Nanas Holiday Acorn Squash Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium-low heat. Stir cinnamon and brown sugar through the melted butter; remove from heat and stir crushed saltine crackers into the butter until moistened.
• Pour enough water into a baking dish to be about 1 inch deep. Lay the acorn squash into the water with the rounded sides down. Fill the cavity of the squash with the saltine cracker mixture.
• Bake in the preheated oven until the squash is easy to pierce with a fork, about 45 minutes.

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender. , Meanwhile, in a small bowl, combine the remaining ingredients. Turn squash cut side up. Stuff with ham mixture. Cover and microwave on high for 2-3 minutes or until heated through.

Steps:

• Preheat oven to 450 degrees. In a small saucepan, combine the juice, sugar, allspice, peppercorns, bay leaf, and cinnamon. Simmer until reduced to a syrup. Drain through a fine sieve into a small bowl, and discard spices.
• Line a baking sheet with parchment paper. Butter parchment. Lay the squash rings on top of parchment; brush tops with melted butter, and season with salt.
• Roast the squash until tender when pierced with a paring knife and undersides are well browned, about 30 minutes. Turn squash over, and brush tops with pomegranate glaze. Continue cooking 5 minutes more. Remove from oven; brush squash again with glaze. Transfer to a serving platter; serve immediately, garnished with pomegranate seeds.

Steps:

• Preheat oven to 425 degrees. On a large rimmed baking sheet, toss squash with extra-virgin olive oil and season with salt, pepper, cumin, coriander, and cayenne pepper. Arrange squash, cut side down, in a single layer and roast until tender, 30 minutes, flipping halfway through.