Spanish Baked Acorn Squash Recipes

BAKED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F.
• Grease a baking sheet and a baking dish.
• Halve the squash lengthwise and clean.
• Transfer the squash, cut side down, to the baking sheet, and bake the squash until it is tender, about 45 minutes.
• Don't turn off the oven.
• While the squash cooks, melt the butter, and stir in the remaining ingredients.
• Keep the mixture warm until it is needed.
• Arrange the squash, cut sides up, in the baking dish.
• Spoon the butter and seasonings equally over the sections.
• Bake the squash another 15 minutes, until it is very soft.
• Serve the squash hot.

BAKED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash in a shallow baking pan, cut side down.
• Bake in preheated oven for 30 minutes, or until tender.
• Turn cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon.
• Bake for 20 minutes more.

ROASTED ACORN SQUASH WITH PARMESAN

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.

ROASTED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees. Put squash pieces, skin sides down, on a lightly oiled rimmed baking sheet. Sprinkle with salt. Bake squashes until tender when pierced with a fork, about 40 minutes. Remove from oven, and brush each slice with butter. Keep warm until serving.

ROASTED ACORN SQUASH WITH 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.

ROASTED ACORN SQUASHES WITH ROSEMARY

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.

SPANISH BAKED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees.
• Cut squash in half and remove seeds and fibers.
• I also cut a very thin slice from the other side of the squash so it won't"wobble" while it's baking.
• Put 1/2 tsp butter, Salt and Pepper in each squash cavity.
• Place squash halves in an ungreased baking pan (I use a CorningWare casserole with a lid).
• Fry bacon until crisp, drain and crumble.
• Reserve bacon drippings.
• Saute onions, peppers and celery in drippings until tender.
• Stir in tomato sauce and oregano.
• Simmer 3- 4 minutes.
• Spoon tomato sauce mixture into hollow of each squash.
• Top with bacon.
• Pour water into dish to 1/4 inch depth.
• Cover baking dish.
• You can use foil if you don't have a cover for the dish.
• Bake for 30 minutes until squash is tender.

STUFFED ACORN SQUASH WITH SPANISH QUINOA

Steps:

• Preheat the oven to 375 degrees.
• Slice one medium acorn squash in half and scoop out the seeds. Place the two halves of cleaned acorn squash upside down in a large baking dish and add about 1/2 inch of hot water to create a water bath. This helps the squash to cook evenly.
• Cover the dish with aluminum foil and roast the squash in the oven for 35-45 minutes or until insides are soft to the prick of a fork. Remove from the oven and let rest.
• While the acorn squash roasts, prepare the Spanish Quinoa stuffing. Be sure to rinse the quinoa thoroughly before cooking it. Using a fine mesh kitchen bag to rinse it makes this very easy. Add the rinsed quinoa, water, diced tomatoes and juice from the can, all spices and salt/pepper to a saucepan (or cook it in a rice cooker).
• Bring contents of the pan to a boil, then cover and simmer for 15-20 minutes or until quinoa is fluffy and all liquid has been absorbed. Add the black beans and red onion and mix well.
• Add the Spanish quinoa by the spoonful into the cooked acorn squash "bowl" for a yummy presentation. Top with finely chopped spinach and crumbled goat cheese (optional) to taste. Enjoy warm!

BAKED AND LOADED ACORN SQUASH

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.

BAKED ACORN SQUASH

Steps:

• Cut squash in half, and remove seeds.
• Combineremaining ingredients, and spoon into squash halves, place squash halves in slow cooker.
• Cover, and cook on low for 5-6 hours, or until squash is tender.

ROASTED ACORN SQUASH WITH PARMESAN CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet with olive oil.
• Put quartered squash on the prepared baking sheet, skin-side down. Sprinkle lightly with salt; don't add too much!
• Roast squash in the preheated oven until tender when poked with a fork, about 40 minutes.
• Remove from the oven and brush squash pieces with melted butter. Season with pepper, then sprinkle with Parmesan cheese.

MEXICAN-INSPIRED STUFFED ACORN SQUASH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Fill a baking pan with 1/2 inch of water.
• Place squash halves, cut-sides down, in the prepared pan.
• Bake in the preheated oven for 30 to 40 minutes.
• While squash is baking, heat oil in a nonstick skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from heat and stir in beans, tomatoes, and frozen corn.
• Remove squash from the oven. Carefully turn each half over, fill with bean and veggie mixture, and top with shredded cheese.
• Return to the oven and bake until cheese is bubbling and squash is tender, about 20 more minutes.

! ARRIBA ! BAKED WINTER SQUASH MEXICAN-STYLE

Steps:

• *NOTE: Two separate seasoning suggestions are given. Make a choice and proceed with recipe.
• Depending on size of squash, cut into half or fourths.
• Remove seeds.
• For spicy squash, drizzle (roughly 1/2 teaspoon) olive oil or melted butter over each cut squash piece. Season with Mexican Seasoning Mix II.
• For sweet squash, drizzle (roughly 1/2 teaspoon) melted honey, butter, grated piloncillo (or any combination of) over each cut squash piece. Season with Sweet Mexican Spice Mix.
• Bake at 350 degrees, again depending on size, for 40 minutes up to an hour, until a fork can easily pierce the skin.
• Be careful not to burn the squash especially if you opt to use sugar or butter. If you feel more comfortable, cover the squash with aluminum foil the first half hour, give or take, of baking.
• If desired, season with salt.
• Note for Vegan use piloncillo.

BAKED ACORN SQUASH

Steps:

• Cut the squash in half and remove seeds and strings.
• Place in oven proof dish (large enough to hold all you are preparing if you are multiplying this recipe) skin side down and pour 2" water in dish.
• Bake for 40 minutes on 350°F.
• Remove and fill each cavity with the brown sugar and butter.
• Salt and Pepper.
• Return to oven for 10 minutes.

BAKED ACORN SQUASH

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.