SLOW COOKER ACORN SQUASH SOUP RECIPES

Name: Maple-Roasted Acorn Squash
Cook time: 15 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 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

MAPLE-ROASTED ACORN SQUASH RECIPE | INA GARTEN | FOOD NET…

Maple-Roasted Acorn Squash Recipe | Ina Garten | Food Net… 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

Ingredients

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.

MAPLE-ROASTED ACORN SQUASH RECIPE | INA GARTEN | FOOD NET…

Maple-Roasted Acorn Squash Recipe | Ina Garten | Food Net… 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

Ingredients

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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