Sweet Acorn Squash Casserole Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place acorn squash, cut-side down, on a baking sheet.
• Bake in the preheated oven for 30 minutes. Flip squash and sprinkle cinnamon into the center and dot with butter. Continue baking until flesh can be easily pierced with a fork, about 30 minutes more.
• Scoop flesh into a bowl and mix in brown sugar until evenly combined.

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:

• Place squash halves in a microwave-safe dish. Microwave on high until tender, about 10 minutes. Let cool.
• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square casserole dish.
• Scrape squash into a bowl; discard skins. Beat squash with a mixer until smooth. Add sugar, butter, evaporated milk, eggs, and vanilla; mix well. Put in the prepared casserole.
• Bake in the preheated oven for 45 minutes.
• While the squash is baking, mix rice cereal, brown sugar, pecans, and melted butter for topping together in a bowl.
• Remove casserole from the oven and sprinkle topping evenly over top. Bake for 10 more minutes.

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in a greased 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 35-40 minutes. Drain water from pan; turn squash cut side up. Bake 10 minutes longer or until squash is tender; cool slightly. Carefully scoop out squash; place in a large bowl and mash. Set aside., In a large skillet, saute onion and garlic in butter until tender. Add peppers; saute until crisp-tender. In a large bowl, whisk eggs and yogurt until blended. Stir in the squash, onion mixture, feta cheese, salt, pepper and cayenne if desired. , Transfer to a greased 11x7-in. baking dish. Sprinkle with sunflower kernels. Cover and bake at 375° for 25 minutes. Uncover; bake 25-30 minutes longer or until a thermometer reads 160°.

Steps:

• Preheat oven to 375°F with racks in upper and lower thirds.
• Toss sweet potatoes and squash with butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide between two 17-by 11-inch 4-sided sheet pans. Bake, switching position of pans halfway through, 25 minutes.
• Stir together brown sugar and nutmeg. Turn vegetable slices and sprinkle evenly with sugar mixture. Bake until golden and tender, 35 to 40 minutes more.

Steps:

• Preheat oven to 375° and cut the sweet potatoes in half.
• Cut the butternut squash in half vertically and scrape out the seeds.
• Put the vegetables, cut side up, in a baking pan and bake, uncovered, until they are very soft, at least 1 1/2 hours.
• Scoop the potato and squash out of the skins, combine them, and mash until smooth.
• Put the orange juice, margarine, and cinnamon sticks in a small saucepan and heat, reducing until it is about 1/4 cup syrup.
• Discard cinnamon sticks and stir orange syrup into the mashed vegetables.

Steps:

• Turn crockpot to HIGH to get it warm while you fill it up.
• Pour apple juice in bottom of crockpot.
• Place squash, cut side up, in bottom of crockpot.
• On top of each piece of squash, sprinkle with salt, followed by 1/2 T butter, 1/2 T brown sugar, and 1 T dried cranberries.
• Sprinkle apples in and around the squash (about 1/4 cup will fit piled up on each squash).
• Juice lemon over the top of the apples, then sprinkle with the cinnamon and pour the maple syrup over the top.
• Cook the squash on LOW for 4-6 hours or HIGH for 2.5-4 hours. NOTE: crockpots are not created equal as far as temp goes and we will all buy different sized squash. . .that being said, cook times will vary. . .I don't mind eating mushy squash, but you can't eat undercooked squash simply because you can't cut it :) I cooked mine on low for 4 hours and it wasn't done so I cranked it up to high for 1 hour and it was perfectly cooked.
• When squash it tender, place each piece on a plate and sprinkle with the nuts.
• OPTIONAL: I am bad, so therefore I put another 2T of cold butter in with the apple juice and remaining apples on the bottom of the crockpot and stir til the butter is melted and then spoon the "sauce" over the top of the squash. If you like yours really sweet (as I do), feel free to drizzle it with more maple syrup or honey.