Embark on a culinary journey with our delectable Acorn Squash with Caramel Sauce, a dish that tantalizes the taste buds with its symphony of flavors. This autumnal delight features tender acorn squash roasted to perfection, exuding a medley of sweet and earthy notes. Drizzled with a luscious caramel sauce, each bite offers a harmonious balance of richness and sweetness. Our recipe collection offers a variety of enticing variations, including a savory stuffing option brimming with aromatic herbs and nutty wild rice. For those seeking a touch of indulgence, our decadent caramel sauce takes center stage, adding an extra layer of velvety sweetness. Whether you prefer a classic preparation or a creative twist, our curated recipes will guide you in crafting this exquisite dish that is sure to impress family and friends alike.
Here are our top 5 tried and tested recipes!
ACORN SQUASH & CARAMELIZED ONION DIP
This flavorful dip will be the hit of your holiday party!
Provided by Oh My Veggies
Categories Side Dish
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Place the squash, flesh side up, in a baking pan with high sides, pouring about an inch of water in the bottom of the pan. Cover the squash with foil and bake for 45 to 60 minutes, or until fork tender.
- While the squash is baking, heat a large skillet over medium-low heat and add in just enough olive oil to coat the pan, about 1 tablespoon.
- Add the onions to the pan and stir to coat with oil. Let the onions caramelize over medium-low heat, stirring occasionally, for 30-35 minutes, or until the onions are a deep brown. As the pan dries out, add in a splash of stock, white wine or water to deglaze, then stir. The onions should be soft but not mushy when they're done. Add the minced garlic to the pan about 10 minutes before the onions are finished caramelizing.
- Remove the onions from the heat and set aside. Remove the squash from the oven and allow it to cool enough to handle. Scoop out the squash flesh into a food processor or blender.
- Add the onion mixture, honey or maple syrup, balsamic vinegar, lemon juice and spices to the processor and blend until just smooth.
- Serve warm, cold or room temperature as-is or add in yogurt, a drizzle of Sriracha or another hot sauce, and/or cilantro, thyme, paprika and/or cumin for garnish.
Nutrition Facts : Calories 123 kcal, Sugar 8 g, Sodium 51 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 25 g, Fiber 3 g, Protein 2 g, UnsaturatedFat 3 g, ServingSize 1 serving
PERFECT ROASTED ACORN SQUASH
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
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
BALSAMIC ACORN SQUASH
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve, seed and thinly slice 1 large acorn squash; toss with 3 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Divide between 2 baking sheets and roast at 425 degrees F until browned and tender, about 20 minutes. Drizzle with aged balsamic vinegar and top with chopped toasted almonds and grated ricotta salata.
ACORN SQUASH IN SALTED CARAMEL SAUCE
This easy to make squash is a great accompaniment on a holiday table. You can prepare more than one squash and double up on the sauce depending on how many squashes you are roasting.
Categories Appetizers Appetizers Appetizers Appetizers Appetizers Appetizers
Number Of Ingredients 1
Steps:
- 1. Preheat the oven to 425 degrees F. 2. Wash and pat dry the squash. Rub with olive oil and wrap in a foil. Bake for 30-40 minutes until skin is soft and it is fork tender. Cool in a foil completely, then using a sharp knife gently peel off the skin and scrape off the seeds and the core from inside. 3. To make a sauce, whisk together sugar, milk, butter, cinnamon, and salt in a small skillet over medium high heat. Cook for 2 minutes whisking until it is thick. Place the squash in the center of the skillet and smother it on all sides with the sauce. Spoon some sauce on the inside of the cavity too. Let it cook in the sauce for 1 minute. Remove and put on a serving plate.
MAPLE-ROASTED ACORN SQUASH
When I was growing up, my mother served a lot of canned vegetables, but the one thing she always made from scratch was acorn squash, which she roasted with butter and maple syrup. When I revisited her old method, I found it was just as good as I remembered. The sweet squash filled with a big puddle of melted butter and sweet syrup is so irresistible!
Provided by Ina Garten
Categories Side Vegetable Squash Maple Syrup Butter Fall Thanksgiving Roast Vegetarian Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Kid-Friendly
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F.
- Place the squash, cut sides up, on a sheet pan. Place ½ tablespoon butter and ½ 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.
- Cooks' Note
- Acorn squash is hard to cut. To halve a whole squash, plunge the blade of a large chef's knife into the side of the squash as far as it will go. Holding the handle of the knife, bang the squash (with the knife in it) on the board until the blade cuts all the way through.
Tips:
- Choose the right squash: Look for acorn squash that is heavy for its size, with a deep green color and no blemishes.
- Cut the squash in half: Use a sharp knife to cut the squash in half lengthwise. Remove the seeds and stringy pulp from the center.
- Bake the squash: Preheat oven to 400°F (200°C). Place the squash halves cut side down on a baking sheet. Bake for 45-50 minutes, or until the squash is tender.
- Make the caramel sauce: While the squash is baking, make the caramel sauce. In a saucepan, combine the butter, sugar, cream, and vanilla extract. Bring to a simmer over medium heat, stirring constantly. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened.
- Assemble the dish: Once the squash is done baking, spoon the caramel sauce over the top. Serve immediately.
Conclusion:
Acorn squash with caramel sauce is a delicious and easy-to-make dish that is perfect for fall. The squash is roasted until tender and then topped with a rich and flavorful caramel sauce. This dish is sure to be a hit with your family and friends.
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