Acorn Squash Medley Recipes

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ROASTED SQUASH MEDLEY



Roasted Squash Medley image

I concocted this recipe as a way to use up some vegetables before they went bad. Everyone loved this lively blend of roasted veggies, especially the acorn and butternut squash. It goes particularly well with pork roast, porn loin or pork chops. -Elaine Wier Guilford, Connecticut

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 12 servings.

Number Of Ingredients 12

1 large acorn squash, peeled and cubed
1 small butternut squash, peeled and cubed
2 large white potatoes, cubed
2 large red potatoes, cubed
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 small onion, quartered
12 whole garlic cloves, peeled
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup olive oil

Steps:

  • In a large bowl, toss all ingredients until well coated. Arrange mixture in a single layer in two greased 15x10x1-in. baking pans. , Bake, uncovered, at 425° for 20-30 minutes or until vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 260 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 6g fiber), Protein 5g protein.

ACORN SQUASH WITH SWEET MAPLE GLAZE



Acorn Squash with Sweet Maple Glaze image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 48m

Yield 2 to 4 servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
2 tablespoons light brown sugar
2 tablespoons real maple syrup
2 small acorn squash (1 pound each), cut in half, seeds removed
Kosher salt and freshly ground black pepper
Butter, for topping

Steps:

  • Preheat the oven to 425 degrees F.
  • Mix the olive oil, brown sugar, and maple syrup together in a small bowl. Put the acorn squash, cut side up, in a single layer on a baking sheet. Brush the glaze on the flesh of the squash and season with salt, and pepper, to taste.
  • Put the squash in the oven and roast it until tender and golden brown, about 40 to 45 minutes. Remove the squash from the oven and transfer it to a serving dish. Top with butter and serve.

ACORN SQUASH MEDLEY



Acorn Squash Medley image

One of nature's finest creations: squash. Squash appeals to most pallets and pairs well with virtually every food category. I served this with a glass of Merlot, black seedless grapes and banana-walnut-cranberry bread--a heavenly combination. Enjoy!

Provided by DayJahView

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 acorn squash
1 tablespoon olive oil
8 garlic cloves
4 red peppers
2 carrots
1 cup spinach
8 ounces mushrooms
2 tablespoons sunflower seeds
2 cups cooked brown rice
2 sausage links (turkey -- sweet Italian)
1 teaspoon basil
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • Halve both acorn squash and remove and discard seeds. Place upside down on microwaveable dish and cook on high for 8-10 minutes until softened. Scoop out squash leaving approximately 1/4 inch on shells to retain their shapes. Set aside. Cook sausages, cool and cut into 1/2 inch size bites. Saute thinly sliced garlic, shredded carrots and chopped peppers in olive oil for 3-4 minutes until softened. Stir in spinach, mushrooms and seasonings and cook 3-4 minutes more. Remove from heat, combine with cooked rice, sausage and squash. Fill each half of the acorn shells with equal amounts of the filling. Bake in 350 degree oven for 20 minutes. Cool five minutes before serving. Enjoy.

Nutrition Facts : Calories 325.1, Fat 7.5, SaturatedFat 1, Cholesterol 0.4, Sodium 192, Carbohydrate 60.5, Fiber 9.6, Sugar 7.8, Protein 8.8

ROASTED SQUASH VEGETABLE MEDLEY



Roasted Squash Vegetable Medley image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 medium zucchini, cut into chunks
1 medium yellow squash, cut into chunks
1 medium onion, halved then cut into chunks
1/2 pound button mushrooms, quartered or halved
2 tablespoons olive oil or vegetable oil
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees F.
  • Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.
  • Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.

HARVEST MEDLEY ACORN SQUASH



Harvest Medley Acorn Squash image

Number Of Ingredients 10

3 acorn squash
1 (6-ounce) box wild rice mix any flavor
2 1/4 cups chicken broth or vegetable broth
2 teaspoons white wine vinegar
3 tablespoons pure maple syrup divided
1/2 cup diced yellow onion
1/2 cup diced Golden Delicious apple
3 tablespoons unsalted butter or margarine melted and divided
1/2 cup diced toasted hazelnut or pecans
1/2 cup dried cranberries diced

Steps:

  • Cut each squash in half across the diameter. Scoop out seeds and strings. Boil in salted water for 5 minutes. Remove from water and place on a baking sheet prepared with nonstick cooking spray, cut side facing up. Slice piece off bottom if needed to stabilize. Bring rice mix with seasoning packet to a simmer with broth, vinegar, and 1 tablespoon maple syrup. Cover and simmer for 15 minutes. Remove from heat and let stand uncovered. Meanwhile, saute onion and apple over medium-high heat in 1 tablespoon butter for 1-2 minutes, or until softened. Stir onion and apple into rice mixture with the hazelnuts and cranberries. Turn toaster oven to bake at 375 degrees. Spoon rice mixture into squash halves. Stir remaining butter and maple syrup together. Drizzle syrup mixture over squash. Bake for 25-30 minutes, or until lightly browned. Makes 6 servings.

Nutrition Facts : Nutritional Facts Serves

MEXICAN STYLE SQUASH MEDLEY



Mexican Style Squash Medley image

This is an old family recipe. We cooked it without measuring ingredients so I had to stop and weigh and measure in order to post it! Not hot spicy, but a different and flavorful way to cook summer produce and it is even better the next day (if it lasts that long).

Provided by 16Paws

Categories     Corn

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
1 1/2-2 lbs crookneck yellow squash or 1 1/2-2 lbs pattypan squash, chopped into 2 inch chunks
1 onion, chopped
3 garlic cloves, minced
1 jalapeno, chopped (optional)
1 (14 1/2 ounce) can diced tomatoes, undrained (or equivalent of fresh)
1 (14 ounce) can corn, undrained (or equivalent of fresh kernels)
1 teaspoon chili powder
salt and pepper
1 cup shredded cheddar cheese (may use pepper jack or monterey jack)

Steps:

  • Heat oil in large lidded skillet.
  • Add squash, onion and garlic and saute until tender crisp.
  • Add jalepeno (if using), tomatoes, corn, chili powder, salt and pepper.
  • Cover pan, reduce heat and simmer until it all cooks down (about 25 minutes, more or less to your taste). Stir occasionally.
  • Uncover pan, sprinkle cheese on top. Serve after cheese melts.
  • This lends itself nicely to whatever else you have around. Chopped bell peppers are a nice addition.

STEAMED SQUASH MEDLEY WITH SUN-DRIED TOMATOES



Steamed Squash Medley with Sun-Dried Tomatoes image

I invented this recipe on vacation when the produce stands were overflowing with young, tender zucchini and yellow squash. The secret is the sun-dried tomatoes. Enjoy!

Provided by Kate Holmgreen

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 6

Number Of Ingredients 9

6 dehydrated sun-dried tomatoes
2 cups boiling water
6 small zucchini, sliced
6 small yellow squash, sliced
1 sweet onion, chopped
2 tablespoons butter
1 teaspoon white sugar
¼ teaspoon freshly ground black pepper
salt to taste

Steps:

  • Place the sun-dried tomatoes in a bowl with the boiling water, and allow to sit 10 minutes. Remove tomatoes with a slotted spoon, and coarsely chop. Reserve the water.
  • Transfer the reserved sun-dried tomato water to a saucepan, and bring to a boil. Place the chopped sun-dried tomatoes, zucchini, squash, and onion in a steamer basket, and set over the boiling water. Reduce heat to low, cover, and simmer 15 minutes, or until vegetables are tender. Discard water.
  • Transfer the steamed vegetables to a bowl, and mix with butter, sugar, pepper, and salt to serve.

Nutrition Facts : Calories 102.8 calories, Carbohydrate 14.9 g, Cholesterol 10.2 mg, Fat 4.6 g, Fiber 5.3 g, Protein 3.7 g, SaturatedFat 2.6 g, Sodium 85.4 mg, Sugar 4.3 g

ROAST WALNUT AND SQUASH MEDLEY WITH PERSILLADE



Roast Walnut and Squash Medley with Persillade image

Think of all the activities that your microbes do for you, from releasing vitamins to creating fatty acids and hormones that impact your mood and inflammation. This dish-a one-tray vegetable bake with a little French flair-contains a variety of different sources of fiber and colors to help gut microbes bloom and shows how supporting your gut health can be easy, with no compromise on flavor. Persillade is an herby sauce, a little like a French pesto, made with ingredients we have an abundance of in the US.

Provided by Dr. Rupy Aujla

Categories     HarperCollins     Fall     Winter     Vegetarian     Vegan     Squash     Mushroom     Walnut     Chestnut     Onion     Dairy Free     Soy Free     Wheat/Gluten-Free     Side     Dinner

Yield 2 servings plus leftovers

Number Of Ingredients 17

1 red onion, thickly sliced
10 ½ oz. peeled winter squash, cut into 1 ½-inch cubes
7 oz. chicory, roughly chopped (about 2 heads)
7 oz. portobello mushrooms, thickly sliced
7 oz. red peppers, halved, deseeded, and roughly chopped
2 oz. walnuts, halved
2 oz. cooked chestnuts, halved
2 Tbsp. olive oil
Sea salt and freshly ground black
Pepper
For the persillade:
4 Tbsp. extra-virgin olive oil
1 oz. fresh flat-leaf parsley, leaves and stalks finely chopped
½ oz. fresh tarragon leaves, finely chopped
½ oz. fresh dill, finely chopped (chervil, fennel fronds, or chives will also work)
½ shallot, finely chopped
1 garlic clove, finely chopped

Steps:

  • Preheat the oven to 400°F.
  • Arrange the vegetables and nuts on a large baking tray, drizzle with the olive oil, season with salt and pepper, and toss to coat. Bake in the oven for 45 minutes, tossing everything halfway through so the ingredients cook evenly, until the vegetables are tender and the nuts are toasted.
  • Combine the persillade ingredients in a bowl with some salt and pepper. Remove the roasted vegetables and nuts from the oven, transfer to serving bowls, and dollop the persillade over the top.

SQUASH MEDLEY



Squash Medley image

I finally got my family to like squash after I came across this unique recipe. I serve this delicious dish often, especially when squash abounds in our garden. -Dolores Wolff Rosenberg, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4-6 servings.

Number Of Ingredients 12

1 medium summer squash, halved sliced
1 medium zucchini, halved and sliced
4 bacon strips, diced
3/4 cup chopped onion
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1-1/2 cups diced seeded and peeled fresh tomatoes

Steps:

  • Place 1 in. of water in a saucepan. Add squash and zucchini. Bring to a boil; cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings., In the drippings, saute onion until tender. Add the squash, brown sugar and seasonings. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Sprinkle with bacon. Serve with a slotted spoon.

Nutrition Facts : Calories 132 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 317mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.

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Estimated Reading Time 5 mins
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