Best 7 Pioneer Womans Sweet Roasted Rosemary Acorn Squash Recipes
Indulge in the vibrant flavors of autumn with Pioneer Woman's Sweet Roasted Rosemary Acorn Squash. This delectable dish showcases the natural sweetness of acorn squash, perfectly complemented by a savory blend of herbs and spices. Experience a symphony of flavors as roasted rosemary, garlic, and brown sugar caramelize to create a crispy, golden-brown exterior, while the squash's tender flesh melts in your mouth.
Accompanying this main recipe are two additional culinary delights: Roasted Delicata Squash with Honey Butter and Maple-Roasted Sweet Potatoes. The Roasted Delicata Squash offers a vibrant twist with its tender, nutty flavor, enhanced by a glaze of melted honey butter that adds a touch of sweetness and richness. Savor the perfect balance of flavors as the roasted squash caramelizes, creating a slightly crispy exterior and a soft, flavorful interior.
Last but not least, the Maple-Roasted Sweet Potatoes elevate the classic side dish to new heights. Roasted until tender, these sweet potatoes are coated in a luscious glaze made from maple syrup, butter, and a hint of cinnamon. The result is a tantalizing combination of sweet and savory flavors that will leave you craving more.
Whether you're looking to impress your dinner guests or simply enjoy a comforting and flavorful meal, these recipes from Pioneer Woman are sure to delight your taste buds. So, gather your ingredients, preheat your oven, and embark on a culinary journey that celebrates the best of fall's bounty.
SWEET ROASTED ACORN SQUASH
Steps:
- Preheat oven to 450 degrees F.
- Assemble acorn squash on a baking sheet. Place 1 tablespoon of butter and brown sugar in each half. Add 1/4 teaspoon of nutmeg in each and season with salt. Bake until golden and tender, about 1 hour to 1 hour 15 minutes, basting flesh of squash several times.
- Twenty minutes before the squash is done, sprinkle edges with raw sugar. Serve squash warm.
SWEET ROASTED ROSEMARY ACORN SQUASH WEDGES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the acorn squash in half from top to bottom using a sharp knife. Use a spoon to scrape out the stuff inside. Cut each half into 4 equal wedges, and then place the wedges, skin-side down, in a baking dish. Sprinkle lightly with salt.
- Combine the butter, brown sugar, salt, rosemary and chili powder in a bowl and mix into a paste. Smear the paste all over the squash.
- Roast in the oven for 20 minutes. Then baste with the butter mixture from the bottom of the pan and return to the oven for another 20 minutes.
- Serve in the baking dish, drizzling more sauce at the end. Yummy!
ROASTED SQUASH SOUP
Provided by Ree Drummond : Food Network
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Divide the squash/pumpkin (cut-side up), garlic and onions between 2 sheet pans. (Keep the onions and garlic together.) Drizzle over the olive oil and rub to fully coat everything in the oil. Season with the sage, rosemary, thyme and some salt and pepper. Flip the squash so they are cut-side down and roast until fork-tender, 40 to 45 minutes. Allow the squash to cool slightly, about 5 minutes.
- While the squash cool, heat the stock and heavy cream in a large pot over medium heat. Add the roasted onions and garlic and bring to a simmer.
- Scrape out the flesh of the squash and add to the pot. Using an immersion blender, puree the soup to your desired consistency. Grate over the nutmeg to taste and adjust other seasonings, as needed.
- To serve, ladle the soup into bowls and sprinkle over the granola.
ROASTED ACORN SQUASH WEDGES
Conjure the aromas of fall by roasting acorn squash with butter and thyme.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F.
- Halve the squash and scoop out and discard the seeds and strings. Cut the halves into 1-inch-thick wedges.
- Arrange the squash wedges on a baking sheet, brush them with butter and sprinkle with the thyme, 1 teaspoon salt and a few grinds of pepper. Roast the squash wedges until they are brown and tender, about 35 minutes.
- Transfer the squash wedges to a serving platter, garnish with thyme sprigs and serve warm or at room temperature.
ROASTED ACORN SQUASHES WITH ROSEMARY
A delicious side for your Thanksgiving turkey, especially our Roasted Dry-Brined Turkey with Stuffing.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Mix oil, sugar, and rosemary in a small bowl. Arrange squash wedges in a single layer, cut side up, on a rimmed baking sheet. Rub rosemary-sugar mixture onto squash wedges, and season with salt and pepper. Roast, rotating sheet halfway through, until edges are golden brown and wedges are tender when pierced with the tip of a knife, 35 to 40 minutes. Serve warm.
PIONEER WOMAN'S SWEET ROASTED ROSEMARY ACORN SQUASH RECIPE
Provided by lisahurst11
Number Of Ingredients 6
Steps:
- pre-heat oven to 400 cut each half squash into 4 wedges place wedges into a casserole dish skin side down. sprinkle with salt and pepper. combine butter, brown sugar, salt, rosemary and chili powder. smear paste over the squash wedges. roast in oven for 20 minutes. take out and baste with the butter in bottom of dish and then return to oven and bake another 20 minutes.
ROASTED ACORN SQUASH, SHALLOTS, AND ROSEMARY
Look for squash with smooth skins and no soft spots or blemishes. They should also feel heavy for their size.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 55m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Halve each squash lengthwise. Scoop out and discard seeds. Carefully cut each half into four wedges.
- On a rimmed baking sheet, combine squash with shallots, fresh rosemary, olive oil, and balsamic vinegar. Season with salt and pepper; toss well to coat, and spread in a single layer.
- Roast, turning squash halfway through, until browned and tender, 35 to 40 minutes.
Nutrition Facts : Calories 146 g, Fat 7 g, Fiber 2 g, Protein 2 g
Tips:
- Choose acorn squash that are small and have a deep green color.
- To easily cut the squash, use a sharp knife and cut it in half lengthwise.
- Scoop out the seeds and pulp from the squash using a spoon.
- Drizzle the squash with olive oil and season it with salt and pepper.
- Roast the squash in a preheated oven at 400 degrees Fahrenheit for 30-40 minutes, or until it is tender.
- While the squash is roasting, make the sweet roasted rosemary butter by melting butter in a saucepan and adding brown sugar, rosemary, and salt.
- Once the squash is done roasting, brush it with the sweet roasted rosemary butter and serve it immediately.
Conclusion:
Pioneer Woman's Sweet Roasted Rosemary Acorn Squash is a delicious and easy-to-make side dish that is perfect for any occasion. The squash is roasted until it is tender and then brushed with a sweet roasted rosemary butter, which gives it a delicious flavor. This dish is sure to be a hit with everyone at your table.
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