ROASTED ACORN SQUASH WITH CINNAMON BUTTER
A little bit of cinnamon goes a long way in the butter used to flavor this roasted side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 55m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss squash with oil; season with salt and pepper. Arrange on sheet, cut side down, and roast until easily pierced with a paring knife, 35 to 45 minutes.
- In a small saucepan, melt butter over medium heat, stirring, until golden brown, 4 to 6 minutes. Immediately pour into a small bowl; stir in cinnamon. Place squash on a serving platter; top with cinnamon butter.
Nutrition Facts : Calories 117 g, Fat 8 g, Fiber 2 g, Protein 1 g
MAPLE-ROASTED ACORN SQUASH
Steps:
- Preheat the oven to 350 degrees F.
- Place the squash, cut sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
- Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.
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 CINNAMON
THIS says fall. Orange, crispy, with spices to make you swoon. Baked pieces look gorgeous on a beautiful serving platter. Or on your plate!
Provided by HealthyChocolate
Categories Vegetable
Time 35m
Yield 4-16 serving(s)
Number Of Ingredients 5
Steps:
- Cut into halves or quarters & clean out the seeds.
- Place pieces upside down in baking dish.
- Pour 1/4 inch water into baking dish.
- Microwave for 8 minutes, turning once.
- Remove carefully (hot!).
- Transfer *right-side up* to foil-covered oven platter.
- Brush each semi-squishy piece with oil.
- Then sprinkle with cinnamon & nutmeg, to taste.
- Optional: Sprinkle raisins over the spices, remembering that raisins are high in sugar (in case diabetes is a concern).
- Bake at 350 for 25 minutes, or until the acorn squash looks golden and crispy.
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 :
ROASTED BUTTERNUT SQUASH SOUP
Savor the flavors of this roasted butternut squash soup blended with golden Progresso® chicken broth, vegetables and topped with Progresso® plain panko crispy bread crumbs.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- To make roasted winter squash: Heat oven to 375°F. Heat butter over medium-high heat in an ovenproof sauté pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
- To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; sauté until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
- Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
- Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.
Nutrition Facts : Calories 240, Carbohydrate 23 g, Cholesterol 15 mg, Fat 3, Fiber 3 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 6 g, TransFat 0 g
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- Microwave the squash on high for about one minute before cutting. This will make the squash easier to cut into.
- Place the squash, cut side up, on the prepared baking sheet. Divide the butter in half and spread inside each half of the squash. Then combine the brown sugar, and cinnamon in a small bowl and season with salt to taste. Sprinkle the brown sugar mixture inside of each squash half.
- Remove the squash from the oven and allow them to cool slightly. Baste the squash with any of the buttery brown sugar sauce that did not absorb into the squash before serving.
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