Granola Crusted Acorn Squash Recipes

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SWEET-AND-SOUR ROASTED ACORN SQUASH



Sweet-and-Sour Roasted Acorn Squash image

The sourness of red wine vinegar glaze complements the sweetness of roasted acorn squash in this easy yet elegant side dish recipe.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 8

Number Of Ingredients 9

3 acorn squash (4 1/2 lb)
2 medium red onions, halved lengthwise, cut into wedges
7 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2/3 cup red wine vinegar
3 tablespoons packed brown sugar
1/4 teaspoon crushed red pepper flakes
1/3 cup small fresh mint leaves

Steps:

  • Heat oven to 450°F. Cut squash lengthwise in half; remove seeds. Cut crosswise into 1-inch slices. In 2 (15x10x1-inch) pans, place squash and onion wedges in single layer. Drizzle with 3 tablespoons of the oil. Sprinkle with salt and pepper. Roast uncovered 35 to 40 minutes or until squash is tender.
  • In 1-quart saucepan, mix vinegar, brown sugar and pepper flakes with wire whisk. Heat to boiling over medium heat; cook 6 minutes or until reduced by half. Remove from heat; gradually add remaining 1/4 cup oil, stirring constantly with whisk.
  • Pour vinegar mixture over squash and onions. Let stand 10 minutes. Transfer squash mixture to serving plate or bowl. Sprinkle with mint.

Nutrition Facts : Calories 200, Carbohydrate 25 g, Fat 2 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 230 mg

GRANOLA CRUSTED ACORN SQUASH



Granola Crusted Acorn Squash image

The sweetness of baked squash is perfectly complemented by the crunchy Cascadian Farm organic granola topping in this baked side dish.

Provided by By Inspired Taste

Categories     Side Dish

Time 1h5m

Yield 6

Number Of Ingredients 7

2 acorn squash
1/4 cup butter, melted
1 tablespoon chopped fresh rosemary leaves
1/2 cup Cascadian Farm® organic French vanilla almond granola
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Heat oven to 375°F. Spray 3-quart casserole with cooking spray.
  • Cut each squash in half; scoop out seeds. Cut squash into 1/2-inch-thick slices. Arrange slices, overlapping slightly, in casserole.
  • In small bowl, mix melted butter and rosemary. In another small bowl, mix granola and 1 tablespoon of the butter mixture. Brush squash slices with remaining butter mixture. Sprinkle with parsley, salt, pepper and granola mixture.
  • Cover; bake 30 to 40 minutes or until squash is tender when pierced with fork. Uncover; bake 5 to 10 minutes longer or until lightly browned.

Nutrition Facts : ServingSize 1 Serving

ROASTED ACORN SQUASH WITH JALAPENO



Roasted Acorn Squash with Jalapeno image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 1 diced seeded acorn squash, 1 sliced shallot, 1 sliced seeded red jalapeno and 4 thyme sprigs with olive oil on a rimmed baking sheet; season with 3/4 teaspoon kosher salt and some pepper. Roast at 425 degrees F, stirring occasionally, until the squash is browned and tender, about 25 minutes.

ACORN SQUASH BREAKFAST BOWL



Acorn Squash Breakfast Bowl image

Change up breakfast with this sweet and savory Acorn Squash Breakfast Bowl topped with yogurt, granola, and nut butter. Vegan, Gluten-Free.

Provided by Ashley

Categories     Breakfast

Time 35m

Yield 1

Number Of Ingredients 7

1 small acorn squash, weighed at 1.2lbs, (sweet dumpling also would work)
oil for roasting squash
cinnamon for dusting squash, optional
1/2 cup favorite yogurt (Greek, skyr, almond, coconut, etc.)
1/3 cup favorite granola (gluten-free or grain-free for paleo)
nut butter for drizzle
extra optional toppings: chia seeds, nuts, hemp hearts, fruit, etc.

Steps:

  • Prepare squash: Preheat oven to 375ºF. Spray/grease or line medium baking sheet with parchment paper. Cut open squash down the middle. Scoop out seeds (save for roasting later or discard). Oil inside of squash, dust with cinnamon, if using, and place face down on baking sheet.
  • Bake squash for 30-45 minutes, or until soft. Time in oven will depend on size of squash. Mine was just over one pound.
  • Assemble breakfast bowls: Evenly divide yogurt into each squash bowls, topping with yogurt, granola, nut butter, and any additional toppings you'd like. Dive in and enjoy!

Nutrition Facts : ServingSize 1 half of acorn squash filled, Calories 376 calories, Sugar 12g, Sodium 138mg, Fat 12g, SaturatedFat 8g, UnsaturatedFat 2g, TransFat 0g, Carbohydrate 56g, Fiber 5g, Protein 11g, Cholesterol 40mg

ROASTED ACORN SQUASH WITH PARMESAN



Roasted Acorn Squash with Parmesan image

Incredibly easy and so delicious! I created this roasted acorn squash recipe by accident one night as a side dish but love it so much I eat it as a main meal!

Provided by BlueEyedBaby

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 55m

Yield 2

Number Of Ingredients 4

1 acorn squash
2 tablespoons olive oil
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Peel, seed, and chop squash into medium-small pieces. Place chopped squash into a baking dish and pour in olive oil; toss to coat. Sprinkle with salt and pepper and toss again.
  • Roast in the preheated oven until squash is lightly browned, about 40 minutes. Remove from the oven and sprinkle on Parmesan cheese. Continue to roast until cheese begins to melt, about 5 minutes.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 26.3 g, Cholesterol 4.4 mg, Fat 15.2 g, Fiber 3.8 g, Protein 3.9 g, SaturatedFat 2.8 g, Sodium 161.7 mg, Sugar 5.5 g

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