Roasted Acorn Squash With Lemon And Nutmeg Recipes

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ROASTED ACORN SQUASH



Roasted Acorn Squash image

A late summer or fall dish that goes well with brown rice.

Provided by jen

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Yield 4

Number Of Ingredients 8

2 medium acorn squash
3 tablespoons butter
2 onions, thinly sliced
3 cloves garlic, minced
1 teaspoon ground coriander seed
½ teaspoon freshly grated nutmeg
½ teaspoon salt
freshly ground black pepper

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.

Nutrition Facts : Calories 192.1 calories, Carbohydrate 28.8 g, Cholesterol 22.9 mg, Fat 9.2 g, Fiber 4.6 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 361.3 mg, Sugar 7.2 g

MAPLE-ROASTED ACORN SQUASH



Maple-Roasted Acorn Squash image

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 6

3 acorn squash, unpeeled, halved through the stem, and seeded
3 tablespoons unsalted butter, diced
3 tablespoons pure maple syrup, plus extra for serving
Good olive oil
Kosher salt and freshly ground black pepper
Flaked sea salt, such as Maldon, for serving

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.

SWEET ROASTED ACORN SQUASH



Sweet Roasted Acorn Squash image

Provided by Sunny Anderson

Categories     side-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 6

2 acorn squash, sliced in 1/2, seeds removed
4 tablespoons butter
4 tablespoons dark brown sugar
1 teaspoon ground nutmeg
Salt
2 tablespoons raw cane sugar

Steps:

  • Preheat oven to 450 degrees F.
  • Assemble acorn squash on a baking sheet. Place 1 tablespoon of butter and brown sugar in each half. Add 1/4 teaspoon of nutmeg in each and season with salt. Bake until golden and tender, about 1 hour to 1 hour 15 minutes, basting flesh of squash several times.
  • Twenty minutes before the squash is done, sprinkle edges with raw sugar. Serve squash warm.

ROASTED ACORN SQUASH AND HONEY



Roasted Acorn Squash and Honey image

Few side dishes are better on a cool fall evening than roasted acorn squash sweetened with just a little honey and made even mellower with nutmeg and fresh sage leaves. When I catch a whiff of it coming from the oven, I feel warm and comforted, and you will, too.

Provided by Art Smith

Categories     HarperCollins     HarperCollins     Squash     Winter     Fall     Side     Vegetarian     Wheat/Gluten-Free     Quick & Easy     Quick and Healthy

Number Of Ingredients 6

2 acorn squash (about 1 pound each)
2 tablespoons extra-virgin olive oil
1/4 teaspoon grated fresh nutmeg
2 tablespoons honey
8 sage leaves, chopped
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350°F. Split the squash in half and scrape out the seeds with a spoon. Cut the squash halves into quarters and place in a mixing bowl, leaving the skin on the squash sections. Toss the squash with the olive oil, nutmeg, honey, and sage leaves. Lay the squash pieces, cut sides down, on a baking sheet. Bake for 30 to 40 minutes or until the squash flesh begins to turn golden brown and is tender. Season the squash with salt and pepper.
  • Arrange the squash on a serving platter.

ROASTED ACORN SQUASH WITH BROWN SUGAR



Roasted Acorn Squash with Brown Sugar image

Quick, easy, filling roasted acorn squash recipe! Because the brown sugar is very sweet, this will work for both dinner and dessert!

Provided by supanovart

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 40m

Yield 3

Number Of Ingredients 3

1 acorn squash
2 tablespoons salted butter
¼ cup loosely packed 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.

Nutrition Facts : Calories 180.5 calories, Carbohydrate 29.2 g, Cholesterol 20.4 mg, Fat 7.8 g, Fiber 2.5 g, Protein 1.4 g, SaturatedFat 4.9 g, Sodium 62.9 mg, Sugar 15.4 g

ORANGE BAKED ACORN SQUASH



Orange Baked Acorn Squash image

Baked acorn squash with a buttery orange flavor, accented with nutmeg. Kids love this!

Provided by SUEZQ64

Categories     Everyday Cooking     Vegetarian     Side Dishes

Time 1h15m

Yield 4

Number Of Ingredients 6

2 acorn squash, halved and seeded
¼ cup frozen orange juice concentrate, thawed
2 tablespoons butter
4 teaspoons brown sugar
1 teaspoon ground nutmeg
⅛ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Fill a baking dish with about 1/2 inch water. Place squash halves cut side down in the dish, and bake 40 minutes in the preheated oven.
  • In a bowl, whisk together the thawed orange juice, butter, brown sugar, nutmeg, and cinnamon.
  • Turn squash halves cut side up in the baking dish, and drizzle evenly with the orange juice sauce. Continue baking 20 minutes.

Nutrition Facts : Calories 200.8 calories, Carbohydrate 37.8 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 4.1 g, Protein 2.5 g, SaturatedFat 3.9 g, Sodium 50.3 mg, Sugar 16.8 g

ROASTED HONEY CINNAMON ACORN SQUASH



Roasted Honey Cinnamon Acorn Squash image

Caramelized roasted honey cinnamon acorn squash is drizzled with honey and cinnamon, and sprinkled with crumbled cheese and crunchy almonds.

Provided by Culinary Envy

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 10

cooking spray
1 acorn squash - halved lengthwise, seeded, and cut into 3/4-inch slices
2 tablespoons olive oil
½ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons honey
1 teaspoon ground cinnamon
1 ounce crumbled blue cheese
2 green onions, thinly sliced
12 smoked almonds, chopped

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.

Nutrition Facts : Calories 192 calories, Carbohydrate 23.6 g, Cholesterol 5.3 mg, Fat 10.8 g, Fiber 2.8 g, Protein 3.5 g, SaturatedFat 2.4 g, Sodium 395.2 mg, Sugar 11.8 g

ROASTED SQUASH WITH LEMON AND NUTMEG



Roasted Squash With Lemon and Nutmeg image

Make and share this Roasted Squash With Lemon and Nutmeg recipe from Food.com.

Provided by COOKGIRl

Categories     Vegetable

Time 50m

Yield 1 squash

Number Of Ingredients 7

1 delicata squash, seeded and cut into 1 1/2 inch wedges (can sub similar squash such as any sweet heirloom, butternut, kabocha, etc.)
2 tablespoons unsalted butter
coarse salt, to taste
fresh cracked black pepper, to taste
2 teaspoons finely grated meyer lemon zest (or standard lemon)
1/4 freshly grated nutmeg, to taste (original recipe called for 1/2 teaspoon)
meyer lemon wedge

Steps:

  • Preheat oven to 425°.
  • On rimmed baking sheet (I lined the sheet with parchment paper), arrange the winter squash in a single layer.
  • Dot with unsalted butter, cut into small pieces.
  • Roast until squash is tender and golden, about 40 minutes. (Not: baking time may vary).
  • Season with coarse salt and ground pepper and sprinkle with the Meyer lemon zest and ground nutmeg.
  • Serve Meyer lemon wedges on the side.

Nutrition Facts : Calories 203.6, Fat 23, SaturatedFat 14.6, Cholesterol 61.1, Sodium 3.1, Protein 0.2

SAVORY-SWEET ROASTED ACORN SQUASH PUDDING



Savory-Sweet Roasted Acorn Squash Pudding image

This rich dish is wonderful at a fall brunch. The tawny color of the squash, when it is baked in a casserole, adds a nice touch to a buffet table. This may be prepared ahead of time and rewarmed with good results by heating it for 20 to 30 minutes in a preheated 350°F oven.

Yield serves 6 to 8

Number Of Ingredients 13

1 medium to large acorn squash, halved and seeded
3 tablespoons unsalted butter, melted
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1 1/3 cups heavy cream
3 extra-large eggs, lightly beaten
2 tablespoons packed dark brown sugar
2 tablespoons granulated sugar
2 tablespoons peeled and minced fresh ginger
1 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 350°F.
  • Place the squash cut side up in a shallow baking pan large enough to hold both halves. Coat the cut sides of the squash with 1 tablespoon of the butter. Add salt and pepper to taste.
  • Roast the squash for about 45 minutes, or until very soft. Allow the squash to cool slightly in the pan. Using a large spoon, scoop out the flesh and discard the skins. You should have about 2 cups of squash. Use a potato masher to mash the cooked squash to the consistency of mashed potatoes, with a few chunks left in for texture.
  • Reduce the oven heat to 325°F.
  • Combine the squash, the remaining 2 tablespoons butter, the 2 teaspoons salt, the 1 teaspoon pepper, the flour, cinnamon, nutmeg, cream, eggs, brown sugar, granulated sugar, ginger, and Parmesan cheese in a large bowl.
  • Spoon the mixture into a buttered 2 1/2-quart casserole. Bake for about 1 hour, or until the top is set and brown. Allow the pudding to cool for about 30 minutes before serving.

ROASTED ACORN SQUASH AND CHESTNUTS



Roasted Acorn Squash and Chestnuts image

Categories     Vegetable     Side     Bake     Thanksgiving     Vegetarian     High Fiber     Butternut Squash     Fall     Chestnut     Clove     Nutmeg     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 7

4 small acorn squash
1/2 stick (1/4 cup) unsalted butter
1/2 cup packed brown sugar
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
2 cups vacuum-packed whole chestnuts* (not canned; about 3/4 pound)
*available at specialty foods shops and some supermarkets

Steps:

  • Preheat oven to 450°F.
  • Halve squash lengthwise and discard seeds and strings. Cut each half lengthwise into 3 wedges and arrange wedges, skin sides down, in a shallow baking pan. In a small saucepan melt butter with brown sugar over moderate heat, stirring occasionally until sugar is dissolved. Stir in nutmeg and cloves and remove pan from heat. Spoon butter mixture over squash and cover baking pan with foil.
  • Bake squash in middle of oven 30 minutes. Remove pan from oven and scatter chestnuts over squash. Re-cover pan with foil and roast squash and chestnuts 30 minutes, or until squash is tender. Squash and chestnuts may be made up to this point 6 hours ahead and kept, covered, at room temperature.
  • Remove foil from pan and bake squash and chestnuts 20 minutes more. With a slotted spoon transfer squash and chestnuts to a serving dish. Stir sauce, scraping up brown-sugar drippings, and spoon over squash and chestnuts.

BAKED AND LOADED ACORN SQUASH



Baked and Loaded Acorn Squash image

Sweeten your winter suppers with this loaded squash that can't help but warm you up from stem to stern when partnered with pears, Granny Smiths, nutmeg, cinnamon and apple brandy.

Provided by Tara Parker-Pope

Time 1h30m

Yield 8 servings

Number Of Ingredients 8

4 acorn squash, halved, seeds and strings scooped out
3 tablespoons vegan margarine or extra virgin olive oil
8 pears, peeled, cored and diced
8 Granny Smith apples, peeled, cored and diced
1/4 cup Calvados brandy (apple brandy) or apple liqueur
Juice of 1 lemon
1 1/2 teaspoons nutmeg
4 teaspoons cinnamon

Steps:

  • Preheat oven to 400 degrees. Place the halved squash on a sheet pan, skin side down. If necessary, cut a slice from the rounded side to make the squash level. Place 1 teaspoon (or so) of the margarine in each half, cover with foil and bake until squash has softened, about 45 minutes. Remove from the oven.
  • Meanwhile, combine the diced pears and apples, and drizzle with the Calvados and lemon juice to prevent browning. Add nutmeg and cinnamon and stir until well mixed.
  • Spoon the mixture into squash halves, dividing evenly. Cover with foil and return to the oven. Bake until fruit is warmed through, about 15 minutes. Uncover and bake watchfully until fruit is slightly browned, about 5 minutes.

Nutrition Facts : @context http, Calories 368, UnsaturatedFat 3 grams, Carbohydrate 81 grams, Fat 5 grams, Fiber 15 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 50 milligrams, Sugar 38 grams

BAKED ACORN SQUASH



Baked Acorn Squash image

Provided by Helaine Ohayon

Categories     Vegetable     Side     Bake     Christmas     Thanksgiving     Kid-Friendly     Squash     Fall     Small Plates

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Cut 1 acorn squash in half. Scoop out seeds. Put 1 teaspoon of butter in the center of each half, then sprinkle with cinnamon and sugar, ginger, and nutmeg. Place both squash halves in a pan with 1/4 inch water and bake at 350°F for one hour.

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