Best 9 Best Roasted Acorn Squash Recipes

ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 350 degrees F.
• Split the squash in half through the equator and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil, if desired. If squash are very large, cut lengthwise into quarters.
• In a bowl, cream the butter with the sugar, and almond liqueur. With a brush or a spoon coat the cut sides of each squash half with the butter mixture and put 2 sage leaves on top of each. Sprinkle with the crushed cookies. Bake until tender, 30 to 35 minutes, basting every 15 minutes with any remaining butter.

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 ACORN SQUASH

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.

PERFECT ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
• To prepare the squash, use a sharp chef's knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
• Place the squash halves cut side up on the parchment-lined pan. Drizzle the olive oil over the squash, and sprinkle with the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan.
• Bake until the squash flesh is very easily pierced through by a fork, about 30 to 45 minutes depending on the size of your squash. Add any desired toppings, and serve warm.

SWEET ROASTED ACORN SQUASH

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.

ROASTED ACORN SQUASH

Steps:

• Heat oven to 375 degrees. Cut 1/4 inch from stem end and bottom of each squash, and discard. Cut each squash in half crosswise. Discard seeds and membrane.
• Cut each squash half crosswise into 2 slices, each 1-inch thick.
• Combine honey, olive oil, pepper and salt in a large bowl. Add squash, and toss to coat.
• Place squash on an oiled sheet pan. Bake at 375 degrees for 30 minutes or until tender.

ROASTED ACORN SQUASH WITH PARMESAN CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet with olive oil.
• Put quartered squash on the prepared baking sheet, skin-side down. Sprinkle lightly with salt; don't add too much!
• Roast squash in the preheated oven until tender when poked with a fork, about 40 minutes.
• Remove from the oven and brush squash pieces with melted butter. Season with pepper, then sprinkle with Parmesan cheese.

BAKED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash in a shallow baking pan, cut side down.
• Bake in preheated oven for 30 minutes, or until tender.
• Turn cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon.
• Bake for 20 minutes more.

ROASTED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees. Put squash pieces, skin sides down, on a lightly oiled rimmed baking sheet. Sprinkle with salt. Bake squashes until tender when pierced with a fork, about 40 minutes. Remove from oven, and brush each slice with butter. Keep warm until serving.