Acorn Squash Recipe
Learn to make some delicious acorn squash recipes to enjoy. Acorn squash is a winter squash. It is small round and dark green in color. You will find acorn squash in most supermarkets. It usually weight 1 to 3 pound. The variety now comes in a golden color and multicolored variety. This squash is available year round so you can purchase it anytime. It is delicious baked and prepared different ways.
You will need:
- cutting board
- baking tray or pan
- cooking spray
- small microwave bowl
- pastry brush
Acorn Squash with Brown Sugar, Butter and Cinnamon
- 2 medium size acorn squash
- 2 tablespoons butter
- 2 tablespoons dark brown sugar
- 1/2 teaspoon cinnamon
- On a cutting board cut the acorn squash in half. Remove the seed with a spoon.
- Scoop the seeds out and discard. Cut halves into quarters.
- Spray a baking sheet or pan with cooking spray. Put the eight quarter on the pan skin side down.
- In a small microwave bowl put butter brown sugar and cinnamon.
- Cook in microwave for 1 minute on medium high until mixture melts. Stir
- Another way to make the butter and sugar is is to heat in in a small saucepan on the stove.
- Brush mixture onto the eight quarters of acorn squash. Make more butter sugar sauce if needed.
- Put baking sheet in or pan in theoven at 450 degrees. Bake for one hour. Add water for moisture.
- Save extra sauce in bowl.
- Serve topped with more butter, brown sugar and cinnamon mixture.
Spicy Roasted Acorn Squash
- 2 acorn squash
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon black pepper
- salt to taste
- 1/4 cup olive oil
- Cut the acorn squash into halves. Remove the seed with spoon discard.
- Cut halves into quarters. Cut quarters into several wedges then cut wedges in half.
- Put cut squash on sprayed baking sheet.
- Toss the acorn squash wedges with olive oil.
- Sprinkle paprika evenly on mixture, cumin and black pepper.
- Add salt to taste.
- Bake at 450 degrees for 1/2 hour or longer until cooked. Serve hot.
Tips: Use a large knife when cutting the acorn squash. Scoop out the seeda and the stringy pulp before cooking. Some people use a knife to score or cut into flesh with knife before cooking. Water is a added to the bottom of the pan when baking so squash retains moisture.