Best 6 Honey Spice Acorn Squash Recipes

HONEY SPICED ACORN SQUASH

Steps:

• In a large bowl, combine the honey, butter, salt, cinnamon and ginger. Cut squash in half; discard the seeds. Fill squash halves with butter mixture. , Place in a greased 15x10x1-in. baking pan. Cover and bake at 375° for 1 hour or until squash is tender. Uncover; bake 10 minutes longer or until filling is bubbly.,

SPICED ACORN SQUASH

Steps:

• In a small bowl, mix brown sugar, cinnamon and nutmeg; spoon into squash halves. Sprinkle with raisins. Top each with 1 tablespoon butter. Wrap each half individually in heavy-duty foil, sealing tightly., Pour water into a 5-qt. slow cooker. Place squash in slow cooker, cut side up (packets may be stacked). Cook, covered, on high 3-1/2 to 4 hours or until squash is tender. Open foil carefully to allow steam to escape.

ROASTED ACORN SQUASH AND HONEY

Steps:

• Preheat the oven to 350°F. Split the squash in half and scrape out the seeds with a spoon. Cut the squash halves into quarters and place in a mixing bowl, leaving the skin on the squash sections. Toss the squash with the olive oil, nutmeg, honey, and sage leaves. Lay the squash pieces, cut sides down, on a baking sheet. Bake for 30 to 40 minutes or until the squash flesh begins to turn golden brown and is tender. Season the squash with salt and pepper.
• Arrange the squash on a serving platter.

ROASTED HONEY CINNAMON ACORN SQUASH

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Cover a baking sheet with aluminum foil and spray with nonstick cooking spray.
• Place acorn squash slices, olive oil, salt, and pepper in a large bowl and toss to cover all the slices evenly. Place slices in a single layer on the prepared baking sheet and drizzle with honey and cinnamon.
• Bake in the preheated oven for 20 minutes. Turn each slice carefully. Continue baking until tender and well browned, about 10 minutes more. Move slices onto a serving plate and sprinkle with blue cheese, green onions, and almonds.

HONEY-SPICE ACORN SQUASH

Steps:

• Preheat oven to 375°. In a large bowl, mix the first five ingredients. Cut squash in half; remove and discard seeds. Fill squash halves with butter mixture., Place in a greased 15x10x1-in. baking pan. Bake, covered, 1 hour or until squash is tender. Bake, uncovered, 10 minutes longer or until filling is bubbly.

HONEY ACORN-SQUASH PIE

Steps:

• Make the crust: In a food processor, pulse to combine flour, cornmeal, sugar, and salt. Add butter, and pulse until mixture resembles coarse meal. In a small bowl, lightly beat 2 egg yolks with 3 tablespoons ice water; drizzle over flour mixture, and pulse until dough just begins to come together (add up to 1 tablespoon more ice water if mixture is too crumbly). Shape into a disk, and wrap in plastic. Refrigerate 1 hour or up to 1 day.
• Meanwhile, make the filling: Halve squashes lengthwise; remove seeds and cut flesh into wedges. In a large, lidded pot fitted with a steamer basket (or colander), bring 2 inches of water to a boil. Place squash in basket (in batches if necessary); cover, and steam until tender when pierced with the tip of a knife, 20 to 30 minutes (check water level periodically). Let cool completely. Scrape flesh from cooled squash, and purée in a food processor until smooth. Add honey, cinnamon, ginger, and salt, then add whole eggs and 1/2 cup milk. Pulse until thoroughly combined.
• On a lightly floured surface, roll out dough to a 13-inch round, 1/8 inch thick. Fit into a 10-inch pie plate; trim excess dough flush with rim. Cut edge of dough 1/2 inch deep at 3/4-inch intervals; bend every other section back toward center. Whisk together remaining 1 egg yolk and 1 tablespoon milk; lightly brush edge of crust. Refrigerate or freeze until firm, about 30 minutes.
• Preheat oven to 425°F. Pour filling into pie shell on a rimmed baking sheet. Bake 10 minutes. Reduce heat to 350°F, and continue to bake 30 to 40 minutes more, or until filling is barely set (it will continue to firm as it cools). If crust is browning too quickly, cover with a foil ring (see page 324). Transfer pie to a wire rack to cool completely. (Filling will separate from crust as it cools.) Serve warm, at room temperature, or cold, with whipped cream. Pie can be made up to 2 days ahead and refrigerated, covered.