Balsamic Acorn Squash Recipes

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BALSAMIC-MAPLE ACORN SQUASH



Balsamic-Maple Acorn Squash image

Acorn squash is tossed with a sweet and savory balsamic-maple dressing and then baked until tender and thoroughly delicious.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 6 servings

Number Of Ingredients 4

1 large acorn squash (1-1/2 lb.)
1/4 cup KRAFT Balsamic Vinaigrette Dressing
3 Tbsp. maple-flavored or pancake syrup
1/2 tsp. ground nutmeg

Steps:

  • Heat oven to 400ºF.
  • Cut squash lengthwise in half; remove and discard seeds. Place squash halves, cut sides down, on cutting board. Cut each half crosswise into 6 slices; place in large bowl.
  • Mix remaining ingredients until blended. Add to squash; toss to evenly coat. Spread onto foil-covered rimmed baking sheet.
  • Bake 45 min. or until squash is tender, turning after 25 min.

Nutrition Facts : Calories 90, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

BALSAMIC ACORN SQUASH



Balsamic Acorn Squash image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Halve, seed and thinly slice 1 large acorn squash; toss with 3 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Divide between 2 baking sheets and roast at 425 degrees F until browned and tender, about 20 minutes. Drizzle with aged balsamic vinegar and top with chopped toasted almonds and grated ricotta salata.

BALSAMIC-GLAZED SQUASH



Balsamic-Glazed Squash image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Number Of Ingredients 0

Steps:

  • Toss 1 large acorn squash (cut into wedges) in a baking dish with 3 tablespoons each melted butter and balsamic vinegar, 2 sliced shallots, 6 chopped sage leaves, 1 tablespoon honey, a pinch of ground coriander, and salt and pepper. Add 1/2 cup water and roast at 450 degrees F, 20 minutes; flip, sprinkle with 1/4 cup hazelnuts and roast 20 more minutes.

BALSAMIC ROASTED FENNEL AND ACORN SQUASH RICE CASSEROLE



Balsamic Roasted Fennel and Acorn Squash Rice Casserole image

Roasting tones down the licorice flavor of the fennel, while enhancing the sweetness of the acorn squash. Combine those flavors with a hint of balsamic vinegar and UNCLE BEN'S® Basmati Medley Savory Herb rice, and you have yourself a great side dish to any meal.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 1h

Yield 8

Number Of Ingredients 10

1 acorn squash - cut in half lengthwise, seeded and cut into 12 wedges
1 large fennel bulb - trimmed, cored and cut into 8 pieces
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary
½ teaspoon salt
¼ teaspoon ground black pepper
1 (6 ounce) box UNCLE BEN'S® Basmati Medley Savory Herb
2 teaspoons chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees and line a baking sheet with parchment paper or non-stick foil.
  • Remove the skin from the squash with a vegetable peeler (if desired). Cut each wedge in half and place in a large bowl along with the fennel pieces.
  • Whisk the olive oil, balsamic vinegar, garlic, rosemary, salt, and pepper together in a small bowl. Drizzle mixture over the squash and fennel; toss to coat. Transfer squash and fennel mixture onto the prepared baking sheet and spread out to form a single layer.
  • Roast until squash is tender, about 45 minutes, stirring every 15 minutes.
  • Meanwhile, prepare the rice as directed on the box. Mix the roasted squash and fennel with the rice. Transfer to a greased casserole dish. Top with the chopped parsley and keep warm until ready to serve.

Nutrition Facts : Calories 152.2 calories, Carbohydrate 27.7 g, Fat 3.8 g, Fiber 3.2 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 409.4 mg, Sugar 2 g

BALSAMIC VINAIGRETTE FOR ROASTED ACORN SQUASH SALAD



Balsamic Vinaigrette for Roasted Acorn Squash Salad image

This recipe for balsamic vinaigrette, adapted from Sara Foster's "Fresh Every Day" cookbook, is a wonderful dressing for her Roasted Acorn Squash Salad.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 1 cup

Number Of Ingredients 7

4 garlic cloves
Sea salt
1 tablespoon Dijon mustard
1/4 cup balsamic vinegar
2 tablespoons red-wine vinegar
1/2 cup extra-virgin olive oil
Freshly ground black pepper

Steps:

  • Using a mortar and pestle or the flat side of a chef's knife on a cutting board, mash together garlic and 1/2 teaspoon salt to form a paste.
  • In a medium bowl, stir together garlic paste, mustard, and balsamic and red-wine vinegars. Add oil in a slow, steady stream, whisking until incorporated. Season with salt and pepper.

BALSAMIC-ROASTED ACORN SQUASH WITH HOT CHILES AND HONEY



Balsamic-Roasted Acorn Squash with Hot Chiles and Honey image

Categories     Vegetable     Side     Roast     Thanksgiving     Vegetarian     Vinegar     Hot Pepper     Squash     Fall     Honey     Bon Appétit

Number Of Ingredients 7

3 acorn squash, halved lengthwise, seeded
6 tablespoons olive oil
1/4 cup balsamic vinegar
3 tablespoons honey
2 tablespoons minced peperoncini
2 teaspoons chopped fresh thyme
1 teaspoon salt

Steps:

  • Preheat oven to 400°F. Place acorn squash halves, cut side up, on rimmed baking sheet. Brush both sides with 2 tablespoons oil. Whisk 4 tablespoons oil with remaining ingredients in bowl; divide glaze among hollows of squash halves. Brush glaze over cut surfaces, leaving excess glaze in squash hollows. Bake until squash are very tender and brown, brushing cut surfaces every 15 minutes with glaze in squash hollows, about 1 hour.

ROASTED BUTTERNUT SQUASH WITH BALSAMIC VINEGAR



Roasted Butternut Squash with Balsamic Vinegar image

Provided by Lynne Rossetto Kasper

Categories     Vegetable     Side     Roast     Vegetarian     Dinner     Lunch     Squash     Butternut Squash     Fall     Healthy     Vegan     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 4

1 1/2 to 2 pounds butternut squash
extra-virgin olive oil
salt and freshly ground black pepper
1 tablespoon artisan balsamic vinegar (Aceto Balsamico Tradizionale di Modena or Reggio-Emilio) or 3 to 4 high-quality commercial balsamic vinegar

Steps:

  • Preheat the oven to 400°F. Line a cookie sheet with foil. Cut the squash lengthwise in half. Seed and cut it into 3- to 4-inch squares, with skin intact. Score the flesh with crosshatch cuts about 1/2 inch deep. Rub all over with olive oil.
  • Set the pieces, skin side down, on the cookie sheet and sprinkle with salt and pepper. Bake 45 minutes, or until easily pierced with knife and lightly browned. Serve hot or at room temperature, sprinkled with balsamic vinegar.

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