Savory Sweet Roasted Acorn Squash Pudding Recipes

SWEET ROASTED ACORN SQUASH

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 WEDGES

Steps:

• Preheat oven to 425 degrees F.
• Halve the squash and scoop out and discard the seeds and strings. Cut the halves into 1-inch-thick wedges.
• Arrange the squash wedges on a baking sheet, brush them with butter and sprinkle with the thyme, 1 teaspoon salt and a few grinds of pepper. Roast the squash wedges until they are brown and tender, about 35 minutes.
• Transfer the squash wedges to a serving platter, garnish with thyme sprigs and serve warm or at room temperature.

SAVORY ROASTED ACORN SQUASH

Steps:

• Preheat oven to 400°F.
• Place acorn squash (cut into 1-inch cubes) onto a baking sheet.
• Drizzle squash with olive oil and sprinkle with seasonings and grated parmesan. Toss with hands until evenly coated. Arrange in a single layer.
• Roast squash for 20 minutes. Remove from oven and (using a spatula) turn pieces over. Return to oven for another 15-20 minutes or until squash cubes are tender and crispy brown to your preference.
• Cool for five minutes, serve and enjoy!

SAVORY-SWEET ROASTED ACORN SQUASH PUDDING

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.

SOUTHERN SUMMER SQUASH PUDDING

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until tender, 2 to 6 minutes. Transfer squash to a bowl and mash with a fork or potato masher until smooth.
• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking dish.
• Combine sugar, milk, egg, butter, and lemon extract in a large bowl. Gradually sift flour into milk mixture. Fold mashed squash into milk mixture until batter is smooth. Pour batter into prepared baking dish.
• Bake in the preheated oven until air bubbles form on the surface and pudding is golden brown, about 1 hour. Chill in the refrigerator until firm; cut into bars.