Acorn Squash With Caramel Sauce Recipes
CHERRY-STUFFED ACORN SQUASH
Sweet dried cherries, brown sugar and tangy lemon juice spruce up tender squash halves in this special wintertime side dish. "Instead of sweet potatoes, I make this delicious recipe for holiday dinners," writes Christa Beard of Jacksonville, Florida.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cut squash in half; discard seeds. Place squash cut side up in two 13x9-in. baking dishes coated with cooking spray., Combine the cherries, brown sugar, lemon zest, nutmeg and salt; spoon into squash halves. Sprinkle with lemon juice; dot with butter. , Bake, uncovered, at 350° for 45-55 minutes or until squash is tender.
Nutrition Facts : Calories 261 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 268mg sodium, Carbohydrate 54g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein.
ACORN SQUASH PASTA SAUCE
This vegetarian acorn squash pasta sauce is made with roasted squash and onion, milk, and butter for an easy fall béchamel sauce. Serve it with your favorite pasta!
Provided by Sarah Trenalone
Categories Meal Prep
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.Place squash + onions on a baking sheet or oven-safe pan in a single layer. With squash flesh-side up, drizzle oil over squash and onions. Sprinkle with salt, paprika, chili flakes and nutmeg. Place squash flesh-side down.Roast 20-25 minutes or until tender.
- After cooking, carefully scoop the squash out of the peel. (You may need to allow the squash to cool down for a few minutes.)Add half the vegetables and all the milk to a blender basin. Blend until creamy. Add the remaining veggies and blend again.
- Add butter to a large pan and melt over medium heat. Whisk in the flour until it is completely absorbed by the butter.
- Add the puréed squash to the pan with the butter. Cook over medium heat for about two minutes, stirring often, and then remove from heat. Stir in the vinegar.Serve immediately along with fresh pasta or refrigerate and use within four days.
Nutrition Facts : Calories 175 kcal, Carbohydrate 21 g, Protein 3 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 450 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
ACORN SQUASH WITH CARAMEL SAUCE
This squash recipe from Grandma's Homestead Restaurant, Holmes County, Ohio, is so delicious it could be dessert. The caramel sauce is also great as a dip for apples or a topping for ice cream.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings (4 cups sauce).
Number Of Ingredients 8
Steps:
- Cut squash in half; remove and discard seeds. Sprinkle cinnamon over squash. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30 minutes. , Drain water from pan; turn squash cut side up and dot with butter. Bake 15-20 minutes longer or until tender., Meanwhile, for sauce, in a large saucepan, bring brown sugar and syrup to a boil. Reduce heat to medium; cook until sugar is dissolved. Stir in butter until melted. Add cream. Remove from the heat. Serve with squash. Refrigerate leftover sauce.
Nutrition Facts : Calories 871 calories, Fat 27g fat (16g saturated fat), Cholesterol 78mg cholesterol, Sodium 316mg sodium, Carbohydrate 165g carbohydrate (119g sugars, Fiber 4g fiber), Protein 2g protein.
ROASTED ACORN SQUASH PASTA WITH KALE AND ALMONDS
The mix of pasta, garlic, olive oil and squash is classic but here we throw in kale and toasted almonds on top for healthy, more complex flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss together squash, garlic, and 1 tablespoon oil and arrange in a single layer; season with salt and pepper. Bake until squash is soft and lightly golden, 20 to 25 minutes, tossing halfway through. Remove garlic from skins and toss with squash.
- Meanwhile, in a large pot of boiling salted water, cook pasta 1 minute less than package instructions. Add kale and cook 1 minute. Reserve 1/2 cup pasta water, then drain. Return pasta and kale to pot, add squash mixture and remaining 2 tablespoons oil, and season with salt and pepper. Toss to combine, adding enough pasta water to create a light sauce that coats pasta. Serve topped with almonds.
Nutrition Facts : Calories 530 g, Fat 16 g, Fiber 7 g, Protein 16 g, SaturatedFat 2 g
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- Heat oven to 350°F. Cut squash in half lengthwise; remove seeds. Cut squash halves crosswise into 1-inch-thick slices. Arrange slices in 13x9-inch (3-quart) glass baking dish; cover with foil.
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- Place squash halves in a 9x13-inch baking dish cut side up. Sprinkle with salt and pepper and chopped sage. Pour the chicken or vegetable stock into the baking dish and scatter garlic around the squash. Cover with foil and bake for 45-60 minutes, or until tender.
- Transfer garlic to a small bowl and mash with a fork. Add heavy cream and 2 tablespoons of the liquid from the baking dish. Pour over the acorn squash . Broil until golden, about 3-4 minutes. Serve immediately.
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