Best Skillet Acorn Squash Recipes

MAPLE-ROASTED ACORN SQUASH

Maple-Roasted Acorn Squash image

Provided by Ina Garten

Time 1h

Yield 6 servings

Number Of Ingredients 6

Ingredients

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

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

Ingredients

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

SKILLET ACORN SQUASH

Skillet Acorn Squash image

Another recipe from The Diabetic FOUR Ingredient Cookbook. I love acorn squash, so I will probably be making this one soon.

Provided by Susan Feliciano

Categories Vegetables

Time 30m

Number Of Ingredients 4

Ingredients

1 medium acorn squash
1/3 c pineapple juice
1 Tbsp brown sugar
1/4 tsp cinnamon

Steps:

1. Cut squash crosswise into 1/2" slices and discard seeds. Arrange in a large covered skillet. They are easier to arrange in the pan if you cut each ring in half. In a small bowl, combine juice, sugar, and cinnamon. Pour over squash rings.
2. Bring to a boil and reduce heat. Simmer, covered, for 25 minutes or until squash is tender. Arrange squash on a platter and pour remaining sauce over squash.
3. Per 1/2-cup serving: calories = 82 fat, sat fat, cholesterol = 0 sodium = 6mg protein = 1g carbohydrate = 21g; fiber = 2g Diabetic exchanges: 1 1/2 starches