Roasted acorn squash is a versatile and delicious side dish that can be enjoyed in many different ways. This article provides three unique recipes for roasted acorn squash, each with its own distinct flavor profile. The first recipe is for a classic roasted acorn squash with butter and brown sugar. This simple recipe allows the natural sweetness of the squash to shine through, and the butter and brown sugar add a touch of richness and caramel flavor. The second recipe is for a roasted acorn squash with maple syrup and pecans. This recipe adds a touch of sweetness and crunch to the squash, and the maple syrup and pecans give it a slightly nutty flavor. The third recipe is for a roasted acorn squash with bacon and cheese. This recipe is a bit more savory than the other two, and the bacon and cheese add a touch of smokiness and creaminess to the squash. No matter which recipe you choose, you're sure to enjoy this delicious and versatile side dish.
Here are our top 10 tried and tested recipes!
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!
SWEET AND YUMMY MASHED ACORN SQUASH
If you're having trouble trying to find something to do with the acorn squash in your refrigerator, this sweet side is perfect for kids and for adults too! If you would like some more cinnamon or brown sugar, feel free to add some more.
Provided by Chloe
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place acorn squash, cut-side down, on a baking sheet.
- Bake in the preheated oven for 30 minutes. Flip squash and sprinkle cinnamon into the center and dot with butter. Continue baking until flesh can be easily pierced with a fork, about 30 minutes more.
- Scoop flesh into a bowl and mix in brown sugar until evenly combined.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 26.5 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 3.9 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 1252.1 mg, Sugar 5.8 g
MAPLE-ORANGE CHICKEN WITH ACORN SQUASH AND SWEET POTATOES
Provided by Robin Miller : Food Network
Categories main-dish
Time 6h15m
Yield 4 servings (with 1 chicken breast left over for white pizza)
Number Of Ingredients 12
Steps:
- Place squash and sweet potatoes and leeks in the slow cooker. Season chicken all over with salt and black pepper and place on top of vegetables in slow cooker. In a medium bowl, combine orange marmalade and remaining ingredients. Pour mixture over chicken and vegetables. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Serve 4 of the chicken breast halves with squash and potatoes on the side and extra sauce spooned over top (reserve remaining chicken for pizza). Top with parsley and rosemary just before serving.
SWEET ACORN SQUASH AND APPLE SOUP
Served hot or delicious served cold with a dollop of yogurt. Garnish with a Nip of Cream Sherry swirled into the soup just before serving and then top with garnish.
Provided by Rita1652
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Saute the onion,carrot, and squash in the butter and oil for 2 minutes.
- Add the apple juice, chicken stock, apple and seasoning.
- Cook until vegetable are tender,add heavy cream, warm, then puree in blender.
- Serve warm or cold with yogurt on side.
- Garnish with grated nutmeg.
ACORN SQUASH AND SWEET POTATO SOUP (VEGETARIAN)
This is one of my favorite soups. It can easily be vegan-ized by substituting the cream with plain soy milk. The original recipe is from the book "1000 Vegetarian Recipes from Around the World"
Provided by veganfeline
Categories Yam/Sweet Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375F / 190C.
- Cut the sweet potato, squash and shallot in half lengthwise. Brush the cut sides with oil.
- Put the vegetables, cut sides down in a shallow roasting pan with the garlic cloves.
- Roast in the preheated oven for about 40 minutes until tender and light brown.
- When cool, scoop the flesh from the potatoe and squash halves and put in a pan with the shallots. Remove the garlic peel and add the soft insides to the other vegetables.
- Add the broth and a pinch of salt.
- Bring to just a boil, then reduce the heat and simmer, partially covered, stirring occasionally, until vegetables are very tender (about 30 minutes.).
- Let the soup cool slightly, then transfer to a blender and puree until smooth (working in batches if necessary).
- Return the soup to the pan and stir in the cream.
- Season to taste and simmer for 5-10 minutes until completely heated through.
Nutrition Facts : Calories 151.9, Fat 6.2, SaturatedFat 2.8, Cholesterol 13.2, Sodium 44.4, Carbohydrate 23.2, Fiber 2.9, Sugar 2.5, Protein 2.5
SWEET ACORN SQUASH WITH APPLES AND CRAISINS (CROCK POT)
I was on the search for a crock pot method for acorn squash and wasn't happy with what I found. . .so I took a little from each recipe and created my own. The results were outstanding. If you have any leftovers, simply scoop out the pulp, apples, craisins and mix with juices in crock pot, mash slightly and freeze for a side dish at a later date! This recipe is quite forgiving, so don't worry about measuring everything out exactly. In our house, we eat this as a main course with a small salad on the side.
Provided by januarybride
Categories One Dish Meal
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Turn crockpot to HIGH to get it warm while you fill it up.
- Pour apple juice in bottom of crockpot.
- Place squash, cut side up, in bottom of crockpot.
- On top of each piece of squash, sprinkle with salt, followed by 1/2 T butter, 1/2 T brown sugar, and 1 T dried cranberries.
- Sprinkle apples in and around the squash (about 1/4 cup will fit piled up on each squash).
- Juice lemon over the top of the apples, then sprinkle with the cinnamon and pour the maple syrup over the top.
- Cook the squash on LOW for 4-6 hours or HIGH for 2.5-4 hours. NOTE: crockpots are not created equal as far as temp goes and we will all buy different sized squash. . .that being said, cook times will vary. . .I don't mind eating mushy squash, but you can't eat undercooked squash simply because you can't cut it :) I cooked mine on low for 4 hours and it wasn't done so I cranked it up to high for 1 hour and it was perfectly cooked.
- When squash it tender, place each piece on a plate and sprinkle with the nuts.
- OPTIONAL: I am bad, so therefore I put another 2T of cold butter in with the apple juice and remaining apples on the bottom of the crockpot and stir til the butter is melted and then spoon the "sauce" over the top of the squash. If you like yours really sweet (as I do), feel free to drizzle it with more maple syrup or honey.
SWEET-AND-SOUR ROASTED ACORN SQUASH
The sourness of red wine vinegar glaze complements the sweetness of roasted acorn squash in this easy yet elegant side dish recipe.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Cut squash lengthwise in half; remove seeds. Cut crosswise into 1-inch slices. In 2 (15x10x1-inch) pans, place squash and onion wedges in single layer. Drizzle with 3 tablespoons of the oil. Sprinkle with salt and pepper. Roast uncovered 35 to 40 minutes or until squash is tender.
- In 1-quart saucepan, mix vinegar, brown sugar and pepper flakes with wire whisk. Heat to boiling over medium heat; cook 6 minutes or until reduced by half. Remove from heat; gradually add remaining 1/4 cup oil, stirring constantly with whisk.
- Pour vinegar mixture over squash and onions. Let stand 10 minutes. Transfer squash mixture to serving plate or bowl. Sprinkle with mint.
Nutrition Facts : Calories 200, Carbohydrate 25 g, Fat 2 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 230 mg
SWEET POTATO ACORN SQUASH AU GRATIN
This is a great Thanksgiving side dish. Garnish with fresh thyme sprigs.
Provided by SoccerNut
Categories Side Dish Vegetables Sweet Potatoes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in a heavy saucepan over medium heat. Cook and stir onion and garlic in hot butter until onion is golden and soft, 5 to 10 minutes.
- Stir sweet potatoes, 1 3/4 cups cream, acorn squash, thyme, kosher salt, and pepper into onion mixture. Bring to a boil, reduce heat to low, and simmer until potatoes and squash are tender, 20 to 25 minutes.
- Preheat oven to 385 degrees F (195 degrees C). Butter an 8x13-inch baking dish with remaining butter.
- Pour potato-squash mixture into prepared baking dish. Drizzle remaining cream over potatoes and squash; top with bread crumbs and Asiago cheese. Cover baking dish with aluminum foil.
- Bake in the preheated oven until tender and hot throughout, 25 to 35 minutes. Remove aluminum foil and bake until top is golden brown, about 10 minutes more.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 24.6 g, Cholesterol 99.9 mg, Fat 29.2 g, Fiber 3 g, Protein 4.7 g, SaturatedFat 18.1 g, Sodium 284.6 mg, Sugar 4.5 g
SWEET-ROASTED ROSEMARY ACORN SQUASH WEDGES
Number Of Ingredients 6
Steps:
- Place wedges in a baking dish and drizzle with olive oil. Sprinkle lightly with salt, then roast in a 350-degree oven for 20 minutes. Combine butter, brown sugar, salt, and rosemary in a bowl and mix into a paste. Remove squash from oven and smear paste all over squash. Return to the oven for 30 minutes, until brown and caramelized. Halfway through roasting, your paste will have become a sauce. Brush sauce over the top of the squash and then continue roasting until time is complete. Serve in the baking dish, drizzling more sauce at the end. Yummy!
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.
Tips:
- Choose small to medium-sized acorn squash for the best flavor and texture.
- Pierce the squash with a fork before baking to allow steam to escape and prevent the squash from bursting.
- Roast the squash until it is tender enough to be easily pierced with a fork, about 45-60 minutes.
- Let the squash cool slightly before handling it to prevent burns.
- Scoop out the seeds and pulp from the squash before serving.
- Acorn squash can be stuffed with various fillings, such as rice, quinoa, beans, vegetables, or meat.
- Roasted acorn squash can be added to salads, soups, stews, and casseroles.
- Acorn squash can also be used to make sweet or savory pies and tarts.
Conclusion:
Acorn squash is a versatile and delicious winter squash that can be enjoyed in a variety of ways. Whether you are roasting it, stuffing it, or adding it to soups and salads, acorn squash is a great way to add flavor and nutrition to your meals. So next time you are looking for a healthy and flavorful side dish or main course, give acorn squash a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love