Acorn Squash With Spinach And Ricotta Recipes

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ROASTED ACORN SQUASH STUFFED WITH RISOTTO



Roasted Acorn Squash Stuffed with Risotto image

Provided by Marc Murphy

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 11

4 medium acorn squash
Kosher salt
2 cups whole milk
1 tablespoon olive oil
2 tablespoons olive oil
1 medium onion, diced
1 cup arborio rice
1 cup white wine
3 cups chicken or vegetable broth, plus more as needed
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper

Steps:

  • For the squash: Preheat the oven to 400 degrees F.
  • Divide 3 of the squash lengthwise and remove the seeds. Place the 6 squash halves cut-side up in a large, high-sided ovenproof skillet or pot (you may need to do this in batches or two pots). Sprinkle the cut sides all over with salt, then pour the milk into the cavities, filling halfway. Pour water into the pot until it reaches halfway up the sides of the squash. Carefully place in the oven and roast uncovered until fork-tender, 35 to 40 minutes.
  • Meanwhile, peel, seed and dice the remaining squash. Place in a roasting pan along with the olive oil and a pinch of salt. Toss and roast until fork-tender, 15 to 20 minutes.
  • For the risotto: Add the olive oil to a large skillet over medium heat. Add the onions and saute until they are translucent, about 2 minutes. Add the rice and stir to coat with the olive oil and onion mixture. Add the white wine and stir until the liquid has absorbed, about 5 minutes. Add the broth, 1/2 cup at a time, and stir until all the liquid has absorbed before adding another 1/2 cup. (This process will take approximately 25 minutes and the risotto will become creamy from the starch releasing.) When all of the liquid has been added and absorbed, stir in the Parmesan and the roasted, diced squash. Season to taste with salt and pepper. (If the risotto seems too dry, just add some more broth).
  • Stuff the roasted squash halves with the risotto and serve.

ACORN SQUASH RISOTTO



Acorn Squash Risotto image

Creamy risotto with acorn squash.

Provided by Chris Fisher

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h4m

Yield 4

Number Of Ingredients 13

1 acorn squash, halved and seeded
1 tablespoon olive oil, or to taste
salt and ground black pepper to taste
1 pinch garlic powder
1 pinch dried rosemary, or to taste
2 (14 ounce) cans vegetable broth, or more to taste
¼ cup butter, divided
1 yellow onion, chopped
1 cup Arborio rice
½ cup white wine
1 pinch Italian seasoning, or to taste
¼ cup grated fontina cheese
¼ cup grated Parmesan cheese

Steps:

  • Place acorn squash cut-side down on a large microwave-safe plate. Cook in the microwave until very soft, about 15 minutes. Let cool until easily handled, about 5 minutes.
  • Peel squash, discarding skin. Combine squash flesh, olive oil, salt, pepper, garlic, and rosemary in a bowl; mash to combine.
  • Pour vegetable broth into a saucepan; bring to a simmer over medium heat.
  • Melt 2 tablespoons butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in rice until coated with butter. Pour in wine, stirring until reduced, about 3 minutes.
  • Ladle 1/3 of the vegetable broth into the pot; cook and stir until absorbed. Repeat this process twice more, stirring constantly, until rice is tender, 15 to 20 minutes. Season with salt, pepper, and Italian seasoning.
  • Stir fontina cheese and Parmesan cheese into the rice until melted. Add mashed squash and remaining 2 tablespoons butter; stir until butter is melted and squash is heated through, 2 to 4 minutes.

Nutrition Facts : Calories 503.2 calories, Carbohydrate 67.2 g, Cholesterol 44.5 mg, Fat 19.5 g, Fiber 4.1 g, Protein 10.2 g, SaturatedFat 10.3 g, Sodium 672.1 mg, Sugar 7.1 g

ACORN SQUASH WITH SPINACH STUFFING



Acorn Squash with Spinach Stuffing image

Here's a recipe that combines two of my favorite vegetables - squash and spinach. It's one of my family's favorites.

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 6 servings.

Number Of Ingredients 9

3 small acorn squash
1 cup chopped celery
3 green onions, chopped
1 tablespoon vegetable oil
1 package (10 ounces) fresh spinach, chopped
1/2 teaspoon salt, divided
6 tablespoons dry bread crumbs
2 tablespoons chopped pecans
1 tablespoon butter

Steps:

  • Cut squash in half; discard seeds. Place squash, cut side down, in an ungreased 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 40 minutes., Meanwhile, in a skillet, saute celery and onions in oil until tender. Add the spinach and 1/4 teaspoon salt; cook and stir until spinach is wilted. , In a bowl, combine the bread crumbs, pecans and remaining salt. Drain water from baking pan. Turn squash cut side up. Stuff with spinach mixture; sprinkle crumb mixture over top. Dot with butter. Bake 15 minutes longer or until the squash is tender.

Nutrition Facts : Calories 189 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 337mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein.

ACORN SQUASH WITH SPINACH AND RICOTTA



Acorn Squash with Spinach and Ricotta image

Roasted acorn squash stuffed with a creamy ricotta, spinach, and brown rice mixture scented with sage and nutmeg.

Provided by lisa b

Categories     Acorn Squash Recipes

Time 1h20m

Yield 2

Number Of Ingredients 14

3 tablespoons slivered almonds
1 (2 pound) acorn squash, halved and seeded
1 tablespoon walnut oil
ground black pepper, or to taste
3 cups fresh baby spinach, chopped
1 ½ cups ricotta cheese
1 cup cooked brown rice, or more to taste
¼ cup grated Parmesan cheese
½ teaspoon garlic powder, or to taste
¼ teaspoon ground nutmeg
¼ teaspoon ground sage
¼ cup half-and-half, or as needed
salt to taste
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread almonds on a baking sheet.
  • Bake in the preheated oven until toasted, about 5 minutes.
  • Brush acorn squash with walnut oil and sprinkle with pepper. Place cut-side down in a baking pan. Pour in 1/4 cup water.
  • Bake squash in the preheated oven until mostly tender, about 30 minutes. Drain water and turn squash over. Cut a shallow X into the flesh of each half.
  • Mix toasted almonds, spinach, ricotta cheese, brown rice, 1/4 cup Parmesan cheese, garlic powder, nutmeg, and sage together in a bowl. Stir in half-and-half gently until filling is moist but still dry enough to hold its shape. Season with salt and pepper.
  • Stuff squash halves with filling, pressing gently until topped by 1 inch. Sprinkle 2 tablespoons Parmesan cheese, salt, and pepper on top.
  • Bake until golden brown on top, about 20 minutes.

Nutrition Facts : Calories 441.6 calories, Carbohydrate 53.1 g, Cholesterol 24.4 mg, Fat 21.1 g, Fiber 7.4 g, Protein 14.3 g, SaturatedFat 6.1 g, Sodium 364.2 mg, Sugar 6 g

SPINACH AND ACORN SQUASH PUREES



Spinach and Acorn Squash Purees image

Provided by Moira Hodgson

Categories     side dish

Time 1h

Yield 8 servings

Number Of Ingredients 9

1 to 2 tablespoons olive oil
3 acorn squash, cut in half and seeded
6 tablespoons unsalted butter
Coarse salt and freshly ground pepper to taste
2 tablespoons maple syrup (or to taste)
4 pounds fresh spinach, stalks removed
4 tablespoons unsalted butter, melted
Coarse salt and freshly ground pepper
1/2 teaspoon freshly grated nutmeg

Steps:

  • Preheat the oven to 375 degrees. Oil a roasting pan with the olive oil and put the squash halves cut side down. Bake the halves for about 40 minutes, or until the flesh is tender when pierced with a skewer or fork.
  • Scoop the flesh into a bowl and mash in the butter, salt and pepper. Sweeten to taste with the maple syrup. Keep warm.
  • Meanwhile, steam the spinach until tender (three to four minutes). Squeeze dry and put in a food processor with the butter. Season the spinach with salt and pepper and puree until smooth.
  • Put the two purees next to each other in a serving dish. Sprinkle the spinach with nutmeg. Serve immediately.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 18 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 968 milligrams, Sugar 4 grams, TransFat 1 gram

ROASTED ACORN SQUASH WITH SPINACH AND GRUYERE



Roasted Acorn Squash With Spinach and Gruyere image

This is another good way to fix acorn squash, Plus get another vegetable(Spinach) to help get your 3 to 5 vegetables. This is an easy to make recipe. The recipe comes from Sunset.com.

Provided by Barb G.

Categories     Spinach

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 5

2 (1 lb) acorn squash
1 (10 ounce) package frozen chopped spinach, thawed
4 ounces shredded gruyere cheese
1/4 cup chopped walnuts
salt & fresh ground pepper

Steps:

  • Rinse the squash and cut each in half lenghthwise: scoop out and discard seeds; Place squash halves, cut side down, in a 10-by-15 inch pan.
  • Bake in a 400 degree regular or convection oven until squash is just tender when pierced, 25 to 30 minutes.
  • Meanwhile, squeeze moisture from spinach; in a bowl, mix spinach, 3/4 cup cheese and walnuts; season to taste with salt and pepper.
  • With tongs or a spatula, turn squash halves over and spoon spinach mixture equally into cavities of squash; Sprinkle with remaining 1/4 cup cheese.
  • Return squash to oven and bake until cheese melts and filling is hot in the center, 15 to 20 minutes, Serve.

RICOTTA STUFFED ACORN SQUASH



Ricotta Stuffed Acorn Squash image

From "The Fitness Kitchen" by Shelley Sinton. It is described as "Baked squash filled with creamy, honey-kissed ricotta and toasted nuts becomes comfort food on a cold, blustery day. Savor every spoonful as a midday meal or as a warm end to a long afternoon. Not only is winter squash tender and delicious, it's chock-full of vitamins, minerals, and fiber. Tastes good and it's good for you. Add a cup of cooked chicken or turkey to the ricotta for extra protein. For variety, substitute tofu and toasted walnuts for the ricotta and hazelnuts."

Provided by Oolala

Categories     Lunch/Snacks

Time 45m

Yield 2 serving(s)

Number Of Ingredients 13

1 (1 1/2 lb) acorn squash
1 teaspoon olive oil
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon cardamom
1 pinch salt
1 cup part-skim ricotta cheese
1 tablespoon honey
1 teaspoon dried oregano
1/4 cup hazelnuts, chopped, toasted
2 tablespoons wheat germ, honey toasted
black pepper

Steps:

  • Preheat oven to 375 degrees.
  • With sharp knife, carefully cut squash in half lengthwise and scoop out seeds with a spoon.
  • Rub flesh with olive oil and sprinkle with the cinnamon, cloves, ginger, cardamom and salt.
  • Wrap each half in foil and place on a baking sheet. Bake for 30 minutes or until flesh is fork tender. Remove from oven and unwrap squash.
  • To toast nuts, place in an ungreased pie tin and bake at 400 degrees for 5-7 minutes.
  • Mix ricotta with honey, oregano, and hazelnuts.
  • Evenly fill the baked squash halves with the ricotta mixture.
  • If you want the ricotta to be warm, return to oven, on baking sheet, for 5-10 minutes. Remove from oven.
  • Sprinkle with wheatgerm and black pepper and serve. Note, squash can be cooked a day in advance and reheated with the ricotta mixture at 400 degrees for 10-15 minutes, or until heated through.

Nutrition Facts : Calories 495.1, Fat 23.4, SaturatedFat 7.3, Cholesterol 38.1, Sodium 243.8, Carbohydrate 58.3, Fiber 8.4, Sugar 9.8, Protein 21.1

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