ROASTED SQUASH MEDLEY
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
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
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 48m
Yield 2 to 4 servings
Number Of Ingredients 6
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
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
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
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
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
Number Of Ingredients 10
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
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
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
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
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
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
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
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
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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10 FAVORITE WAYS TO COOK ACORN SQUASH | ALLRECIPES
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Estimated Reading Time 5 mins
- Apple-Stuffed Acorn Squash. Apples, onions, and cheese make a sweet and savory filling for acorn squash halves. It's easy to follow the basic recipe and make changes to suit your taste—some reviewers left out the cheese, some added bacon, some reduced the brown sugar.
- Parmesan Roasted Acorn Squash. "LOVED IT," says home cook, Debutante. "This recipe changed the way I thought about squash. Up until now, my only experience had been with the old-school butter and brown sugar approach—way too sickeningly sweet.
- Instant Pot Acorn Squash Stuffed with Italian Sausage. Use your multi-cooker every step of the way for this stick-to-your-ribs meal. No Instant Pot? No problem!
- Moroccan-Style Stuffed Acorn Squash. You'll love all the layers of flavor and texture. Couscous, garbanzo beans, raisins, celery, and carrots get spiced with cumin and stuffed inside acorn halves that have been brushed with butter and brown sugar.
- Butternut and Acorn Squash Soup. You can make this with the squash combo recommended in the recipe, or with all acorn squash. Some reviewers found the soup delicious but a bit too rich.
- Wild Rice Stuffed Acorn Squash. This hearty, vegetarian main dish is stuffed with wild rice, mushrooms, corn bread, and sage. Home cook Kathleen Woods Rubino says, "Delicious!
- Roasted Acorn Squash Salad. Serve this colorful salad at any autumn or winter meal. You can substitute fresh pomegranate seeds for the dried cranberries to get little bursts of flavor throughout.
- Cheesy Acorn Squash. A savory mix of mushrooms, onions, and celery is topped off with cheese and baked in acorn squash halves to make a cozy meal even meat-eaters love.
- Curried Stuffed Acorn Squash. Recipe creator Jenny B says, "Accidental recipes are the best and this one is no exception! This is a fancy vegetarian-lover's way to spice up squash without losing the smooth, subtle squash flavor.
- Fall-Infused Mashed Potatoes. Roasted acorn squash is mashed together with boiled potatoes to create a fall or winter side dish that goes way beyond ordinary mashed potatoes.
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