Candied Acorn Squash Rings Recipes

CANDIED ACORN SQUASH

Steps:

• Place both halves of the squash cut side up on a microwave-safe plate or dish. Put 2 tablespoons of butter, and 2 tablespoons of brown sugar into the cavity of each half.
• Cook for 8 to 10 minutes in the microwave on full power. Rotate the squash a couple of times to ensure even cooking. When the flesh is soft, scoop out soft flesh with the sugar and butter, and place it in a bowl. Mash it a little to blend the ingredients. Serve in a bowl, or your could even serve it in the shells.

CANDIED ACORN SQUASH SLICES

Steps:

• Preheat oven to 350°. Cut squash in half lengthwise; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Arrange squash in a shallow baking pan; cover with foil. Bake until just tender, 25-30 minutes. , Combine sugar and butter; spread over squash. Bake, uncovered, 15-20 minutes longer, basting occasionally.

ACORN SQUASH RINGS

Steps:

• Slice the squash into one and one half inch rings. Remove seeds and strings and place on buttered nonstick baking sheet. Top with remaining butter, season with salt and pepper and bake at 375 degrees for approximately 25 minutes, turning once, so that the squash is cooked through and still retains its shape. Serve with cranberry relish.
• TIP:
• VEGGIE SPAGHETTI
• Here's a great way to get your kids to eat squash! Just pierce the stem end of a spaghetti squash with a knife or metal skewer, and place on roasting sheet. Roast at 350 for about an hour, open, and create strands by pulling away the flesh with your fork. Serve with butter and Parmesan cheese or tomato sauce.

CANDIED ACORN SQUASH

Steps:

• Cut squash in half lengthwise. Scoop out and discard seeds. Cut squash crosswise into 1-inch slices.
• Arrange slices slightly overlapping, in a buttered 13 x 9 x 2-inch baking dish. Bake, covered, in a 375 degrees oven for 35 minutes or until almost tender.
• Combine melted butter, brown sugar, syrup and cinnamon.
• Spoon over squash.
• Continue baking, uncovered, 15 minutes or until squash is tender, basting occasionally with syrup mixture from bottom of pan.