Category: Acorn Squash

Maple-Roasted Acorn Squash

9/11/2024

Ingredients

2 Acorn Squash, about 1 1/2 lbs each
2 tsp light olive oil
4 Tbsp unsalted butter, divided
2 Tbsp pure maple syrup, plus more for serving
1/2 tsp fine sea salt, plus more to taste
1/2 tsp ground cinnamon

Instructions

Preheat the oven to 400˚F. Line a rimmed baking sheet with parchment paper if you want easier cleanup.
To make squash easier to cut, place in the microwave on high for a minute or two. Carefully cut squash in half from the tip through the stem (placing the squash over a towel will help prevent rolling). Start by inserting the knife deep into the side of the squash then cut through to the tip. Once you have cut through the tip, stand the squash up on the stem side and cut all the way through the stem. Scrape out the strings and seeds with a spoon. Place squash on a baking sheet cut-side-up.
Brush the cut-sides of the acorn squash with olive oil. Add 1 Tablespoon of butter into each acorn squash half and drizzle each half with 1/2 Tbsp maple syrup. Sprinkle with salt and cinnamon.
Bake for 45-60 minutes, depending on squash size, or until squash is tender when pierced with a knife. To infuse flavor, ypu can brush the cut side of the acorn squash with the juices accumulated in the squash after 30 minutes.

To serve, transfer squash to a platter, cut squash in half if desired, drizzle with more maple syrup and sprinkle with salt to taste

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Blue Cheese, Apple, Walnut Stuffed Squash

1/5/2022

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Ingredients

2 acorn squash, halved lengthwise and seeds removed
1 Tbsp olive oil
½ cup quinoa, rinsed
1 cup vegetable broth
2Tbsp uinsalted butter
1 shallot finely chopped
1 garlic clove, minced
1 tsp finely chopped fresh sage
1 apple, peeled, cored and chopped into ½ inch pieces
Zest and juice of ½ lemon
¾ cup (3 oz.) crumbled blue cheese
¾ cup walnut halves and pieces
4 Tbsp pure maple syrup

Directions

Preheat the oven to 425° with a rack in the center position. Rub the squash with the oil and roast on a large baking sheet, cut sides down, until tender, about 25 minutes.
Meanwhile, make the filling: In a small saucepan, bring the quinoa and broth to a boil. Reduce heat to simmer and cook, covered, until the liquid has been absorbed, about 15 minutes. Remove from heat and let stand, covere, for 10 minutes; gently fluff with a fork.
Melt the butter in a large skillet, then add the shallot, garlic, and sage. Cook until the shallot is lightly golden, 2 to 3 minutes. Season with salt and add the apple. Cook until the apples are tender, about 2 minutes longer. Transfer to a large bowl and toss with the quinoa, blue cheese, and walnuts. Season with more salt to taste.
Invert the acorn squash and fill each cavity with the stuffing mixture. Drizzle the maple syrup over the squash and return to the oven. Bake until the filling is golden brown, about 30 minutes.

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Roasted Acorn Squash with Nutmeg

11/6/2019

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Serves 2
1 medium acorn squash
2 tablespoons softened sweet butter
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon nutmeg

Preheat oven to 350°
Halve the squash lengthwise from stem to toe. Scoop out the seeds and strands.
Shave a tiny bit of the outside middle of each half, so that each half will sit flat.
With a small sharp knife, slit the flesh repeatedly around the inside edge of each half.
Put 1 tablespoon of butter in each half. Then distribute the seasonings equally between the two halves.
Roast in the oven for 40 to 50 minutes, depending on the size of the squash, until it is easily pierced with a fork.
Serve at will.

NOTE: This recipe can readily be doubled. Roasted squash freezes well.

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Acorn Squash Roasted with Maple Syrup and Sage Cream

2/27/2019

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Serves 6
2 tablespoons extra-virgin olive oil
2 tablespoons light brown sugar
Salt and freshly ground pepper
3 small acorn squash (about 3 ½ pounds)
2 tablespoons Connecticut maple syrup
¾ cup heavy cream
10 to 12 sage leaves, coarsely chopped
2 tablespoons unsalted butter
6 sprigs of fresh sage for garnish

Preheat the oven to 350°.
Halve and seed each squash. Shave a patch of skin from bottom of each half to assure that it will sit flat.
Combine the olive oil and the brown sugar in a small bowl.
Place the squash halves cut side up on a rimmed baking sheet or roasting pan. Brush the cavity of and exposed flesh of each piece with oil brown sugar mixture. Season with salt and pepper.
Roast squash for about 45 minutes to one hour until tender and lightly caramelized in spots. Arrange the squash on a large serving platter and drizzle with the maple syrup.
In a small saucepan, bring the cream to a slow simmer with the cut sage and cook over moderate heat for 5 minutes.
Remove from the heat and let stand for 5 minutes. Add the butter.
Strain the cream into a heatproof spouted cup (measuring cup). Drizzle it over the roasted squash, garnish with the fresh sage leaves and serve.

ADVANCE PREP: The roasted squash and sage cream can be refrigerated separately overnight. Reheat in a 350° oven, loosely covered with foil. When heated through, drizzle with maple syrup and serve as above.

Preheat the oven to 350°.
Halve and seed each squash. Shave a patch of skin from bottom of each half to assure that it will sit flat.
Combine the olive oil and the brown sugar in a small bowl.
Place the squash halves cut side up on a rimmed baking sheet or roasting pan. Brush the cavity of and exposed flesh of each piece with oil brown sugar mixture. Season with salt and pepper.
Roast squash for about 45 minutes to one hour until tender and lightly caramelized in spots. Arrange the squash on a large serving platter and drizzle with the maple syrup.
In a small saucepan, bring the cream to a slow simmer with the cut sage and cook over moderate heat for 5 minutes.
Remove from the heat and let stand for 5 minutes. Add the butter.
Strain the cream into a heatproof spouted cup (measuring cup). Drizzle it over the roasted squash, garnish with the fresh sage leaves and serve.

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LAMB STUFFED ACORN SQUASH

4/12/2017

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Serves: 4

2 acorn squash, split in half, de-seeded
1 lb. ground lamb
1 yellow onion, thinly sliced
1½ cups shitake mushrooms, cleaned, and diced
2 medium cloves garlic, pressed
½ cup diced red bell peppers
2 tablespoons good olive oil, divided, plus some for brushing
½ cup beef, chicken or vegetable broth
¾ cup minced or shredded mint, parsley or chives, divided

Preheat oven to 375º.
Brush the inside of the squash with a bit of olive oil, then season with salt and fresh pepper. Place all four halves in a baking dish or sheet and place in the oven for about 20 minutes, depending on the thickness of the squash pulp. Flesh should be firm but not hard when pierced with a toothpick.
In a large sauté pan, heat 2 tablespoons of olive oil. Add the onions, garlic and peppers. Sauté, stirring occasionally, until the onions are translucent.
Add the mushrooms and cook for about 3 to 5 minutes, until the mushrooms release their liquid.
Add the broth. Cook for an additional 2 to 3 minutes.
Using a slotted spoon, remove the vegetables to a bowl and cover. Reserve the remaining liquid in the pan.
Add the ground lamb to the pan and sauté very briefly, stirring and tossing to brown the surface evenly. Remove the pan from the heat.
Add the vegetables back into the pan with the lamb. Add half of the mint and mix well.
When the squash are ready, loosen the flesh from the walls of the hull with a large spoon but leave in place. Fill each one with the lamb mixture.
Place the stuffed squash in the oven to continue cooking for an additional 5 to 7 minutes, more depending on the size of the squash.
Place the squash on a serving dish, sprinkle the top of each with the remaining mint and serve.

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Maple-Roasted Acorn Squash

Blue Cheese, Apple, Walnut Stuffed Squash

Roasted Acorn Squash with Nutmeg

Acorn Squash Roasted with Maple Syrup and Sage Cream

LAMB STUFFED ACORN SQUASH

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