Jan 25, 2022 · Slow-Cooker Acorn Squash Free up your oven space with Trisha’s slow-cooker recipe. She cooks her squash in chicken stock and apple cider vinegar, then drizzles the dish with brown butter and ...

Preheat oven to 350 degrees. Place squash, flesh side down in a baking dish and fill with 1/2-inch of water. Bake for one hour or until tender.

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 ...

Preheat the oven to 400 degrees F. Place the squash, cut sides down, in a glass baking dish. Place the baking dish into the oven and pour enough water into the baking sheet to fill halfway up the ...

2 acorn or dumpling squash, about 1 pound each. Kosher salt and freshly ground black pepper. Extra-virgin olive oil, optional. 1 stick (1/2 cup) unsalted butter, softened. 1/2 cup brown sugar.

Preheat oven to 425 degrees F. Halve the squash and scoop out and discard the seeds and strings. Put the squash halves on a baking sheet.

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.

2 acorn squash, halved and seeded. 3 tablespoons olive oil. Kosher salt and freshly ground black pepper. 1 pound sage breakfast sausage. 8 ounces cremini mushrooms, chopped.

4 acorn squash, halved lengthwise, seeds and membranes removed. 1/4 cup melted butter. Salt and freshly ground pepper. 4 cups fresh orange juice. 1/2 cup light brown sugar. 4 whole allspice berries.