Best Savory Sweet Roasted Acorn Squash Pudding Recipes

Sweet Roasted Acorn Squash image

Provided by Sunny Anderson

Time 2h45m

Yield 4 servings

Number Of Ingredients 6

2 acorn squash, sliced in 1/2, seeds removed
4 tablespoons butter
4 tablespoons dark brown sugar
1 teaspoon ground nutmeg
Salt
2 tablespoons raw cane sugar

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.

Savory Roasted Acorn Squash image

Provided by MarthaStewartWanabe

Categories Vegetable

Time 50m

Yield 3 serving(s)

Number Of Ingredients 8

1 acorn squash, large, peeled and cut into 1-inch cubes (about 4 cups)
3 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon basil, dried
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
2 tablespoons parmesan cheese, grated

Steps:

Preheat oven to 400°F.
Place acorn squash (cut into 1-inch cubes) onto a baking sheet.
Drizzle squash with olive oil and sprinkle with seasonings and grated parmesan. Toss with hands until evenly coated. Arrange in a single layer.
Roast squash for 20 minutes. Remove from oven and (using a spatula) turn pieces over. Return to oven for another 15-20 minutes or until squash cubes are tender and crispy brown to your preference.
Cool for five minutes, serve and enjoy!

Savory-Sweet Roasted Acorn Squash Pudding image

Yield serves 6 to 8

Number Of Ingredients 13

1 medium to large acorn squash, halved and seeded
3 tablespoons unsalted butter, melted
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1 1/3 cups heavy cream
3 extra-large eggs, lightly beaten
2 tablespoons packed dark brown sugar
2 tablespoons granulated sugar
2 tablespoons peeled and minced fresh ginger
1 cup freshly grated Parmesan cheese

Steps:

Preheat the oven to 350°F.
Place the squash cut side up in a shallow baking pan large enough to hold both halves. Coat the cut sides of the squash with 1 tablespoon of the butter. Add salt and pepper to taste.
Roast the squash for about 45 minutes, or until very soft. Allow the squash to cool slightly in the pan. Using a large spoon, scoop out the flesh and discard the skins. You should have about 2 cups of squash. Use a potato masher to mash the cooked squash to the consistency of mashed potatoes, with a few chunks left in for texture.
Reduce the oven heat to 325°F.
Combine the squash, the remaining 2 tablespoons butter, the 2 teaspoons salt, the 1 teaspoon pepper, the flour, cinnamon, nutmeg, cream, eggs, brown sugar, granulated sugar, ginger, and Parmesan cheese in a large bowl.
Spoon the mixture into a buttered 2 1/2-quart casserole. Bake for about 1 hour, or until the top is set and brown. Allow the pudding to cool for about 30 minutes before serving.