Acorn Squash With Caramel Sauce Recipes

Steps:

• Preheat oven to 400 degrees. Combinebutter, sugar, and 2 teaspoonssalt in a large bowl.Add squashes, and toss tocoat. Spread onto 2 bakingsheets. Roast, turning occasionally,until caramelized,about 45 minutes.

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.

Steps:

• Preheat oven to 350f degrees.
• Cut squash in half, crossways, scrape out the seeds. Spray baking dish with veggie spray. Place skin side down, cut side up in baking dish.
• Put 1 teaspoon of butter in each half of squash, sprinkle each half with salt and freshly ground pepper.
• Fill each squash half with 1/2 cup applesauce, top with remaining butter and sprinkle again with salt and pepper.
• Pour water around squash.
• Roast on middle rack of oven for approximately 1 hour or until golden brown and caramalized.

Steps:

• Preheat the oven to 400°F.
• Cut the acorn squash in half lengthwise and remove the seeds and strings. Place squash cut side down in a shallow baking dish and fill with 1/4" of water. Bake for 30-35 minutes, until the flesh is easily pierced with a fork.
• In the meanwhile, melt the butter in a small saucepan on medium heat, whisking constantly. Watch closely as brown flecks begin to appear. As soon as the butter turns a caramel brown color and has a nutty fragrance (this should take between 4-6 minutes; do not allow the butter to turn black), remove from the heat and transfer to a medium bowl. Stir in the olive oil, cinnamon and cardamom. Note: Can add additional spices, like ground coriander, ground cumin, red or black pepper.
• Add the 1 1/3 cup water and quinoa to the same saucepan. Bring to a boil, reduce to a simmer, cover and cook for 17 minutes. Remove from the heat and fluff with a fork.
• Toss 2 cups of the quinoa with the seasoned brown butter, cashews, apricots and mint. Cover the quinoa mixture to keep it warm if the squash needs more time to finish baking.
• Equally divide the quinoa filling among the four squash halves. Serve immediately. Refrigerate leftovers for up to 2 days.

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Cut squash in half and remove all seeds and strings. (Scrape the inside of the squash with the edge of a spoon).
• Place squash halves upside down in a shallow pan. Pour water in pan to a depth of 1/4 inch (may use more or less water depending upon size of pan used).
• Bake for 35 minutes. If any water remains, drain it off.
• Turn squash over. Sprinkle cut side of squash lightly with salt if desired. Mix together the marmalade and melted butter and spoon over cut side of squash pieces.
• Place under broiler for 5 minutes or until lightly browned.

Steps:

• Rinse the squash and cut each in half lenghthwise: scoop out and discard seeds; Place squash halves, cut side down, in a 10-by-15 inch pan.
• Bake in a 400 degree regular or convection oven until squash is just tender when pierced, 25 to 30 minutes.
• Meanwhile, squeeze moisture from spinach; in a bowl, mix spinach, 3/4 cup cheese and walnuts; season to taste with salt and pepper.
• With tongs or a spatula, turn squash halves over and spoon spinach mixture equally into cavities of squash; Sprinkle with remaining 1/4 cup cheese.
• Return squash to oven and bake until cheese melts and filling is hot in the center, 15 to 20 minutes, Serve.

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. baking dish. Add 1 in. of hot water to the pan. Bake, uncovered, at 350° for 30 minutes. , Drain water from pan; turn squash cut side up. Sprinkle with salt. Combine the remaining ingredients; spoon into squash. Bake 40-50 minutes longer or until squash is tender.

Steps:

• Preheat oven to 350 degrees F. Butter a shallow baking pan and add 1/4 cup water.
• Place acorn squash, cut side down, into prepared pan. Bake 30 to 40 minutes or until squash is tender and easily pierced with a fork. Remove from oven.
• In a medium bowl, combine butter, orange juice, spice, apples, pecans and bread and toss well to coat all.
• Spoon Marzetti Old Fashioned Caramel Dip into each squash shell and spoon mixture into squash shells.
• Bake for 20 minutes or until lightly brown. Serve warm.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan.
• Roast in preheated oven until golden brown and tender, 25 to 30 minutes.

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.

Steps:

• Preheat oven to 375 degrees. Place squash halves cut side up on a rimmed baking sheet and season with salt and pepper. Divide cream and thyme among halves.
• Bake until squash is tender when pierced with the tip of a sharp knife, 35 to 40 minutes. Sprinkle with Parmesan and bake until cheese is melted and golden, 10 to 15 minutes more.

Steps:

• Heat oven to 375°F.
• Place squash halves in microwaveable dish; cover with waxed paper. Microwave on HIGH 12 to 14 min. or until tender, turning after 7 min. Let stand, covered, 5 min.
• Scoop squash from shells into medium bowl, leaving 1/4-inch-thick shells. Add butter; mash until squash is smooth and butter is completely melted. Spoon into squash shells; place on baking sheet. Sprinkle with sugar; top with marshmallows.
• Bake 12 to 15 min. or until squash are heated through and marshmallows are lightly browned.

Steps:

• Cut squash in half lengthwise and discard seeds.
• Set squash halves, cut-side up, in an 8x8x2 inch microwavable baking dish.
• Pour 1/4 cup water into dish, cover, and microwave on High (100%) for 5 minutes.
• After squash is done fill cavity of each squash with half of the raisins.
• Combine remaining ingredients, stirring to dissolve cornstarch.
• Pour half of mixture into each squash cavity.
• Cover and microwave on High (100%) for 2 minutes, until squash is fork tender and liquid thickened.
• Alternately, you could bake this squash in a 350 oven for about 25, add the raisins and remaining ingredients and bake for 10 more minutes, or until fork tender.