Spanish Baked Acorn Squash Recipes

ROASTED ACORN SQUASH WEDGES

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.

BAKED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees. Place squash, flesh side down in a baking dish and fill with 1/2-inch of water. Bake for one hour or until tender. Scoop out squash flesh to a bowl. Mash squash with butter, sugar and salt and pepper. Serve with extra butter.

BAKED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash in a shallow baking pan, cut side down.
• Bake in preheated oven for 30 minutes, or until tender.
• Turn cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon.
• Bake for 20 minutes more.

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 ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F.
• Grease a baking sheet and a baking dish.
• Halve the squash lengthwise and clean.
• Transfer the squash, cut side down, to the baking sheet, and bake the squash until it is tender, about 45 minutes.
• Don't turn off the oven.
• While the squash cooks, melt the butter, and stir in the remaining ingredients.
• Keep the mixture warm until it is needed.
• Arrange the squash, cut sides up, in the baking dish.
• Spoon the butter and seasonings equally over the sections.
• Bake the squash another 15 minutes, until it is very soft.
• Serve the squash hot.

BAKED ACORN SQUASH & BROWN SUGAR

Steps:

• Slice acorn squash in half.
• Bake at 350°F for 35-40 minutes.
• Scoop out the squash.
• Add brown sugar.
• Stir until somewhat smooth.

SPANISH BAKED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees.
• Cut squash in half and remove seeds and fibers.
• I also cut a very thin slice from the other side of the squash so it won't"wobble" while it's baking.
• Put 1/2 tsp butter, Salt and Pepper in each squash cavity.
• Place squash halves in an ungreased baking pan (I use a CorningWare casserole with a lid).
• Fry bacon until crisp, drain and crumble.
• Reserve bacon drippings.
• Saute onions, peppers and celery in drippings until tender.
• Stir in tomato sauce and oregano.
• Simmer 3- 4 minutes.
• Spoon tomato sauce mixture into hollow of each squash.
• Top with bacon.
• Pour water into dish to 1/4 inch depth.
• Cover baking dish.
• You can use foil if you don't have a cover for the dish.
• Bake for 30 minutes until squash is tender.