Sweet Acorn Squash Recipes

INSTANT POT® SWEET ACORN SQUASH

Steps:

• Divide sugar, maple syrup, butter, and cinnamon between both halves of acorn squash.
• Add 1 cup of water into an electric pressure cooker (such as Instant Pot®) and place trivet inside. Carefully place squash halves on top of trivet. Lock lid and close pressure valve.
• Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method, about 7 minutes. Release any remaining pressure according to manufacturer's instructions. Unlock lid, carefully remove squash, and serve.

SWEET ROASTED ROSEMARY ACORN SQUASH WEDGES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the acorn squash in half from top to bottom using a sharp knife. Use a spoon to scrape out the stuff inside. Cut each half into 4 equal wedges, and then place the wedges, skin-side down, in a baking dish. Sprinkle lightly with salt.
• Combine the butter, brown sugar, salt, rosemary and chili powder in a bowl and mix into a paste. Smear the paste all over the squash.
• Roast in the oven for 20 minutes. Then baste with the butter mixture from the bottom of the pan and return to the oven for another 20 minutes.
• Serve in the baking dish, drizzling more sauce at the end. Yummy!

SWEET AND YUMMY MASHED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place acorn squash, cut-side down, on a baking sheet.
• Bake in the preheated oven for 30 minutes. Flip squash and sprinkle cinnamon into the center and dot with butter. Continue baking until flesh can be easily pierced with a fork, about 30 minutes more.
• Scoop flesh into a bowl and mix in brown sugar until evenly combined.

SWEET ROASTED ACORN SQUASH

Steps:

• Preheat oven to 450 degrees F.
• Assemble acorn squash on a baking sheet. Place 1 tablespoon of butter and brown sugar in each half. Add 1/4 teaspoon of nutmeg in each and season with salt. Bake until golden and tender, about 1 hour to 1 hour 15 minutes, basting flesh of squash several times.
• Twenty minutes before the squash is done, sprinkle edges with raw sugar. Serve squash warm.

SMOKED ACORN SQUASH WITH BROWN SUGAR AND BUTTER

Steps:

• Fill the water bowl of your smoker 1/2 way. Place wood chips in the side tray. Preheat the smoker to between 275°F with the top vent open for approximately 5 to 10 minutes.
• With a large sharp chef's knife, carefully cut each squash in half lengthwise. Scoop out and discard the seeds and fibrous strands.
• Brush or rub the inside of each squash half with the oil to coat the flesh, 1/2 teaspoon each half.
• Place the squash on a rack of the smoker, flesh side up. Smoke for 1-1/2 hours. Replenish the water and wood chips as needed, approximately at 45 minutes.
• At 1 hour and 15 minutes, prepare the sweet filling. In a small saucepot over medium heat, melt the butter, sugar, and cinnamon together. Once melted, stir in the maple syrup.
• At 1 hour and 30 minutes, spoon the butter mixture into the squash halves. Continue to smoke for another 30 minutes or until the flesh is soft when pierced with a sharp paring knife or fork. The flesh will likely be browned.
• Serve the squash with either a spoon or a fork. If feeling adventurous, add a few dried cranberries or raisins or some pecans to each squash half.

SWEET ACORN SQUASH CASSEROLE

Steps:

• Place squash halves in a microwave-safe dish. Microwave on high until tender, about 10 minutes. Let cool.
• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square casserole dish.
• Scrape squash into a bowl; discard skins. Beat squash with a mixer until smooth. Add sugar, butter, evaporated milk, eggs, and vanilla; mix well. Put in the prepared casserole.
• Bake in the preheated oven for 45 minutes.
• While the squash is baking, mix rice cereal, brown sugar, pecans, and melted butter for topping together in a bowl.
• Remove casserole from the oven and sprinkle topping evenly over top. Bake for 10 more minutes.

BROWN SUGAR BAKED SWEET POTATOES AND ACORN SQUASH

Steps:

• Preheat oven to 375°F with racks in upper and lower thirds.
• Toss sweet potatoes and squash with butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide between two 17-by 11-inch 4-sided sheet pans. Bake, switching position of pans halfway through, 25 minutes.
• Stir together brown sugar and nutmeg. Turn vegetable slices and sprinkle evenly with sugar mixture. Bake until golden and tender, 35 to 40 minutes more.