Maple Baked Acorn Squash Recipes

MAPLE-GLAZED ACORN SQUASH

Steps:

• Preheat oven to 350°. Scoop out and discard seeds from squash. Place cut side down in a 13x9-in. baking dish; add water. Bake, uncovered, for 45 minutes. , If necessary, drain water from pan; turn squash cut side up. Combine syrup, brown sugar, cinnamon, ginger and salt; pour into squash halves. Bake, uncovered, 10 minutes or until glaze is heated through. ,

BAKED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash in a shallow baking pan, cut side down.
• Bake in preheated oven for 30 minutes, or until tender.
• Turn cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon.
• Bake for 20 minutes more.

MAPLE GLAZED ACORN SQUASH

Steps:

• Heat oven to 400 degrees F.
• Butter a baking dish.
• Cut top and bottom off squash.
• Slice crosswise into 1/2 inch thick slices.
• Use a cookie cutter to cut out center seeds.
• Arrange squash in baking dish.
• Combine remaining ingredients in a small saucepan and heat until bubbly; pour over squash.
• Bake, basting occasionally, until tender, 30 minutes.
• If squash needs browning, turn up heat in broiler; broil until lightly glazed.

MAPLE-ROASTED CHICKEN & ACORN SQUASH

Steps:

• Preheat oven to 450°. Cut squash lengthwise in half; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Place squash, carrots and onion in a greased 13x9-in. baking pan; top with chicken, skin side down. Roast 10 minutes., Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper. Roast 25-30 minutes longer or until a thermometer inserted in chicken reads 170°-175° and vegetables are tender.

MAPLE-ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 350˚.
• Place the squash, cut-sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 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.

MAPLE BAKED ACORN SQUASH

Steps:

• ABOUT THE RECIPE: Maple Baked Acorn Squash adds a touch of sweet to a festive holiday or family meal. Makes 4 servings
• INGREDIENTS: 2 small acorn squash, halved and seeded 3 tablespoons maple syrup 2 teaspoons vegan butter (optional, see note) 1 teaspoon ground cinnamon or Pumpkin Pie Spice
• INSTRUCTIONS: Preheat the oven to 400 degrees F. Line a rimmed baking pan with unbleached parchment paper. Put the acorn squash halves, cut-side-up, on the prepared baking pan. Put 2 heaping teaspoons maple syrup, 1/2 teaspoon butter, and ¼ teaspoon cinnamon or pumpkin pie spice in the center of each squash. Tent with foil and bake 45 to 50 minutes or until the squash is soft and filling is bubbling. NOTE: if preferred you may, substitute 1 to 3 more tablespoon(s) maple syrup in place of the the vegan butter.

MAPLE-BAKED ACORN SQUASH

Steps:

• Cut each squash crosswise in half.
• Scoop out seeds and strings.
• Place squash halves (cavity side up) in large baking pan.
• Put 1/4 of remaining ingredients into each cavity.
• Bake in preheated 350 degree F oven for 35-40 minutes till squash is tender.

MAPLE-ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 350 degrees F.
• Place the squash, cut sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 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.