Acorn Squash Recipes

Acorn squash is also one of the vegetables in phase 1.  I like this squash because it is easy.  You don't have to peel it, just cut it in half, scoop out the seeds and fill it with spices or meats.

Honey Butter Cinnamon Acorn Squash

Cut Acorn Squash in half and scoop out seeds.  Lay the squash face-down in a roasting dish and add 1 to 1 1/2 cups of water to the dish.  Cook for about 45 minutes at 375 degrees.  Take the squash out of the oven and place face-side-up.  Add 1/2 tablespoon of butter to each half, sprinkle with salt and pepper, sprinkle with cinnamon and swirl a little honey over the squash.  Return squash to oven and roast a little longer till desired tenderness is reached.  This recipe is very versatile.  You can add any spices you would like.  I like my squash on the sweet side.

Stuffed Squash
Acorn squash can be stuffed with a nice ground meat mixture of your liking.  Use one of the meat patty recipes in my recipe section of this blog. Place the cut side up of the squash into a roasting pan sprayed with a vegetable or coconut spray.  Add about 1 cup of  water to the pan.  Place about 1/3 cup of a meat mixture of your choice inside the squash and bake at 375 degrees for about 50 minutes.



Vanilla Bourbon Baked Balsamic Acorn Squash
1 acorn squash
1/3 cup maple syrup or honey
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons bourbon
2 tablespoons butter
few pinches of nutmeg
Preheat oven to 375.
In a bowl, mix syrup, vinegar, lemon juice, vanilla and bourbon together. Cup acorn squash in half and brush mixture on top with a pastry brush. Set squash cut side up in a baking dish. Bake for 20 minutes.
Remove from oven and brush mixture over squash again. Pour remaining mixture into each squash cavity equally. Top with 1 tablespoon butter each and a sprinkle of nutmeg. Bake for 20 more minutes.
This makes a wonderful dessert!