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- Dish type
- Side dish
This baked squash recipe is delicious, even the kids will love it! Acorn squash is baked with a warm, buttery, spiced orange sauce. It's perfect as a side dish with any meal.
3 people made this
- 2 acorn squash, halved and seeded
- 4 tablespoons orange juice
- 1/2 teaspoon grated orange zest
- 30g salted butter
- 2 dessertspoons dark brown soft sugar
- 1 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min
- Preheat oven to 180 C / Gas 4.
- Fill a baking dish with about 1.25cm water. Place squash halves cut side down in the dish and bake 40 minutes in the preheated oven.
- In a bowl, whisk together the orange juice, orange zest, butter, dark brown soft sugar, nutmeg and cinnamon.
- Turn squash halves cut side up in the baking dish and drizzle evenly with the orange juice sauce. Continue baking 20 minutes.
If acorn squash is unavailable, use butternut squash instead.
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Sweet and Spicy Roasted Acorn Squash
Can you believe Thanksgiving is this week? I can’t believe it either. I’m still not over the summer being over. Well, the good news is, Thanksgiving means GREAT food, and I’ve got a confession.
I’m not really a big fan of turkey. I know, I know. Turkey gets a bad rap because people often overcook it, or cook it wrong. But still, give me a chicken over a turkey any day and I’m a happy camper.
But the rest of the Thanksgiving food? Oh, I’m all over it. Stuffing and gravy and pies…what’s not to love? Oh, and let’s not forget ALL THE SIDES. I mean, who even needs turkey if the sides are good enough, amiright? Well good news my friends: I’ve got the BEST new side dish recipe for Thanksgiving and ger ready because you’re going to NEED to try this: Sweet and Spicy Roasted Acorn Squash.
You. Are. Going. To. Love. This. Recipe!
The secret ingredient? Domino® Golden Sugar. This new product from Domino® is truly the best of both worlds. It measures cup for cup like granulated (white) sugar, but it has a hint of molasses flavor. And the best part? Domino® Golden Sugar is less processed than white sugar! Domino® Golden Sugar is certified kosher by the O-K. It is available in select stores and through Amazon.
As soon as I tasted Golden Sugar, I knew I wanted to make something other than baked goods with it, and I knew immediately that winter squash would be a PERFECT fit! And boy was I right. The molasses notes in the golden sugar are so perfect with the spice of the sriracha and the heartiness of the acorn squash. I feel like I need to warn you though…this recipe is so addictive, you will likely need to double it!
Greg’s Baked Acorn Squash
We had a surprise squash plant take over our garden this year. “What do we do with acorn squash?” we wondered. Our neighbor Greg had the answer in this amazing yet super easy recipe!
- 1 whole Acorn Squash
- 2 Tablespoons Butter, Divided
- 4 Tablespoons Brown Sugar, Divided
- 1 package Bob Evans' Italian Sausage (19 Oz.)
- 1 whole Apple, Any Variety
Preheat oven to 400 degrees. Whack one ripe acorn squash in half lengthwise and scoop out the guts. Fill a 9吉 baking dish with about 2 inches of water, and place the squash face down in it. Bake for 20 to 30 minutes or until the meat of the squash is tender.
While the squash is baking, brown and crumble the package of Italian sausage in a pan. Drain off any grease and set aside. Dice the apple into small cubes (about the same size as your sausage crumbles). Mix with the cooked sausage.
When the squash is done, drain the water and flip the squash over in the dish. Put 1 tablespoon butter in each squash half, then 1 tablespoon brown sugar. Spoon the sausage/apple mix into each squash half, until the cavity is completely full. Top with remaining brown sugar.
Return the now-stuffed squash to the oven and continue baking for another 15 to 20 minutes, or until the brown sugar topping is mostly melted.
This can be served with a side of couscous or green salad, but really, this is a full meal in itself!
HOW TO COOK WHITE ACORN SQUASH
One of the reasons I don&rsquot love acorn squash is the skin/peel isn&rsquot edible (unlike kabocha, delicata, etc.) and the ridges on the exterior make peeling it pretty much impossible.
So, the easiest way to cook it is therefore halving it, scooping out the seeds and baking in the oven until it&rsquos so tender you can easily scoop the flesh out.
Whether you want to fill the cavity with simple ingredients like this recipe does or stuff it like in this Twice Baked Kale and Pecorino Acorn Squash is up to you.
I was digging simplicity on this occasion.
Sweet and Spicy Roasted Acorn Squash Wedges
Autumn may be my favorite time of year. I may contradict myself when spring starts to whisper. But today, yes, autumn is my favorite.
Tonight our thermometer will measure 21˚F and already a thin blanket of snow covers the ground. Most evenings Keith and I sit in front of the fire, sip wine, and chat about the day. It's dark early now, before 6 pm, and I find that my eyes grow heavy earlier than they did in the long days of summer.
This is the autumn that's familiar, it's the one I love the most. But it's very different from the autumn I experienced last year in Italy.
In the US, Halloween and Thanksgiving partner with chilly air to remind us that autumn is here and winter is coming. But the seasons announce themselves differently in Italy. Though Italians have many holidays and traditions, the celebration of food is the tide that carries them from one season to the next. Many festivals celebrate the arrival of a prized fruit or vegetable. In autumn, it's pears and apples, escarole and lacinato kale, mushrooms and chestnuts. And in October, one of Italy's greatest treasures, the olive harvest and precious Extra Virgin Olive Oil.
The other day, I sent Giovanna (you may remember her spectacular ragu sauce) an e-mail and asked what she loves most about autumn in Italy. She responded with a lovely note all about it - including a recipe for traditional Castagnaccio - a chestnut flour cake with raisins, pine nuts, walnuts, and of course, olive oil. You can read her post here, but be warned that it may inspire you to hop a plane to experience Italy in the autumn for yourself.
The US is my home and I love our holidays and traditions, but I've noticed a shift in my focus on the changing seasons. I'd like to think of it as a little part of Italy that I get to keep.
This fall I'm celebrating the arrival of first crop apples, Brussels sprouts, broccoli, Delicata Squash (to make my favorite Delicata Squash Soup) and - one of my favorites - acorn squash. Sliced into wedges and roasted, the skin blisters and softens, the flesh turns silky and sweet. It's the perfect ode to autumn. If you grew up eating acorn squash, I wouldn't be surprised to hear that your mom (or dad) roasted it in halves, cut side up, filled with butter and brown sugar. This recipe is just a riff on that - with a bit of depth from maple syrup and the slightest black pepper kick.
Serve these alongside Turkey Roulade, Mashed Red Potatoes or Cheesy Potatoes and Roasted Broccoli and Cauliflower for a simple and wonderful Thanksgiving meal.
Heat oven to 375 degrees F and grease jellyroll pan. Rub cut sides of squash, including cavities, with 1 Tbsp. butter. Sprinkle cavities with cinnamon and pepper. Place squash, cut-sides down, in prepared jellyroll pan bake 30-35 minutes or until tender.
While squash bakes, in 2 qt. saucepan over medium heat, melt remaining 1 Tbsp. butter. Add onion cook about 5 minutes, stirring occasionally until softened. Stir in brown sugar until melted. Add cranberries and cloves. Cook 10 minutes, stirring occasionally until cranberries are softened and flavors are blended.
Meanwhile, using sharp knife, remove peel and white pith from oranges cut flesh into 1 inch chunks. Stir orange chunks and grated peel into cranberry mixture, cook 2-3 minutes longer.
Remove squash from oven spoon about 1/2 cup cranberry-orange mixture into each cavity. Return squash to oven, and bake 10 minutes longer. Makes 8 servings.
By Robin from Washington, IA
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Sweet & Spicy Roasted Squash
This Sweet & Spicy Roasted Squash is the perfect side dish to your favorite easy meal. Just a few simple ingredients, ready in about 40 minutes. Vegan and paleo-friendly!
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 2 – 4 1 x
- Scale: 1x 2x 3x
- 2 small acorn, sweet dumpling, or carnival squash
- coconut oil (or avocado, olive)
- coconut sugar (or brown)
- cayenne pepper
- ground cinnamon
- all spice
- cashew or almond butter drizzle
- Preheat oven to 375F and grease a medium baking sheet with oil. Set aside.
- Cut tops and bottom off of squash and slice into rings. Cut out center of each ring to remove seeds. –If your squash is really hard to cut, allow to soften in preheating oven for about 5-10 minutes.
- Place rings on greased baking sheet and drizzle with oil, about 1-2 tablespoons. Lightly sprinkle on cayenne pepper (to taste), ground cinnamon, all spice and coconut sugar (about 1/2 tablespoon or so). Use hands to rub everything in and make sure squash is evenly coated.
- Bake for 20 minutes before checking and gently flipping over. Sprinkle with more seasoning and sugar if you wish, bake for another 10-20 minutes until soft.
- Allow squash to rest/cool on pan before serving. Drizzle with cashew or almond butter if your heart desires. Enjoy!
- Serving Size: 1/4th
- Calories: 127
- Sugar: 1
- Sodium: 182
- Fat: 4
- Saturated Fat: 3
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 2
- Cholesterol: 0
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This roasted squash is sweet, spicy and the perfect side to your next meal. I honestly could have eaten half of the pan.
Baked acorn squash recipes
Easy baked acorn squash recipe, perfect for the fall. Squash is cut in half, insides scooped out, then baked with a little butter, brown sugar, and maple syrup. Because squash has a natural sweetness to it, I find roasting to be the best method, because it intensifies and caramelizes the sweetness and flavors in the squash.
How to baked acorn squash recipes!
Using a sharp, sturdy chef’s knife, carefully cut the acorn squash in half, from tip to stem.
Use a melon baller or spoon to remove the inner seeds and strings.until the inside is smooth.
Take a sharp paring knife and score the insides of the acorn squash halves in a cross-hatch pattern, about a half-inch deep cuts.
Place the squash halves cut side up in a roasting pan. Whisk together melted butter, Maple Syrup, and brown sugar in a small bowl.
Rub of butter mixture into the insides of each half. sprinkle with salt and pepper.
Bake at 400°F (205°C) for about an hour, until the tops of the squash halves, are nicely browned, and the squash flesh is very soft and cooked through.
When done, remove the squash halves from the oven and let them cool for a bit before serving. Enjoy!
2 medium acorn squash
2 tablespoons soft butter, plus more for baking sheet
2 tablespoons light brown sugar
Coarse salt and ground pepper
Preheat oven to 425 degrees F. Generously butter a rimmed baking sheet.
Cut the acorn squash in half crosswise. Scoop out and discard the seeds. Slice off a small piece of the bottom of each squash if necessary to get them to sit level.
Set the squash cut side down on the prepared baking sheet. Bake at 425 degrees F for 20-25 minutes.
Carefully turn the squash over. Prick the flesh with a fork several times.
Combine the butter and brown sugar and spread over the insides of the squash. Season with salt and pepper.
Return the squash to the oven and bake for 25-30 minutes longer or until the flesh is easily pierced with a knife.