Butter Rum Acorn Squash Recipes
BAKED ACORN SQUASH WITH BROWN SUGAR
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
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.
ACORN SQUASH BUTTER
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
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
RUM GLAZED ACORN SQUASH
Make and share this Rum Glazed Acorn Squash recipe from Food.com.
Provided by Lorac
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Use a fork to prick the inside and top edge of each half, place in a baking and add 1 inch of water to the dish.
- Put 1 tbls rum, brown sugar, and butter in each half, season with salt and pepper.
- Bake 30 minutes then baste with the the top and sides of the squash cups with the rum mixture.
- Bake another 15 minutes and baste again.
- Bake another 15 minutes, remove from the oven, baste again and serve.
BUTTER ROASTED ACORN SQUASH
This truly was my favorite dish when I was growing up. My mom preferred to cook our food without sugar so she did not glaze the squash. We loved it with just butter and salt and pepper. I don't think there is any better way to cook it. Simple. Plain, Absolutely mouth watering! I always added more butter at the table, too. It was...
Provided by Marcia McCance
Categories Vegetables
Number Of Ingredients 3
Steps:
- 1. Place face up in baking dish. (To cup the butter inside. It is OK if it leans a little... just so long as it holds the butter without dripping. Trim a tiny flat place off the bottom if necessary -- or cradle on a clean metal jar lid.)
- 2. Place a pat of butter in each half
- 3. Generously salt and pepper to taste
- 4. Bake at 350° for 40 to 60 minutes
More about "butter rum acorn squash recipes"
10 FAVORITE WAYS TO COOK ACORN SQUASH - ALLRECIPES
From allrecipes.com
Estimated Reading Time 5 mins
- Apple-Stuffed Acorn Squash. Apples, onions, and cheese make a sweet and savory filling for acorn squash halves. It's easy to follow the basic recipe and make changes to suit your taste — some reviewers left out the cheese, some added bacon, some reduced the brown sugar.
- Parmesan Roasted Acorn Squash. "LOVED IT," says home cook Debutante. "This recipe changed the way I thought about squash. Up until now, my only experience had been with the old-school butter and brown sugar approach — way too sickeningly sweet.
- Instant Pot Acorn Squash Stuffed with Italian Sausage. Use your multi-cooker every step of the way for this stick-to-your-ribs meal. No Instant Pot? No problem!
- Moroccan-Style Stuffed Acorn Squash. Layers of flavor and texture are a highlight of this dish that serves as either a hearty side or main course. Couscous, garbanzo beans, raisins, celery, and carrots get spiced with cumin and stuffed inside acorn halves brushed with butter and brown sugar.
- Butternut and Acorn Squash Soup. You can make this with the squash combo recommended in the recipe, or with all acorn squash. Some reviewers found the soup delicious but a bit too rich.
- Wild Rice Stuffed Acorn Squash. This hearty, vegetarian main dish is stuffed with wild rice, mushrooms, corn bread, and sage. Home cook Kathleen Woods Rubino says, "Delicious!
- Roasted Acorn Squash Salad. Serve this colorful salad at any autumn or winter meal. You can substitute fresh pomegranate seeds for the dried cranberries to get little bursts of flavor throughout.
- Cheesy Acorn Squash. A savory mix of mushrooms, onions, and celery is topped off with cheese and baked in acorn squash halves to make a cozy meal or side even meat-eaters love.
- Curried Stuffed Acorn Squash. Recipe creator Jenny B says, "Accidental recipes are the best and this one is no exception! This is a fancy vegetarian-lover's way to spice up squash without losing the smooth, subtle squash flavor."
- Fall-Infused Mashed Potatoes. Roasted acorn squash is mashed together with boiled potatoes to create a fall or winter side dish that goes way beyond ordinary mashed potatoes.
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