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 SQUASHES WITH ROSEMARY
A delicious side for your Thanksgiving turkey, especially our Roasted Dry-Brined Turkey with Stuffing.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Mix oil, sugar, and rosemary in a small bowl. Arrange squash wedges in a single layer, cut side up, on a rimmed baking sheet. Rub rosemary-sugar mixture onto squash wedges, and season with salt and pepper. Roast, rotating sheet halfway through, until edges are golden brown and wedges are tender when pierced with the tip of a knife, 35 to 40 minutes. Serve warm.
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 ACORN SQUASH WITH SHALLOTS AND ROSEMARY
Make and share this Roasted Acorn Squash With Shallots and Rosemary recipe from Food.com.
Provided by LizzieBug
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Combine all ingredients on a large, rimmed baking sheet.
- Toss well to coat and spread in a single layer.
- Roast, stirring once halfway through, until the squash is browned and tender, 35-40 minutes.
Nutrition Facts : Calories 136.8, Fat 6.9, SaturatedFat 1, Sodium 782.9, Carbohydrate 19.6, Fiber 2.2, Protein 1.8
ROASTED ACORN SQUASH, SHALLOTS, AND ROSEMARY
Look for squash with smooth skins and no soft spots or blemishes. They should also feel heavy for their size.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 55m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Halve each squash lengthwise. Scoop out and discard seeds. Carefully cut each half into four wedges.
- On a rimmed baking sheet, combine squash with shallots, fresh rosemary, olive oil, and balsamic vinegar. Season with salt and pepper; toss well to coat, and spread in a single layer.
- Roast, turning squash halfway through, until browned and tender, 35 to 40 minutes.
Nutrition Facts : Calories 146 g, Fat 7 g, Fiber 2 g, Protein 2 g
ROASTED ACORN SQUASH SOUP WITH ROSEMARY AND GARLIC
My mom and I had made stuffed Acorn Squash for Thanksgiving and there were a few left over in my fridge so I thought I'd try using them up. This turned out quite yummy and even my squash-suspicious husband enjoyed it!
Provided by Aioli_Queen
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- If you don't have any pre-roasted Thanksgiving leftovers --
- Halve and scoop out the innards of 2 medium to large Acorn Squash. Roast them, cut side down in a 400 degree oven for about 45min or until tender when pierced with a fork. Remove from oven and allow to cool. When cool scoop out flesh and set aside.
- Heat the ghee or oil in a deep sauce pan on medium heat. When warm add the onions, 4 cloves of garlic, rosemary, thyme, and salt.
- Cook gently until the onions are translucent and just beginning to caramelize(about 8-10 minutes).
- At this stage add your scooped out squash and gently mash it with a wooden spoon until it is soft and broken up and entirely incorporated with the onion, garlic and herbs.
- Cook this mixture over medium heat for about 5 minutes or until squash is bubbling. Add the other two cloves of garlic, the broth and the milk.
- Gently mix all. If it is too thick add a little more milk and adjust seasonings.
- Allow this to gently simmer for about 5-8 minutes.
- Turn off the heat.
- Puree approximately half of the soup in a blender until smooth and add back to the pot. Mix thouroughly.
- Serve piping hot with little cubes of gruyere scattered over the top.
Nutrition Facts : Calories 180.8, Fat 8.8, SaturatedFat 5.4, Cholesterol 24.4, Sodium 1491.9, Carbohydrate 23.2, Fiber 2.8, Sugar 3.6, Protein 4.8
PARMESAN ROASTED ACORN SQUASH
Very simple but satisfying way to make acorn squash. This is also good with delicata squash.
Provided by stephtaylor
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan.
- Roast in preheated oven until golden brown and tender, 25 to 30 minutes.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 12.3 g, Cholesterol 4.4 mg, Fat 8.3 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 320.1 mg, Sugar 2.5 g
ROASTED ACORN SQUASH WITH SHALLOTS AND ROSEMARY
This roasted acorn squash makes a very tasty side dish. It's simple and beautiful to serve.
Provided by WANTTOKNOW
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Peel shallot, leaving root ends intact. Separate cloves, if large.
- Combine shallot, squash, rosemary, olive oil, and vinegar on a rimmed baking sheet. Season with salt and pepper; toss well to coat and spread out in a single layer.
- Roast in the preheated oven, turning halfway through, until browned and tender, 35 to 40 minutes.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 13.6 g, Fat 10.3 g, Fiber 1.9 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 44 mg, Sugar 2.8 g
ROASTED ACORN SQUASH
Here's a perfectly simple way to prepare one of autumn's finest offerings that came to The Times in 2010 when the Well blog published several recipes from Cooking Light magazine. Just toss slices of acorn squash with honey, olive oil, freshly ground black pepper and salt and pop into a hot oven for about a half hour.
Provided by Tara Parker-Pope
Categories vegetables, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees. Cut 1/4 inch from stem end and bottom of each squash, and discard. Cut each squash in half crosswise. Discard seeds and membrane.
- Cut each squash half crosswise into 2 slices, each 1-inch thick.
- Combine honey, olive oil, pepper and salt in a large bowl. Add squash, and toss to coat.
- Place squash on an oiled sheet pan. Bake at 375 degrees for 30 minutes or until tender.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 154 milligrams, Sugar 9 grams
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