Chef Johns Baked Acorn Squash Recipes

BAKED ACORN SQUASH

Baked Acorn Squash image

Make and share this Baked Acorn Squash recipe from Food.com.

Provided by Alia55

Categories Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 acorn squash
4 tablespoons butter
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pinch ground cloves
1 pinch salt

Steps:

Preheat oven to 350 degrees F.
Grease a baking sheet and a baking dish.
Halve the squash lengthwise and clean.
Transfer the squash, cut side down, to the baking sheet, and bake the squash until it is tender, about 45 minutes.
Don't turn off the oven.
While the squash cooks, melt the butter, and stir in the remaining ingredients.
Keep the mixture warm until it is needed.
Arrange the squash, cut sides up, in the baking dish.
Spoon the butter and seasonings equally over the sections.
Bake the squash another 15 minutes, until it is very soft.
Serve the squash hot.

CHEF JOHN'S BAKED ACORN SQUASH

Chef John's Baked Acorn Squash image

I like how this tastes, but scoring the squash with a knife before baking really makes for a great presentation. It also allows the simple but delicious glaze to penetrate nice and deep.

Provided by Chef John

Categories Acorn Squash Side Dishes

Time 1h5m

Yield 4

Number Of Ingredients 8

Ingredients

2 acorn squash, cut in half lengthwise and seeded
2 tablespoons fresh orange juice
salt to taste
2 tablespoons unsalted butter
2 tablespoons maple syrup
1 tablespoon brown sugar
ground black pepper to taste
1 pinch cayenne pepper

Steps:

Preheat an oven to 400 degrees F (200 degrees C).
Score the squash by making 1/4-inch deep slashes into the flesh of the squash. Place in baking dish. Brush with orange juice and sprinkle with salt.
Bake in the preheated oven until lightly browned, about 30 min.
Meanwhile, simmer butter, maple syrup, brown sugar, black pepper, and cayenne pepper in a small skillet over medium heat until smooth and the sugar has dissolved, about 3 minutes, stirring occasionally.
Remove the squash from the oven. Pour out any liquid that may have collected in the squash. Brush the glaze over each squash half. Return to the oven until tender, about 20 more minutes. Spoon any glaze that has collected at the bottom of the squash over the edges of the squash. Season with additional salt, if desired.

Nutrition Facts : Calories 194.2 calories, Carbohydrate 37.1 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 3.8 g, Protein 2.2 g, SaturatedFat 3.7 g, Sodium 10.3 mg, Sugar 15.4 g

CHEF JOHN'S BAKED ACORN SQUASH

Chef John's Baked Acorn Squash image

I like how this tastes, but scoring the squash with a knife before baking really makes for a great presentation. It also allows the simple but delicious glaze to penetrate nice and deep.

Provided by Chef John

Categories Acorn Squash Side Dishes

Time 1h5m

Yield 4

Number Of Ingredients 8

Ingredients

2 acorn squash, cut in half lengthwise and seeded
2 tablespoons fresh orange juice
salt to taste
2 tablespoons unsalted butter
2 tablespoons maple syrup
1 tablespoon brown sugar
ground black pepper to taste
1 pinch cayenne pepper

Steps:

Preheat an oven to 400 degrees F (200 degrees C).
Score the squash by making 1/4-inch deep slashes into the flesh of the squash. Place in baking dish. Brush with orange juice and sprinkle with salt.
Bake in the preheated oven until lightly browned, about 30 min.
Meanwhile, simmer butter, maple syrup, brown sugar, black pepper, and cayenne pepper in a small skillet over medium heat until smooth and the sugar has dissolved, about 3 minutes, stirring occasionally.
Remove the squash from the oven. Pour out any liquid that may have collected in the squash. Brush the glaze over each squash half. Return to the oven until tender, about 20 more minutes. Spoon any glaze that has collected at the bottom of the squash over the edges of the squash. Season with additional salt, if desired.

Nutrition Facts : Calories 194.2 calories, Carbohydrate 37.1 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 3.8 g, Protein 2.2 g, SaturatedFat 3.7 g, Sodium 10.3 mg, Sugar 15.4 g

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