Roasted Acorn Squash With Lemon And Nutmeg 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.

ROASTED ACORN SQUASH WITH LEMON AND NUTMEG

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, arrange squash wedges in a single layer. Dot with butter pieces. Roast until squash is tender and golden, about 30 minutes, flipping squash every 10 minutes. Season with salt and pepper and sprinkle with lemon zest and nutmeg. Serve warm or at room temperature.

ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut acorn squash in half. Roast them cut side up on a baking sheet for 50 minutes or until the flesh is just tender. Let the squash cool for 20 minutes.
• In a large skillet over medium heat melt the butter; saute the onions. Stirring occasionally, cook the onions for 10 minutes, or until they begin to brown at the edges. Mix in the garlic, coriander, and nutmeg. Cook the mixture 2 minutes more; then remove the pan from the heat.
• Spoon the seeds and stringy middle out of the squash, and discard these. Spoon out the flesh, chop it and add it to the onion mixture. Discard the skins. Heat and stir the squash-onion mixture, then season it with salt and pepper. Serve the squash hot.

ROASTED SQUASH WITH LEMON AND NUTMEG

Steps:

• Preheat oven to 425°.
• On rimmed baking sheet (I lined the sheet with parchment paper), arrange the winter squash in a single layer.
• Dot with unsalted butter, cut into small pieces.
• Roast until squash is tender and golden, about 40 minutes. (Not: baking time may vary).
• Season with coarse salt and ground pepper and sprinkle with the Meyer lemon zest and ground nutmeg.
• Serve Meyer lemon wedges on the side.

PERFECT ROASTED ACORN SQUASH

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.

BAKED AND LOADED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees. Place the halved squash on a sheet pan, skin side down. If necessary, cut a slice from the rounded side to make the squash level. Place 1 teaspoon (or so) of the margarine in each half, cover with foil and bake until squash has softened, about 45 minutes. Remove from the oven.
• Meanwhile, combine the diced pears and apples, and drizzle with the Calvados and lemon juice to prevent browning. Add nutmeg and cinnamon and stir until well mixed.
• Spoon the mixture into squash halves, dividing evenly. Cover with foil and return to the oven. Bake until fruit is warmed through, about 15 minutes. Uncover and bake watchfully until fruit is slightly browned, about 5 minutes.