Roastedacornsquashwithbourbon Recipes

ROASTED ACORN SQUASH WITH PARMESAN

Roasted Acorn Squash with Parmesan image

Incredibly easy and so delicious! I created this roasted acorn squash recipe by accident one night as a side dish but love it so much I eat it as a main meal!

Provided by BlueEyedBaby

Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash

Time 55m

Yield 2

Number Of Ingredients 4

Ingredients

1 acorn squash
2 tablespoons olive oil
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, or more to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Peel, seed, and chop squash into medium-small pieces. Place chopped squash into a baking dish and pour in olive oil; toss to coat. Sprinkle with salt and pepper and toss again.
Roast in the preheated oven until squash is lightly browned, about 40 minutes. Remove from the oven and sprinkle on Parmesan cheese. Continue to roast until cheese begins to melt, about 5 minutes.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 26.3 g, Cholesterol 4.4 mg, Fat 15.2 g, Fiber 3.8 g, Protein 3.9 g, SaturatedFat 2.8 g, Sodium 161.7 mg, Sugar 5.5 g

ROASTED ACORN SQUASH WITH BOURBON

Roasted Acorn Squash With Bourbon image

I love roasted acorn squash and adding the unique flavor of bourbon just sends this dish over the top. This goes so well with any meat or fish, or vegetarian pasta. Enjoy!

Provided by Penny Stettinius

Categories Vegetable

Time 1h

Yield 4 halves, 4 serving(s)

Number Of Ingredients 5

Ingredients

2 acorn squash, cut in half and seeded
2 tablespoons Bourbon
2 tablespoons brown sugar
2 tablespoons butter
2 tablespoons freshly squeezed orange juice

Steps:

Preheat the oven to 350 degrees.
Cover a cookie sheet with tin foil.
Place the acorn squash halves on the tin foil and fill each half equally with the remaining ingredients.
Bake until soft, approximately 45 minutes.
Serve hot from the oven.

PERFECT ROASTED ACORN SQUASH

Perfect Roasted Acorn Squash image

Learn how to roast acorn squash with this simple recipe! When prepared properly, acorn squash can be so delicious. Recipe yields 4 side servings.

Provided by Cookie and Kate

Categories Side dish

Time 40m

Number Of Ingredients 3

Ingredients

2 medium acorn squash
1 tablespoon extra-virgin olive oil, divided
1/4 teaspoon fine salt

Steps:

Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
To prepare the squash, use a sharp chef's knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
Place the squash halves cut side up on the parchment-lined pan. Drizzle the olive oil over the squash, and sprinkle with the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan.
Bake until the squash flesh is very easily pierced through by a fork, about 30 to 45 minutes depending on the size of your squash. Add any desired toppings, and serve warm.

Nutrition Facts : ServingSize 1/2 acorn squash, Calories 116 calories, Sugar 0 g, Sodium 151.8 mg, Fat 3.7 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 22.5 g, Fiber 3.2 g, Protein 1.7 g, Cholesterol 0 mg

ROASTED ACORN SQUASHES WITH ROSEMARY

Roasted Acorn Squashes with Rosemary image

A delicious side for your Thanksgiving turkey, especially our Roasted Dry-Brined Turkey with Stuffing.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 5

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons light-brown sugar
1 tablespoon coarsely chopped fresh rosemary
4 small acorn squashes (1 pound each), cut into 2-inch-thick wedges and seeded
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 425 degrees. Mix oil, sugar, and rosemary in a small bowl. Arrange squash wedges in a single layer, cut side up, on a rimmed baking sheet. Rub rosemary-sugar mixture onto squash wedges, and season with salt and pepper. Roast, rotating sheet halfway through, until edges are golden brown and wedges are tender when pierced with the tip of a knife, 35 to 40 minutes. Serve warm.

APPLE-BOURBON POTPIES

Apple-Bourbon Potpies image

You can substitute whiskey, rum, or rye for the bourbon. If you cannot find all-butter puff pastry, you can use other types of puff pastry and bake at 400 degrees. The apple filling can be made a day ahead and stored in the refrigerator; bring to room temperature before using.

Provided by Martha Stewart

Categories Pie & Tarts Recipes

Time 1h10m

Yield Makes 6

Number Of Ingredients 11

Ingredients

4 pounds apples, preferably a combination of Granny Smith and Rome, peeled, cored, and cut into eighths
1 cup sugar
2 tablespoons fresh lemon juice
3/4 teaspoon coarse salt
1/2 teaspoon ground allspice
6 tablespoons unsalted butter
1/3 cup bourbon
2 tablespoons all-purpose flour, plus more for dusting
1 pound thawed frozen all-butter puff pastry
1 large egg, beaten
Vanilla ice cream, for serving (optional)

Steps:

Preheat oven to 375 degrees. In a large bowl, toss together apples, sugar, lemon juice, salt, and allspice. In a large straight-sided skillet, melt 3 tablespoons butter over high heat. Add half of fruit mixture and cook, stirring, 5 minutes. Reduce heat to medium-high and cook until fruit is softened, about 5 minutes more. Transfer to a bowl. Repeat with remaining 3 tablespoons butter and remaining fruit mixture, then return first batch of fruit mixture to pan. Stir in bourbon, then add flour and cook, stirring, 1 minute. Remove from heat.
Divide fruit mixture among six 8-ounce round baking dishes (each 5 inches). Place on a rimmed baking sheet; let cool completely.
On a lightly floured surface, roll out puff pastry to a 12-by-8-inch rectangle, about 1/8 inch thick. Cut out six 4-inch squares; place one over filling in each dish. Cut X-shaped vents in tops. Brush pastry with beaten egg. Bake until fillings are bubbling and crusts are golden, 25 to 30 minutes. Let cool 10 minutes, then serve with ice cream.

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2021-05-12 Instructions. Preheat the oven to 400 degrees F. Chop the acorn squash in half lengthwise (from tip to tail). Use a metal spoon to scoop …
From theroastedroot.net
4/5 (3)
Category Side Dish
Cuisine American
Total Time 1 hr

Chop the acorn squash in half lengthwise (from tip to tail). Use a metal spoon to scoop out the seeds and innards. Drizzle about half a tablespoon of olive oil over the flesh of each half and use your hands to rub the oil into the flesh, ensuring the whole surface of the flesh gets lightly coated. Sprinkle with sea salt and about a ¼ teaspoon of ground cinnamon per half. Place the acorn squash on a baking sheet cut-side down and bake for 40 to 50 minutes (depending on size of the squash), or until flesh is very soft when poked with a fork.
In a small pot, heat the butter, honey, bourbon, and the remaining cinnamon (¼ teaspoon) over medium heat until the mixture comes to a full boil. Allow mixture to cook about 1 minute to allow the alcohol in the whisky to cook off.
Pour half of the bourbon butter honey mixture into the center well of each half of roasted acorn squash. Sprinkle with sea salt and additional cinnamon if desired. Serve hot and enjoy.

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