Acorn Squash Recipes Baked

Steps:

• Preheat oven to 425 degrees. Generously butter a rimmed baking sheet.
• Halve squash crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level.
• Set squash halves, scooped sides down, on prepared sheet. Bake until golden, 20 to 25 minutes. Turn squash; prick insides all over with a fork. Divide 2 tablespoons butter and sugar among halves; season with salt and pepper. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm.

Steps:

• Preheat oven to 350 degrees F.
• Grease a baking sheet and a baking dish.
• Halve the squash lengthwise and clean.
• Transfer the squash, cut side down, to the baking sheet, and bake the squash until it is tender, about 45 minutes.
• Don't turn off the oven.
• While the squash cooks, melt the butter, and stir in the remaining ingredients.
• Keep the mixture warm until it is needed.
• Arrange the squash, cut sides up, in the baking dish.
• Spoon the butter and seasonings equally over the sections.
• Bake the squash another 15 minutes, until it is very soft.
• Serve the squash hot.

Steps:

• Preheat oven to 350 degrees. Place squash, flesh side down in a baking dish and fill with 1/2-inch of water. Bake for one hour or until tender. Scoop out squash flesh to a bowl. Mash squash with butter, sugar and salt and pepper. Serve with extra butter.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Score the squash by making 1/4-inch deep slashes into the flesh of the squash. Place in baking dish. Brush with orange juice and sprinkle with salt.
• Bake in the preheated oven until lightly browned, about 30 min.
• Meanwhile, simmer butter, maple syrup, brown sugar, black pepper, and cayenne pepper in a small skillet over medium heat until smooth and the sugar has dissolved, about 3 minutes, stirring occasionally.
• Remove the squash from the oven. Pour out any liquid that may have collected in the squash. Brush the glaze over each squash half. Return to the oven until tender, about 20 more minutes. Spoon any glaze that has collected at the bottom of the squash over the edges of the squash. Season with additional salt, if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
• Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won't slide around too much) while baking.
• Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash in a shallow baking pan, cut side down.
• Bake in preheated oven for 30 minutes, or until tender.
• Turn cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon.
• Bake for 20 minutes more.

Steps:

• Preheat oven to 350 degrees F.
• Line baking sheet with aluminum foil.
• Halve squash and remove seeds and pulp; rinse.
• Add 1 tablespoon honey, 1/4 teaspoon cinnamon, 1/8 teaspoon allspice, 3/4 teaspoon brown sugar, and a pinch nutmeg to each half.
• Dot each half with butter and drizzle a tsp.
• of brandy over top.
• Cover with aluminum foil and bake at 350 degrees F for 45-90 minutes, or until squash is tender (time depends on size of squash, really).

Steps:

• Cut the squash in half and remove seeds and strings.
• Place in oven proof dish (large enough to hold all you are preparing if you are multiplying this recipe) skin side down and pour 2" water in dish.
• Bake for 40 minutes on 350°F.
• Remove and fill each cavity with the brown sugar and butter.
• Salt and Pepper.
• Return to oven for 10 minutes.