Best Pioneer Womans Sweet Roasted Rosemary Acorn Squash Recipes

Sweet Roasted Rosemary Acorn Squash Wedges image

Provided by Ree Drummond : Food Network

Time 50m

Yield 8 servings

Number Of Ingredients 6

2 acorn squash
Salt
1 stick butter
1/2 cup brown sugar (firmly packed)
2 tablespoons minced fresh rosemary
1/4 teaspoon chili powder

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!

Roasted Squash Soup image

Provided by Ree Drummond : Food Network

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 14

1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
1 baking pumpkin, halved and seeded
6 cloves garlic
1 large red onion, quartered
1/4 cup olive oil
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground black pepper
5 cups vegetable stock
3/4 cup heavy cream
Couple grates of fresh nutmeg
1/2 cup pumpkin seed granola, for garnish

Steps:

Preheat the oven to 400 degrees F.
Divide the squash/pumpkin (cut-side up), garlic and onions between 2 sheet pans. (Keep the onions and garlic together.) Drizzle over the olive oil and rub to fully coat everything in the oil. Season with the sage, rosemary, thyme and some salt and pepper. Flip the squash so they are cut-side down and roast until fork-tender, 40 to 45 minutes. Allow the squash to cool slightly, about 5 minutes.
While the squash cool, heat the stock and heavy cream in a large pot over medium heat. Add the roasted onions and garlic and bring to a simmer.
Scrape out the flesh of the squash and add to the pot. Using an immersion blender, puree the soup to your desired consistency. Grate over the nutmeg to taste and adjust other seasonings, as needed.
To serve, ladle the soup into bowls and sprinkle over the granola.

pioneer woman's sweet roasted rosemary acorn squash Recipe image

Provided by lisahurst11

Number Of Ingredients 6

2 acorn squash (seeded and cut in half)
salt and pepper
1 stick of butter-softened
1/2 cup brown sugar packed
2 tbs. minced rosemary
1/4 tsp chili powder

Steps:

pre-heat oven to 400 cut each half squash into 4 wedges place wedges into a casserole dish skin side down. sprinkle with salt and pepper. combine butter, brown sugar, salt, rosemary and chili powder. smear paste over the squash wedges. roast in oven for 20 minutes. take out and baste with the butter in bottom of dish and then return to oven and bake another 20 minutes.

Sweet Roasted Acorn Squash image

Provided by Sunny Anderson

Categories side-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 6

2 acorn squash, sliced in 1/2, seeds removed
4 tablespoons butter
4 tablespoons dark brown sugar
1 teaspoon ground nutmeg
Salt
2 tablespoons raw cane sugar

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.