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.
ROASTED ACORN SQUASH HALVES
Acorn squash is simply prepared with butter, salt and pepper but the caramelization from being roasted is the secret ingredient.
Provided by Food Network Kitchen
Time 1h
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F. Halve the squash and scoop out and discard the seeds and strings.
- Put the squash halves on a baking sheet. Brush with the butter and sprinkle them with the salt and a few grinds of pepper. Roast until they are brown and tender, 50 to 55 minutes.
- Transfer the squash to a serving plate and garnish with fresh thyme sprigs if using. Serve warm or at room temperature.
ACORN SQUASH WITH APPLESAUCE
This recipe (with slight variation) is from The Junior League Centennial Cookbook.
Provided by Weaver's Orchard
Categories Vegan Main Dish or Vegetable Side Dish
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Scrub the squash, halve lengthwise, and scoop out the seeds.
- Mix together the lemon juice, currants, applesauce, brown sugar and walnuts.
- Spoon the mixture into the squash halves and dot with butter.
- Place in a baking dish with ½ inch of hot water in the bottom.
- Cover and bake for 30 minutes; remove the cover and bake for an additional 30 minutes.
BAKED ACORN SQUASH WITH APPLESAUCE FILLING
I love squash of all kinds! Recently ventured into acorn squash and trying to find new ways to use them.
Provided by Lynette !
Categories Vegetables
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Cut the squash in half lengthwise. Remove the seeds and membranes. Place the squash, cut side up, in a 13 x 9 x 2 inch baking dish. Add boiling water to the dish to a depth of 1 inch.
- 2. Combine the applesauce and the next 4 ingredients; stir well. Spoon into the acorn squash shells. Dot with the butter.
- 3. Cover and bake at 350° for 25 minutes. Remove cover, and bake an additional 25 minutes or until the squash is tender.
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
ACORN SQUASH ROASTED WITH APPLESAUCE
I finally found a squash recipe that DH likes and enjoyed. This is so simple, revised to suit our taste, from Chef Micheal Smith, my favourite TV chef.
Provided by Derf2440
Categories Vegetable
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350f degrees.
- Cut squash in half, crossways, scrape out the seeds. Spray baking dish with veggie spray. Place skin side down, cut side up in baking dish.
- Put 1 teaspoon of butter in each half of squash, sprinkle each half with salt and freshly ground pepper.
- Fill each squash half with 1/2 cup applesauce, top with remaining butter and sprinkle again with salt and pepper.
- Pour water around squash.
- Roast on middle rack of oven for approximately 1 hour or until golden brown and caramalized.
Nutrition Facts : Calories 251, Fat 8.1, SaturatedFat 4.9, Cholesterol 20.1, Sodium 401.6, Carbohydrate 48, Fiber 4.8, Protein 2.1
ROASTED ACORN SQUASH W/ APPLESAUCE
Another fall favorite, roasted squash sweetened w/ cinnamon and applesauce. Goes great w/ pork loin or roasted chicken w/ herbs.
Provided by sherry monfils
Categories Other Sauces
Time 1h45m
Number Of Ingredients 6
Steps:
- 1. Heat oven to 400. Place squash, cut side up on a ribbed baking sheet. In bowl, mix remaining ingredients.
- 2. Spoon mix evenly into squash halves. Bake about 1 hr- 1-1/2 hrs or until tender. Cut into 3rds, and serve.
BAKED ACORN SQUASH AND APPLES
This recipe is posted in response to a request for ways to use acorn squash. I've never tried it, but it looks excellent! I got it from Jackie Manni at The Post Punk Kitchen (a website of vegan recipes). I'm sorry the amounts aren't more specific, but this is what she posted!
Provided by Kree6528
Categories Vegetable
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Cut the acorn squash and scoop out the seeds and strings.
- Put a little water in a baking pan; place the halves face down and bake for 1/2 hour.
- Then, take it out and put the sliced apples in the middle (some will fall over the sides, it's okay); drizzle with canola oil and maple syrup, and sprinkle with pumpkin pie spice.
- Bake for another 1/2 hour to 40 minutes (until the apples are soft and browning).
- Put your acorn squash halves in individual plates; scoop up the stray apples and stray maple syrup and spoon over the squash.
Nutrition Facts : Calories 180.8, Fat 0.5, SaturatedFat 0.1, Sodium 8.3, Carbohydrate 47.6, Fiber 7.6, Sugar 18.9, Protein 2.2
ACORN SQUASH WITH APPLE
Peeling an acorn squash is the key to this delicious dish that's cooked in a microwave. A fast and easy delight for busy families.
Provided by Ed Haley
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice the halves into sections and finally cut into 1 inch chunks.
- Place the squash chunks into a large microwave-safe bowl along with the apples. Dot with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top. Cover with plastic wrap, and poke a few holes in it for ventilation.
- Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover, and stir. Return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. Serve hot.
Nutrition Facts : Calories 97.7 calories, Carbohydrate 19.2 g, Cholesterol 5.1 mg, Fat 2.9 g, Fiber 3.7 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 211.4 mg, Sugar 9.2 g
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