Best 7 Acorn Squash Rings Recipes

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.

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.

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.

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.

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

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.