Best 7 Roasted Acorn Squash With Shallots And Rosemary Recipes
Feast your taste buds on the Roasted Acorn Squash with Shallots and Rosemary, a symphony of flavors that will tantalize your senses. This delectable dish showcases the natural sweetness of acorn squash, perfectly roasted to bring out its caramelized goodness. Shallots and rosemary add a savory and aromatic touch, creating a harmonious blend of flavors. Indulge in this delightful side dish or enjoy it as a hearty main course, accompanied by your favorite protein.
In addition to the Roasted Acorn Squash with Shallots and Rosemary, the article features two other mouthwatering recipes:
- **Acorn Squash Soup with Sage and Parmesan:** This creamy and flavorful soup is a perfect way to warm up on a chilly day. Roasted acorn squash, sautéed shallots, and fresh sage come together in a symphony of flavors, enhanced by the nutty richness of Parmesan cheese.
- **Roasted Acorn Squash with Maple and Pecans:** Experience the perfect balance of sweet and savory with this delectable roasted acorn squash. Maple syrup and pecans add a touch of sweetness that complements the squash's natural flavors, while a hint of cinnamon and nutmeg adds a warm, autumnal touch.
These recipes offer a versatile and delicious way to enjoy the goodness of acorn squash, whether you're looking for a comforting side dish, a hearty main course, or a cozy soup to warm your soul. Get ready to embark on a culinary journey that celebrates the beauty of this seasonal vegetable.
PARMESAN ROASTED ACORN SQUASH
Very simple but satisfying way to make acorn squash. This is also good with delicata squash.
Provided by stephtaylor
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan.
- Roast in preheated oven until golden brown and tender, 25 to 30 minutes.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 12.3 g, Cholesterol 4.4 mg, Fat 8.3 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 320.1 mg, Sugar 2.5 g
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.
ROASTED ACORN SQUASH WITH SHALLOTS AND ROSEMARY
Make and share this Roasted Acorn Squash With Shallots and Rosemary recipe from Food.com.
Provided by LizzieBug
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Combine all ingredients on a large, rimmed baking sheet.
- Toss well to coat and spread in a single layer.
- Roast, stirring once halfway through, until the squash is browned and tender, 35-40 minutes.
Nutrition Facts : Calories 136.8, Fat 6.9, SaturatedFat 1, Sodium 782.9, Carbohydrate 19.6, Fiber 2.2, Protein 1.8
ROASTED ACORN SQUASH WITH SHALLOTS AND ROSEMARY
This roasted acorn squash makes a very tasty side dish. It's simple and beautiful to serve.
Provided by WANTTOKNOW
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Peel shallot, leaving root ends intact. Separate cloves, if large.
- Combine shallot, squash, rosemary, olive oil, and vinegar on a rimmed baking sheet. Season with salt and pepper; toss well to coat and spread out in a single layer.
- Roast in the preheated oven, turning halfway through, until browned and tender, 35 to 40 minutes.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 13.6 g, Fat 10.3 g, Fiber 1.9 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 44 mg, Sugar 2.8 g
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
ROASTED SQUASH, POTATOES, SHALLOTS & HERBS
This is wonderful, healthy, warming dish for these cold months. I've also added Sweet potatoes, parsnips, carrots and pearl onions. You can mix and match any root veggie you like.
Provided by Rita1652
Categories Yam/Sweet Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Combine squash, potatoes shallots and garlic in large shallow baking pan.
- Drizzle with oil.
- Salt and pepper to taste.
- Top with herbs.
- Bake 45-50 minutes, turning once after vegetables are browned on one side.
- The skins of the potatoes and squash have lots of fiber and vitamins so I leave them on you can remove them if you want.
- Season with salt and pepper if desired.
Nutrition Facts : Calories 227.4, Fat 7, SaturatedFat 1, Sodium 16.5, Carbohydrate 40.1, Fiber 5.6, Sugar 4.5, Protein 4.2
ROASTED ACORN SQUASH
Here's a perfectly simple way to prepare one of autumn's finest offerings that came to The Times in 2010 when the Well blog published several recipes from Cooking Light magazine. Just toss slices of acorn squash with honey, olive oil, freshly ground black pepper and salt and pop into a hot oven for about a half hour.
Provided by Tara Parker-Pope
Categories vegetables, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees. Cut 1/4 inch from stem end and bottom of each squash, and discard. Cut each squash in half crosswise. Discard seeds and membrane.
- Cut each squash half crosswise into 2 slices, each 1-inch thick.
- Combine honey, olive oil, pepper and salt in a large bowl. Add squash, and toss to coat.
- Place squash on an oiled sheet pan. Bake at 375 degrees for 30 minutes or until tender.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 154 milligrams, Sugar 9 grams
Tips for Perfect Roasted Acorn Squash with Shallots and Rosemary:
- Choose the right squash: Look for acorn squash that is heavy for its size, with no bruises or blemishes. A ripe acorn squash should have a deep green or orange color.
- Cut the squash properly: Cut the squash in half lengthwise, then scoop out the seeds and pulp. Be careful not to cut too close to the skin, as this will make the squash more difficult to slice.
- Use fresh herbs: Fresh rosemary and thyme will give your squash the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount.
- Don't overcrowd the pan: When roasting the squash, make sure to leave enough space between the pieces so that they can cook evenly. If the squash is too crowded, it will steam instead of roast.
- Roast the squash until it is tender: The squash is done roasting when it is tender when pierced with a fork. The roasting time will vary depending on the size of the squash and how thick the slices are.
Conclusion:
Roasted acorn squash with shallots and rosemary is a delicious and versatile side dish that can be enjoyed all year round. It is a great way to add some color and flavor to your meals. The squash is naturally sweet and creamy, and the shallots and rosemary add a savory and aromatic flavor. This dish is also very easy to make, and it can be roasted in the oven or on the grill.
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