Best Acorn Squash Rings Recipes

ACORN SQUASH RINGS

Steps:

• Cut ends from squash. Slice each squash widthwise into four rings; remove seeds. Place rings on a greased foil-lined baking pan. In a small saucepan, bring 2 tablespoons butter and syrup to a boil. Brush each ring with syrup mixture. , Cover and bake at 350° for 30 minutes. Uncover and bake another 10-15 minutes, basting with syrup mixture. , In a skillet, saute onion in remaining butter. Add apples and cook until crisp-tender, about 3 minutes. Stir in banana, orange and seasonings; heat through. Place rings on serving platter; fill centers with apple mixture. Sprinkle with almonds.

ACORN SQUASH RINGS

Steps:

• Slice the squash into one and one half inch rings. Remove seeds and strings and place on buttered nonstick baking sheet. Top with remaining butter, season with salt and pepper and bake at 375 degrees for approximately 25 minutes, turning once, so that the squash is cooked through and still retains its shape. Serve with cranberry relish.
• TIP:
• VEGGIE SPAGHETTI
• Here's a great way to get your kids to eat squash! Just pierce the stem end of a spaghetti squash with a knife or metal skewer, and place on roasting sheet. Roast at 350 for about an hour, open, and create strands by pulling away the flesh with your fork. Serve with butter and Parmesan cheese or tomato sauce.

APPLE-FILLED ACORN SQUASH RINGS WITH CURRY BUTTER

Steps:

• Melt 1 tablespoon butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 12 minutes. Add 1 tablespoon curry powder; stir 1 minute. Add apples, apple juice, and currants. Sauté until liquid evaporates, about 6 minutes. Season filling to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Melt 5 tablespoons butter in small skillet over medium heat. Add 1/2 tablespoon curry powder; stir until fragrant, about 1 minute. Transfer curry butter to bowl. Brush 2 large rimmed baking sheets with some curry butter. Arrange squash in single layer on sheets. Sprinkle with salt and pepper. Scoop filling into center of rings. Drizzle remaining curry butter over squash and filling (mostly on squash). Cover with foil. Bake squash rings until squash is tender when pierced with skewer, about 40 minutes. Using spatula, transfer squash rings with filling to plates.

STUFFED ACORN SQUASH RINGS

Steps:

• Heat oven to 350°F.
• Cut squash crosswise into 1-inch-thick slices; arrange in single layer in 15x10x1-inch pan. Melt 2 Tbsp. butter; brush onto squash slices. Cover. Bake 15 min.
• Cut remaining butter into small pieces; place in medium bowl. Drain pineapple, reserving pineapple and juice separately. Add enough hot water to reserved pineapple juice to measure 1-1/2 cups. Add to pineapple mixture; stir until butter is melted. Add stuffing mix, pineapple, nuts, raisins, onions and pepper; stir just until moistened. Spoon evenly over squash slices.
• Bake 20 min. or until squash is tender and stuffing mixture is heated through.

CANDIED ACORN SQUASH RINGS

Steps:

• 1. Rinse whole squash; dry. Prick skin with a fork, all over. Place in large baking dish, and cook in microwave oven for about 10 minutes, or until soft. Let stand 5 minutes.
• 2. Preheat stove oven to 350°F. Cut acorn squash in half, remove seeds and any stringy material from the insides. Discard seeds & ends of squash. Slice into 1 inch slices.
• 3. Return slices to baking dish. Season very lightly with salt. Combine brown sugar and butter. Spread on squash slices.
• 4. Bake, uncovered, in oven for 15-20 minutes, basting occasionally.
• 5. VARIATION: Mix maple flavored syrup, spices, and butter, (no brown sugar), together in a glass measuring cup. Microwave for 15 seconds. Pour over squash slices. Follow step #4.

VANILLA AND CARDAMOM-GLAZED ACORN SQUASH RINGS

Steps:

• Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
• Using a large, sharp knife, halve squash lengthwise (through the stem end and the pointy end). Using a spoon, scrape out seeds and fibers. Place each half, cut side down, on a cutting board; slice off about 3/4 inch from each end and discard. Slice squash crosswise into 1/2-inch-thick half-rings. If desired, trim away any remaining fibers by running a paring knife around the inside of each half-ring. Place in an even layer on prepared baking sheet.
• Melt butter in a small saucepan over low heat. Remove pan from heat and add maple syrup, vanilla, and cardamom; stir to combine. Using a pastry brush, lightly brush squash pieces with a little less than half the butter mixture; season with salt. Turn and brush with remaining butter mixture, reserving a tablespoon. Season lightly with salt.
• Transfer to oven and roast for 12 minutes; rotate baking sheet. Using tongs, turn squash and continue to roast until browned and tender, 10 to 12 minutes more. Remove from oven and turn, using tongs, so that darker side is facing up.
• Reheat remaining tablespoon butter mixture over low heat; brush over squash and serve.

TURKEY MEATLOAF-STUFFED ACORN SQUASH RINGS

Steps:

• Heat oven to 375ºF.
• Heat 1 Tbsp. dressing in medium skillet on medium heat. Add apples and onions; cook 3 to 4 min. or until crisp-tender, stirring frequently. Cool.
• Meanwhile, pierce squash in several places with tip of sharp knife or fork; place in shallow microwaveable dish. Microwave on HIGH 3 min.; cool 2 min. Cut off and discard both ends of squash. Cut trimmed squash crosswise into 4 slices; scoop out and discard seeds and fibers. Place squash rings in single layer on foil-covered baking sheet; brush with remaining dressing.
• Add remaining ingredients to apple mixture; mix lightly. Spoon into centers of squash rings.
• Bake 40 to 45 min. or until squash is tender and stuffing mixture is done (165ºF).

MICROWAVE ACORN SQUASH RINGS

Steps:

• Microwave squash on high (100%) for 2 minutes.
• Pierce squash several times and microwave on high (100%) for 15 to 18 minutes, turning 1/4 turn every 4 minutes, until soft and fork tender.
• Slice into 1 inch thick rings and remove fibers and seeds.
• Arrange in a circle on a large plate.
• Microwave butter in a small container on high (100%) for 20 seconds until melted and brush over tops of squash rings.
• Cover with waxed paper and microwave an additional 2 to 4 minutes on high (100%) until very hot.

ACORN SQUASH RINGS GLAZED WITH MAPLE & ORANGE

Steps:

• Preheat an oven to 400°F. Cut the ends off each squash, then cut the squashes crosswise into slices 1/2 inch thick. Using a biscuit cutter larger that the seeded center of each slice, cut out and discard the seeds, leaving a neat circle. Place the squash rings in a large bowl and season generously with salt and pepper. Toss with 2 Tbs. of the melted butter. Arrange the squash rings in a large ovenproof sauté pan. In a small bowl, whisk together the 1/4 cup water, orange juice and zest. Pour over the squash rings. Set the pan over medium-high heat, cover and cook until the squash rings are almost tender when pierced with a fork, about 15 minutes. In a small bowl, whisk together the remaining 1 Tbs. melted butter, the 1 Tbs. water, the maple syrup, chopped thyme and cranberries. Pour over the squash rings. Transfer the pan to the oven and bake, uncovered, until the squash rings are tender when pierced with a fork, 15 to 20 minutes. Transfer the squash rings to a serving bowl, garnish with the thyme sprigs and serve immediately. Serves 8.

MAPLE GLAZED ACORN SQUASH RINGS

Steps:

• Cut squash crosswise into 4 1 inch slices; remove seeds. Place squash on microwave safe plate. Cover with plastic wrap, vent. Microwave HIGH 6 minutes or until tender.
• Preheat broiler.
• Place squash on baking sheet. Combine syrup and other remaining ingredients. Brush syrup mixture over squash. Broil 3 minutes or until bubbly. Drizzle with remaining syrup.

ACORN SQUASH RINGS

Steps:

• Cut the unpeeled squash crosswise into 1/2-inch slices; using a biscuit cutter slightly larger than the seed center, cut out the seeds from each ring and discard.
• Heat the olive oil and butter in a heavy saute pan. Add the squash rings and brown on both sides, cooking until tender. Add the vinegar and continue to cook until squash starts to caramelize. Serve hot.

ASPARAGUS AND ACORN SQUASH RINGS

Steps:

• Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into 1/4-inch rings.
• In large pan on top of stove, carefully cook squash rings, then asparagus in boiling, salted water until tender, but not overcooked. Drain each vegetable as soon as it's tender.
• Heat butter in medium skillet. Add sugar and walnuts. Stir over medium heat until sugar is light brown.
• Deglaze pan with lemon juice, vingar and cider. Cook, stirring constantly, to reduce by half.
• To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash. Spoon sauce over.
• NOTE: To make clarified butter, slowly melt stick of butter over very low heat. Let solids settle to bottom; use oil (clarified butter) from top and discard solids.

MAPLE GLAZED ACORN SQUASH RINGS

Steps:

• Line a large baking pan -- such as a large jelly roll pan or two smaller pans -- with foil; lightly grease or spray with nonstick cooking spray. Heat oven to 350°.
• Slice the squash into 1/2 to 1-inch rounds. Cut centers out of each squash slice with a knife or a biscuit cutter about the size of the seed area.
• Arrange slices on the baking sheet, overlapping slightly if necessary. Sprinkle lightly with salt and pepper and pour apple juice over the rings. Cover the pan tightly with foil and bake for 30 minutes, or just until the squash rings are tender.
• Meanwhile, in a small saucepan, combine the brown sugar, maple syrup, salt, cinnamon, and butter. Bring to a simmer and cook, stirring, until sugar is dissolved. Spoon the mixture over the squash and continue baking, uncovered, for about 20 minutes, or until squash rings are tender.

QUINOA-STUFFED ACORN SQUASH RINGS

Steps:

• 1.Preheat oven to 375 degrees. Spray two rimmed baking sheets with cooking spray or oil and place squash rings on sheets. 2.Cook quinoa in broth according to package directions. Cool slightly. 3.Heat olive oil in a medium skillet over medium heat. Add onion. Cook about 10 minutes, or until onion is just beginning to brown. Add apple and cook about 5 minutes more, until apple is softened. Allow to cool slightly. 4.Combine quinoa, apple and onion mixture, cheese, cranberries, sage, and walnuts in a large bowl. Add salt and pepper to taste. Stir in egg. 5.In a small bowl, combine butter and maple syrup. Brush tops and insides of squash rings with butter mixture; season with salt and pepper. 6.Stuff quinoa filling into the center of each squash ring, pressing down to fit as much stuffing as possible without overflowing. Spray centers of squash rings with oil or cooking spray. Bake 30-40 minutes, or until tops are golden brown and squash is tender.

BAKED ACORN SQUASH RINGS

Steps:

• Lightly butter two bakin sheetts and set aside.
• In a small saucepan, combine butter and sugar over medium heat. Stir until butter is melted. Add herbs.
• Cut unpeeled squash, crosswise, into 3/4 inch slices. Lay slices on a cutting board. Use a cookie cutter, slightly larger than the seed center, cut the seeds from each ring and discard.
• Place squash rings on prepared baking sheets. Brush with butter mixture. Sprinkle with salt and pepper.
• Bake for 15 minutes. Turn rings over and brush with butter mixture and sprinkle with salt and pepper.

STUFFED ACORN SQUASH RINGS

Steps:

• Preheat Oven to 375. Arrange squash slices on pan (use aluminum foil to cover whole pan before placing squash down) Melt 2 tbs. butter and brush on the squash slices. Cover with foil and bake for 15 min. -Meanwhile... Cut the remaining 1/4 cup butter into small pieces and place in medium bowl. Drain the pineapple and reserve the juice. Add enough hot water to pineapple juice to equal 1/4 cups. Add juice mixture to butter and stir until butter is melted. -Add the pineapple, stuffing mix, pecans, raisins, scallions, and pepper. Stir just until the mixture is moistened. Spoon evenly over the hot squash slices. Top everything off with butter juice. Bake 20 minutes - or until the squash is tender and the stuffing is heated through.