Baked Acorn Squash Glazes And Filling Recipes

GLAZED ACORN SQUASH

Steps:

• Heat oven to 350°F.
• Cut each squash lengthwise in half; remove seeds and fibers. In ungreased 13x9-inch pan, place squash, cut sides up. Spoon 1 tablespoon maple syrup and 1 tablespoon whipping cream into each half.
• Bake uncovered about 1 hour or until tender.

BAKED ACORN SQUASH WITH BLUEBERRY-WALNUT FILLING

Steps:

• Preheat oven to 400°, Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each squash half to allow them to lie flat. Place in shallow roasting pan, cut side down. Add 1/2 in. of hot water to pan. Bake, uncovered, until squash is tender, about 35 minutes. Drain water from pan; turn squash cut side up. Spread with butter; season with salt and pepper., For filling, in a large bowl, toss apple pieces with lime juice. Add blueberries, walnuts and nutmeg; divide among squash halves. Drizzle with maple syrup. Bake until heated through, about 30 minutes. Cover loosely with foil if filling browns too quickly.

MAPLE-GLAZED ACORN SQUASH

Steps:

• Preheat oven to 350°. Scoop out and discard seeds from squash. Place cut side down in a 13x9-in. baking dish; add water. Bake, uncovered, for 45 minutes. , If necessary, drain water from pan; turn squash cut side up. Combine syrup, brown sugar, cinnamon, ginger and salt; pour into squash halves. Bake, uncovered, 10 minutes or until glaze is heated through. ,

BAKED ACORN SQUASH WITH APPLESAUCE FILLING

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.

BAKED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F.
• Grease a baking sheet and a baking dish.
• Halve the squash lengthwise and clean.
• Transfer the squash, cut side down, to the baking sheet, and bake the squash until it is tender, about 45 minutes.
• Don't turn off the oven.
• While the squash cooks, melt the butter, and stir in the remaining ingredients.
• Keep the mixture warm until it is needed.
• Arrange the squash, cut sides up, in the baking dish.
• Spoon the butter and seasonings equally over the sections.
• Bake the squash another 15 minutes, until it is very soft.
• Serve the squash hot.

BAKED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash in a shallow baking pan, cut side down.
• Bake in preheated oven for 30 minutes, or until tender.
• Turn cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon.
• Bake for 20 minutes more.

CHEF JOHN'S BAKED ACORN SQUASH

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Score the squash by making 1/4-inch deep slashes into the flesh of the squash. Place in baking dish. Brush with orange juice and sprinkle with salt.
• Bake in the preheated oven until lightly browned, about 30 min.
• Meanwhile, simmer butter, maple syrup, brown sugar, black pepper, and cayenne pepper in a small skillet over medium heat until smooth and the sugar has dissolved, about 3 minutes, stirring occasionally.
• Remove the squash from the oven. Pour out any liquid that may have collected in the squash. Brush the glaze over each squash half. Return to the oven until tender, about 20 more minutes. Spoon any glaze that has collected at the bottom of the squash over the edges of the squash. Season with additional salt, if desired.

ACORN SQUASH WITH APRICOT SAUCE

Steps:

• Cut squash in half; discard seeds. Cut a thin slice from bottom of squash with a sharp knife to allow it to sit flat. Place hollow side up in a greased 15x10x1-in. baking pan; add 1/2 in. of hot water., Combine brown sugar and cinnamon; sprinkle over squash. Dot with butter. Cover and bake at 375° for 55-65 minutes or until tender., Meanwhile, in a small saucepan, combine orange juice and apricots. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until apricots are tender. Transfer to a blender; cover and process until smooth. Serve with squash; sprinkle with walnuts if desired.