bit of cinnamon goes a long way in the butter used to flavor this roasted side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 55m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss squash with oil; season with salt and pepper. Arrange on sheet, cut side down, and roast until easily pierced with a paring knife, 35 to 45 minutes.
- In a small saucepan, melt butter over medium heat, stirring, until golden brown, 4 to 6 minutes. Immediately pour into a small bowl; stir in cinnamon. Place squash on a serving platter; top with cinnamon butter.
Nutrition Facts : Calories 117 g, Fat 8 g, Fiber 2 g, Protein 1 g
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