BALSAMIC ACORN SQUASH
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve, seed and thinly slice 1 large acorn squash; toss with 3 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Divide between 2 baking sheets and roast at 425 degrees F until browned and tender, about 20 minutes. Drizzle with aged balsamic vinegar and top with chopped toasted almonds and grated ricotta salata.
ROASTED ACORN SQUASH WEDGES
Conjure the aromas of fall by roasting acorn squash with butter and thyme.
Provided by Food Network Kitchen
Time 40m
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. Cut the halves into 1-inch-thick wedges.
- Arrange the squash wedges on a baking sheet, brush them with butter and sprinkle with the thyme, 1 teaspoon salt and a few grinds of pepper. Roast the squash wedges until they are brown and tender, about 35 minutes.
- Transfer the squash wedges to a serving platter, garnish with thyme sprigs and serve warm or at room temperature.
PERFECT ROASTED ACORN SQUASH
Learn how to roast acorn squash with this simple recipe! When prepared properly, acorn squash can be so delicious. Recipe yields 4 side servings.
Provided by Cookie and Kate
Categories Side dish
Time 40m
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- To prepare the squash, use a sharp chef's knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
- Place the squash halves cut side up on the parchment-lined pan. Drizzle the olive oil over the squash, and sprinkle with the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan.
- Bake until the squash flesh is very easily pierced through by a fork, about 30 to 45 minutes depending on the size of your squash. Add any desired toppings, and serve warm.
Nutrition Facts : ServingSize 1/2 acorn squash, Calories 116 calories, Sugar 0 g, Sodium 151.8 mg, Fat 3.7 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 22.5 g, Fiber 3.2 g, Protein 1.7 g, Cholesterol 0 mg
MAPLE-ROASTED ACORN SQUASH
Steps:
- Preheat the oven to 350˚.
- 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.
BAKED ACORN SQUASH
This is a very easy and yummy vegetable side dish to make!!
Provided by CORWYNN DARKHOLME
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 56.7 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 11.2 g, Protein 3 g, SaturatedFat 7.4 g, Sodium 97.4 mg, Sugar 19.8 g
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.
ROASTED ACORN SQUASH AGRODOLCE
Provided by Giada De Laurentiis
Categories side-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the fried sage leaves: Heat a small saucepan with 1 inch oil over medium-high heat. Test the oil by touching the tip of a sage leaf in the oil; if it bubbles, the oil is ready for frying. Fry the leaves, 3 to 4 at a time, until the bubbles subside and the leaves become crisp. Drain on a paper-towel-lined plate and sprinkle with salt.
- For the squash: Preheat the oven to 450 degrees F.
- Using a chef's knife, cut off a small amount off the top and bottom of each squash. Set the squash, cut-side down, and cut in half. Using a large spoon, scoop out and discard the seeds. Cut each half into 5 wedges and place them in a large bowl. Add the olive oil, cayenne, cinnamon and 1 teaspoon salt. Toss with your hands to coat well, then transfer the squash to a rimmed baking sheet. Bake, flipping halfway through, until golden brown and fork tender, 35 minutes.
- Place the butter in a small skillet and melt over medium heat until the foam subsides and the solids begin to smell nutty and turn brown, 3 to 4 minutes. Allow the butter to cool for 2 minutes. In a small bowl, whisk together the vinegar and sugar until the sugar is dissolved, then whisk in the brown butter, using a rubber spatula to get all the brown bits out of the pan. Season with 1/2 teaspoon salt. Lay the squash on a serving platter and spoon the vinaigrette over. Dollop with the mascarpone and sprinkle with the almonds and fried sage.
SWEET ROASTED ROSEMARY ACORN SQUASH WEDGES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the acorn squash in half from top to bottom using a sharp knife. Use a spoon to scrape out the stuff inside. Cut each half into 4 equal wedges, and then place the wedges, skin-side down, in a baking dish. Sprinkle lightly with salt.
- Combine the butter, brown sugar, salt, rosemary and chili powder in a bowl and mix into a paste. Smear the paste all over the squash.
- Roast in the oven for 20 minutes. Then baste with the butter mixture from the bottom of the pan and return to the oven for another 20 minutes.
- Serve in the baking dish, drizzling more sauce at the end. Yummy!
ROASTED BUTTERNUT SQUASH WITH BALSAMIC VINEGAR
Provided by Lynne Rossetto Kasper
Categories Vegetable Side Roast Vegetarian Dinner Lunch Squash Butternut Squash Fall Healthy Vegan Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 400°F. Line a cookie sheet with foil. Cut the squash lengthwise in half. Seed and cut it into 3- to 4-inch squares, with skin intact. Score the flesh with crosshatch cuts about 1/2 inch deep. Rub all over with olive oil.
- Set the pieces, skin side down, on the cookie sheet and sprinkle with salt and pepper. Bake 45 minutes, or until easily pierced with knife and lightly browned. Serve hot or at room temperature, sprinkled with balsamic vinegar.
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