Lemony Acorn Squash Recipes

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, arrange squash wedges in a single layer. Dot with butter pieces. Roast until squash is tender and golden, about 30 minutes, flipping squash every 10 minutes. Season with salt and pepper and sprinkle with lemon zest and nutmeg. Serve warm or at room temperature.

Steps:

• Cut squash in half lengthwise; remove and discard the seeds and membrane. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in a large skillet. Add 1 cup water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until tender., Meanwhile, in a heavy saucepan, combine sugar and remaining water. Cook over medium heat until sugar melts and syrup is golden, stirring occasionally. Remove from the heat; carefully add the lemon juice, butter, salt and pepper. Cook and stir over low heat until butter melts. Place squash on a serving plate; top with syrup. Garnish with lemon and mint if desired.

Steps:

• Wash the squash; cut in half lengthwise; remove and discard the seeds and membrane.
• Cut each half crosswise into 1/2 inch slices, discarding ends.
• Place slices in a large skillet.
• Add 1 cup water; bring to boil.
• Reduce heat; cover and simmer for 20 minutes or until or until tender.
• Meanwhile, in a small saucepan, combine sugar and remaining 2 tablespoons water.
• Cook over medium heat until sugar melts and syrup is golden, stirring occasionally.
• Remove from heat; carefully add lemon juice (it will sizzle), butter, salt and pepper.
• Cook and stir over low heat until butter melts.
• Place, squash on a serving plate and top with syrup.

Steps:

• Slice 4 pounds butternut or calabaza squash into thick wedges and remove the seeds. Place cut-side up in a baking dish. Combine 1/3 cup maple syrup, 1/3 cup water, the zest and juice of 1 lemon, 1/2 teaspoon red pepper flakes, and a pinch each of salt and pepper; pour over the squash and dot with 4 tablespoons butter. Bake 20 minutes at 350, then flip the squash and bake until caramelized and tender, 25 more minutes, basting halfway through.
• Calories: 161; Total Fat: 6 grams; Saturated Fat: 4 grams; Protein: 2 grams; Total carbohydrates: 29 grams; Sugar: 11 grams; Fiber: 3.5 grams; Cholesterol: 15 milligrams; Sodium: 46 milligrams

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 425°F. Place kabocha on a rimmed baking sheet and delicata on a second sheet. Divide 3 tablespoons oil and 1 1/4 teaspoons cumin between sheets. Season squash with salt and pepper; toss. Roast for 15 minutes.
• Combine remaining 1/4 teaspoon cumin, 1 tablespoon oil, and scallions in a small bowl; season with salt and pepper and toss to evenly coat. Scatter scallion mixture over squash, dividing evenly between sheets, and continue to roast until squash is tender but not mushy, about 15 minutes longer (time may vary depending on squash).
• Meanwhile, whisk lemon juice, tahini, and 1 tablespoon water in a small bowl to blend. Gradually whisk in remaining 3 tablespoons oil. Season to taste with salt and pepper.
• Transfer squash to a platter. Drizzle tahini sauce over and sprinkle with Aleppo pepper.

Steps:

• Heat oven to 425 degrees. Cut the squash in half lengthwise. Remove pulp and seeds, if you like. Continue to cut squash into 1 1/2-inch wedges.
• Toss squash on a rimmed baking sheet with olive oil, maple syrup, paprika and red-pepper flakes. Season with kosher salt and pepper, and roast, turning each piece once, until both sides are evenly browned and squash is completely tender, 40 to 45 minutes.
• Meanwhile, toast hazelnuts in a small skillet over medium heat, tossing frequently until they're evenly browned, about the color of a good piece of toast, and smell almost like popcorn, 4 to 6 minutes.
• Remove from oven and transfer squash to a large serving platter. Drizzle with olive oil and a bit more maple syrup. Sprinkle with hazelnuts, flaky salt and more black pepper. Zest lemon over everything and halve lemon to squeeze over before serving.

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.

Steps:

• Preheat oven to 350°F.
• Cut squash in half lenghtwise; remove seeds and discard.
• Place squash cut side down in a 13" x 9" oven-proof casserole dish.
• Add hot water until there is about 1/2" of water in the casserole dish.
• Bake, uncovered in preheated 350 F oven for 30 minutes.
• Meanwhile, in a medium-size saucepan, melt butter over medium heat.
• Stir in sugar, orange juice concentrate, nutmeg, cinnamon, orange zest, lemon zest, salt and pepper and bring to boil.
• Reduce heat to medium-low and cook uncovered for 20 minutes or until just syrupy, stirring often, DO NOT BURN.
• Drain water from casserole dish and turn squash cut side up.
• Measure 4 tablespoons of orange glaze into each squash half.
• Drizzle some orange glaze on edges of squash.
• Return to oven and bake in preheated 350 F oven for 20 to 25 minutes or until squash is tender.
• If desired, serve with additional glaze.

Steps:

• Wash squash. Cut in half lengthwise. Remove and discard the seeds and membrane. Cut each half into 1/2-inch slices. Place slices in large skillet. Add 1/2 cup water and bring to a boil. Cover and simmer on low for 20 minutes or until tender. Drain and put in serving bowl. In small saucepan, combine sugar and 1/4 cup water. Bring to boil. Cook over medium heat until sugar dissolves and syrup turns golden, stirring occasionally. Remove from heat and add lemon juice, butter, salt and pepper. Stir until butter melts. Drizzle over squash slices.