Acorn Squash Butter Recipes

ROASTED ACORN SQUASH WITH CINNAMON BUTTER

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss squash with oil; season with salt and pepper. Arrange on sheet, cut side down, and roast until easily pierced with a paring knife, 35 to 45 minutes.
• In a small saucepan, melt butter over medium heat, stirring, until golden brown, 4 to 6 minutes. Immediately pour into a small bowl; stir in cinnamon. Place squash on a serving platter; top with cinnamon butter.

GARLIC BUTTER ACORN SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Place each squash half in the baking dish, cut side down.
• Bake squash in the preheated oven for 30 minutes. Flip squash over and place 1 tablespoon butter and 1 teaspoon garlic into each squash. Season with salt and pepper.
• Bake squash, cut-side up until tender, about 20 more minutes. Cool for about 5 minutes before serving.

BAKED ACORN SQUASH WITH BUTTER AND BROWN SUGAR

Steps:

• Preheat the oven: Preheat the oven to 400°F.
• Remove from the oven, cool a bit, and serve: When done, remove the squash halves from the oven. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas. Let cool for a bit before serving.

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.

ACORN SQUASH BUTTER

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Fill two 9x13-inch baking dishes with 1-inch of water each. Place three acorn squash halves cut-side-down into each baking dish. Bake in the preheated oven until the squash is very tender and the skin begins to separate from the meat, about 1 hour. Remove, discard the water, and set aside until cool enough to handle.
• Scoop the acorn squash flesh from the skins and into a blender. Add the cinnamon, nutmeg, ginger, and cloves. Puree until thick and smooth. Scrape the squash into a heavy-bottom pot, and stir in the brown sugar and apple juice concentrate. Cook and stir over medium-low heat until thickened, 40 to 45 minutes. Cool completely before packing into freezer-safe containers. Store in the freezer up to 6 months.

BAKED ACORN SQUASH WITH BROWN SUGAR

Steps:

• Preheat oven to 425 degrees. Generously butter a rimmed baking sheet.
• Halve squash crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level.
• Set squash halves, scooped sides down, on prepared sheet. Bake until golden, 20 to 25 minutes. Turn squash; prick insides all over with a fork. Divide 2 tablespoons butter and sugar among halves; season with salt and pepper. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm.

ACORN SQUASH SLICES

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.

ACORN SQUASH WITH BACON

Steps:

• I like to buy the squash a month or two ahead of time to let it ripen, so that the squash turns yellow all the way around, not just on the bottom. That is when they are ripe. But if you didn't, don't let it stop you from making this recipe !
• Cut squash in 1/2 with the grooves.
• Remove the pulp with the seeds, and cut thin slice off back half, so the half lays steady-flat with out tipping, but try do not cut through the center.
• Place squash in greased oven proof pan.
• Place butter around edges of squash, and some in center, of each half.
• You will use 1 tablespoon for each half, more or less. This depends on how buttery you want it.
• Sprinkle with cinnamon, salt and pepper to taste, and then place bacon around edges of squash.
• Cover entire dish with foil, bake at 350 degrees, 45 minutes, or until done.
• To test for doneness, be careful when removing foil,steam will come out, fork test squash for tenderness, when done it will be soft all the way through, to skin.