Honey Nut Acorn Squash Recipes

Steps:

• Preheat the oven to 350°F. Split the squash in half and scrape out the seeds with a spoon. Cut the squash halves into quarters and place in a mixing bowl, leaving the skin on the squash sections. Toss the squash with the olive oil, nutmeg, honey, and sage leaves. Lay the squash pieces, cut sides down, on a baking sheet. Bake for 30 to 40 minutes or until the squash flesh begins to turn golden brown and is tender. Season the squash with salt and pepper.
• Arrange the squash on a serving platter.

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.,

Steps:

• Heat the oven to 400F.
• Place squash, seeds still in, cut side up on a cookie sheet and bake for 45 minutes or until soft.
• Remove from oven and scoop out the seeds and fibers.
• Mix remaining ingredients and distribute evenly into the cavity of each squash.
• Return to oven for apprx 10 minutes.
• Serve.

Steps:

• Heat oven to 350F degrees.
• Arrange squash in shallow 10inch baking dish.
• Combine butter, honey, and salt.
• Pour over squash.
• Bake, covered for 40 minutes.
• Uvcover and bake another 10 minutes.

Steps:

• 1. Preheat oven to 400 degree F. Split your squash in half, from stem to point at the other end. Place the squash face up in a shallow casserole dish. Leave seeds and membrane. Bake for 45 minutes or until tender.
• 2. Remove squash from oven and once cool enough,, scoop out the seeds and membrane. In a small dish, mix the honey, butter Worcestershire sauce, nuts and raisins.
• 3. With a pastry brush, brush the inside and rim of squash with honey mixture. and divide the nuts and raisins between the halves. Sale and pepper. Bake for another 10 - 12 minutes or until glazed and golden.
• 4. Serve hot. They make a pretty presentation.

Steps:

• Heat oven to 375 degrees. Cut 1/4 inch from stem end and bottom of each squash, and discard. Cut each squash in half crosswise. Discard seeds and membrane.
• Cut each squash half crosswise into 2 slices, each 1-inch thick.
• Combine honey, olive oil, pepper and salt in a large bowl. Add squash, and toss to coat.
• Place squash on an oiled sheet pan. Bake at 375 degrees for 30 minutes or until tender.

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.