Best 8 Acorn Squash With Roasted Garlic Custard Recipes

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Acorn squash with roasted garlic custard is a delicious and savory dish that combines the sweet and nutty flavor of acorn squash with the rich and creamy texture of roasted garlic custard. This dish is perfect for a special occasion or a cozy weeknight meal. The acorn squash is roasted until tender and then filled with a mixture of roasted garlic, eggs, cream, and cheese. The custard bakes until golden brown and bubbly, creating a perfect balance of flavors and textures.

Here are our top 8 tried and tested recipes!

GARLIC BUTTER ACORN SQUASH



Garlic Butter Acorn Squash image

This is a savory version of the classic fall flavor of acorn squash!

Provided by Amanda

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 5

cooking spray
2 acorn squash, halved and seeded
¼ cup butter, divided
4 teaspoons minced garlic, divided
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Place each squash half in the baking dish, cut side down.
  • Bake squash in the preheated oven for 30 minutes. Flip squash over and place 1 tablespoon butter and 1 teaspoon garlic into each squash. Season with salt and pepper.
  • Bake squash, cut-side up until tender, about 20 more minutes. Cool for about 5 minutes before serving.

Nutrition Facts : Calories 206.5 calories, Carbohydrate 27 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 3.8 g, Protein 2.3 g, SaturatedFat 7.3 g, Sodium 89.7 mg, Sugar 5.5 g

ACORN SQUASH WITH ROASTED GARLIC CUSTARD



Acorn Squash With Roasted Garlic Custard image

From Delicious Living Magazine, this is a sweet, creamy and savory dish that you will love! Winter squashes are use everywhere, but were so useful in the colder states, where the hard squash would winter over well. West, Mid West, New England, Canada, Mid Atlantic.

Provided by Sharon123

Categories     Vegetable

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 9

2 acorn squash (green or orange)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
1 head elephant garlic (or regular garlic for a stronger taste)
2 1/2 cups milk
3 whole eggs
1/4 teaspoon ground nutmeg

Steps:

  • Preheat oven to 375°F Using a sharp knife, cut the squash in half lengthwise. Using a sturdy spoon, scoop out the seeds and fibrous membranes.
  • Rub squash halves lightly with half the oil and season with salt, pepper and a sprinkling of brown sugar. Place on a baking sheet. Use the remaining oil to coat the whole garlic bulb. Place it on the tray with the squash.
  • Bake the squash for 30 minutes. Remove and cool to room temperature.
  • Bake the garlic for an hour or until very soft. Remove and cool. Cut the garlic in half and squeeze out the soft cooked garlic into a bowl. Set aside.
  • Meanwhile, in a sauce pan, bring the milk to a simmer. Whisk the eggs and garlic together. Gradually whisk the hot milk into the eggs. Season with the salt, pepper and nutmeg.
  • Prepare a baking dish that will hold all four halves of squash. Pour one cup of water into the bottom. Cut a small sliver off the bottom of each squash to stabilize it in the baking dish.Place the squash in the baking dish, in the water.
  • Pour enough egg mixture into the halved squash to fill the cavity to a half inch from the top. Bake for 50-60 minutes or until custard is firm. Remove from the oven and serve warm. Enjoy!

ROASTED ACORN SQUASH WITH MUSHROOMS, PEPPERS AND GOAT CHEESE



Roasted Acorn Squash with Mushrooms, Peppers and Goat Cheese image

Provided by Guy Fieri

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

2 acorn squash
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons butter
2 cups cabbage (core removed before slicing)
1 cup 1/4-inch-sliced sweet onion
1 red bell pepper, seeded and sliced in 1/4-inch julienne
1 yellow bell pepper, seeded and sliced in 1/4-inch julienne
Kosher salt and freshly ground pepper
2 cups cremini mushrooms, cleaned and quartered
2 cloves garlic, minced
4 ounces crumbled goat cheese
2 tablespoons chopped fresh Italian parsley, for garnish, optional

Steps:

  • For the acorn squash: Preheat the oven to 375 degrees F. Trim the tops and bottoms off the squash. Cut in half horizontally so the cut-ends will keep the pieces flat. Clean the inside of the squash. Separate the seeds from the membranes and rinse well. Dry the seeds with a paper towel and set aside.
  • Place the squash cut-side up on a baking sheet, drizzle with the olive oil and sprinkle with 1 teaspoon of the salt and the pepper. Place the seeds on a separate baking sheet or foil. Roast the squash 30 minutes. Roast the seeds at the same time, checking and moving them around after 10 minutes and again after 20 minutes. Depending on the size of the seeds, they may be done after 20 minutes, or up to 30 minutes. Sprinkle the seeds with the remaining salt, and set aside with the squash.
  • For the filling: Set a large saute pan over high heat and add the butter. When melted, add the cabbage, onions, peppers, sprinkle with salt and pepper and gently toss to combine. Allow the cabbage to wilt down, about 5 minutes. Add the mushrooms and cook, 3 to 4 minutes. Add the garlic and toss to combine. Saute 2 to 4 minutes longer, and adjust the seasoning with salt and pepper.
  • For assembling: Preheat the broiler to low. Fill the roasted acorn squash halves with the filling. Sprinkle the crumbled goat cheese over the top, then top with the roasted squash seeds. Broil just until the cheese is warm. Garnish with a small amount of Italian parsley, if using, and serve.

ROASTED ACORN SQUASH AND GARLIC MASH



Roasted Acorn Squash and Garlic Mash image

Provided by Marcela Valladolid

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 7

2 acorn squash, halved crosswise and seeded
1 head garlic, wrapped in foil
7 tablespoons unsalted butter, divided
1 leek, diced (white and pale green parts only)
1 Gala apple, cored and diced into 1/2-inch pieces
Salt
1 teaspoon freshly chopped thyme leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the squash, cut sides down, in a glass baking dish. Place the baking dish into the oven and pour enough water into the baking sheet to fill halfway up the sides (this will help steam the squash so it doesn't dry out, making the flesh easier to mash). Place the foil-wrapped garlic directly on an oven rack. Roast the garlic and squash until very tender, about 1 hour. Cool slightly.
  • Melt 1 tablespoon of butter in a heavy, small skillet over medium-high heat. Add the leeks and apple and saute until crisp tender, about 6 minutes. Season with salt, to taste.
  • Scoop the cooled acorn squash flesh into a large bowl. Using a potato masher, mash the flesh until smooth. Unwrap the garlic and squeeze the roasted garlic flesh into the squash puree. Add the remaining 6 tablespoons of butter and mash. Stir in the thyme and season with salt, to taste. Place the mash in serving bowl and top with apple and leek saute.

ROASTED ACORN SQUASH SOUP WITH ROSEMARY AND GARLIC



Roasted Acorn Squash Soup With Rosemary and Garlic image

My mom and I had made stuffed Acorn Squash for Thanksgiving and there were a few left over in my fridge so I thought I'd try using them up. This turned out quite yummy and even my squash-suspicious husband enjoyed it!

Provided by Aioli_Queen

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons clarified butter (ghee) or 2 tablespoons olive oil
6 plump garlic cloves, smashed and roughly diced
1 1/2 cups diced onions (Vidalia is best)
3 tablespoons minced fresh rosemary
1 teaspoon dried thyme
1 teaspoon kosher salt
3 cups pre-roasted acorn squash
3 cups broth (chicken or vegetable)
1 cup milk
fresh ground pepper
cubed gruyere cheese (to garnish)

Steps:

  • If you don't have any pre-roasted Thanksgiving leftovers --
  • Halve and scoop out the innards of 2 medium to large Acorn Squash. Roast them, cut side down in a 400 degree oven for about 45min or until tender when pierced with a fork. Remove from oven and allow to cool. When cool scoop out flesh and set aside.
  • Heat the ghee or oil in a deep sauce pan on medium heat. When warm add the onions, 4 cloves of garlic, rosemary, thyme, and salt.
  • Cook gently until the onions are translucent and just beginning to caramelize(about 8-10 minutes).
  • At this stage add your scooped out squash and gently mash it with a wooden spoon until it is soft and broken up and entirely incorporated with the onion, garlic and herbs.
  • Cook this mixture over medium heat for about 5 minutes or until squash is bubbling. Add the other two cloves of garlic, the broth and the milk.
  • Gently mix all. If it is too thick add a little more milk and adjust seasonings.
  • Allow this to gently simmer for about 5-8 minutes.
  • Turn off the heat.
  • Puree approximately half of the soup in a blender until smooth and add back to the pot. Mix thouroughly.
  • Serve piping hot with little cubes of gruyere scattered over the top.

Nutrition Facts : Calories 180.8, Fat 8.8, SaturatedFat 5.4, Cholesterol 24.4, Sodium 1491.9, Carbohydrate 23.2, Fiber 2.8, Sugar 3.6, Protein 4.8

ROASTED ACORN SQUASH



Roasted Acorn Squash image

A late summer or fall dish that goes well with brown rice.

Provided by jen

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Yield 4

Number Of Ingredients 8

2 medium acorn squash
3 tablespoons butter
2 onions, thinly sliced
3 cloves garlic, minced
1 teaspoon ground coriander seed
½ teaspoon freshly grated nutmeg
½ teaspoon salt
freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cut acorn squash in half. Roast them cut side up on a baking sheet for 50 minutes or until the flesh is just tender. Let the squash cool for 20 minutes.
  • In a large skillet over medium heat melt the butter; saute the onions. Stirring occasionally, cook the onions for 10 minutes, or until they begin to brown at the edges. Mix in the garlic, coriander, and nutmeg. Cook the mixture 2 minutes more; then remove the pan from the heat.
  • Spoon the seeds and stringy middle out of the squash, and discard these. Spoon out the flesh, chop it and add it to the onion mixture. Discard the skins. Heat and stir the squash-onion mixture, then season it with salt and pepper. Serve the squash hot.

Nutrition Facts : Calories 192.1 calories, Carbohydrate 28.8 g, Cholesterol 22.9 mg, Fat 9.2 g, Fiber 4.6 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 361.3 mg, Sugar 7.2 g

ROASTED SPICED ACORN SQUASH



Roasted Spiced Acorn Squash image

Cumin, coriander, and cayenne pepper complement sweet roasted acorn squash in this easy side dish. Try it with Roasted Pork with Onions and Citrus or Parmesan risotto.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

1 acorn squash, halved, seeded, and cut into 1-inch wedges
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper

Steps:

  • Preheat oven to 425 degrees. On a large rimmed baking sheet, toss squash with extra-virgin olive oil and season with salt, pepper, cumin, coriander, and cayenne pepper. Arrange squash, cut side down, in a single layer and roast until tender, 30 minutes, flipping halfway through.

Nutrition Facts : Calories 108 g, Fat 7 g, Fiber 1 g

ROASTED ACORN SQUASH WITH CHILE VINAIGRETTE



Roasted Acorn Squash with Chile Vinaigrette image

This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.

Categories     Citrus     Garlic     Herb     Pepper     Vegetable     Side     Roast     Quick & Easy     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 8

2 (1 1/2 - to 1 3/4-lb) acorn squash
1/2 teaspoon black pepper
1 teaspoon salt
6 tablespoons olive oil
1 garlic clove
1 1/2 tablespoons fresh lime juice, or to taste
1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
2 tablespoons chopped fresh cilantro

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 450F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.
  • While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

Tips:

  • Choose the Right Squash: Select acorn squash that are heavy for their size, with deep green skin and no blemishes.
  • Roast the Squash Properly: Cut the squash in half and scoop out the seeds, then rub the cut sides with olive oil and sprinkle with salt and pepper. Roast the squash cut-side down on a baking sheet at 400°F (200°C) for 30-40 minutes, or until tender.
  • Make the Custard Filling: In a blender, combine roasted garlic cloves, eggs, milk, cream, salt, pepper, and a pinch of nutmeg. Blend until smooth.
  • Bake the Custard-Filled Squash: Pour the custard filling into the roasted squash halves and return them to the oven. Bake at 350°F (175°C) for 20-25 minutes, or until the custard is set.
  • Garnish and Serve: Sprinkle chopped fresh herbs (such as parsley, chives, or thyme) over the baked squash before serving.

Conclusion:

Acorn squash with roasted garlic custard is a delicious and elegant dish that is perfect for special occasions. With its creamy, flavorful custard filling and tender roasted squash, this recipe is sure to impress your guests. The combination of sweet squash and savory custard creates a delightful balance of flavors that will leave you wanting more. You can also add spices like paprika or cumin to the custard filling to customize the flavor. Serve this dish as a main course or as a side dish, and enjoy the compliments!

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