Acorn Squash With Blueberries Recipes

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BAKED ACORN SQUASH WITH BLUEBERRY-WALNUT FILLING



Baked Acorn Squash with Blueberry-Walnut Filling image

I absolutely love squash-and I've filled it with so many variations of savory stuffing over the years. But my favorite way to stuff it is with an unexpected fruit filling, like this sweet apple-blueberry one. -Bruce Newcomer, Fredericksburg, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

2 medium acorn squash
2 tablespoons butter, softened
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium apple, chopped
1 tablespoon lime juice
1 cup fresh blueberries
1/2 cup chopped walnuts
1/4 teaspoon ground nutmeg
1/4 cup maple syrup

Steps:

  • Preheat oven to 400°, Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each squash half to allow them to lie flat. Place in shallow roasting pan, cut side down. Add 1/2 in. of hot water to pan. Bake, uncovered, until squash is tender, about 35 minutes. Drain water from pan; turn squash cut side up. Spread with butter; season with salt and pepper., For filling, in a large bowl, toss apple pieces with lime juice. Add blueberries, walnuts and nutmeg; divide among squash halves. Drizzle with maple syrup. Bake until heated through, about 30 minutes. Cover loosely with foil if filling browns too quickly.

Nutrition Facts : Calories 378 calories, Fat 16g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 354mg sodium, Carbohydrate 62g carbohydrate (28g sugars, Fiber 8g fiber), Protein 5g protein.

ROASTED ACORN SQUASH WITH MUSHROOMS, PEPPERS AND GOAT CHEESE



Roasted Acorn Squash with Mushrooms, Peppers and Goat Cheese image

Provided by Guy Fieri

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

2 acorn squash
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons butter
2 cups cabbage (core removed before slicing)
1 cup 1/4-inch-sliced sweet onion
1 red bell pepper, seeded and sliced in 1/4-inch julienne
1 yellow bell pepper, seeded and sliced in 1/4-inch julienne
Kosher salt and freshly ground pepper
2 cups cremini mushrooms, cleaned and quartered
2 cloves garlic, minced
4 ounces crumbled goat cheese
2 tablespoons chopped fresh Italian parsley, for garnish, optional

Steps:

  • For the acorn squash: Preheat the oven to 375 degrees F. Trim the tops and bottoms off the squash. Cut in half horizontally so the cut-ends will keep the pieces flat. Clean the inside of the squash. Separate the seeds from the membranes and rinse well. Dry the seeds with a paper towel and set aside.
  • Place the squash cut-side up on a baking sheet, drizzle with the olive oil and sprinkle with 1 teaspoon of the salt and the pepper. Place the seeds on a separate baking sheet or foil. Roast the squash 30 minutes. Roast the seeds at the same time, checking and moving them around after 10 minutes and again after 20 minutes. Depending on the size of the seeds, they may be done after 20 minutes, or up to 30 minutes. Sprinkle the seeds with the remaining salt, and set aside with the squash.
  • For the filling: Set a large saute pan over high heat and add the butter. When melted, add the cabbage, onions, peppers, sprinkle with salt and pepper and gently toss to combine. Allow the cabbage to wilt down, about 5 minutes. Add the mushrooms and cook, 3 to 4 minutes. Add the garlic and toss to combine. Saute 2 to 4 minutes longer, and adjust the seasoning with salt and pepper.
  • For assembling: Preheat the broiler to low. Fill the roasted acorn squash halves with the filling. Sprinkle the crumbled goat cheese over the top, then top with the roasted squash seeds. Broil just until the cheese is warm. Garnish with a small amount of Italian parsley, if using, and serve.

ACORN SQUASH WITH BLUEBERRIES



Acorn Squash With Blueberries image

Make and share this Acorn Squash With Blueberries recipe from Food.com.

Provided by Beansy

Categories     Vegetable

Time 1h10m

Yield 8 halves, 8 serving(s)

Number Of Ingredients 5

4 acorn squash
12 ounces frozen blueberries
1/2 apple, finely diced
6 tablespoons brown sugar
8 teaspoons butter

Steps:

  • 1. Cut squash in half lengthwise and remove seeds.
  • 2.Place in a pan that you can cover.
  • 3.Spoon blueberries into squash halves.
  • 4.Add a few pieces of apple.
  • 5. Sprinkle brown sugar over squash and berries.
  • 6.Place 1 teaspoons butter on each squash half.
  • 7.Pour 1/2 cup water in pan,cover and bake @ 350.
  • for 30 minutes.
  • 8.Remove cover and bake 15 minutes longer.
  • 9.Enjoy!

Nutrition Facts : Calories 201.3, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.1, Sodium 38, Carbohydrate 44, Fiber 4.5, Sugar 20.1, Protein 2

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