Time 1h10m Yield 6 to 8 servings Number Of Ingredients 14 Steps:
Preheat the oven to 400 degrees F. Divide the squash/pumpkin (cut-side up), garlic and onions between 2 sheet pans. (Keep the onions and garlic together.) Drizzle over the olive oil and rub to fully coat everything in the oil. Season with the sage, rosemary, thyme and some salt and pepper. Flip the squash so they are cut-side down and roast until fork-tender, 40 to 45 minutes. Allow the squash to cool slightly, about 5 minutes. While the squash cool, heat the stock and heavy cream in a large pot over medium heat. Add the roasted onions and garlic and bring to a simmer. Scrape out the flesh of the squash and add to the pot. Using an immersion blender, puree the soup to your desired consistency. Grate over the nutmeg to taste and adjust other seasonings, as needed. To serve, ladle the soup into bowls and sprinkle over the granola.
Time 50m Yield 8 servings Number Of Ingredients 6 Steps:
Preheat the oven to 400 degrees F. Cut the acorn squash in half from top to bottom using a sharp knife. Use a spoon to scrape out the stuff inside. Cut each half into 4 equal wedges, and then place the wedges, skin-side down, in a baking dish. Sprinkle lightly with salt. Combine the butter, brown sugar, salt, rosemary and chili powder in a bowl and mix into a paste. Smear the paste all over the squash. Roast in the oven for 20 minutes. Then baste with the butter mixture from the bottom of the pan and return to the oven for another 20 minutes. Serve in the baking dish, drizzling more sauce at the end. Yummy!
Time 35m Yield 4 servings Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F. Split the squash in half through the equator and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil, if desired. If squash are very large, cut lengthwise into quarters. In a bowl, cream the butter with the sugar, and almond liqueur. With a brush or a spoon coat the cut sides of each squash half with the butter mixture and put 2 sage leaves on top of each. Sprinkle with the crushed cookies. Bake until tender, 30 to 35 minutes, basting every 15 minutes with any remaining butter.
Time 2h45m Yield 4 servings Number Of Ingredients 6 Steps:
Preheat oven to 450 degrees F. Assemble acorn squash on a baking sheet. Place 1 tablespoon of butter and brown sugar in each half. Add 1/4 teaspoon of nutmeg in each and season with salt. Bake until golden and tender, about 1 hour to 1 hour 15 minutes, basting flesh of squash several times. Twenty minutes before the squash is done, sprinkle edges with raw sugar. Serve squash warm.
Yield 4 Number Of Ingredients 8 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Cut acorn squash in half. Roast them cut side up on a baking sheet for 50 minutes or until the flesh is just tender. Let the squash cool for 20 minutes. In a large skillet over medium heat melt the butter; saute the onions. Stirring occasionally, cook the onions for 10 minutes, or until they begin to brown at the edges. Mix in the garlic, coriander, and nutmeg. Cook the mixture 2 minutes more; then remove the pan from the heat. Spoon the seeds and stringy middle out of the squash, and discard these. Spoon out the flesh, chop it and add it to the onion mixture. Discard the skins. Heat and stir the squash-onion mixture, then season it with salt and pepper. Serve the squash hot.
Number Of Ingredients 5 Steps:
Preheat oven to 425 degrees. Mix oil, sugar, and rosemary in a small bowl. Arrange squash wedges in a single layer, cut side up, on a rimmed baking sheet. Rub rosemary-sugar mixture onto squash wedges, and season with salt and pepper. Roast, rotating sheet halfway through, until edges are golden brown and wedges are tender when pierced with the tip of a knife, 35 to 40 minutes. Serve warm.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
If you don’t have any pre-roasted Thanksgiving leftovers – Halve and scoop out the innards of 2 medium to large Acorn Squash. Roast them, cut side down in a 400 degree oven for about 45min or until tender when pierced with a fork. Remove from oven and allow to cool. When cool scoop out flesh and set aside. Heat the ghee or oil in a deep sauce pan on medium heat. When warm add the onions, 4 cloves of garlic, rosemary, thyme, and salt. Cook gently until the onions are translucent and just beginning to caramelize(about 8-10 minutes). At this stage add your scooped out squash and gently mash it with a wooden spoon until it is soft and broken up and entirely incorporated with the onion, garlic and herbs. Cook this mixture over medium heat for about 5 minutes or until squash is bubbling. Add the other two cloves of garlic, the broth and the milk. Gently mix all. If it is too thick add a little more milk and adjust seasonings. Allow this to gently simmer for about 5-8 minutes. Turn off the heat. Puree approximately half of the soup in a blender until smooth and add back to the pot. Mix thouroughly. Serve piping hot with little cubes of gruyere scattered over the top.
Time 1h5m Yield 6 Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees F (200 degrees C). Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish. Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.
Time 50m Yield 4 Number Of Ingredients 6 Steps:
Preheat the oven to 450 degrees F (230 degrees C). Peel shallot, leaving root ends intact. Separate cloves, if large. Combine shallot, squash, rosemary, olive oil, and vinegar on a rimmed baking sheet. Season with salt and pepper; toss well to coat and spread out in a single layer. Roast in the preheated oven, turning halfway through, until browned and tender, 35 to 40 minutes.
Time 45m Yield 4 Number Of Ingredients 7 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Cover a baking pan with aluminum foil and coat with vegetable oil. Remove acorn squash stems, cut in half lengthwise, and clean out the seeds. Place squash cut side-down onto the prepared baking pan. Roast in the preheated oven until tender, 30 to 60 minutes, depending on the size of the squash While squash roasts, place brown sugar, butter, sea salt, cinnamon, and allspice in a small bowl. Microwave to melt the butter, about 30 seconds; stir to combine. Remove squash from the oven, turn over, and coat with the sugar mixture. Continue to roast for 5 minutes more.
Time 55m Number Of Ingredients 7 Steps:
Preheat oven to 450 degrees. Halve each squash lengthwise. Scoop out and discard seeds. Carefully cut each half into four wedges. On a rimmed baking sheet, combine squash with shallots, fresh rosemary, olive oil, and balsamic vinegar. Season with salt and pepper; toss well to coat, and spread in a single layer. Roast, turning squash halfway through, until browned and tender, 35 to 40 minutes.
Time 55m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 450°F. Combine all ingredients on a large, rimmed baking sheet. Toss well to coat and spread in a single layer. Roast, stirring once halfway through, until the squash is browned and tender, 35-40 minutes.
