Pioneer Womans Sweet Roasted Rosemary Acorn Squash Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Cut the acorn squash in half from top to bottom using a sharp knife. Use a spoon to scrape out the stuff inside. Cut each half into 4 equal wedges, and then place the wedges, skin-side down, in a baking dish. Sprinkle lightly with salt.
• Combine the butter, brown sugar, salt, rosemary and chili powder in a bowl and mix into a paste. Smear the paste all over the squash.
• Roast in the oven for 20 minutes. Then baste with the butter mixture from the bottom of the pan and return to the oven for another 20 minutes.
• Serve in the baking dish, drizzling more sauce at the end. Yummy!

Steps:

• Preheat the oven to 400 degrees F.
• Divide the squash/pumpkin (cut-side up), garlic and onions between 2 sheet pans. (Keep the onions and garlic together.) Drizzle over the olive oil and rub to fully coat everything in the oil. Season with the sage, rosemary, thyme and some salt and pepper. Flip the squash so they are cut-side down and roast until fork-tender, 40 to 45 minutes. Allow the squash to cool slightly, about 5 minutes.
• While the squash cool, heat the stock and heavy cream in a large pot over medium heat. Add the roasted onions and garlic and bring to a simmer.
• Scrape out the flesh of the squash and add to the pot. Using an immersion blender, puree the soup to your desired consistency. Grate over the nutmeg to taste and adjust other seasonings, as needed.
• To serve, ladle the soup into bowls and sprinkle over the granola.

Steps:

• Preheat oven to 450 degrees F.
• Assemble acorn squash on a baking sheet. Place 1 tablespoon of butter and brown sugar in each half. Add 1/4 teaspoon of nutmeg in each and season with salt. Bake until golden and tender, about 1 hour to 1 hour 15 minutes, basting flesh of squash several times.
• Twenty minutes before the squash is done, sprinkle edges with raw sugar. Serve squash warm.

Steps:

• pre-heat oven to 400 cut each half squash into 4 wedges place wedges into a casserole dish skin side down. sprinkle with salt and pepper. combine butter, brown sugar, salt, rosemary and chili powder. smear paste over the squash wedges. roast in oven for 20 minutes. take out and baste with the butter in bottom of dish and then return to oven and bake another 20 minutes.

Steps:

• Preheat oven to 425 degrees. Mix oil, sugar, and rosemary in a small bowl. Arrange squash wedges in a single layer, cut side up, on a rimmed baking sheet. Rub rosemary-sugar mixture onto squash wedges, and season with salt and pepper. Roast, rotating sheet halfway through, until edges are golden brown and wedges are tender when pierced with the tip of a knife, 35 to 40 minutes. Serve warm.

Steps:

• Preheat oven to 425 degrees F.
• Halve the squash and scoop out and discard the seeds and strings. Cut the halves into 1-inch-thick wedges.
• Arrange the squash wedges on a baking sheet, brush them with butter and sprinkle with the thyme, 1 teaspoon salt and a few grinds of pepper. Roast the squash wedges until they are brown and tender, about 35 minutes.
• Transfer the squash wedges to a serving platter, garnish with thyme sprigs and serve warm or at room temperature.