Paula Deen's Baked Acorn Squash with Brown Sugar - Recipe Diaries (2024)

FAQs

How do you cook Ina Garten acorn squash? ›

Place 1/2 tablespoon butter and ½ 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 40-60 minutes, depending on the size of the squash, until tender when pierced with a small knife.

The improved variety of Gold acorn is celebrated for its high protein content and three times the beta-carotene content of traditional acorn squash.

Good news: you don't need to peel acorn squash. Its hard, grooved skin softens significantly as it cooks, and it's edible, too. If you do want to remove the skin, wait until after you cook it, at which point it will peel right off.

Yes, You Can Eat the Skin of Acorn Squash and Other Winter Squashes—Here's How. Some varieties, like acorn squash and honeynut, have tender, tasty skin.

Directions. Preheat the oven to 350 degrees F (175 degrees C). Place squash in a shallow baking pan, cut-side down. Bake in preheated oven until tender, about 30 minutes.

You'll know when the squash is done when you can easily insert a fork in the flesh. You want it tender, yet not mushy. If the squash is already cut in half, you can easily test if it is done by sticking a fork in the flesh of the squash. If it's fork-tender, it's done cooking and ready to eat.

Place squash, cut-sides down, in a 9x13-inch baking dish. Pour 2 cups water into the dish around the squash halves. Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours, adding more water as needed. Remove from the oven and transfer each half to a plate, cut-side up.

Acorn squash: It has less vitamin A than butternut but provides even more fiber (9 grams per cup) and potassium (896 mg).

Table Ace Acorn Squash is well-known as the best tasting acorn squash on the market.

What is the tastiest squash? ›

Delicata – This squash has a thinner edible rind than other winter squashes and is fabulous baked or sliced into soup. Also delicious roasted with maple syrup. Butternut – Widely held to be some of the best-tasting squash, butternut squash have a rich, dense taste, evocative of sweet potatoes.

Preheat the oven to 425 degrees F. Halve the squash lengthwise, scoop out the seeds and drizzle with EVOO. Sprinkle with salt, pepper and fresh nutmeg and roast until just tender, 30 to 35 minutes. Remove from the oven and let cool slightly.

How does Gordon Ramsay cook butternut squash? He first tosses the butternut squash in oil, maple syrup, salt, and pepper and then cooks it in the oven at 400°F for about 25 minutes.

Roast at 180°C for 35 to 40 minutes, or until golden and soft. Or, next time you've got the oven on, use up the space to cook a whole squash – simply bake it just as it is until you can insert a knife in easily, then use it over the following days for throwing into salads or to turn into pancakes or fritters.

Place the acorn squash into a pot of boiling water for 15 minutes. Boiling the squash will help soften the skin and make the removal process easier. Boiling the squash is ideal for people who are not fully comfortable with using a sharp knife or a serrated peeler.

One of the easiest ways is by noting its color. Ripened acorn squash turns dark green in color. The portion that has been in contact with the ground will go from yellow to orange. In addition to color, the rind, or skin, of acorn squash will become hard.

When deciding which gourd is the best fit for your dish, consider the individual characteristics of each variety. For example, acorn squash is popular for roasting and baking because of its thick rind, while the smooth texture of butternut squash makes it particularly delicious in soups.