Butter Rum Acorn Squash Recipes
BAKED ACORN SQUASH WITH BROWN SUGAR
This easy and delicious fall side dish only requires a few minutes of hands-on time, leaving you free to work on the rest of the meal.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees. Generously butter a rimmed baking sheet.
- Halve squash crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level.
- Set squash halves, scooped sides down, on prepared sheet. Bake until golden, 20 to 25 minutes. Turn squash; prick insides all over with a fork. Divide 2 tablespoons butter and sugar among halves; season with salt and pepper. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm.
GARLIC BUTTER ACORN SQUASH
This is a savory version of the classic fall flavor of acorn squash!
Provided by Amanda
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Place each squash half in the baking dish, cut side down.
- Bake squash in the preheated oven for 30 minutes. Flip squash over and place 1 tablespoon butter and 1 teaspoon garlic into each squash. Season with salt and pepper.
- Bake squash, cut-side up until tender, about 20 more minutes. Cool for about 5 minutes before serving.
Nutrition Facts : Calories 206.5 calories, Carbohydrate 27 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 3.8 g, Protein 2.3 g, SaturatedFat 7.3 g, Sodium 89.7 mg, Sugar 5.5 g
ACORN SQUASH BUTTER
This is made just like apple butter, but with acorn squash. My family says it tastes just like pumpkin pie filling. It lasts about 2 months in the refrigerator or 6 months in the freezer.
Provided by Kris L.
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 3h
Yield 48
Number Of Ingredients 7
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Fill two 9x13-inch baking dishes with 1-inch of water each. Place three acorn squash halves cut-side-down into each baking dish. Bake in the preheated oven until the squash is very tender and the skin begins to separate from the meat, about 1 hour. Remove, discard the water, and set aside until cool enough to handle.
- Scoop the acorn squash flesh from the skins and into a blender. Add the cinnamon, nutmeg, ginger, and cloves. Puree until thick and smooth. Scrape the squash into a heavy-bottom pot, and stir in the brown sugar and apple juice concentrate. Cook and stir over medium-low heat until thickened, 40 to 45 minutes. Cool completely before packing into freezer-safe containers. Store in the freezer up to 6 months.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 16.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 6 mg, Sugar 13.9 g
RUM GLAZED ACORN SQUASH
Make and share this Rum Glazed Acorn Squash recipe from Food.com.
Provided by Lorac
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Use a fork to prick the inside and top edge of each half, place in a baking and add 1 inch of water to the dish.
- Put 1 tbls rum, brown sugar, and butter in each half, season with salt and pepper.
- Bake 30 minutes then baste with the the top and sides of the squash cups with the rum mixture.
- Bake another 15 minutes and baste again.
- Bake another 15 minutes, remove from the oven, baste again and serve.
MAPLE-ROASTED ACORN SQUASH
When I was growing up, my mother served a lot of canned vegetables, but the one thing she always made from scratch was acorn squash, which she roasted with butter and maple syrup. When I revisited her old method, I found it was just as good as I remembered. The sweet squash filled with a big puddle of melted butter and sweet syrup is so irresistible!
Provided by Ina Garten
Categories Side Vegetable Squash Maple Syrup Butter Fall Thanksgiving Roast Vegetarian Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Kid-Friendly
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F.
- Place the squash, cut sides up, on a sheet pan. Place ½ tablespoon butter and ½ 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.
- Cooks' Note
- Acorn squash is hard to cut. To halve a whole squash, plunge the blade of a large chef's knife into the side of the squash as far as it will go. Holding the handle of the knife, bang the squash (with the knife in it) on the board until the blade cuts all the way through.
BUTTER RUM ACORN SQUASH
Make and share this Butter Rum Acorn Squash recipe from Food.com.
Provided by Bev I Am
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400F degrees.
- Butter 13x9x2" glass baking dish.
- Cut tops and bottoms off squash.
- Scoop out and discard seeds.
- Cut squash crosswise into 1/2" thick rings.
- Arrange in prepared dish, overlapping slightly if neccessary.
- Mix sugar and spices in small bowl.
- Sprinkle over squash.
- Drizzle with butter and rum.
- Cover dish with foil and bake for 30 minutes.
- Turn squash over, cover and bake an addtional 15 minutes, or until squash is very tender.
Nutrition Facts : Calories 150.1, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 48, Carbohydrate 21.6, Fiber 2.2, Sugar 6.6, Protein 1.2
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- Microwave the whole acorn squash for 3-1/2 minutes. Remove with hot pads or a towel. Lay the squash on its side (not end) and slice the squash in half. Scoop out the seeds using a spoon. Put the squash in a baking dish lined with parchment paper. A loaf pan will usually work.
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- Preheat oven to 400°F. Line a large baking sheet with aluminum foil. Place squash halves, cut side up, on prepared baking sheet. Brush with melted butter, and sprinkle with black pepper and 3/4 teaspoon of the salt. Roast squash in preheated oven until tender, 45 to 50 minutes. Remove squash from oven, and let stand until cool enough to handle. Scoop flesh into a medium bowl, and set aside.
- Heat a large Dutch oven or heavy-bottomed saucepan over medium. Add pancetta; cook, stirring occasionally, until browned and crisp, 6 to 8 minutes. Transfer pancetta to a plate lined with paper towels to drain. Do not wipe Dutch oven clean.
- Add onion to Dutch oven, and cook over medium, stirring often, until softened and fragrant, about 6 minutes. Stir in cayenne pepper and remaining 1 teaspoon salt; cook, stirring constantly, 30 seconds. Stir in chicken broth, thyme sprigs, and reserved squash. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer, stirring occasionally, until flavors have melded, about 15 minutes.
- Discard thyme sprigs. Pour half of squash mixture into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute. Repeat procedure with remaining squash mixture. Return soup to Dutch oven. Stir in cream.
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- Chop the acorn squash in half lengthwise (from tip to tail). Use a metal spoon to scoop out the seeds and innards. Drizzle about half a tablespoon of olive oil over the flesh of each half and use your hands to rub the oil into the flesh, ensuring the whole surface of the flesh gets lightly coated. Sprinkle with sea salt and about a ¼ teaspoon of ground cinnamon per half. Place the acorn squash on a baking sheet cut-side down and bake for 40 to 50 minutes (depending on size of the squash), or until flesh is very soft when poked with a fork.
- In a small pot, heat the butter, honey, bourbon, and the remaining cinnamon (¼ teaspoon) over medium heat until the mixture comes to a full boil. Allow mixture to cook about 1 minute to allow the alcohol in the whisky to cook off.
- Pour half of the bourbon butter honey mixture into the center well of each half of roasted acorn squash. Sprinkle with sea salt and additional cinnamon if desired. Serve hot and enjoy.
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