Acorn Squash Butter Recipes

ACORN SQUASH BUTTER

Acorn Squash Butter image

This is made just like apple butter, but with acorn squash. My family says it tastes just like pumpkin pie filling. It lasts about 2 months in the refrigerator or 6 months in the freezer.

Provided by Kris L.

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes

Time 3h

Yield 48

Number Of Ingredients 7

Ingredients

3 acorn squash, halved and seeded
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
½ teaspoon ground cloves
2 ¼ cups brown sugar
1 (12 fluid ounce) can frozen apple juice concentrate, thawed

Steps:

Preheat an oven to 400 degrees F (200 degrees C).
Fill two 9x13-inch baking dishes with 1-inch of water each. Place three acorn squash halves cut-side-down into each baking dish. Bake in the preheated oven until the squash is very tender and the skin begins to separate from the meat, about 1 hour. Remove, discard the water, and set aside until cool enough to handle.
Scoop the acorn squash flesh from the skins and into a blender. Add the cinnamon, nutmeg, ginger, and cloves. Puree until thick and smooth. Scrape the squash into a heavy-bottom pot, and stir in the brown sugar and apple juice concentrate. Cook and stir over medium-low heat until thickened, 40 to 45 minutes. Cool completely before packing into freezer-safe containers. Store in the freezer up to 6 months.

Nutrition Facts : Calories 66.1 calories, Carbohydrate 16.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 6 mg, Sugar 13.9 g

BAKED ACORN SQUASH WITH BROWN SUGAR

Baked Acorn Squash with Brown Sugar image

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

Ingredients

2 tablespoons butter, plus more for surface
2 medium acorn squash, (about 1 1/2 pounds each)
2 tablespoons light-brown sugar
Coarse salt and ground pepper

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.

GARLIC BUTTER ACORN SQUASH

Garlic Butter Acorn Squash image

This is a savory version of the classic fall flavor of acorn squash!

Provided by Amanda

Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 5

Ingredients

cooking spray
2 acorn squash, halved and seeded
¼ cup butter, divided
4 teaspoons minced garlic, divided
salt and ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Place each squash half in the baking dish, cut side down.
Bake squash in the preheated oven for 30 minutes. Flip squash over and place 1 tablespoon butter and 1 teaspoon garlic into each squash. Season with salt and pepper.
Bake squash, cut-side up until tender, about 20 more minutes. Cool for about 5 minutes before serving.

Nutrition Facts : Calories 206.5 calories, Carbohydrate 27 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 3.8 g, Protein 2.3 g, SaturatedFat 7.3 g, Sodium 89.7 mg, Sugar 5.5 g

ROASTED ACORN SQUASH WITH CINNAMON BUTTER

Roasted Acorn Squash with Cinnamon Butter image

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

Ingredients

2 acorn squash (about 1 1/2 pounds each), unpeeled, quartered lengthwise, and seeded
1 tablespoon olive oil
Coarse salt and ground pepper
4 tablespoons butter
1/8 teaspoon ground cinnamon

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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