Best 3 Sweet And Sour Roasted Acorn Squash Recipes
Craving a sweet and tangy side dish that's bursting with fall flavors? Look no further than roasted acorn squash! This versatile vegetable can be prepared in various ways, but our recipe takes the cake with its delicious blend of sweet and sour flavors. Our easy-to-follow recipe guides you through the steps of roasting acorn squash to perfection, resulting in a caramelized exterior and tender, flavorful flesh. To elevate the dish, we've included a tantalizing glaze made from a harmonious blend of brown sugar, apple cider vinegar, and zesty spices. But that's not all; we've also included two additional recipes to satisfy your culinary curiosity. One features a comforting acorn squash soup, perfect for chilly evenings, while the other showcases a delightful acorn squash salad, offering a refreshing twist to your meals. Get ready to embark on a culinary journey with our comprehensive guide to roasted acorn squash and its delectable variations!
Let's cook with our recipes!
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-AND-SPICY ROASTED TOFU AND SQUASH
This is a meal with complex flavors and a variety of textures: velvety from the honey-roasted squash, tender and juicy from the tofu, with the occasional crunch from the sesame-seed garnish and a slight chew from the squash peel. I like to serve this dish with more hot sauce on the side, preferably over brown rice or lightly dressed baby spinach, though it's also good served all alone. As long as the squash and the tofu have each other, that's all they really need.
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Drain tofu and slice into 1/2-inch-thick slabs. Cut each slab in half. Arrange tofu on a large baking sheet or several plates lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or more plates topped with a heavy cookbook or cans. Let stand for 20 minutes. Pat tofu dry.
- While tofu drains, heat oven to 425 degrees. Cut squash into 1/2-inch-thick half-moons. Cut each slice in half again.
- In a small bowl, whisk together soy sauce, sriracha and a pinch of salt. Whisk in peanut oil. Spoon 3 tablespoons of the mixture into a separate bowl and reserve. Whisk honey into the original mixture. Spread squash out on a large baking sheet and pour honey-soy mixture over it. Sprinkle squash lightly with salt and pepper and toss well. Roast until bottoms are golden brown, about 20 minutes. Flip and roast until uniformly golden and soft, about 10 minutes more. Transfer squash to a large bowl.
- Adjust the heat to broil and position a rack just below the heating element. Toss tofu with reserved soy mixture and arrange in a single layer on a baking sheet (you can use the same one you used for the squash). Cook until crispy and golden, about 2 minutes per side. Toss hot tofu with squash, sesame seeds and celery leaves, adding more soy sauce if you like.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 19 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 829 milligrams, Sugar 5 grams
PERFECT ROASTED ACORN SQUASH
Learn how to roast acorn squash with this simple recipe! When prepared properly, acorn squash can be so delicious. Recipe yields 4 side servings.
Provided by Cookie and Kate
Categories Side dish
Time 40m
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- To prepare the squash, use a sharp chef's knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
- Place the squash halves cut side up on the parchment-lined pan. Drizzle the olive oil over the squash, and sprinkle with the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan.
- Bake until the squash flesh is very easily pierced through by a fork, about 30 to 45 minutes depending on the size of your squash. Add any desired toppings, and serve warm.
Nutrition Facts : ServingSize 1/2 acorn squash, Calories 116 calories, Sugar 0 g, Sodium 151.8 mg, Fat 3.7 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 22.5 g, Fiber 3.2 g, Protein 1.7 g, Cholesterol 0 mg
Tips:
- Choose the right squash: Look for acorn squash that is about 2 pounds each, with a dark green rind and no soft spots.
- Cut the squash correctly: Cut the squash in half lengthwise, then scoop out the seeds and pulp. Be careful not to cut through the skin.
- Roast the squash at a high temperature: This will help to caramelize the natural sugars in the squash and give it a delicious flavor.
- Use a flavorful marinade: The marinade in this recipe is made with olive oil, maple syrup, Dijon mustard, garlic, ginger, and salt and pepper. You can also add other spices, such as cinnamon, nutmeg, or cumin.
- Roast the squash until it is tender: The squash should be tender enough to pierce with a fork when it is done.
- Serve the squash immediately: Roasted acorn squash is best served immediately, while it is still warm and tender.
Conclusion:
Roasted acorn squash is a delicious and healthy side dish that can be enjoyed by people of all ages. It is a good source of vitamins, minerals, and fiber. The sweet and sour marinade in this recipe gives the squash a unique and flavorful taste that will appeal to even the most discerning palate. This dish is perfect for a weeknight dinner or a special occasion.
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