Best Roasted Juicy Acorn Squash Recipes

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ROASTED ACORN SQUASH



Roasted Acorn Squash image

A late summer or fall dish that goes well with brown rice.

Provided by jen

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Yield 4

Number Of Ingredients 8

2 medium acorn squash
3 tablespoons butter
2 onions, thinly sliced
3 cloves garlic, minced
1 teaspoon ground coriander seed
½ teaspoon freshly grated nutmeg
½ teaspoon salt
freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cut acorn squash in half. Roast them cut side up on a baking sheet for 50 minutes or until the flesh is just tender. Let the squash cool for 20 minutes.
  • In a large skillet over medium heat melt the butter; saute the onions. Stirring occasionally, cook the onions for 10 minutes, or until they begin to brown at the edges. Mix in the garlic, coriander, and nutmeg. Cook the mixture 2 minutes more; then remove the pan from the heat.
  • Spoon the seeds and stringy middle out of the squash, and discard these. Spoon out the flesh, chop it and add it to the onion mixture. Discard the skins. Heat and stir the squash-onion mixture, then season it with salt and pepper. Serve the squash hot.

Nutrition Facts : Calories 192.1 calories, Carbohydrate 28.8 g, Cholesterol 22.9 mg, Fat 9.2 g, Fiber 4.6 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 361.3 mg, Sugar 7.2 g

PERFECT ROASTED ACORN SQUASH



Perfect Roasted Acorn Squash image

Learn how to roast acorn squash with this simple recipe! When prepared properly, acorn squash can be so delicious. Recipe yields 4 side servings.

Provided by Cookie and Kate

Categories     Side dish

Time 40m

Number Of Ingredients 3

2 medium acorn squash
1 tablespoon extra-virgin olive oil, divided
1/4 teaspoon fine salt

Steps:

  • Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
  • To prepare the squash, use a sharp chef's knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
  • Place the squash halves cut side up on the parchment-lined pan. Drizzle the olive oil over the squash, and sprinkle with the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan.
  • Bake until the squash flesh is very easily pierced through by a fork, about 30 to 45 minutes depending on the size of your squash. Add any desired toppings, and serve warm.

Nutrition Facts : ServingSize 1/2 acorn squash, Calories 116 calories, Sugar 0 g, Sodium 151.8 mg, Fat 3.7 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 22.5 g, Fiber 3.2 g, Protein 1.7 g, Cholesterol 0 mg

MAPLE-ROASTED ACORN SQUASH



Maple-Roasted Acorn Squash image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 6

3 acorn squash, unpeeled, halved through the stem and seeded (see Cook's Notes)
3 tablespoons unsalted butter, diced
3 tablespoons pure maple syrup, plus extra for serving
Good olive oil
Kosher salt and freshly ground black pepper
Flaked sea salt, such as Maldon, for serving

Steps:

  • Preheat the oven to 350˚.
  • Place the squash, cut-sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
  • Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt and serve hot.

ROASTED ACORN SQUASH



Roasted Acorn Squash image

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

2 acorn or dumpling squash, about 1 pound each
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, optional
1 stick (1/2 cup) unsalted butter, softened
1/2 cup brown sugar
3 tablespoons amaretto
8 fresh sage leaves
1/2 pound crushed pignoli cookies, almond biscotti, or vanilla wafers

Steps:

  • Preheat the oven to 350 degrees F.
  • Split the squash in half through the equator and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil, if desired. If squash are very large, cut lengthwise into quarters.
  • In a bowl, cream the butter with the sugar, and almond liqueur. With a brush or a spoon coat the cut sides of each squash half with the butter mixture and put 2 sage leaves on top of each. Sprinkle with the crushed cookies. Bake until tender, 30 to 35 minutes, basting every 15 minutes with any remaining butter.

ROASTED ACORN SQUASH WITH BROWN SUGAR



Roasted Acorn Squash with Brown Sugar image

Quick, easy, filling roasted acorn squash recipe! Because the brown sugar is very sweet, this will work for both dinner and dessert!

Provided by supanovart

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 40m

Yield 3

Number Of Ingredients 3

1 acorn squash
2 tablespoons salted butter
¼ cup loosely packed brown sugar

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Slice acorn squash into halves, removing insides and seeds. Spread butter on the inside and sprinkle brown sugar over the butter. Transfer to a baking sheet.
  • Roast in the preheated oven until tender, about 30 minutes. Remove, slice into thirds, and serve.

Nutrition Facts : Calories 180.5 calories, Carbohydrate 29.2 g, Cholesterol 20.4 mg, Fat 7.8 g, Fiber 2.5 g, Protein 1.4 g, SaturatedFat 4.9 g, Sodium 62.9 mg, Sugar 15.4 g

ROASTED JUICY ACORN SQUASH



Roasted Juicy Acorn Squash image

No Salt or butter required. Healthy and Delicious! Once roasted, squash is terrific for casseroles, soups, and a great side dish by itself. After squash is cooked, remove from skin, puree and save for the next day's casserole.

Provided by NormCooks

Categories     Vegetable

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 6

2 acorn squash (or butternut squash)
2 onions, chopped
2 stalks celery, chopped
2 bell peppers, chopped
2 tablespoons pepper
2 tablespoons Mrs. Dash seasoning mix

Steps:

  • Chop onions, celery, bell pepper, and mix together with pepper and Mrs. Dash Seasoning Bland in a large bowl.
  • Slice each squash in half. Place face up on a cutting board and scoop out the seeds with the edge of a spoon (Note: you can discard seeds, wash, then roast at 400 for about 20 minutes for a healthy snack later).
  • Spray a roasting pan and line with tin foil to protect pan. Place squash, seeds removed, face-up on a rack in a baking pan. Spritz with a bit of water.
  • Fill the pockets formed from removal of seeds with chopped celery, bell pepper, and onions. Sprinkle with a bit more black pepper and Mrs. Dash Original Seasoning Blend, then spritz lightly with water again.
  • Bake at 350 for about 40 to 50 minutes until a fork easily pierces the squash interior.
  • Remove squash from skin before serving. You can make this recipe a day ahead, remove squash from skin, and store in fridge until ready to use.

Nutrition Facts : Calories 66.1, Fat 0.2, SaturatedFat 0.1, Sodium 13.7, Carbohydrate 16.7, Fiber 3.1, Sugar 2.1, Protein 1.6

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