Best 11 Roasted Acorn Squash With Bourbon Recipes

ROASTED ACORN SQUASH WITH BOURBON

Steps:

• Preheat the oven to 350 degrees.
• Cover a cookie sheet with tin foil.
• Place the acorn squash halves on the tin foil and fill each half equally with the remaining ingredients.
• Bake until soft, approximately 45 minutes.
• Serve hot from the oven.

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 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.

ROASTED ACORN SQUASH WITH BROWN SUGAR

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Slice acorn squash into halves, removing insides and seeds. Spread butter on the inside and sprinkle brown sugar over the butter. Transfer to a baking sheet.
• Roast in the preheated oven until tender, about 30 minutes. Remove, slice into thirds, and serve.

SAVORY ROASTED ACORN SQUASH

Steps:

• Preheat oven to 400°F.
• Place acorn squash (cut into 1-inch cubes) onto a baking sheet.
• Drizzle squash with olive oil and sprinkle with seasonings and grated parmesan. Toss with hands until evenly coated. Arrange in a single layer.
• Roast squash for 20 minutes. Remove from oven and (using a spatula) turn pieces over. Return to oven for another 15-20 minutes or until squash cubes are tender and crispy brown to your preference.
• Cool for five minutes, serve and enjoy!

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.

ROASTED ACORN SQUASH WITH CINNAMON BUTTER

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss squash with oil; season with salt and pepper. Arrange on sheet, cut side down, and roast until easily pierced with a paring knife, 35 to 45 minutes.
• In a small saucepan, melt butter over medium heat, stirring, until golden brown, 4 to 6 minutes. Immediately pour into a small bowl; stir in cinnamon. Place squash on a serving platter; top with cinnamon butter.

ROASTED ACORN SQUASH AND HONEY

Steps:

• Preheat the oven to 350°F. Split the squash in half and scrape out the seeds with a spoon. Cut the squash halves into quarters and place in a mixing bowl, leaving the skin on the squash sections. Toss the squash with the olive oil, nutmeg, honey, and sage leaves. Lay the squash pieces, cut sides down, on a baking sheet. Bake for 30 to 40 minutes or until the squash flesh begins to turn golden brown and is tender. Season the squash with salt and pepper.
• Arrange the squash on a serving platter.

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.

BAKED ACORN SQUASH

Steps:

• Cut 1 acorn squash in half. Scoop out seeds. Put 1 teaspoon of butter in the center of each half, then sprinkle with cinnamon and sugar, ginger, and nutmeg. Place both squash halves in a pan with 1/4 inch water and bake at 350°F for one hour.