BAKED ACORN SQUASH
This is a very easy and yummy vegetable side dish to make!!
Provided by CORWYNN DARKHOLME
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 56.7 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 11.2 g, Protein 3 g, SaturatedFat 7.4 g, Sodium 97.4 mg, Sugar 19.8 g
ROASTED SPICED ACORN SQUASH
Cumin, coriander, and cayenne pepper complement sweet roasted acorn squash in this easy side dish. Try it with Roasted Pork with Onions and Citrus or Parmesan risotto.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. On a large rimmed baking sheet, toss squash with extra-virgin olive oil and season with salt, pepper, cumin, coriander, and cayenne pepper. Arrange squash, cut side down, in a single layer and roast until tender, 30 minutes, flipping halfway through.
Nutrition Facts : Calories 108 g, Fat 7 g, Fiber 1 g
ROASTED ACORN SQUASH WITH SPICED YOGURT SAUCE
This roasted acorn squash is served with a spiced yogurt sauce that you're going to find absolutely irresistible! It's a great way to switch up things from plain ol' acorn squash!
Provided by Rachel Gurk
Categories Sides & Vegetables
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Line a baking sheet with parchment if desired for easy clean up.
- Place cut squash on baking sheet and drizzle with olive oil and sprinkle with 1/2 teaspoon of the salt and pepper. Use your hands to coat the squash evenly with oil.
- Roast at 425°F for 30 minutes, flip each slice and continue to roast for 20-30 minutes or until golden brown and fork-tender.
- While the squash roasts, prepare yogurt sauce by whisking together yogurt, buttermilk, cinnamon, paprika, remaining 1/2 teaspoon salt, garlic powder, cayenne, allspice.
- Serve squash with a drizzle or a spoonful of yogurt sauce. Garnish with fresh parsley if desired.
Nutrition Facts : ServingSize 1 /4 acorn squash, Calories 94 kcal, Carbohydrate 13 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 2 mg, Fiber 2 g, Sugar 2 g
BAKED ACORN SQUASH WITH SPICY MAPLE SYRUP
Make and share this Baked Acorn Squash With Spicy Maple Syrup recipe from Food.com.
Provided by Candie Yoder
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees.
- Split the squash into thirds and remove the seeds.
- Cut a slice off the bottom of each piece so that it sits evenly, skin-side down, in a 9 x 13-inch glass baking dish.
- In the hollow of each piece, place 1 teaspoon unsalted butter, 1 tablespoon maple syrup, cinnamon and nutmeg to taste. Bake in the heated oven until fork tender, about 45 minutes.
Nutrition Facts : Calories 143.6, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 7.2, Carbohydrate 28.4, Fiber 2.2, Sugar 12.1, Protein 1.2
SPICED ACORN SQUASH
Working full time, I found I didn't always have time to cook the meals my family loved, so I re-created many of those dishes in the slow cooker. This treatment for squash is one of our favorites. -Carol Greco, Centereach, New York
Provided by Taste of Home
Categories Side Dishes
Time 3h45m
Yield 4 squash halves.
Number Of Ingredients 7
Steps:
- In a small bowl, mix brown sugar, cinnamon and nutmeg; spoon into squash halves. Sprinkle with raisins. Top each with 1 tablespoon butter. Wrap each half individually in heavy-duty foil, sealing tightly., Pour water into a 5-qt. slow cooker. Place squash in slow cooker, cut side up (packets may be stacked). Cook, covered, on high 3-1/2 to 4 hours or until squash is tender. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 433 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 142mg sodium, Carbohydrate 86g carbohydrate (63g sugars, Fiber 5g fiber), Protein 3g protein.
HONEY SPICED ACORN SQUASH
"I've made this simple side dish for more than 35 years," says Alpha Wilson of Roswell, New Mexico. Cinnamon and ginger give a nice spiced flavor to the moist tender squash halves. You can use up the extra squash in the two recipes that follow.-Alpha Wilson, Roswell, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the honey, butter, salt, cinnamon and ginger. Cut squash in half; discard the seeds. Fill squash halves with butter mixture. , Place in a greased 15x10x1-in. baking pan. Cover and bake at 375° for 1 hour or until squash is tender. Uncover; bake 10 minutes longer or until filling is bubbly.,
Nutrition Facts :
SPICED BAKED ACORN SQUASH
Wonderfully rich and full of beta carotene! These are available year-round, so you don't have to wait for the harvest season to enjoy them! :)
Provided by PalatablePastime
Categories Vegetable
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Line baking sheet with aluminum foil.
- Halve squash and remove seeds and pulp; rinse.
- Add 1 tablespoon honey, 1/4 teaspoon cinnamon, 1/8 teaspoon allspice, 3/4 teaspoon brown sugar, and a pinch nutmeg to each half.
- Dot each half with butter and drizzle a tsp.
- of brandy over top.
- Cover with aluminum foil and bake at 350 degrees F for 45-90 minutes, or until squash is tender (time depends on size of squash, really).
Nutrition Facts : Calories 281.6, Fat 11.8, SaturatedFat 7.4, Cholesterol 30.5, Sodium 90.8, Carbohydrate 43.8, Fiber 3.7, Sugar 20.6, Protein 1.9
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BROWN SUGAR AND PINEAPPLE ROASTED ACORN SQUASH | HBH
From halfbakedharvest.com
4.2/5 (26)Total Time 1 hr 20 minsCategory Side DishCalories 176 per serving
- Preheat the oven to 400 degrees F. Lightly grease a 9x13 inch baking dish with softened butter.
- Halve both acorn squash, remove the seeds *but save them for roasting! Next cut the squash into wedges. Line the squash wedges up on the prepared pan. Evenly sprinkle the brown sugar over the the squash and then season with salt + pepper. Now spoon the crushed pineapple over the squash wedges, allowing some of the pineapple to fill the cavity of the squash wedges while the remaining pineapple gathers around the squash.
- Place the butter in a small saucepan set over medium heat until just browned. Butter will melt, foam and froth, then begin to brown along the bottom. Remove from the heat and whisk the browned bits of butter off the bottom of the pan. Whisk in the cinnamon, chili powder + pepper. Pour the butter over the squash, using your hands to rub all over the squash. Cover the dish with foil and place in the oven. Roast for 30 minutes and then remove the foil and roast for another 30 minutes or until the squash is tender and caramelized.
- Sprinkle the squash with pomegranate arils and toasted acorn squash seeds (recipe below). Serve warm.
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5/5 (1)Total Time 30 minsCategory Side DishCalories 97 per serving
- To speed up the cooking process, place the acorn squash in a microwave safe container flesh side down, with half a cup of water. Cook on high for 5-7 minutes or until you can pierce the squash with a fork easily.
- While the squash is cooking, mix together the brown sugar, chili powder, garlic powder, and salt in a small bowl.
- Take the squash out of the microwave and place onto an oven safe dish. Place 1/2 tbsp of butter in each squash half and sprinkle with the spice mixture.
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