Twice Baked Acorn Squash W Maple Butter And Pecans Recipes
TWICE-BAKED ACORN SQUASH
Once you taste Holly Ogilvie's scrumptious side dish, you'll want to double your garden space for squash! "Acorn is my favorite kind of winter squash," she says from Lino Lakes, Minnesota. "It's so versatile-I use it in all kinds of recipes. And the hollowed-out shells make such pretty serving bowls."
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut squash in half; discard seeds. Place squash upside down on a baking sheet coated with cooking spray. , Bake at 350° for 50-55 minutes or until tender. Scoop out squash, leaving a 1/4-in. shell., In a large bowl, combine the squash pulp, spinach, bacon, 6 tablespoons Parmesan cheese, green onion, butter, salt and cayenne. , Spoon into shells. Sprinkle with remaining Parmesan cheese. Bake at 350° for 25-30 minutes or until heated through and top is golden brown.
Nutrition Facts : Calories 248 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 579mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 11g fiber), Protein 12g protein. Diabetic Exchanges
ACORN SQUASH BAKED IN BUTTER AND MAPLE SYRUP
We love acorn squash and this is a fantastic way to prepare it. Once baked, the acorn squash is tender and tastes similar to a sweet potato casserole. Dip bites of squash into the sweet and buttery sauce. Yum!
Provided by Jane Whittaker
Categories Vegetables
Time 1h40m
Number Of Ingredients 4
Steps:
- 1. Wash squash, prick all over with tines of a fork 7 or 8 times. Cook in the microwave until they start to soften. This will speed both prep and baking time.
- 2. Slice squash lengthwise.
- 3. Scoop out seeds.
- 4. Spray a baking pan with nonstick spray and put about 1/2 inch of water in it. Place the squash, cut side up, in a prepared pan. Put 2 tablespoons butter and 2 tablespoons maple syrup in each squash. Sprinkle salt and pepper over all.
- 5. Bake in a preheated 350 degree oven for about 1 hour 15, minutes, or until fork-tender. Baste squash every 20 minutes.
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