Roasted Honey Cinnamon Acorn Squash Recipes

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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

HONEY SPICED ACORN SQUASH



Honey Spiced Acorn Squash image

"I've made this simple side dish for more than 35 years," says Alpha Wilson of Roswell, New Mexico. Cinnamon and ginger give a nice spiced flavor to the moist tender squash halves. You can use up the extra squash in the two recipes that follow.-Alpha Wilson, Roswell, New Mexico

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 4 servings.

Number Of Ingredients 6

3 tablespoons honey
2 tablespoons butter, melted
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2 medium acorn squash

Steps:

  • In a large bowl, combine the honey, butter, salt, cinnamon and ginger. Cut squash in half; discard the seeds. Fill squash halves with butter mixture. , Place in a greased 15x10x1-in. baking pan. Cover and bake at 375° for 1 hour or until squash is tender. Uncover; bake 10 minutes longer or until filling is bubbly.,

Nutrition Facts :

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 CINNAMON BUTTER



Roasted Acorn Squash with Cinnamon Butter image

A little bit of cinnamon goes a long way in the butter used to flavor this roasted side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 55m

Number Of Ingredients 5

2 acorn squash (about 1 1/2 pounds each), unpeeled, quartered lengthwise, and seeded
1 tablespoon olive oil
Coarse salt and ground pepper
4 tablespoons butter
1/8 teaspoon ground cinnamon

Steps:

  • Preheat oven to 450 degrees. On a large rimmed baking sheet, toss squash with oil; season with salt and pepper. Arrange on sheet, cut side down, and roast until easily pierced with a paring knife, 35 to 45 minutes.
  • In a small saucepan, melt butter over medium heat, stirring, until golden brown, 4 to 6 minutes. Immediately pour into a small bowl; stir in cinnamon. Place squash on a serving platter; top with cinnamon butter.

Nutrition Facts : Calories 117 g, Fat 8 g, Fiber 2 g, Protein 1 g

HONEY-ROASTED SQUASH



Honey-Roasted Squash image

We looked for small squash and served them cut in half. You may quarter larger squash if necessary. Using various types of squash makes for an attractive presentation.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 4

8 squash, such as kabocha, acorn, delicata, and buttercup
4 tablespoons unsalted butter
3 tablespoons honey
1 1/2 teaspoons thyme leaves

Steps:

  • Preheat oven to 450 degrees. Cut squash in half, and remove seeds using an ice-cream scoop or large spoon. Arrange them cut side up on a baking sheet.
  • In a small saucepan, heat the butter, honey, and thyme over medium heat until melted and thoroughly combined. Using a pastry brush, coat the squash with butter mixture. Sprinkle with salt and pepper; roast for 30 to 35 minutes, until golden brown and tender.

HAZELNUT & HONEY ROASTED SQUASH



Hazelnut & Honey Roasted Squash image

I enjoy both winter squash and nuts and combined them to make this tasty variation on baked acorn squash. I added apples to give it an extra level of flavor. It will go well with most hearty entrees.-Gloria Bradley, Naperville, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 9

1/2 cup hazelnuts, toasted
1/2 cup butter, cubed
2 tablespoons honey
1 tablespoon chopped shallot
2 medium acorn squash, halved and cut into 1-inch slices
1/4 teaspoon salt
1/2 cup finely chopped peeled tart apple
1 teaspoon lemon juice
1/8 teaspoon ground cinnamon

Steps:

  • Place the hazelnuts, butter, honey and shallot in a food processor; cover and pulse until hazelnuts are finely chopped., Place squash in a greased shallow roasting pan; sprinkle with salt. Spread 1/2 cup hazelnut mixture over squash. Bake, uncovered, at 350° for 35 minutes., In a small bowl, combine the apple, lemon juice, cinnamon and remaining hazelnut mixture. Spoon over squash; bake 10-15 minutes longer or until apples and squash are tender.

Nutrition Facts : Calories 240 calories, Fat 18g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 159mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein.

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