All the aromas and flavors of fall are perfect for this easy roasted acorn squash recipe. Bake for 50-60 minutes until fork tender and edges have turned golden brown and started to caramelize. 55 mins 9 Comments 4.67 from 45 votes Jump to Recipe Pin the Recipe Published: Updated: Author: Jessica Formicola This post may contain affiliate links. Rub the cavities of the squash with the softened butter, divide the coconut sugar, maple syrup and salt between the halves and place in baking dish. Drizzle with additional dressing and serve. Rinse the squash and make sure it is clean of any dirt. Score each half of acorn squash using a knife in a cross hatch pattern. In a sea of savory stuffed squash recipes, we love this easy acorn squash that’s stuffed with a crunchy, sweet filling. Divide the lettuces among 4 salad plates and top with the bacon lardons. This easy acorn squash recipe is quick to prepare, and only takes up 15 minutes of precious oven time at Thanksgiving A unique take on stuffed squash.Toss to combine and adjust the seasoning, to taste. Add the squash, croutons, and walnuts, and enough dressing to lightly coat. In a large bowl, combine the frisee and mesclun lettuces.Whisk together the maple syrup substitute, butter, cinnamon, and salt and brush over both sides of the squash. Arrange squash on the prepared baking sheet. Lay the squash on the flat side and cut into 1 inch wide slices. Cut the acorn squash in half and scoop out the seeds. Slowly add the remaining 1/3 cup of oil, whisking constantly until emulsified. Line a baking sheet with parchment paper. Add the vinegar, horseradish, salt and pepper and whisk until smooth. Use your hands to rub in the seasonings before sprinkling the squash with chopped fresh sage and rosemary. In a medium bowl, whisk together the maple syrup and creme fraiche. Drizzle each half with olive oil and maple syrup and sprinkle it with salt and pepper.
Place on a small baking sheet and bake until toasted and bubbly, stirring occasionally, about 10 minutes. 3 Next add a generous tablespoon of butter to the center of each squash followed by 2 to 3 heaping tablespoons of brown sugar. Place the halves, flesh side up, on a baking sheet and sprinkle each half with salt. Add the bread cubes and toss to evenly coat. 2 Halve each squash, then scrape out the seeds and stringy membranes. In a bowl, whisk together the remaining 4 tablespoons of butter and 2 tablespoons olive oil.Cover with aluminum foil and roast, shaking the pan occasionally to prevent from sticking, until the squash is tender but still slightly firm, 20 to 30 minutes. In a bowl, toss the squash crescents with 2 tablespoons of the butter, the sugar, and 1/2 teaspoon of the Essence to coat.
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