Roasted Acorn Squash Recipes

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.

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 the oven to 350°F.
• Place the squash, cut sides up, on a sheet pan. Place ½ tablespoon butter and ½ 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.
• Cooks' Note
• Acorn squash is hard to cut. To halve a whole squash, plunge the blade of a large chef's knife into the side of the squash as far as it will go. Holding the handle of the knife, bang the squash (with the knife in it) on the board until the blade cuts all the way through.

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.

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.

Steps:

• Heat oven to 400ºF.
• Cut squash lengthwise in half; remove and discard seeds. Place squash halves, cut sides down, on cutting board. Cut each half crosswise into 6 slices; place in large bowl.
• Mix dressing, paprika and 1 Tbsp. cheese until blended. Add to squash; toss until squash is evenly coated with dressing mixture. Spread onto foil-covered rimmed baking sheet sprayed with cooking spray, reserving any dressing mixture that doesn't cling to squash.
• Bake 15 min., turning and brushing both sides of squash slices evenly with remaining dressing mixture after 15 min. Bake 8 to 10 min. or until squash is tender. Sprinkle with remaining cheese.

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.

Steps:

• Chop onions, celery, bell pepper, and mix together with pepper and Mrs. Dash Seasoning Bland in a large bowl.
• Slice each squash in half. Place face up on a cutting board and scoop out the seeds with the edge of a spoon (Note: you can discard seeds, wash, then roast at 400 for about 20 minutes for a healthy snack later).
• Spray a roasting pan and line with tin foil to protect pan. Place squash, seeds removed, face-up on a rack in a baking pan. Spritz with a bit of water.
• Fill the pockets formed from removal of seeds with chopped celery, bell pepper, and onions. Sprinkle with a bit more black pepper and Mrs. Dash Original Seasoning Blend, then spritz lightly with water again.
• Bake at 350 for about 40 to 50 minutes until a fork easily pierces the squash interior.
• Remove squash from skin before serving. You can make this recipe a day ahead, remove squash from skin, and store in fridge until ready to use.

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!