MICROWAVE RECIPE FOR ACORN SQUASH RECIPES

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ROASTED BUTTERNUT SQUASH RECIPE | INA GARTEN | FOOD NET…



Roasted Butternut Squash Recipe | Ina Garten | Food Net… image

For a guaranteed standby, get Ina Garten's Roasted Butternut Squash recipe from Barefoot Contessa on Food Network. All you need is high heat and good olive oil.

Provided by Ina Garten

Categories     side-dish

Yield 4 to 5 servings

Number Of Ingredients 4

1 large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks
3 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

HOW TO ROAST ACORN SQUASH | MAPLE-ROASTED ACORN SQUASH ...



How to Roast Acorn Squash | Maple-Roasted Acorn Squash ... image

Provided by Ina Garten

Categories     side-dish

Total Time 1 hours 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 6

3 acorn squash, unpeeled, halved through the stem, and seeded
3 tablespoons unsalted butter, diced
3 tablespoons pure maple syrup, plus extra for serving
Good olive oil
Kosher salt and freshly ground black pepper
Flaked sea salt, such as Maldon, for serving

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. 

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  • Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Sprinkle brown sugar over each squash. Season with salt and black pepper. Roast 50 to 60 minutes, until flesh is fork-tender. Reserve 2 halves for future meal.
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