Rum Glazed Acorn Squash Recipes

RUM GLAZED ACORN SQUASH

Steps:

• Preheat oven to 350°F.
• Use a fork to prick the inside and top edge of each half, place in a baking and add 1 inch of water to the dish.
• Put 1 tbls rum, brown sugar, and butter in each half, season with salt and pepper.
• Bake 30 minutes then baste with the the top and sides of the squash cups with the rum mixture.
• Bake another 15 minutes and baste again.
• Bake another 15 minutes, remove from the oven, baste again and serve.

ORANGE-GLAZED GRILLED ACORN SQUASH

Steps:

• Preheat the oven to 350 degrees F.
• Brush the cut side of each acorn squash with the butter and sprinkle with salt and pepper. Place squash, cut-side down, on a baking sheet and bake until almost tender, about 30 minutes.
• While the squash is baking, combine the orange juice, brown sugar, allspice, and cinnamon in a medium saucepan. Cook over high heat until reduced to 1 cup, stirring often.
• Preheat the grill to medium-high. Place the squash, cut side up, on the grill, and brush with the orange glaze. Cook for 5 minutes, turn over with tongs, and grill for 5 more minutes, or until tender and glaze is caramelized. Remove from the grill and brush with more of the glaze. Serve warm.

BUTTER RUM ACORN SQUASH

Steps:

• Preheat oven to 400F degrees.
• Butter 13x9x2" glass baking dish.
• Cut tops and bottoms off squash.
• Scoop out and discard seeds.
• Cut squash crosswise into 1/2" thick rings.
• Arrange in prepared dish, overlapping slightly if neccessary.
• Mix sugar and spices in small bowl.
• Sprinkle over squash.
• Drizzle with butter and rum.
• Cover dish with foil and bake for 30 minutes.
• Turn squash over, cover and bake an addtional 15 minutes, or until squash is very tender.

ROASTED ACORN SQUASH WITH HARISSA GLAZE

Steps:

• On a rimmed baking sheet, toss squash, olive oil, and 1 harissa. Season with salt. Roast in a 375 degrees oven, turning once, until tender, about 30 minutes.

ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
• Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won't slide around too much) while baking.
• Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.

MAPLE-GLAZED ACORN SQUASH

Steps:

• Preheat oven to 350°. Scoop out and discard seeds from squash. Place cut side down in a 13x9-in. baking dish; add water. Bake, uncovered, for 45 minutes. , If necessary, drain water from pan; turn squash cut side up. Combine syrup, brown sugar, cinnamon, ginger and salt; pour into squash halves. Bake, uncovered, 10 minutes or until glaze is heated through. ,

GLAZED ACORN SQUASH

Steps:

• Heat oven to 350°F.
• Cut each squash lengthwise in half; remove seeds and fibers. In ungreased 13x9-inch pan, place squash, cut sides up. Spoon 1 tablespoon maple syrup and 1 tablespoon whipping cream into each half.
• Bake uncovered about 1 hour or until tender.

VANILLA AND CARDAMOM-GLAZED ACORN SQUASH RINGS

Steps:

• Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
• Using a large, sharp knife, halve squash lengthwise (through the stem end and the pointy end). Using a spoon, scrape out seeds and fibers. Place each half, cut side down, on a cutting board; slice off about 3/4 inch from each end and discard. Slice squash crosswise into 1/2-inch-thick half-rings. If desired, trim away any remaining fibers by running a paring knife around the inside of each half-ring. Place in an even layer on prepared baking sheet.
• Melt butter in a small saucepan over low heat. Remove pan from heat and add maple syrup, vanilla, and cardamom; stir to combine. Using a pastry brush, lightly brush squash pieces with a little less than half the butter mixture; season with salt. Turn and brush with remaining butter mixture, reserving a tablespoon. Season lightly with salt.
• Transfer to oven and roast for 12 minutes; rotate baking sheet. Using tongs, turn squash and continue to roast until browned and tender, 10 to 12 minutes more. Remove from oven and turn, using tongs, so that darker side is facing up.
• Reheat remaining tablespoon butter mixture over low heat; brush over squash and serve.

ORANGE-GLAZED ACORN SQUASH

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30 minutes., Meanwhile, in a saucepan, melt butter over medium heat. Stir in the remaining ingredients. Bring to a boil. Reduce heat to medium-low; cook, uncovered, for 30 minutes or until syrupy, stirring occasionally., Drain water from baking pan; turn squash cut side up. Pour about 2 tablespoons orange glaze into each squash half. Bake 25-30 minutes longer or until squash is tender.

MAPLE-GLAZED ACORN SQUASH WITH CURRANTS

Steps:

• Spread the cavity of each squash half with about 1/2 teaspoon of the butter, sprinkle the halves with salt and pepper to taste, and arrange them, cut sides down, in a large baking pan. Add enough water to reach about 1/4 inch up the sides of the squash halves and bake the squash in the middle of a preheated 400°F. oven for 30 minutes. While the squash is baking, in a small saucepan combine the remaining butter, the maple syrup, the allspice, the currants, and a pinch of salt and heat the mixture over moderately low heat, stirring, until the butter is melted and the currants are plumped. Remove the squash from the oven, turn it cut sides up, and brush it generously with some of the maple mixture. Return the squash to the oven and bake it, brushing it with the maple mixture occasionally and adding more water to the pan as necessary to keep the bottom covered, for 20 to 30 minutes more, or until it is very tender. Season the squash with salt and pepper.