Succulent Roasted Acorn Squash Recipes

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ROASTED ACORN SQUASH



Roasted Acorn Squash image

A late summer or fall dish that goes well with brown rice.

Provided by jen

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Yield 4

Number Of Ingredients 8

2 medium acorn squash
3 tablespoons butter
2 onions, thinly sliced
3 cloves garlic, minced
1 teaspoon ground coriander seed
½ teaspoon freshly grated nutmeg
½ teaspoon salt
freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cut acorn squash in half. Roast them cut side up on a baking sheet for 50 minutes or until the flesh is just tender. Let the squash cool for 20 minutes.
  • In a large skillet over medium heat melt the butter; saute the onions. Stirring occasionally, cook the onions for 10 minutes, or until they begin to brown at the edges. Mix in the garlic, coriander, and nutmeg. Cook the mixture 2 minutes more; then remove the pan from the heat.
  • Spoon the seeds and stringy middle out of the squash, and discard these. Spoon out the flesh, chop it and add it to the onion mixture. Discard the skins. Heat and stir the squash-onion mixture, then season it with salt and pepper. Serve the squash hot.

Nutrition Facts : Calories 192.1 calories, Carbohydrate 28.8 g, Cholesterol 22.9 mg, Fat 9.2 g, Fiber 4.6 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 361.3 mg, Sugar 7.2 g

ROASTED ACORN SQUASH



Roasted Acorn Squash image

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

2 acorn or dumpling squash, about 1 pound each
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, optional
1 stick (1/2 cup) unsalted butter, softened
1/2 cup brown sugar
3 tablespoons amaretto
8 fresh sage leaves
1/2 pound crushed pignoli cookies, almond biscotti, or vanilla wafers

Steps:

  • Preheat the oven to 350 degrees F.
  • Split the squash in half through the equator and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil, if desired. If squash are very large, cut lengthwise into quarters.
  • In a bowl, cream the butter with the sugar, and almond liqueur. With a brush or a spoon coat the cut sides of each squash half with the butter mixture and put 2 sage leaves on top of each. Sprinkle with the crushed cookies. Bake until tender, 30 to 35 minutes, basting every 15 minutes with any remaining butter.

MAPLE-ROASTED ACORN SQUASH



Maple-Roasted Acorn Squash image

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 6

3 acorn squash, unpeeled, halved through the stem, and seeded
3 tablespoons unsalted butter, diced
3 tablespoons pure maple syrup, plus extra for serving
Good olive oil
Kosher salt and freshly ground black pepper
Flaked sea salt, such as Maldon, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the squash, cut sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
  • Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.

ROASTED ACORN SQUASH AGRODOLCE



Roasted Acorn Squash Agrodolce image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

Vegetable oil, for frying
15 fresh sage leaves
Pinch kosher salt
2 large acorn squash
1/4 cup extra-virgin olive oil
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/4 cup apple cider vinegar
2 tablespoons sugar
1/4 cup mascarpone cheese
1/4 cup smoked almonds

Steps:

  • For the fried sage leaves: Heat a small saucepan with 1 inch oil over medium-high heat. Test the oil by touching the tip of a sage leaf in the oil; if it bubbles, the oil is ready for frying. Fry the leaves, 3 to 4 at a time, until the bubbles subside and the leaves become crisp. Drain on a paper-towel-lined plate and sprinkle with salt.
  • For the squash: Preheat the oven to 450 degrees F.
  • Using a chef's knife, cut off a small amount off the top and bottom of each squash. Set the squash, cut-side down, and cut in half. Using a large spoon, scoop out and discard the seeds. Cut each half into 5 wedges and place them in a large bowl. Add the olive oil, cayenne, cinnamon and 1 teaspoon salt. Toss with your hands to coat well, then transfer the squash to a rimmed baking sheet. Bake, flipping halfway through, until golden brown and fork tender, 35 minutes.
  • Place the butter in a small skillet and melt over medium heat until the foam subsides and the solids begin to smell nutty and turn brown, 3 to 4 minutes. Allow the butter to cool for 2 minutes. In a small bowl, whisk together the vinegar and sugar until the sugar is dissolved, then whisk in the brown butter, using a rubber spatula to get all the brown bits out of the pan. Season with 1/2 teaspoon salt. Lay the squash on a serving platter and spoon the vinaigrette over. Dollop with the mascarpone and sprinkle with the almonds and fried sage.

SWEET ROASTED ACORN SQUASH



Sweet Roasted Acorn Squash image

Provided by Sunny Anderson

Categories     side-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 6

2 acorn squash, sliced in 1/2, seeds removed
4 tablespoons butter
4 tablespoons dark brown sugar
1 teaspoon ground nutmeg
Salt
2 tablespoons raw cane sugar

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



Roasted Acorn Squash image

If small acorn squashes are unavailable, use larger ones and cut them into wedges.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 4

2 small acorn squashes, quartered and seeded
Canola oil, for baking sheet
1 teaspoon coarse salt
2 tablespoons unsalted butter, melted

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 THYME



Roasted Acorn Squash with Thyme image

These squash wedges make a tasty side dish, with a cooked red-wine raisin vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Christmas Recipes

Number Of Ingredients 7

1 large acorn squash, seeded, cut into 8 wedges
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh thyme leaves
Coarse salt and ground pepper
1 tablespoon golden raisins
1/4 cup red-wine vinegar
2 tablespoons sliced almonds, toasted

Steps:

  • Preheat oven to 400 degrees. On a rimmed baking sheet, toss squash with olive oil and thyme; season with salt and pepper. Roast until squash is browned and tender, 30 to 35 minutes, flipping halfway through. Add raisins to a small pot with vinegar. Bring to a boil, then drain and sprinkle over squash along with almonds.

Nutrition Facts : Calories 52 g, Fat 3 g, Fiber 1 g, Protein 1 g

SWEET ROASTED WINTER SQUASH



Sweet Roasted Winter Squash image

Sugar, butter, and spices on roasted acorn squash.

Provided by Josh Gebelein

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
2 acorn squash
½ cup brown sugar
2 tablespoons unsalted butter
1 teaspoon coarse sea salt
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Cover a baking pan with aluminum foil and coat with vegetable oil.
  • Remove acorn squash stems, cut in half lengthwise, and clean out the seeds. Place squash cut side-down onto the prepared baking pan.
  • Roast in the preheated oven until tender, 30 to 60 minutes, depending on the size of the squash
  • While squash roasts, place brown sugar, butter, sea salt, cinnamon, and allspice in a small bowl. Microwave to melt the butter, about 30 seconds; stir to combine.
  • Remove squash from the oven, turn over, and coat with the sugar mixture. Continue to roast for 5 minutes more.

Nutrition Facts : Calories 286.6 calories, Carbohydrate 53.3 g, Cholesterol 15.3 mg, Fat 9.4 g, Fiber 3.9 g, Protein 2.1 g, SaturatedFat 4.2 g, Sodium 456.1 mg, Sugar 32.3 g

ROASTED ACORN SQUASH WITH BROWN SUGAR



Roasted Acorn Squash with Brown Sugar image

Quick, easy, filling roasted acorn squash recipe! Because the brown sugar is very sweet, this will work for both dinner and dessert!

Provided by supanovart

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 40m

Yield 3

Number Of Ingredients 3

1 acorn squash
2 tablespoons salted butter
¼ cup loosely packed 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.

Nutrition Facts : Calories 180.5 calories, Carbohydrate 29.2 g, Cholesterol 20.4 mg, Fat 7.8 g, Fiber 2.5 g, Protein 1.4 g, SaturatedFat 4.9 g, Sodium 62.9 mg, Sugar 15.4 g

ROASTED SPICED ACORN SQUASH



Roasted Spiced Acorn Squash image

Cumin, coriander, and cayenne pepper complement sweet roasted acorn squash in this easy side dish. Try it with Roasted Pork with Onions and Citrus or Parmesan risotto.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

1 acorn squash, halved, seeded, and cut into 1-inch wedges
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper

Steps:

  • Preheat oven to 425 degrees. On a large rimmed baking sheet, toss squash with extra-virgin olive oil and season with salt, pepper, cumin, coriander, and cayenne pepper. Arrange squash, cut side down, in a single layer and roast until tender, 30 minutes, flipping halfway through.

Nutrition Facts : Calories 108 g, Fat 7 g, Fiber 1 g

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

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

ACORN SQUASH WITH ROASTED GARLIC CUSTARD



Acorn Squash With Roasted Garlic Custard image

From Delicious Living Magazine, this is a sweet, creamy and savory dish that you will love! Winter squashes are use everywhere, but were so useful in the colder states, where the hard squash would winter over well. West, Mid West, New England, Canada, Mid Atlantic.

Provided by Sharon123

Categories     Vegetable

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 9

2 acorn squash (green or orange)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
1 head elephant garlic (or regular garlic for a stronger taste)
2 1/2 cups milk
3 whole eggs
1/4 teaspoon ground nutmeg

Steps:

  • Preheat oven to 375°F Using a sharp knife, cut the squash in half lengthwise. Using a sturdy spoon, scoop out the seeds and fibrous membranes.
  • Rub squash halves lightly with half the oil and season with salt, pepper and a sprinkling of brown sugar. Place on a baking sheet. Use the remaining oil to coat the whole garlic bulb. Place it on the tray with the squash.
  • Bake the squash for 30 minutes. Remove and cool to room temperature.
  • Bake the garlic for an hour or until very soft. Remove and cool. Cut the garlic in half and squeeze out the soft cooked garlic into a bowl. Set aside.
  • Meanwhile, in a sauce pan, bring the milk to a simmer. Whisk the eggs and garlic together. Gradually whisk the hot milk into the eggs. Season with the salt, pepper and nutmeg.
  • Prepare a baking dish that will hold all four halves of squash. Pour one cup of water into the bottom. Cut a small sliver off the bottom of each squash to stabilize it in the baking dish.Place the squash in the baking dish, in the water.
  • Pour enough egg mixture into the halved squash to fill the cavity to a half inch from the top. Bake for 50-60 minutes or until custard is firm. Remove from the oven and serve warm. Enjoy!

ROASTED ACORN SQUASH WITH SHALLOTS AND ROSEMARY



Roasted Acorn Squash with Shallots and Rosemary image

This roasted acorn squash makes a very tasty side dish. It's simple and beautiful to serve.

Provided by WANTTOKNOW

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 50m

Yield 4

Number Of Ingredients 6

1 shallot, or more to taste
1 medium acorn squash, halved and seeded
3 tablespoons olive oil
6 sprigs fresh rosemary
¼ teaspoon raspberry balsamic vinegar
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Peel shallot, leaving root ends intact. Separate cloves, if large.
  • Combine shallot, squash, rosemary, olive oil, and vinegar on a rimmed baking sheet. Season with salt and pepper; toss well to coat and spread out in a single layer.
  • Roast in the preheated oven, turning halfway through, until browned and tender, 35 to 40 minutes.

Nutrition Facts : Calories 143.2 calories, Carbohydrate 13.6 g, Fat 10.3 g, Fiber 1.9 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 44 mg, Sugar 2.8 g

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Preheat the oven to 400F and line a large baking sheet with parchment paper. Add the squash to the baking sheet, drizzle with olive oil, and season with salt and roasted vegetable seasoning. Toss the ingredients to combine. Roast the veggies for 20 to 25 minutes or until the squash is lightly browned and fork-tender.
From laurafuentes.com


BAKED ACORN SQUASH RECIPE - MASHED.COM
2021-09-13 Preheat the oven to 400°F. Cut 2 acorn squashes in half from tip to stem with a large, sturdy chef's knife. Scrape out the seeds and stringy bits from inside the 4 acorn squash pieces with a metal spoon. Place the 4 squash halves, cut side up, on a rimmed baking sheet.
From mashed.com


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