Vanilla And Cardamom Glazed Acorn Squash Rings Recipes

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.

VANILLA CARDAMOM ACORN SQUASH

Steps:

• Preheat oven to 475 degrees. Line a large heavy-duty rimmed baking sheet with parchment paper and set it aside.
• Using a sharp knife, cut the acorn squash in half lengthwise (through both the stem end and the pointy end).
• Use a spoon to scrape out the seeds and fibers. Put each half, cut side down, on a cutting board and slice off about 3/4 inch from each end and discard.
• Slice squash crosswise into 1/2-inch-thick half-rings. If you want to, trim away any remaining fibers from the rings by running a paring knife around the inside of each half-ring.
• Place the half-rings on the parchment paper.
• In a small saucepan, melt the 2 Tbsp butter over low heat. Remove pan from the heat and add the maple syrup, vanilla, and cardamom, stirring to combine.
• Use a pastry brush to lightly brush squash pieces with a little less than half the butter mixture.
• Season the pieces very lightly with salt and turn them over.
• Brush this side with the remaining butter mixture, reserving about 1 Tbsp for brushing on after cooking. If using a larger squash and you wind up with less than 1 Tbsp of liquid, add 1 or 2 tsp more butter to the saucepan. Season the tops very lightly with salt.
• Roast the squash for 12 minutes in the oven. Use tongs to flip the squash pieces and continue to roast until they are nicely browned and tender, 10 to 12 minutes more. The bottoms of the pieces will be browner than the tops.
• Remove the squash from the oven and flip the pieces over so that the browner side is facing up.
• Reheat the butter mixture briefly over low heat if needed (or to melt the additional butter). Brush the butter mixture over the squash slices and serve.

STUFFED ACORN SQUASH RINGS

Steps:

• Heat oven to 350°F.
• Cut squash crosswise into 1-inch-thick slices; arrange in single layer in 15x10x1-inch pan. Melt 2 Tbsp. butter; brush onto squash slices. Cover. Bake 15 min.
• Cut remaining butter into small pieces; place in medium bowl. Drain pineapple, reserving pineapple and juice separately. Add enough hot water to reserved pineapple juice to measure 1-1/2 cups. Add to pineapple mixture; stir until butter is melted. Add stuffing mix, pineapple, nuts, raisins, onions and pepper; stir just until moistened. Spoon evenly over squash slices.
• Bake 20 min. or until squash is tender and stuffing mixture is heated through.

ACORN SQUASH RINGS

Steps:

• Slice the squash into one and one half inch rings. Remove seeds and strings and place on buttered nonstick baking sheet. Top with remaining butter, season with salt and pepper and bake at 375 degrees for approximately 25 minutes, turning once, so that the squash is cooked through and still retains its shape. Serve with cranberry relish.
• TIP:
• VEGGIE SPAGHETTI
• Here's a great way to get your kids to eat squash! Just pierce the stem end of a spaghetti squash with a knife or metal skewer, and place on roasting sheet. Roast at 350 for about an hour, open, and create strands by pulling away the flesh with your fork. Serve with butter and Parmesan cheese or tomato sauce.

GLAZED SQUASH RINGS

Steps:

• Cut squash into 1/2 inch slices; discard seeds. In a large roasting pan, layer squash rings and add hot water to the depth of 1/4 inch. Cover and bake at 350* for 20 minutes. Transfer each ring to an ungreased 15-inchX10 inchX1 inch baking pan. In small bowl mix corn syrup and orange juice. Brush over squash. Bake uncovered, at 350* for 30-40 minutes or until tender, basting every 10 minutes.

ACORN SQUASH RINGS

Steps:

• Cut ends from squash. Slice each squash widthwise into four rings; remove seeds. Place rings on a greased foil-lined baking pan. In a small saucepan, bring 2 tablespoons butter and syrup to a boil. Brush each ring with syrup mixture. , Cover and bake at 350° for 30 minutes. Uncover and bake another 10-15 minutes, basting with syrup mixture. , In a skillet, saute onion in remaining butter. Add apples and cook until crisp-tender, about 3 minutes. Stir in banana, orange and seasonings; heat through. Place rings on serving platter; fill centers with apple mixture. Sprinkle with almonds.

MAPLE GLAZED ACORN SQUASH RINGS

Steps:

• Cut squash crosswise into 4 1 inch slices; remove seeds. Place squash on microwave safe plate. Cover with plastic wrap, vent. Microwave HIGH 6 minutes or until tender.
• Preheat broiler.
• Place squash on baking sheet. Combine syrup and other remaining ingredients. Brush syrup mixture over squash. Broil 3 minutes or until bubbly. Drizzle with remaining syrup.