Garlic Butter Acorn Squash Recipes

GARLIC BUTTER ACORN SQUASH

Garlic Butter Acorn Squash image

This is a savory version of the classic fall flavor of acorn squash!

Provided by Amanda

Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 5

Ingredients

cooking spray
2 acorn squash, halved and seeded
¼ cup butter, divided
4 teaspoons minced garlic, divided
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 206.5 calories, Carbohydrate 27 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 3.8 g, Protein 2.3 g, SaturatedFat 7.3 g, Sodium 89.7 mg, Sugar 5.5 g

ROASTED ACORN SQUASH AND GARLIC MASH

Roasted Acorn Squash and Garlic Mash image

Provided by Marcela Valladolid

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 acorn squash, halved crosswise and seeded
1 head garlic, wrapped in foil
7 tablespoons unsalted butter, divided
1 leek, diced (white and pale green parts only)
1 Gala apple, cored and diced into 1/2-inch pieces
Salt
1 teaspoon freshly chopped thyme leaves

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.

ACORN SQUASH WITH ROASTED GARLIC CUSTARD

Acorn Squash With Roasted Garlic Custard image

From Delicious Living Magazine, this is a sweet, creamy and savory dish that you will love! Winter squashes are use everywhere, but were so useful in the colder states, where the hard squash would winter over well. West, Mid West, New England, Canada, Mid Atlantic.

Provided by Sharon123

Categories Vegetable

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 acorn squash (green or orange)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
1 head elephant garlic (or regular garlic for a stronger taste)
2 1/2 cups milk
3 whole eggs
1/4 teaspoon ground nutmeg

Steps:

Preheat oven to 375°F Using a sharp knife, cut the squash in half lengthwise. Using a sturdy spoon, scoop out the seeds and fibrous membranes.
Rub squash halves lightly with half the oil and season with salt, pepper and a sprinkling of brown sugar. Place on a baking sheet. Use the remaining oil to coat the whole garlic bulb. Place it on the tray with the squash.
Bake the squash for 30 minutes. Remove and cool to room temperature.
Bake the garlic for an hour or until very soft. Remove and cool. Cut the garlic in half and squeeze out the soft cooked garlic into a bowl. Set aside.
Meanwhile, in a sauce pan, bring the milk to a simmer. Whisk the eggs and garlic together. Gradually whisk the hot milk into the eggs. Season with the salt, pepper and nutmeg.
Prepare a baking dish that will hold all four halves of squash. Pour one cup of water into the bottom. Cut a small sliver off the bottom of each squash to stabilize it in the baking dish.Place the squash in the baking dish, in the water.
Pour enough egg mixture into the halved squash to fill the cavity to a half inch from the top. Bake for 50-60 minutes or until custard is firm. Remove from the oven and serve warm. Enjoy!

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