Balsamic Acorn Squash Recipes

BALSAMIC ACORN SQUASH

Steps:

• Halve, seed and thinly slice 1 large acorn squash; toss with 3 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Divide between 2 baking sheets and roast at 425 degrees F until browned and tender, about 20 minutes. Drizzle with aged balsamic vinegar and top with chopped toasted almonds and grated ricotta salata.

BALSAMIC-MAPLE ACORN SQUASH

Steps:

• Heat oven to 400ºF.
• Cut squash lengthwise in half; remove and discard seeds. Place squash halves, cut sides down, on cutting board. Cut each half crosswise into 6 slices; place in large bowl.
• Mix remaining ingredients until blended. Add to squash; toss to evenly coat. Spread onto foil-covered rimmed baking sheet.
• Bake 45 min. or until squash is tender, turning after 25 min.

ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut acorn squash in half. Roast them cut side up on a baking sheet for 50 minutes or until the flesh is just tender. Let the squash cool for 20 minutes.
• In a large skillet over medium heat melt the butter; saute the onions. Stirring occasionally, cook the onions for 10 minutes, or until they begin to brown at the edges. Mix in the garlic, coriander, and nutmeg. Cook the mixture 2 minutes more; then remove the pan from the heat.
• Spoon the seeds and stringy middle out of the squash, and discard these. Spoon out the flesh, chop it and add it to the onion mixture. Discard the skins. Heat and stir the squash-onion mixture, then season it with salt and pepper. Serve the squash hot.

BALSAMIC-GLAZED SQUASH

Steps:

• Toss 1 large acorn squash (cut into wedges) in a baking dish with 3 tablespoons each melted butter and balsamic vinegar, 2 sliced shallots, 6 chopped sage leaves, 1 tablespoon honey, a pinch of ground coriander, and salt and pepper. Add 1/2 cup water and roast at 450 degrees F, 20 minutes; flip, sprinkle with 1/4 cup hazelnuts and roast 20 more minutes.

BALSAMIC VINAIGRETTE FOR ROASTED ACORN SQUASH SALAD

Steps:

• Using a mortar and pestle or the flat side of a chef's knife on a cutting board, mash together garlic and 1/2 teaspoon salt to form a paste.
• In a medium bowl, stir together garlic paste, mustard, and balsamic and red-wine vinegars. Add oil in a slow, steady stream, whisking until incorporated. Season with salt and pepper.

ROASTED ACORN SQUASH WITH SHALLOTS AND ROSEMARY

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Peel shallot, leaving root ends intact. Separate cloves, if large.
• Combine shallot, squash, rosemary, olive oil, and vinegar on a rimmed baking sheet. Season with salt and pepper; toss well to coat and spread out in a single layer.
• Roast in the preheated oven, turning halfway through, until browned and tender, 35 to 40 minutes.

BALSAMIC-ROASTED ACORN SQUASH WITH HOT CHILES AND HONEY

Steps:

• Preheat oven to 400°F. Place acorn squash halves, cut side up, on rimmed baking sheet. Brush both sides with 2 tablespoons oil. Whisk 4 tablespoons oil with remaining ingredients in bowl; divide glaze among hollows of squash halves. Brush glaze over cut surfaces, leaving excess glaze in squash hollows. Bake until squash are very tender and brown, brushing cut surfaces every 15 minutes with glaze in squash hollows, about 1 hour.