GRILLED MAPLE-GLAZED ACORN SQUASH
These sweet and spicy squash "ribs" are the perfect barbecued fall side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat a grill for cooking over medium heat. Lightly oil the grill grates.
- Melt the butter in a small saucepan and turn off the heat. Remove 1/4 cup of the melted butter and reserve. Whisk the maple syrup, cider vinegar, dry mustard, crushed red pepper, 3/4 teaspoon salt and a few grinds of pepper into the saucepan. Bring to a simmer and cook for about 4 minutes to reduce slightly. Remove the glaze from the heat and let cool. Set aside 1/3 cup of the glaze for drizzling at the end.
- Carefully halve the squashes from the stem to the bottom. Scoop out the seeds with a spoon and discard. Place the squash halves flat-side down and slice crosswise into 1/2-inch scalloped half-moons. Place the slices in a very large bowl.
- Mix together the chili powder, coriander, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Sprinkle the spice mixture over the squash slices. Drizzle the reserved 1/4 cup of melted butter over the squash. Toss with your hands to make sure the slices are evenly coated.
- Place the squash slices on the grill and cover. Cook until dark grill marks appear, about 10 minutes. Flip the squash slices; cover and cook until the squash is just tender enough to be pierced easily with a paring knife, 7 to 8 minutes more.
- Brush the squash slices with the glaze and flip. Cook 1 minute, brush with glaze, flip and cook on the other side for another minute. Remove from the grill and arrange on a large platter. Drizzle with the reserved glaze. Sprinkle with the pepitas. Serve warm or at room temperature.
ROASTED HONEY CINNAMON ACORN SQUASH
Caramelized roasted honey cinnamon acorn squash is drizzled with honey and cinnamon, and sprinkled with crumbled cheese and crunchy almonds.
Provided by Culinary Envy
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Cover a baking sheet with aluminum foil and spray with nonstick cooking spray.
- Place acorn squash slices, olive oil, salt, and pepper in a large bowl and toss to cover all the slices evenly. Place slices in a single layer on the prepared baking sheet and drizzle with honey and cinnamon.
- Bake in the preheated oven for 20 minutes. Turn each slice carefully. Continue baking until tender and well browned, about 10 minutes more. Move slices onto a serving plate and sprinkle with blue cheese, green onions, and almonds.
Nutrition Facts : Calories 192 calories, Carbohydrate 23.6 g, Cholesterol 5.3 mg, Fat 10.8 g, Fiber 2.8 g, Protein 3.5 g, SaturatedFat 2.4 g, Sodium 395.2 mg, Sugar 11.8 g
BAKED ACORN SQUASH WITH MUSTARD AND HONEY
There are only 4 ingredients in this recipe (well, 6 if you count the salt & pepper)n but this recipe is a hit with everyone--an easy, tasty, addition to a weeknight meal. Just be careful cutting the squash. Recipe comes courtesy Sara Moulton of the Food Network.
Provided by Barb G.
Categories Vegetable
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F; cut squash in half,trim a piece off of bottom of each squash half so they will lie flat in pan.
- Mix butter, mustard, and honey in a small bowl until blended; Fill each cavity with 2 tablespoons of the butter mixture; Season with salt and pepper.
- Bake until the squash is very tender,1 1/2 to 2 hours; NOTE Any left over cooked squash can pureed and used in soup by adding vegetables or chicken stock etc.
HONEY MUSTARD ACORN SQUASH
Make and share this Honey Mustard Acorn Squash recipe from Food.com.
Provided by DrGaellon
Categories Vegetable
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Use a large knife to cut stem off squash and then to cut it in half vertically. Use a spoon to scrape out seeds and any stringy stuff from inside the squash. Set squash on a baking pan, cavity side up. If it wobbles too much, slice a piece off the backside so squash will lie still and flat.
- Combine butter, mustard and honey and place into cavity of squash. Top with a light sprinkling of salt and pepper.
- Bake until squash is very tender, about 1 to 1-1/2 hours.
- For a variation on sweetness, use 2 tablespoons of real maple syrup instead of honey.
Nutrition Facts : Calories 127.6, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 32.8, Carbohydrate 20, Fiber 1.7, Sugar 8.7, Protein 1.1
GLAZED PORK CHOPS AND SQUASH
A honey-sweetened glaze for the pork chops and squash makes this colorful dinner irresistible to children as well as adults.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees, with racks in middle and lower thirds. In a small bowl, combine honey, ginger, mustard, and 1 teaspoon oil. Season glaze with salt and pepper. On a large rimmed baking sheet, toss squash with 1 tablespoon oil and season with salt and pepper. Transfer 8 wedges to another rimmed baking sheet. Roast both sheets of squash 15 minutes.
- Remove sheets from oven and flip squash. To tray with 8 wedges, add scallions and bell pepper, drizzle with 1 teaspoon oil, season with salt and pepper, and brush with glaze.
- Return sheets to oven and roast until squash is tender when pierced with a knife, 10 to 15 minutes. Let sheet with 16 wedges cool completely, then refrigerate for Chicken Cutlets with Mustard Greens and Roasted Squash.
- Meanwhile, in a large skillet, heat remaining teaspoon oil over medium-high. Season pork with salt and pepper and cook until golden brown on one side, about 4 minutes. Flip, brush with remaining glaze, and cook until pork is cooked through, 5 minutes. Serve pork alongside roasted vegetables.
Nutrition Facts : Calories 523 g, Fat 20 g, Fiber 3 g, Protein 63 g
HONEY SPICED ACORN SQUASH
"I've made this simple side dish for more than 35 years," says Alpha Wilson of Roswell, New Mexico. Cinnamon and ginger give a nice spiced flavor to the moist tender squash halves. You can use up the extra squash in the two recipes that follow.-Alpha Wilson, Roswell, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the honey, butter, salt, cinnamon and ginger. Cut squash in half; discard the seeds. Fill squash halves with butter mixture. , Place in a greased 15x10x1-in. baking pan. Cover and bake at 375° for 1 hour or until squash is tender. Uncover; bake 10 minutes longer or until filling is bubbly.,
Nutrition Facts :
More about "honey mustard acorn squash recipes"
23 ACORN SQUASH RECIPES WE'VE SQUIRRELED AWAY JUST FOR …
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Estimated Reading Time 6 mins
- Maple-Roasted Acorn Squash. This is one of Ina Garten’s favorite acorn squash recipes—it comes from her book Cook Like a Pro. To make it, you’ll hollow out as many acorn squash halves as you’re willing to prep, season them with olive oil, salt, and black pepper, then fill the cavities with maple syrup and butter.
- Sheet-Pan Cumin Chicken Thighs With Squash, Fennel, and Grapes. These chicken thighs are rubbed with cumin, then set on top of sliced acorn squash and grapes.
- Grain Bowl With Spiced Squash, Mushrooms, and Curried Yogurt. This hearty dish can be made with a variety of grains or pseudo-grains (think barley, quinoa, or brown rice) and whichever winter squash or root vegetable you prefer.
- Winter Squash Soup With Gruyère Croutons. You’ll need 3 pounds of squash total for this recipe—we like using a mixture of acorn and butternut squash—but if you spot something else at the farmers market that strikes your fancy, go for it.
- Instant Pot Bisibelabath. The name of this South Indian dish translates to “hot lentil rice,” so expect some heat from the chiles here. Serve with creamy, cooling raita.
- Sheet-Pan Roasted Squash and Feta Salad. For a vegetarian salad with tons of texture and contrast, roast acorn squash with other winter squash, such as delicata, alongside feta cheese and cubes of bread, then toss with pleasantly bitter greens and bracing sherry vinaigrette.
- Braised Chicken Thighs With Squash and Mustard Greens. This rich, savory braise can be made ahead and reheated when you're ready to eat. The starch from the squash adds sweetness and helps to thicken the broth, keeping it gluten-free.
- Steamed Squash With Ginger-Soy Dressing. Steaming is an excellent way to cook squash. Take it from one reviewer who called the results “tender, moist, and almost…fluffy.”
- Roasted Squash With Herb Oil and Goat Cheese. Tired of struggling with hard, raw squash on your cutting board? For this recipe, you’ll roast the squash whole, then scoop out its buttery interior.
- Roasted Acorn Squash and Honey. Honey adds a touch of sweetness to this easy acorn squash side dish. Saving your honey for tea? Swap it out for brown sugar—the fresh sage and grassy olive oil are enough to keep this sweet dish plenty savory.
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