Acorn Squash With Caramel Sauce Recipes

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ACORN SQUASH ROASTED WITH APPLESAUCE

I finally found a squash recipe that DH likes and enjoyed. This is so simple, revised to suit our taste, from Chef Micheal Smith, my favourite TV chef.

Provided by Derf2440

Categories     Vegetable

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 7



Acorn Squash Roasted With Applesauce image

Steps:

  • Preheat oven to 350f degrees.
  • Cut squash in half, crossways, scrape out the seeds. Spray baking dish with veggie spray. Place skin side down, cut side up in baking dish.
  • Put 1 teaspoon of butter in each half of squash, sprinkle each half with salt and freshly ground pepper.
  • Fill each squash half with 1/2 cup applesauce, top with remaining butter and sprinkle again with salt and pepper.
  • Pour water around squash.
  • Roast on middle rack of oven for approximately 1 hour or until golden brown and caramalized.

Nutrition Facts : Calories 251, Fat 8.1, SaturatedFat 4.9, Cholesterol 20.1, Sodium 401.6, Carbohydrate 48, Fiber 4.8, Protein 2.1

1 acorn squash
vegetable oil cooking spray
1 cup applesauce
4 teaspoons butter
1/4 teaspoon salt (to taste)
1/4 teaspoon fresh ground pepper (to taste)
1/2 cup water

ACORN SQUASH WITH APRICOT SAUCE

With its mild flavor, acorn squash is the perfect base for crunchy walnuts and sweet apricots. I like to double the sauce so I can serve it with my breakfast oatmeal. -Judy Parker, Moore, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 4 servings.

Number Of Ingredients 7



Acorn Squash with Apricot Sauce image

Steps:

  • Cut squash in half; discard seeds. Cut a thin slice from bottom of squash with a sharp knife to allow it to sit flat. Place hollow side up in a greased 15x10x1-in. baking pan; add 1/2 in. of hot water., Combine brown sugar and cinnamon; sprinkle over squash. Dot with butter. Cover and bake at 375° for 55-65 minutes or until tender., Meanwhile, in a small saucepan, combine orange juice and apricots. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until apricots are tender. Transfer to a blender; cover and process until smooth. Serve with squash; sprinkle with walnuts if desired.

Nutrition Facts : Calories 241 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 50mg sodium, Carbohydrate 48g carbohydrate (26g sugars, Fiber 5g fiber), Protein 3g protein.

2 small acorn squash
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter
1 cup orange juice
1/2 cup dried apricots, coarsely chopped
1/2 cup chopped walnuts, optional

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