Roasted Acorn Squash Halves Recipes

BAKED ACORN SQUASH WITH BROWN SUGAR

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.

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.

BAKED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F.
• Grease a baking sheet and a baking dish.
• Halve the squash lengthwise and clean.
• Transfer the squash, cut side down, to the baking sheet, and bake the squash until it is tender, about 45 minutes.
• Don't turn off the oven.
• While the squash cooks, melt the butter, and stir in the remaining ingredients.
• Keep the mixture warm until it is needed.
• Arrange the squash, cut sides up, in the baking dish.
• Spoon the butter and seasonings equally over the sections.
• Bake the squash another 15 minutes, until it is very soft.
• Serve the squash hot.

BAKED ACORN SQUASH WITH BUTTER AND BROWN SUGAR

Steps:

• Preheat the oven: Preheat the oven to 400°F.
• Remove from the oven, cool a bit, and serve: When done, remove the squash halves from the oven. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas. Let cool for a bit before serving.

EASY ACORN SQUASH

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Cut squash in half and remove all seeds and strings. (Scrape the inside of the squash with the edge of a spoon).
• Place squash halves upside down in a shallow pan. Pour water in pan to a depth of 1/4 inch (may use more or less water depending upon size of pan used).
• Bake for 35 minutes. If any water remains, drain it off.
• Turn squash over. Sprinkle cut side of squash lightly with salt if desired. Mix together the marmalade and melted butter and spoon over cut side of squash pieces.
• Place under broiler for 5 minutes or until lightly browned.

ACORN SQUASH TEMPURA

Steps:

• Make the sauce: Stir together 1 cup warm water, the soy sauce, mirin, dashi powder and superfine sugar. Set aside until ready to serve.
• Make the tempura: In a bowl, whisk the flour, cornstarch, 1 teaspoon salt and the seltzer to make a loose batter, adding up to 1/2 cup more flour as needed.
• Fill a pot with 3 inches vegetable oil; bring to 350˚ F over medium heat. Working in batches, dip the squash wedges into the batter, allow the excess to drip off, then deep-fry until golden and crisp, 2 to 3 minutes. Transfer to paper towels to drain, then serve with the dipping sauce.

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.

ROASTED ACORN SQUASH HALVES

Steps:

• Preheat oven to 425 degrees F. Halve the squash and scoop out and discard the seeds and strings.
• Put the squash halves on a baking sheet. Brush with the butter and sprinkle them with the salt and a few grinds of pepper. Roast until they are brown and tender, 50 to 55 minutes.
• Transfer the squash to a serving plate and garnish with fresh thyme sprigs if using. Serve warm or at room temperature.