Best 6 Maple Acorn Squash Caramelized Onions Bleu Cheese Recipes

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Maple acorn squash caramelized onions, and bleu cheese come together to create a delicious and visually stunning dish that will impress your taste buds and your guests. The sweetness of the maple syrup pairs perfectly with the nutty flavor of the roasted acorn squash, while the caramelized onions add a rich and savory depth of flavor. The bleu cheese adds a tangy and creamy contrast that brings the dish together. This recipe is perfect for a special occasion or a weeknight meal, and it's sure to become a favorite.

Let's cook with our recipes!

MAPLE-ROASTED ACORN SQUASH



Maple-Roasted Acorn Squash image

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 6

3 acorn squash, unpeeled, halved through the stem, and seeded
3 tablespoons unsalted butter, diced
3 tablespoons pure maple syrup, plus extra for serving
Good olive oil
Kosher salt and freshly ground black pepper
Flaked sea salt, such as Maldon, for serving

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.

ONION-STUFFED ACORN SQUASH



Onion-Stuffed Acorn Squash image

Acorn squash are such a treat this time of year, especially when dressed up for the holidays with a special stuffing. I found this recipe in an old cookbook that was handed down to me.

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 6 servings.

Number Of Ingredients 9

3 small acorn squash, halved and seeded
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon chicken bouillon granules
2 tablespoons boiling water
1/4 cup chopped onion
2 tablespoons butter
1 cup crushed sage stuffing mix

Steps:

  • Invert squash in a greased 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/4 in. Bake, uncovered, at 400° for 30 minutes or until tender. , When cool enough to handle, scoop out pulp, leaving a 1/4-in. shell (pulp will measure about 3 cups). Place shells cut side up in a greased 15x10x1-in. baking pan; set aside. , In a large bowl, combine the pulp, egg, salt and pepper. Dissolve bouillon in water; add to squash mixture. In a small saucepan, saute onion in butter until tender; stir in stuffing mix. Set aside 1/4 cup for topping; add remaining stuffing mixture to squash mixture. , Bake, uncovered, at 400° for 20 minutes or until heated through.

Nutrition Facts : Calories 178 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 464mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein.

MAPLE-ROASTED ACORN SQUASH



Maple-Roasted Acorn Squash image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 6

3 acorn squash, unpeeled, halved through the stem and seeded (see Cook's Notes)
3 tablespoons unsalted butter, diced
3 tablespoons pure maple syrup, plus extra for serving
Good olive oil
Kosher salt and freshly ground black pepper
Flaked sea salt, such as Maldon, for serving

Steps:

  • Preheat the oven to 350˚.
  • 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.

MAPLE-ROASTED CHICKEN & ACORN SQUASH



Maple-Roasted Chicken & Acorn Squash image

When I became a new mother, my mom helped me find comforting and simple recipes to have on hand. This terrific roast chicken is a happy discovery. -Sara Eilers, Surprise, Arizona

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 7

1 medium acorn squash
4 medium carrots, chopped (about 2 cups)
1 medium onion, cut into 1-inch pieces
6 bone-in chicken thighs (about 2-1/4 pounds)
1/2 cup maple syrup
1 teaspoon salt
1/2 teaspoon coarsely ground pepper

Steps:

  • Preheat oven to 450°. Cut squash lengthwise in half; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Place squash, carrots and onion in a greased 13x9-in. baking pan; top with chicken, skin side down. Roast 10 minutes., Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper. Roast 25-30 minutes longer or until a thermometer inserted in chicken reads 170°-175° and vegetables are tender.

Nutrition Facts : Calories 363 calories, Fat 14g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 497mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

CARAMELIZED SQUASH & ONION



Caramelized Squash & Onion image

This was a delicious creation one night of what happened to be in the fridge. It was so good I made it again the next day and my husband came in and took a huge helping and loved it so much he then came and stole more right out of my bowl!

Provided by Meghan Williams

Categories     Greens

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 -2 tablespoon butter or 1 -2 tablespoon olive oil
1 large onion
1 yellow squash
1 zucchini
2 cups snap peas (optional)
seasoning (I use celtic sea salt, red and black pepper, and Lawry's)

Steps:

  • Slice onion into medium-sized pieces.
  • Slice squash into rounds.
  • Cut ends off snap peas (if necessary).
  • Melt butter in pan and add vegetables and seasoning.
  • Cook over med-low heat stirring periodically and covering pan in between to soften veggies.
  • Cook until very tender and light to medium brown (squash pieces will begin to fall apart).
  • Serve warm and enjoy!

MAPLE ACORN SQUASH, CARAMELIZED ONIONS & BLEU CHEESE



Maple Acorn Squash, Caramelized Onions & Bleu Cheese image

A favorite for Fall and so easy. Just roasted in the oven. Now, most recipes you see the acorn squash cut in half seeds moved and baked. Well this is very similar, but I take it one step father. I cut in half, then in half again, and then in half again, so I end up with 8 slices. They cook so much faster and taste just as good. Just enjoy some good Fall flavors.

Provided by SarasotaCook

Categories     Onions

Time 40m

Yield 8 , 8 serving(s)

Number Of Ingredients 9

2 acorn squash (cut in half, seeds removed and then slice each half in 4 slices)
2 large onions (cut in half and thin slices)
2 tablespoons maple syrup
2 tablespoons apple cider
1 cup blue cheese, crumbles
3 tablespoons butter
1 teaspoon dried sage
1 teaspoon kosher salt
1 teaspoon ground black pepper

Steps:

  • Squash -- Cut the squash in half and remove the seeds. Then cut each half into 4 pieces, so you will end up with 4 slices or wedges per half. Now if you want you can cut the skin off before you bake it. Personally it doesn't bother me and the squash will be so tender, it comes right off the skin.
  • Glaze -- Mix the maple syrup, butter, apple cider, sage, salt and pepper in a large bowl and add the squash and onions and toss well so everything is coated.
  • Bake -- Just add to a casserole dish, sprayed with a non stick spray, and bake at 425 for about 30 minutes until the squash and onions are brown and tender. The last 5-10 minutes add the blue cheese crumbles and cook until slightly melted. A very simple side dish full of flavor. You can garnish with fresh sage if you want.

Nutrition Facts : Calories 170.6, Fat 9.3, SaturatedFat 5.9, Cholesterol 24.1, Sodium 489, Carbohydrate 19, Fiber 2.2, Sugar 4.7, Protein 4.9

Tips:

  • Choose the right acorn squash. Look for squash that is deep green in color, free of blemishes, and has a firm, heavy feel.
  • Cut the squash in half lengthwise. This will make it easier to remove the seeds and pulp.
  • Scoop out the seeds and pulp. Use a spoon to carefully scoop out the seeds and pulp from the center of the squash.
  • Drizzle the squash with olive oil and season with salt and pepper. This will help the squash to caramelize and brown in the oven.
  • Roast the squash upside down. This will help the squash to cook evenly and prevent it from becoming mushy.
  • Caramelize the onions. Cook the onions over low heat until they are soft and golden brown. This will add a delicious sweetness to the dish.
  • Add the caramelized onions to the squash. Once the squash is roasted, add the caramelized onions to the center of each squash half.
  • Top with blue cheese and walnuts. Crumble the blue cheese over the squash and onions, then sprinkle with walnuts.
  • Bake until the blue cheese is melted. This will take about 5 minutes.
  • Serve immediately. Maple acorn squash with caramelized onions and blue cheese is best served hot out of the oven.

Conclusion:

Maple acorn squash with caramelized onions and blue cheese is a delicious and easy-to-make side dish that is perfect for fall. The squash is roasted until tender and caramelized, the onions are sweet and savory, and the blue cheese adds a rich and tangy flavor. This dish is sure to impress your guests, and it's also a great way to use up leftover squash.

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