Acorn Squash With Boursin Custard Recipes
ROASTED ACORN SQUASH
Steps:
- Preheat the oven to 350 degrees F.
- Split the squash in half through the equator and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil, if desired. If squash are very large, cut lengthwise into quarters.
- In a bowl, cream the butter with the sugar, and almond liqueur. With a brush or a spoon coat the cut sides of each squash half with the butter mixture and put 2 sage leaves on top of each. Sprinkle with the crushed cookies. Bake until tender, 30 to 35 minutes, basting every 15 minutes with any remaining butter.
GARLIC BUTTER ACORN SQUASH
This is a savory version of the classic fall flavor of acorn squash!
Provided by Amanda
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Place each squash half in the baking dish, cut side down.
- Bake squash in the preheated oven for 30 minutes. Flip squash over and place 1 tablespoon butter and 1 teaspoon garlic into each squash. Season with salt and pepper.
- Bake squash, cut-side up until tender, about 20 more minutes. Cool for about 5 minutes before serving.
Nutrition Facts : Calories 206.5 calories, Carbohydrate 27 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 3.8 g, Protein 2.3 g, SaturatedFat 7.3 g, Sodium 89.7 mg, Sugar 5.5 g
ACORN SQUASH WITH BOURSIN CUSTARD
My personal favorite side dish to be served during the winter. It's a hearty dish with a delicious custard.
Provided by The Tiny Chef
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cut squash in half lengthwise. Microwave squash halves, covered in syran wrap, for 10 minutes (or until tender.).
- With a small spoon, gently scoop out and discard seeds, taking care not to break skin.
- In a food processor or with a mixer beat herb cheese, cream cheese, and egg until smooth.
- Pour filling equally into squash halves. Return to microwave, cooking uncovered for 9 minutes.
- Let cool and serve on a platter.
Nutrition Facts : Calories 147.9, Fat 6, SaturatedFat 3.4, Cholesterol 50.8, Sodium 60.1, Carbohydrate 22.9, Fiber 3.2, Sugar 0.1, Protein 3.8
ACORN SQUASH WITH ROASTED GARLIC CUSTARD
From Delicious Living Magazine, this is a sweet, creamy and savory dish that you will love! Winter squashes are use everywhere, but were so useful in the colder states, where the hard squash would winter over well. West, Mid West, New England, Canada, Mid Atlantic.
Provided by Sharon123
Categories Vegetable
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F Using a sharp knife, cut the squash in half lengthwise. Using a sturdy spoon, scoop out the seeds and fibrous membranes.
- Rub squash halves lightly with half the oil and season with salt, pepper and a sprinkling of brown sugar. Place on a baking sheet. Use the remaining oil to coat the whole garlic bulb. Place it on the tray with the squash.
- Bake the squash for 30 minutes. Remove and cool to room temperature.
- Bake the garlic for an hour or until very soft. Remove and cool. Cut the garlic in half and squeeze out the soft cooked garlic into a bowl. Set aside.
- Meanwhile, in a sauce pan, bring the milk to a simmer. Whisk the eggs and garlic together. Gradually whisk the hot milk into the eggs. Season with the salt, pepper and nutmeg.
- Prepare a baking dish that will hold all four halves of squash. Pour one cup of water into the bottom. Cut a small sliver off the bottom of each squash to stabilize it in the baking dish.Place the squash in the baking dish, in the water.
- Pour enough egg mixture into the halved squash to fill the cavity to a half inch from the top. Bake for 50-60 minutes or until custard is firm. Remove from the oven and serve warm. Enjoy!
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- Cut squash in half lengthwise (or slice top quarter off each pumpkin). Place squash, cut side down (or pumpkins with tops sitting on them), on a rack over 1 inch boiling water in a 5- to 6-quart pan or 14-inch wok. Cover and steam over high heat until vegetables are tender when pierced (don't cut through skin), about 20 minutes. Lift from rack; let stand until cool enough to handle, 5 to 8 minutes.
- With a small spoon, gently scoop out and discard seeds, taking care not to break skin. You may need to set squash halves cut side up and press down gently so they sit steady.
- In a food processor or with a mixer, beat herb cheese, cream cheese, and egg until smooth. Pour filling equally into each squash half (or pumpkin). Lay 1 or 2 sage leaves on filling.
- In the same pan, set filled vegetables on rack over 1 inch boiling water. Cover and steam over high heat until filling puffs slightly and is firm when jiggled, about 10 minutes. (After 5 minutes, fit pumpkin tops onto rack to heat. To serve pumpkins, place tops on or alongside.) Garnish with sage leaves.
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- Cut squash in half lengthwise (or slice top quarter off each pumpkin). Place squash, cut side down (or pumpkins with tops sitting on them), on a rack over 1 inch boiling water in a 5- to 6-quart pan or 14-inch wok. Cover and steam over high heat until vegetables are tender when pierced (don't cut through skin), about 20 minutes. Lift from rack; let stand until cool enough to handle, 5 to 8 minutes.
- With a small spoon, gently scoop out and discard seeds, taking care not to break skin. You may need to set squash halves cut side up and press down gently so they sit steady.
- In a food processor or with a mixer, beat herb cheese, cream cheese, and egg until smooth. Pour filling equally into each squash half (or pumpkin). Lay 1 or 2 sage leaves on filling.
- In the same pan, set filled vegetables on rack over 1 inch boiling water. Cover and steam over high heat until filling puffs slightly and is firm when jiggled, about 10 minutes. (After 5 minutes, fit pumpkin tops onto rack to heat. To serve pumpkins, place tops on or alongside.) Garnish with sage leaves.
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