Chamomile Glazed Roasted Acorn Squash Recipes

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.

ROASTED HONEY CINNAMON ACORN SQUASH

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Cover a baking sheet with aluminum foil and spray with nonstick cooking spray.
• Place acorn squash slices, olive oil, salt, and pepper in a large bowl and toss to cover all the slices evenly. Place slices in a single layer on the prepared baking sheet and drizzle with honey and cinnamon.
• Bake in the preheated oven for 20 minutes. Turn each slice carefully. Continue baking until tender and well browned, about 10 minutes more. Move slices onto a serving plate and sprinkle with blue cheese, green onions, and almonds.

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. ,

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.

ROASTED ACORN SQUASH HALVES

Steps:

• Preheat oven to 425 degrees F. Halve the squash and scoop out and discard the seeds and strings.
• Put the squash halves on a baking sheet. Brush with the butter and sprinkle them with the salt and a few grinds of pepper. Roast until they are brown and tender, 50 to 55 minutes.
• Transfer the squash to a serving plate and garnish with fresh thyme sprigs if using. Serve warm or at room temperature.

ROASTED ACORN SQUASH

Steps:

• Heat oven to 375 degrees. Cut 1/4 inch from stem end and bottom of each squash, and discard. Cut each squash in half crosswise. Discard seeds and membrane.
• Cut each squash half crosswise into 2 slices, each 1-inch thick.
• Combine honey, olive oil, pepper and salt in a large bowl. Add squash, and toss to coat.
• Place squash on an oiled sheet pan. Bake at 375 degrees for 30 minutes or until tender.

ROASTED ACORN SQUASH AND GARLIC MASH

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash, cut sides down, in a glass baking dish. Place the baking dish into the oven and pour enough water into the baking sheet to fill halfway up the sides (this will help steam the squash so it doesn't dry out, making the flesh easier to mash). Place the foil-wrapped garlic directly on an oven rack. Roast the garlic and squash until very tender, about 1 hour. Cool slightly.
• Melt 1 tablespoon of butter in a heavy, small skillet over medium-high heat. Add the leeks and apple and saute until crisp tender, about 6 minutes. Season with salt, to taste.
• Scoop the cooled acorn squash flesh into a large bowl. Using a potato masher, mash the flesh until smooth. Unwrap the garlic and squeeze the roasted garlic flesh into the squash puree. Add the remaining 6 tablespoons of butter and mash. Stir in the thyme and season with salt, to taste. Place the mash in serving bowl and top with apple and leek saute.

ROASTED AND GLAZED ACORN SQUASH (FAT-FREE)

Steps:

• Preheat oven to 400°F.
• Cut the acorn squash crosswise, creating rings. Scoop out the pits in the center and slice each ring in half.
• Lay rings flat in a sprayed baking dish. Brush generously with maple syrup and sprinkle with ginger, then with both salt and pepper.
• Roast in oven for about 10 minutes. Remove pan from oven and flip each piece of squash over. Brush again with maple syrup and then season lightly again. Roast for another 10 to 15 minutes until soft.

VANILLA AND CARDAMOM-GLAZED ACORN SQUASH RINGS

Steps:

• Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
• Using a large, sharp knife, halve squash lengthwise (through the stem end and the pointy end). Using a spoon, scrape out seeds and fibers. Place each half, cut side down, on a cutting board; slice off about 3/4 inch from each end and discard. Slice squash crosswise into 1/2-inch-thick half-rings. If desired, trim away any remaining fibers by running a paring knife around the inside of each half-ring. Place in an even layer on prepared baking sheet.
• Melt butter in a small saucepan over low heat. Remove pan from heat and add maple syrup, vanilla, and cardamom; stir to combine. Using a pastry brush, lightly brush squash pieces with a little less than half the butter mixture; season with salt. Turn and brush with remaining butter mixture, reserving a tablespoon. Season lightly with salt.
• Transfer to oven and roast for 12 minutes; rotate baking sheet. Using tongs, turn squash and continue to roast until browned and tender, 10 to 12 minutes more. Remove from oven and turn, using tongs, so that darker side is facing up.
• Reheat remaining tablespoon butter mixture over low heat; brush over squash and serve.

CARAMELIZED ACORN SQUASH

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.

ROASTED ACORN SQUASH, SHALLOTS, AND ROSEMARY

Steps:

• Preheat oven to 450 degrees. Halve each squash lengthwise. Scoop out and discard seeds. Carefully cut each half into four wedges.
• On a rimmed baking sheet, combine squash with shallots, fresh rosemary, olive oil, and balsamic vinegar. Season with salt and pepper; toss well to coat, and spread in a single layer.
• Roast, turning squash halfway through, until browned and tender, 35 to 40 minutes.

ROASTED ACORN SQUASH WITH BROWN SUGAR

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Slice acorn squash into halves, removing insides and seeds. Spread butter on the inside and sprinkle brown sugar over the butter. Transfer to a baking sheet.
• Roast in the preheated oven until tender, about 30 minutes. Remove, slice into thirds, and serve.

ROASTED ACORN SQUASH WITH HARISSA GLAZE

Steps:

• On a rimmed baking sheet, toss squash, olive oil, and 1 harissa. Season with salt. Roast in a 375 degrees oven, turning once, until tender, about 30 minutes.

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.

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.

CHAMOMILE GLAZED ROASTED ACORN SQUASH

Steps:

• Turn oven on to 350
• Cut acorn squash in half and clean out seeds.
• Brew the chamomile tea bag for 4 minutes in a 1/2 cup boiling water.
• Add sugar, oil sage, pepper and salt to tea brew.
• Coat inside of halved squash with mixture.
• Place in a baking dish and bake in oven for one hour.
• (For quicker preparation cook squash in microwave for 4 minutes before baking in the oven).
• Cut each half into four slices and garnish with a sprig of fresh sage.