Butter Rum Acorn Squash Recipes

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.

MAPLE-ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 350°F.
• Place the squash, cut sides up, on a sheet pan. Place ½ tablespoon butter and ½ 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.
• Cooks' Note
• Acorn squash is hard to cut. To halve a whole squash, plunge the blade of a large chef's knife into the side of the squash as far as it will go. Holding the handle of the knife, bang the squash (with the knife in it) on the board until the blade cuts all the way through.

RUM GLAZED ACORN SQUASH

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 RUM ACORN SQUASH

Steps:

• Preheat oven to 400F degrees.
• Butter 13x9x2" glass baking dish.
• Cut tops and bottoms off squash.
• Scoop out and discard seeds.
• Cut squash crosswise into 1/2" thick rings.
• Arrange in prepared dish, overlapping slightly if neccessary.
• Mix sugar and spices in small bowl.
• Sprinkle over squash.
• Drizzle with butter and rum.
• Cover dish with foil and bake for 30 minutes.
• Turn squash over, cover and bake an addtional 15 minutes, or until squash is very tender.

ACORN SQUASH BUTTER

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.