Acorn Squash Baked In Butter And Maple Syrup Recipes

ROASTED ACORN SQUASH WITH MAPLE BUTTER

Steps:

• Preheat oven to 425º Fahrenheit.
• Prepare your acorn squash: carefully slice all the way down the middle of the acorn squash. Remove stem first if you have trouble. Once halved, slice a thin piece off the round bottom of each half. With a spoon, scoop out the seeds and membranes; discard or reserve to roast later. Cut butter into 1-tablespoon pats.
• Place cut side up on a baking sheet and sprinkle with salt. Roast for 15 minutes then remove from oven and place a pat of butter and drizzle 1 tablespoon maple syrup in the cavity of each squash.
• Continue roasting another 25-35 minutes or until flesh is very soft and easily forced with a fork, basting every 10 minutes or so. To baste, pull out oven rack with baking sheet and, with a pastry brush, baste the top edge of the squash with the melted maple butter, then return to oven. When acorn squash is roasted, the flesh is soft, and the surface is browned with a few dark brown spots, remove from oven, let stand a few minutes, and serve.

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.

MAPLE-GLAZED ACORN SQUASH

Steps:

• Preheat oven to 350°. Scoop out and discard seeds from squash. Place cut side down in a 13x9-in. baking dish; add water. Bake, uncovered, for 45 minutes. , If necessary, drain water from pan; turn squash cut side up. Combine syrup, brown sugar, cinnamon, ginger and salt; pour into squash halves. Bake, uncovered, 10 minutes or until glaze is heated through. ,

BAKED ACORN SQUASH WITH SPICY MAPLE SYRUP

Steps:

• Heat oven to 350 degrees.
• Split the squash into thirds and remove the seeds.
• Cut a slice off the bottom of each piece so that it sits evenly, skin-side down, in a 9 x 13-inch glass baking dish.
• In the hollow of each piece, place 1 teaspoon unsalted butter, 1 tablespoon maple syrup, cinnamon and nutmeg to taste. Bake in the heated oven until fork tender, about 45 minutes.

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.

PUREED ACORN SQUASH WITH MAPLE SYRUP

Steps:

• Carefully cut the acorn squash in half lengthwise, and scrape out seeds.
• Place cut side down in a microwave-safe 10 inch glass pie plate, and add the water.
• Cover with microwave-safe plastic wrap and vent one side.
• Microwave on high power for 12 minutes, turning the dish a quarter turn twice, until the squash is tender when pierced with a fork.
• Let stand, covered for 5 minutes.
• Protecting your hand with a double thickness of paper toweling, spoon out the softened squash flesh and transfer to a food processor.
• Add the buttrer and maple syrup and process until the mixture is pureed.
• Season to taste with salt, and pepper, and serve immediately.