ACORN SQUASH SLICES
Roasted acorn squash slices are a favorite with my family. This recipe has a sweet maple flavor from syrup and an appealing nuttiness from pecans. It's easy, too, because you don't have to peel the squash. -Richard Lamb, Williamsburg, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Cut squash in half lengthwise; remove and discard seeds and membrane. Cut each half widthwise into 1/2-in. slices; discard ends. , Place slices in a greased 13x9-in. baking dish. Sprinkle with salt. Combine syrup and butter; pour over squash. Sprinkle with pecans if desired. , Cover and bake at 350° until tender, for 40-45 minutes.
Nutrition Facts : Calories 170 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
ACORN SQUASH AGRODOLCE
Provided by Katie Lee Biegel
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Grease a baking sheet with cooking spray.
- Cut the acorn squash in half; scoop out the seeds and discard. Slice the squash into 1- inch slices. Toss with the olive oil and season with salt and pepper. Place on the prepared baking sheet and roast until tender and golden brown, about 30 minutes. Remove the peel and dice the squash.
- In the meantime, make the agrodolce. In a small saucepan, combine the red wine vinegar, currants and honey. Bring to a simmer, then reduce the heat to low. Cook until reduced and syrupy, about 15 minutes. Stir in a pinch of crushed red pepper.
- In a large bowl, toss the squash with the agrodolce sauce, mint and almonds. Serve hot or at room temperature.
WINTER SQUASH AGRODOLCE
A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.
Provided by Chris Morocco
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Place kabocha and delicata squash on separate large rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until squashes are golden brown and tender, 30-35 minutes for kabocha and 20-25 minutes for delicata.
- Meanwhile, bring chiles, vinegar, honey, raisins, red pepper flakes, and a pinch of salt to a boil in a small saucepan over medium heat. Reduce heat and simmer until syrupy, 8-10 minutes.
- Brush half of warm agrodolce over warm squash. Transfer to a platter.
- Just before serving, reheat remaining agrodolce, adding a splash of water if needed to loosen. Spoon over squash.
- Dish can be made 3 hours ahead. Store tightly wrapped at room temperature.
ROASTED ACORN SQUASH AGRODOLCE
Number Of Ingredients 0
Steps:
- For the fried sage leaves: Heat a small saucepan with 1 inch oil over medium-high heat. Test the oil by touching the tip of a sage leaf in the oil; if it bubbles, the oil is ready for frying. Fry the leaves, 3 to 4 at a time, until the bubbles subside and the leaves become crisp. Drain on a paper-towel-lined plate and sprinkle with salt.For the squash: Preheat the oven to 450 degrees F.Using a chef's knife, cut off a small amount off the top and bottom of each squash. Set the squash, cut-side down, and cut in half. Using a large spoon, scoop out and discard the seeds. Cut each half into 5 wedges and place them in a large bowl. Add the olive oil, cayenne, cinnamon and 1 teaspoon salt. Toss with your hands to coat well, then transfer the squash to a rimmed baking sheet. Bake, flipping halfway through, until golden brown and fork tender, 35 minutes.Place the butter in a small skillet and melt over medium heat until the foam subsides and the solids begin to smell nutty and turn brown, 3 to 4 minutes. Allow the butter to cool for 2 minutes. In a small bowl, whisk together the vinegar and sugar until the sugar is dissolved, then whisk in the brown butter, using a rubber spatula to get all the brown bits out of the pan. Season with 1/2 teaspoon salt. Lay the squash on a serving platter and spoon the vinaigrette over. Dollop with the mascarpone and sprinkle with the almonds and fried sage.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 364
ROASTED ACORN SQUASH AGRODOLCE
Number Of Ingredients 0
Steps:
- For the fried sage leaves: Heat a small saucepan with 1 inch oil over medium-high heat. Test the oil by touching the tip of a sage leaf in the oil; if it bubbles, the oil is ready for frying. Fry the leaves, 3 to 4 at a time, until the bubbles subside and the leaves become crisp. Drain on a paper-towel-lined plate and sprinkle with salt.For the squash: Preheat the oven to 450 degrees F.Using a chef's knife, cut off a small amount off the top and bottom of each squash. Set the squash, cut-side down, and cut in half. Using a large spoon, scoop out and discard the seeds. Cut each half into 5 wedges and place them in a large bowl. Add the olive oil, cayenne, cinnamon and 1 teaspoon salt. Toss with your hands to coat well, then transfer the squash to a rimmed baking sheet. Bake, flipping halfway through, until golden brown and fork tender, 35 minutes.Place the butter in a small skillet and melt over medium heat until the foam subsides and the solids begin to smell nutty and turn brown, 3 to 4 minutes. Allow the butter to cool for 2 minutes. In a small bowl, whisk together the vinegar and sugar until the sugar is dissolved, then whisk in the brown butter, using a rubber spatula to get all the brown bits out of the pan. Season with 1/2 teaspoon salt. Lay the squash on a serving platter and spoon the vinaigrette over. Dollop with the mascarpone and sprinkle with the almonds and fried sage.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 364
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ROASTED ACORN SQUASH AGRODOLCE | GIADZY
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- Using a chefs knife, cut off a small amount of the top and bottom of the squash. Set the squash on a flat side and cut it in half. Using a large spoon, scoop out the seeds and discard. Cut each half into 5 wedges and place them in a large bowl. To the bowl add the olive oil, 1 teaspoon salt, cayenne and cinnamon. Using your hands, toss well to coat. Place the seasoned squash on a rimmed baking sheet and bake for 35 minutes or until golden brown and fork tender. Flip the squash half way through to ensure even browning.
- Place butter in a small skillet and melt over medium heat until the foam subsides and the solids begin to smell nutty and turn brown, about 3 to 4 minutes. Allow the butter to cool for 2 minutes. In a small bowl whisk together the vinegar and sugar until the sugar is dissolved. Whisk in the brown butter. Use a rubber spatula to get all the brown bits out of the pan. Season with the remaining 1/2 teaspoon salt. Lay the squash on a rimmed platter and spoon the vinaigrette over the squash. Dollop with the mascarpone and sprinkle with the almonds and sage.
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