Caramelized Acorn Squash Recipes

CARAMELIZED BUTTERNUT SQUASH

Caramelized Butternut Squash image

Brown sugar enhances the natural sweetness in Ina Garten's Caramelized Butternut Squash recipe, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

CARAMELIZED ACORN SQUASH

Caramelized Acorn Squash image

A glaze of butter and brown sugar coats hearty wedges of sweet, colorful squash while they roast.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 55m

Number Of Ingredients 4

Ingredients

3 tablespoons unsalted butter, melted
1/3 cup packed light-brown sugar
Coarse salt
2 large acorn squashes (about 1 pound each), halved, seeded, and cut into 1-inch wedges

Steps:

Preheat oven to 400 degrees. Combinebutter, sugar, and 2 teaspoonssalt in a large bowl.Add squashes, and toss tocoat. Spread onto 2 bakingsheets. Roast, turning occasionally,until caramelized,about 45 minutes.

MAPLE ACORN SQUASH, CARAMELIZED ONIONS & BLEU CHEESE

Maple Acorn Squash, Caramelized Onions & Bleu Cheese image

A favorite for Fall and so easy. Just roasted in the oven. Now, most recipes you see the acorn squash cut in half seeds moved and baked. Well this is very similar, but I take it one step father. I cut in half, then in half again, and then in half again, so I end up with 8 slices. They cook so much faster and taste just as good. Just enjoy some good Fall flavors.

Provided by SarasotaCook

Categories Onions

Time 40m

Yield 8 , 8 serving(s)

Number Of Ingredients 9

Ingredients

2 acorn squash (cut in half, seeds removed and then slice each half in 4 slices)
2 large onions (cut in half and thin slices)
2 tablespoons maple syrup
2 tablespoons apple cider
1 cup blue cheese, crumbles
3 tablespoons butter
1 teaspoon dried sage
1 teaspoon kosher salt
1 teaspoon ground black pepper

Steps:

Squash -- Cut the squash in half and remove the seeds. Then cut each half into 4 pieces, so you will end up with 4 slices or wedges per half. Now if you want you can cut the skin off before you bake it. Personally it doesn't bother me and the squash will be so tender, it comes right off the skin.
Glaze -- Mix the maple syrup, butter, apple cider, sage, salt and pepper in a large bowl and add the squash and onions and toss well so everything is coated.
Bake -- Just add to a casserole dish, sprayed with a non stick spray, and bake at 425 for about 30 minutes until the squash and onions are brown and tender. The last 5-10 minutes add the blue cheese crumbles and cook until slightly melted. A very simple side dish full of flavor. You can garnish with fresh sage if you want.

Nutrition Facts : Calories 170.6, Fat 9.3, SaturatedFat 5.9, Cholesterol 24.1, Sodium 489, Carbohydrate 19, Fiber 2.2, Sugar 4.7, Protein 4.9

WINTER SQUASH WITH CARAMELIZED ONIONS

Winter Squash with Caramelized Onions image

Provided by Kitty Morse

Categories Onion Side Vegetarian Sukkot Rosh Hashanah/Yom Kippur Dinner Raisin Almond Squash Fall Kosher Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

2 pounds winter squash, peeled, seeded, and cut into 2-inch pieces
3 tablespoons vegetable oil
1/4 cup (about 1 ounce) slivered almonds
3 large onions, thinly sliced
1/4 cup sugar
2 teaspoons ground cinnamon
1/2 cup raisins, plumped in warm water and drained
Salt and freshly ground black pepper

Steps:

Preheat the oven to 375°F. Place the squash in an ovenproof dish and bake until tender, 50 to 60 minutes.
Meanwhile, in a skillet, heat the oil over medium-high heat. Add the almonds and fry until golden, 3 to 4 minutes. With a slotted spoon, transfer the nuts to paper towels to drain.
Add the onions to the oil in the skillet. Cook, stirring occasionally, until soft, 8 to 10 minutes. Add the sugar and cinnamon, decrease the heat to medium, and continue cooking until the onions turn brown, 20 to 25 minutes. Add the raisins and season to taste with salt and pepper. Cook, stirring, until heated through. Transfer the squash to a warm serving platter. Spread the onion mixture evenly over the squash, sprinkle with the fried almonds, and serve.

SPICY CARAMELIZED SQUASH WITH LEMON AND HAZELNUTS

Spicy Caramelized Squash With Lemon and Hazelnuts image

This ultimate sweet-and-salty squash recipe can be done with most hearty orange vegetables, like sweet potatoes or even carrots (no need to peel any of these). The vegetables are tossed simply with olive oil and something sticky, like maple syrup or honey, and roasted until tender and caramelized. To add some texture back into the mix, the vegetables are finished with toasted nuts and plenty of fresh lemon zest for some perkiness.

Provided by Alison Roman

Categories dinner, vegetables, side dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

1 (3- to 4-pound) winter squash, such as kabocha, red kuri or butternut
1/3 cup olive oil, plus more for drizzling
1/4 cup maple syrup, plus more for drizzling
1 tablespoon hot smoked paprika
2 teaspoons red-pepper flakes
Kosher salt and freshly ground black pepper
3/4 cup hazelnuts, coarsely chopped (no need to remove the skins)
Flaky sea salt
1 lemon

Steps:

Heat oven to 425 degrees. Cut the squash in half lengthwise. Remove pulp and seeds, if you like. Continue to cut squash into 1 1/2-inch wedges.
Toss squash on a rimmed baking sheet with olive oil, maple syrup, paprika and red-pepper flakes. Season with kosher salt and pepper, and roast, turning each piece once, until both sides are evenly browned and squash is completely tender, 40 to 45 minutes.
Meanwhile, toast hazelnuts in a small skillet over medium heat, tossing frequently until they're evenly browned, about the color of a good piece of toast, and smell almost like popcorn, 4 to 6 minutes.
Remove from oven and transfer squash to a large serving platter. Drizzle with olive oil and a bit more maple syrup. Sprinkle with hazelnuts, flaky salt and more black pepper. Zest lemon over everything and halve lemon to squeeze over before serving.

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2016-11-10 Directions 1. Preheat your oven to 360ºF (180°C). In a small bowl, combine maple syrup and oil by whisking with a fork. 2. If the skin of the acorn squash is thick, you can peel it. Cut the squash in half, remove seeds and divide into thin wedges. Arrange in a deep skillet, drizzle with the mix of maple and oil. 3.
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5/5 (1)
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CARAMELIZED ONION AND ACORN SQUASH SOUP — NIK SHARMA

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STUFFED ACORN SQUASH RECIPE - CHEESY ONION AND PEPPER FLAVORED …

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CARAMELIZED ROASTED ACORN SQUASH WEDGES WITH DRIED CHERRIES …

Instructions. Preheat oven to 400 degrees F. Rub the squash wedges with olive oil and place on an aluminum foil baking sheet. Season wedges with salt and pepper and place cut side up on the prepared pan. Roast for 20 minutes. Mix together the butter, brown sugar, and cinnamon, then rub over the squash wedges.
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BAKED ACORN SQUASH RECIPE - MASHED

2021-09-13 Directions. Preheat the oven to 400°F. Cut 2 acorn squashes in half from tip to stem with a large, sturdy chef's knife. Scrape out the seeds and stringy bits from inside the 4 acorn squash pieces with a metal spoon. Place the 4 squash halves, cut side up, on a …
From mashed.com

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PERFECT ROASTED ACORN SQUASH RECIPE - COOKIE AND KATE

2021-11-23 2 medium acorn squash 1 tablespoon extra-virgin olive oil, divided ¼ teaspoon fine salt Instructions 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.
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