Best Baked Acorn Squash 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.
• 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 CHICKEN AND ACORN SQUASH

Steps:

• Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in an ungreased 13-in. x 9-in. baking dish. Sprinkle with garlic and drizzle with 1 tablespoon oil. , In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine the brown sugar, rosemary and salt; sprinkle over chicken. Bake, uncovered, at 350° for 45 minutes, basting with pan juices twice. , Pour peaches over chicken and squash. Bake, uncovered, 15 minutes longer or until a thermometer reads 180°.

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.

CREAMY BAKED ACORN SQUASH

Steps:

• Preheat oven to 375 degrees. Place squash halves cut side up on a rimmed baking sheet and season with salt and pepper. Divide cream and thyme among halves.
• Bake until squash is tender when pierced with the tip of a sharp knife, 35 to 40 minutes. Sprinkle with Parmesan and bake until cheese is melted and golden, 10 to 15 minutes more.

TWICE-BAKED ACORN SQUASH

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.

BAKED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees. Place squash, flesh side down in a baking dish and fill with 1/2-inch of water. Bake for one hour or until tender. Scoop out squash flesh to a bowl. Mash squash with butter, sugar and salt and pepper. Serve with extra butter.

BAKED ACORN SQUASH WITH SPICY MAPLE SYRUP

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.

BAKED ACORN SQUASH STUFFED WITH WILD RICE AND KALE RISOTTO

Steps:

• Heat the oven to 425 degrees. Line a baking sheet with foil and brush the foil with olive oil. Place the squash in the oven and bake 30 minutes. Each squash should be intact but beginning to give on the side it's resting on, and soft enough to cut through. Remove from the oven and let sit for 15 minutes, until the squash has cooled slightly. Then, resting a squash on the slightly flattened side that it was sitting on in the oven, cut away the top third. You will be putting the top "cap" back on once the squash is filled, so cut it off in one neat slice. Scrape out the seeds and membranes from both pieces and set aside. Repeat for the remaining squash. Turn the oven heat down to 350 degrees. Oil a baking dish or sheet pan that can accommodate all of the squash
• Meanwhile, blanch the kale in a large pot of salted boiling water for 2 to 4 minutes, until just tender. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop medium-fine and set aside. Cook the wild rice, following the directions below, and set aside
• Put the stock into a saucepan and bring it to a simmer over low heat, with a ladle nearby. Heat 1 tablespoon of the olive oil over medium heat in a wide, heavy nonstick saucepan or skillet. Add the onion and a generous pinch of salt, and cook gently until it is just tender, 3 to 5 minutes
• Add the arborio rice and garlic and stir until the grains separate and begin to crackle. Add the wine and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. Continue to add stock and stir until the rice is almost tender, about 20 minutes. The rice should still be a little chewy. Add another ladleful of stock and stir in the kale, wild rice and herbs. Stir together until the stock is just about absorbed, about 5 minutes, and add another ladleful of stock. Remove from the heat. Add pepper, taste and adjust seasonings. Stir in the remaining olive oil and the Parmesan if using
• Season the surface of the acorn squash with salt, pepper and nutmeg or cayenne (if desired). Fill the hollowed-out squash with the risotto. Place the tops back on the squash and put them in the baking dish or on the sheet pan
• Bake 40 minutes, or until the squash is tender all the way through when pierced with a knife

CHEF JOHN'S BAKED ACORN SQUASH

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Score the squash by making 1/4-inch deep slashes into the flesh of the squash. Place in baking dish. Brush with orange juice and sprinkle with salt.
• Bake in the preheated oven until lightly browned, about 30 min.
• Meanwhile, simmer butter, maple syrup, brown sugar, black pepper, and cayenne pepper in a small skillet over medium heat until smooth and the sugar has dissolved, about 3 minutes, stirring occasionally.
• Remove the squash from the oven. Pour out any liquid that may have collected in the squash. Brush the glaze over each squash half. Return to the oven until tender, about 20 more minutes. Spoon any glaze that has collected at the bottom of the squash over the edges of the squash. Season with additional salt, if desired.

BAKED CRANBERRY ACORN SQUASH

Steps:

• Cut squash in half lengthwise; remove seeds.
• Place cut side down in 13 x 9 x 2 inch baking dish.
• Bake in a 350 degree oven for 35 minutes.
• Turn cut side up.
• Combine remaining ingredients; fill squash with fruit mixture. Continue baking for 25 minutes, or until squash is tender.

SPICED BAKED ACORN SQUASH

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).

BAKED ACORN SQUASH BY MARZETTI®

Steps:

• Preheat oven to 350 degrees F. Butter a shallow baking pan and add 1/4 cup water.
• Place acorn squash, cut side down, into prepared pan. Bake 30 to 40 minutes or until squash is tender and easily pierced with a fork. Remove from oven.
• In a medium bowl, combine butter, orange juice, spice, apples, pecans and bread and toss well to coat all.
• Spoon Marzetti Old Fashioned Caramel Dip into each squash shell and spoon mixture into squash shells.
• Bake for 20 minutes or until lightly brown. Serve warm.

BAKED ACORN SQUASH WITH MUSTARD AND HONEY

Steps:

• Preheat oven to 375°F; cut squash in half,trim a piece off of bottom of each squash half so they will lie flat in pan.
• Mix butter, mustard, and honey in a small bowl until blended; Fill each cavity with 2 tablespoons of the butter mixture; Season with salt and pepper.
• Bake until the squash is very tender,1 1/2 to 2 hours; NOTE Any left over cooked squash can pureed and used in soup by adding vegetables or chicken stock etc.

BAKED ACORN SQUASH WITH APRICOT PRESERVES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash halves cut side down in a baking dish. Fill the dish with water to the depth of 1/4 inch. Bake 40 minutes in the preheated oven.
• Remove squash from oven, and set the oven to broil. Turn squash cut side up in the dish, and season lightly with salt. Place 1 teaspoon butter and 1 1/2 tablespoons apricot preserves in each squash half. Return to oven, and broil 5 minutes, or until butter is melted and squash is lightly browned.

BAKED ACORN SQUASH

Steps:

• Cut 1 acorn squash in half. Scoop out seeds. Put 1 teaspoon of butter in the center of each half, then sprinkle with cinnamon and sugar, ginger, and nutmeg. Place both squash halves in a pan with 1/4 inch water and bake at 350°F for one hour.

BAKED ACORN SQUASH WITH BLUEBERRY-WALNUT FILLING

Steps:

• Preheat oven to 400°, Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each squash half to allow them to lie flat. Place in shallow roasting pan, cut side down. Add 1/2 in. of hot water to pan. Bake, uncovered, until squash is tender, about 35 minutes. Drain water from pan; turn squash cut side up. Spread with butter; season with salt and pepper., For filling, in a large bowl, toss apple pieces with lime juice. Add blueberries, walnuts and nutmeg; divide among squash halves. Drizzle with maple syrup. Bake until heated through, about 30 minutes. Cover loosely with foil if filling browns too quickly.

ACORN SQUASH MICROWAVE BAKED

Steps:

• Cut Acorn Squash in half. Remove and discards seeds , rinse well in cool water.
• Place Squash in a micorwave bowl. Put 1 Tablespoon butter and one tablespoon sugar in each half. Place in microwave on high for 10 minutes.
• To check for doneness pierce squash (do not break through skin) with fork. Slips in easily is ready to eat -- be careful is extremely hot and delicious -- .

BAKED ACORN SQUASH AND APPLES

Steps:

• Preheat oven to 350.
• Cut the acorn squash and scoop out the seeds and strings.
• Put a little water in a baking pan; place the halves face down and bake for 1/2 hour.
• Then, take it out and put the sliced apples in the middle (some will fall over the sides, it's okay); drizzle with canola oil and maple syrup, and sprinkle with pumpkin pie spice.
• Bake for another 1/2 hour to 40 minutes (until the apples are soft and browning).
• Put your acorn squash halves in individual plates; scoop up the stray apples and stray maple syrup and spoon over the squash.

LOW CALORIE BAKED ACORN SQUASH WITH ORANGE

Steps:

• Place squash pieces, cut side up, in a large baking pan. Cover and bake in a 350 degree oven for one hour.
• For sauce, in a small saucepan combine orange juice, cinnamon, and nutmeg. Heat at medium temperature until bubbling lightly.
• Remove from heat.
• When the squash has finished cooking for an hour, drizzle sauce in squash shells and return squash to oven.
• Bake, uncovered, about 35 minutes more or until squash is tender.