Best 7 Bourbon And Maple Acorn Squash Recipes
Indulge in the captivating flavors of autumn with our Bourbon and Maple Acorn Squash recipe, a symphony of sweet, savory, and smoky notes. This dish elevates the humble acorn squash to a culinary masterpiece. The acorn squash is roasted until tender, then stuffed with a tantalizing filling of sautéed shallots, garlic, celery, and cranberries, all enveloped in a rich and flavorful bourbon and maple sauce.
This irresistible dish is complemented by two additional recipes that will delight your taste buds. The Cider-Braised Turkey Breast with Bacon and Apples is an aromatic and succulent dish that embodies the essence of fall flavors. The turkey breast is braised in a delectable blend of apple cider, bacon, and apples, resulting in tender and juicy meat infused with the sweet and tangy flavors of the cider and fruit.
Last but not least, the Roasted Brussels Sprouts with Pancetta and Sweet Potatoes is a delightful side dish that adds a touch of crispy texture and earthy sweetness to your meal. Brussels sprouts are roasted to perfection, caramelizing their edges, while pancetta and sweet potatoes lend their savory and slightly smoky flavors. The combination of these three recipes creates a harmonious and unforgettable autumn feast that will leave your guests craving for more.
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.
ROASTED ACORN SQUASH WITH BOURBON
I love roasted acorn squash and adding the unique flavor of bourbon just sends this dish over the top. This goes so well with any meat or fish, or vegetarian pasta. Enjoy!
Provided by Penny Stettinius
Categories Vegetable
Time 1h
Yield 4 halves, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees.
- Cover a cookie sheet with tin foil.
- Place the acorn squash halves on the tin foil and fill each half equally with the remaining ingredients.
- Bake until soft, approximately 45 minutes.
- Serve hot from the oven.
BOURBON AND MAPLE ACORN SQUASH
Steps:
- 1. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high. 2. In a small saucepan, melt the butter over medium-high heat. Pour or ladle 1/4 cup of the butter into a heatproof bowl or measuring cup and set aside. Add the maple syrup, brown sugar, 1 teaspoon salt, and the pepper to the butter in the pan and whisk until the sugar is melted. Remove from the heat, add the bourbon, and stir until smooth. Set aside and keep warm. 3. Cut each squash in half lengthwise. Scoop out and discard the seeds and strings. Cut each half into thick wedges, either thirds or quarters, depending on the size of the squash. Arrange the squash in a single layer on a rimmed baking sheet and brush the wedges generously on the flesh side with the reserved melted butter. Sprinkle with salt. 4. To create a cool zone, bank the coals to one side of the grill or turn off one of the burners. Oil the grill plate. Place the squash on the cool side of the grill, cover, and grill until just beginning to caramelize at the edges and soften, 15 minutes. Brush the wedges with the bourbon-butter mixture, re-cover, and grill an additional 5 minutes. Brush the wedges again, re-cover, and grill until tender when pierced with a knife, about 5 minutes longer. 5. Transfer the squash wedges to a serving platter and serve immediately, or keep warm until ready to serve.
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 CHICKEN & ACORN SQUASH
When I became a new mother, my mom helped me find comforting and simple recipes to have on hand. This terrific roast chicken is a happy discovery. -Sara Eilers, Surprise, Arizona
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Cut squash lengthwise in half; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Place squash, carrots and onion in a greased 13x9-in. baking pan; top with chicken, skin side down. Roast 10 minutes., Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper. Roast 25-30 minutes longer or until a thermometer inserted in chicken reads 170°-175° and vegetables are tender.
Nutrition Facts : Calories 363 calories, Fat 14g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 497mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
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-GLAZED ACORN SQUASH
With a maple syrup and brown sugar glaze, this squash becomes pleasantly sweet. This is comfort food-easy to prepare and a tasty pairing with a pork entree. -Nancy Mueller, Menomonee Falls, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Scoop out and discard seeds from squash. Place cut side down in a 13x9-in. baking dish; add water. Bake, uncovered, for 45 minutes. , If necessary, drain water from pan; turn squash cut side up. Combine syrup, brown sugar, cinnamon, ginger and salt; pour into squash halves. Bake, uncovered, 10 minutes or until glaze is heated through. ,
Nutrition Facts : Calories 251 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 311mg sodium, Carbohydrate 65g carbohydrate (43g sugars, Fiber 4g fiber), Protein 2g protein.
Tips:
- Choose the right squash: Look for acorn squash that is heavy for its size, with a deep green color and no blemishes.
- Prepare the squash properly: Cut the squash in half lengthwise and scoop out the seeds and pulp. Drizzle the squash with olive oil and season with salt and pepper.
- Roast the squash until tender: Place the squash halves cut-side up on a baking sheet and roast in a preheated oven at 425°F for 30-40 minutes, or until the squash is tender when pierced with a fork.
- Make the bourbon and maple glaze: While the squash is roasting, whisk together bourbon, maple syrup, melted butter, Dijon mustard, garlic powder, and onion powder in a small bowl.
- Glaze the squash: Remove the squash from the oven and brush with the bourbon and maple glaze. Return the squash to the oven and roast for an additional 10-15 minutes, or until the glaze is caramelized.
- Serve the squash: Garnish the squash with fresh parsley or thyme and serve immediately.
Conclusion:
This bourbon and maple acorn squash is a delicious and easy side dish that is perfect for fall. The squash is roasted until tender and then glazed with a sweet and savory bourbon and maple glaze. The result is a dish that is both flavorful and satisfying. This recipe is sure to be a hit at your next gathering.
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