Acorn Squash N Citrus Recipes

ROASTED ACORN SQUASH WITH CHILE VINAIGRETTE

Roasted Acorn Squash with Chile Vinaigrette image

This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.

Categories Citrus Garlic Herb Pepper Vegetable Side Roast Quick & Easy Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 (1 1/2 - to 1 3/4-lb) acorn squash
1/2 teaspoon black pepper
1 teaspoon salt
6 tablespoons olive oil
1 garlic clove
1 1/2 tablespoons fresh lime juice, or to taste
1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
2 tablespoons chopped fresh cilantro

Steps:

Put oven racks in upper and lower thirds of oven and preheat oven to 450F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.
While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

ROASTED SPICED ACORN SQUASH

Roasted Spiced Acorn Squash image

Cumin, coriander, and cayenne pepper complement sweet roasted acorn squash in this easy side dish. Try it with Roasted Pork with Onions and Citrus or Parmesan risotto.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 6

Ingredients

1 acorn squash, halved, seeded, and cut into 1-inch wedges
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper

Steps:

Preheat oven to 425 degrees. On a large rimmed baking sheet, toss squash with extra-virgin olive oil and season with salt, pepper, cumin, coriander, and cayenne pepper. Arrange squash, cut side down, in a single layer and roast until tender, 30 minutes, flipping halfway through.

Nutrition Facts : Calories 108 g, Fat 7 g, Fiber 1 g

ACORN SPICED SQUASH

Acorn Spiced Squash image

When fall comes to Horsham, Pennsylvania, George Mankin likes to prepare this wonderful, cinnamon-and-maple flavored squash recipe. It's so quick and easy in the microwave and also, a good source of vitamins A and C, potassium and fiber.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 5

Ingredients

1 medium acorn squash
1 tablespoon butter, melted
2 teaspoons maple syrup
1/2 teaspoon cider vinegar
1/8 teaspoon each ground ginger, cinnamon and mace

Steps:

Pierce squash several times with a fork. Place on paper towels; microwave on high for 10 minutes. Let stand for 5-10 minutes., In a small bowl, combine the butter, syrup and vinegar. Combine the ginger, cinnamon and mace. Cut squash in half; discard seeds. Brush cut sides with butter mixture; sprinkle with spice mixture., Place on a large microwave-safe plate; cover with paper towels. Cook on high for 5-10 minutes or until squash is tender.

Nutrition Facts : Calories 155 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 65mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ACORN SQUASH 'N CITRUS

Acorn Squash 'n Citrus image

You can substitute Orange-Ginger Marmalade for the marmalade & candied ginger. Very nice tang to this recipe

Provided by Bergy

Categories Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 small acorn squash, cut in half &,seeded
1 1/2 tablespoons butter
1/2 cup orange marmalade
1 tablespoon candied ginger, cut in small pieces
1 tablespoon fresh lemon juice
1/8 teaspoon nutmeg

Steps:

Brush the cleaned squash with the butter.
Place squash cut side down on a greased pan and bake for 40 minutes at 350F Mix remaining ingredients and spoon into the baked squash cavities.
Bake for an additional 15 minutes.
Serve piping hot.

Nutrition Facts : Calories 178.1, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 41.9, Carbohydrate 40.4, Fiber 3.4, Sugar 16.1, Protein 1.9

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