Best 4 Barefoot Contessa Acorn Squash Recipes
Acorn squash is a delicious and versatile winter squash that can be used in a variety of dishes. From sweet to savory, comforting to refreshing, there are many ways to enjoy acorn squash. In this article, we'll share two delectable recipes for the Barefoot Contessa's acorn squash: roasted acorn squash rings with a savory walnut-herb filling and a refreshing acorn squash and arugula salad. Both are easy to make and can be enjoyed as a side dish or a vegetarian main course. Get ready to savor the unique flavor and delightful textures of acorn squash in these two culinary delights.
Let's cook with our recipes!
CARAMELIZED BUTTERNUT SQUASH
Brown sugar enhances the natural sweetness in Ina Garten's Caramelized Butternut Squash recipe, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.
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.
MAPLE-ROASTED ACORN SQUASH
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.
MAPLE-ROASTED ACORN SQUASH
Steps:
- Preheat the oven to 350 degrees F.
- 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.
Tips:
- Selecting the perfect acorn squash: Look for squash that is heavy for its size, with a deep green or orange color. Avoid squash with blemishes or cracks.
- Preparing the squash: Cut the squash in half lengthwise and scoop out the seeds and pulp. Brush the cut sides with olive oil and season with salt and pepper.
- Roasting the squash: Roast the squash cut-side up in a preheated oven at 400°F for 40-45 minutes, or until tender.
- Cooking the filling: While the squash is roasting, cook the filling in a large skillet over medium heat. Start by sautéing the shallots and garlic until softened, then add the mushrooms, thyme, and sage. Cook until the mushrooms are browned and tender.
- Filling the squash: Once the squash is roasted and the filling is cooked, spoon the filling into the squash halves. Top with grated Parmesan cheese and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Conclusion:
Barefoot Contessa's acorn squash recipe is a delicious and versatile dish that can be enjoyed as a main course or side dish. The roasted squash is tender and flavorful, while the filling is savory and satisfying. This recipe is also a great way to use up leftover squash. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.
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