ROASTED ACORN SQUASH WEDGES
Conjure the aromas of fall by roasting acorn squash with butter and thyme.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F.
- Halve the squash and scoop out and discard the seeds and strings. Cut the halves into 1-inch-thick wedges.
- Arrange the squash wedges on a baking sheet, brush them with butter and sprinkle with the thyme, 1 teaspoon salt and a few grinds of pepper. Roast the squash wedges until they are brown and tender, about 35 minutes.
- Transfer the squash wedges to a serving platter, garnish with thyme sprigs and serve warm or at room temperature.
ROASTED SQUASH WEDGES
We used acorn squash for this recipe, but others, such as butternut or pumpkin, work just as well.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Cut squash in half through the stem end, and remove seeds. Cut each half into three wedges, 1 1/2 to 2 inches thick. Place wedges in a large roasting pan.
- In a small bowl, combine melted butter, honey, cinnamon, nutmeg, salt, and pepper. Toss squash with honey mixture. Roast squash, turning occasionally, until tender and golden brown, 35 to 45 minutes.
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 SQUASH WEDGES
We used acorn squash for this recipe, but other types, such as butternut or pumpkin, work as well.
Yield serves 4
Number Of Ingredients 7
Steps:
- Heat the oven to 400°F. Cut the squash in half through the stem end, and remove the seeds. Cut each half into 3 wedges, 1 1/2 to 2 inches thick. Place the wedges in a large roasting pan.
- Toss with the butter, honey, cinnamon, nutmeg, salt, and pepper. Roast the squash, tossing occasionally, until tender and golden brown, 35 to 45 minutes.
ROASTED SQUASH MEDLEY
I concocted this recipe as a way to use up some vegetables before they went bad. Everyone loved this lively blend of roasted veggies, especially the acorn and butternut squash. It goes particularly well with pork roast, porn loin or pork chops. -Elaine Wier Guilford, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss all ingredients until well coated. Arrange mixture in a single layer in two greased 15x10x1-in. baking pans. , Bake, uncovered, at 425° for 20-30 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 260 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 6g fiber), Protein 5g protein.
SWEET ROASTED MARROW (SQUASH) WEDGES
I believe that squash is similar to what we call marrow in England. This is a low fat and healthy recipe which is nice served with roasted meats.
Provided by Karen Pea
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 190oC / 375oF / gas mark 5.
- Place all the ingredients except the marrow into a bowl and then mix.
- Add the prepared marrow and then coat.
- Transfer to a roasting tray and cook for 45 mins or until softened and coloured.
Nutrition Facts : Calories 60.8, Fat 6.5, SaturatedFat 0.9, Sodium 0.5, Carbohydrate 0.8, Fiber 0.1, Sugar 0.1, Protein 0.1
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