CHEESY RICE-STUFFED ACORN SQUASH
Steps:
- Position a rack in the upper third of the oven; preheat to 425 degrees F. Put the squash, cut-side up, in a large microwave-safe dish with 1 tablespoon water; dot with 1 tablespoon butter and season with salt and pepper. Cover with plastic wrap and pierce with a knife to vent. Microwave until tender, about 15 minutes.
- Meanwhile, heat the remaining 2 tablespoons butter in a large pot or Dutch oven over medium heat. Add the onion; cook, stirring, until softened, about 5 minutes. Add the garlic and cook 1 minute. Add the flour and cook, stirring, 3 minutes. Whisk in the milk until smooth, then bring to a simmer and cook until thickened, about 5 minutes. Add the cheese, stirring to melt. Add the nutmeg, 3/4 teaspoon salt and a few grinds of pepper. Stir in the rice and spinach.
- Transfer the squash to a rimmed baking sheet and fill with the rice mixture. Sprinkle with more cheese and bake until lightly browned, about 15 minutes. Top with parsley.
Nutrition Facts : Calories 526 calorie, Fat 25 grams, SaturatedFat 14 grams, Cholesterol 78 milligrams, Sodium 727 milligrams, Carbohydrate 60 grams, Fiber 7 grams, Protein 20 grams
ROASTED ACORN SQUASH WITH MUSHROOMS, PEPPERS AND GOAT CHEESE
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.
ROASTED SQUASH WITH CHERRY TOMATOES AND EGGS
Look for very small butternut squashes, or small to medium acorn squashes. If you find the hollow in a butternut isn't large enough, scoop a bit of the cooked flesh out before adding the egg.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees with racks in upper and lower thirds. Line 2 baking sheets with foil. Rub squashes all over with 1 tablespoon oil. Season with salt and thyme leaves, then place, cut-sides down, on a baking sheet. Add thyme sprigs. Place on upper rack; roast 10 minutes.
- Meanwhile, toss tomatoes in remaining 1 tablespoon oil; season with salt. Spread on second sheet in a single layer. Place on lower rack; roast until tomatoes are beginning to collapse and squashes are tender, 20 to 25 minutes more.
- Remove tomatoes. Turn squashes cut-sides up and roast 5 minutes more. If hollowsin squashes are large enough, spoon a tomato or two into each. Spoon 1/2 teaspoon chile paste into each hollow, then crack an egg into each; season with salt. Bake until whites are set but still a bit wobbly and yolks are soft, 12 to 15 minutes. (Start checking for donenessat early end of range, removing squashes with cooked eggs as they're done.) Let stand 3 minutes, then serve, with more chile paste and roasted tomatoes, and seasoned with pepper.
BAKED ACORN SQUASH WITH SHERRY (THANKSGIVING)
This is from a cookbook called "Cooking by the Numbers" which referred to the amount of people the recipes served. I haven't tried this yet but it couldn't be more simple.
Provided by Oolala
Categories Vegetable
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Cut squash in half and scrape the cavities clean.
- Melt the butter and mix with the brown sugar and sherry.
- Pile this mixture into each cavity and bake at 375 degrees for 45 minutes to an hour.
Nutrition Facts : Calories 467.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 111.7, Carbohydrate 66.6, Fiber 3.2, Sugar 40.9, Protein 1.9
CHEEKY CHERRY ACORN SQUASH
Oven-roasted acorn squash, tossed with freshly grated nutmeg, topped with an 'oh-so-sweet & tangy' cherry-cranberry brandy sauce... all finished with lightly-toasted, cinnamon-almond slivers. Using Swanson® Unsalted Chicken Stock brings the sauce together without the added sodium! The smell alone of this dish will bring home the holidays.
Provided by Jaana Smith Bauman
Categories Swanson®
Time 50m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Place cherries in a bowl; stir in sugar. Set aside.
- Mix 2 tablespoons grapeseed oil, 1 teaspoon cinnamon, nutmeg, salt, and pepper together in a gallon-size resealable plastic bag. Place acorn wedges into bag; shake to evenly coat with oil and spices. Place slices in a single layer on prepared baking sheet.
- Bake in preheated oven for 20 minutes; turn wedges. Continue to bake until golden brown, about 20 additional minutes.
- Meanwhile, heat a saucepan over medium-high heat. Add sliced almonds and toast until fragrant, shaking pan to flip almonds, 1 or 2 minutes. Remove pan from heat. Transfer almonds to a bowl; sprinkle with 1/2 teaspoon cinnamon.
- Heat 1 teaspoon grapeseed oil in the same saucepan over medium heat; slowly add cherry/sugar mix. Heat through over medium heat. Remove from heat and carefully add brandy. Place pan back on heat and simmer until nearly all the liquid has evaporated, stirring frequently, about 4 minutes. Add chicken broth, orange peel, and dried cranberries. Bring to a simmer and reduce again by half, stirring frequently, 5 to 7 minutes.
- Add cold, sliced butter and vanilla. Swirl pan until butter melts.
- Place acorn slices on a serving plate; pour cherry sauce over squash, and sprinkle with toasted almonds. Garnish with a mint sprig.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 32.8 g, Cholesterol 15.3 mg, Fat 16 g, Fiber 4.6 g, Protein 3 g, SaturatedFat 4.8 g, Sodium 206.7 mg, Sugar 18 g
CHEEKY CHERRY ACORN SQUASH
Oven-roasted acorn squash, tossed with freshly grated nutmeg, topped with an 'oh-so-sweet & tangy' cherry-cranberry brandy sauce... all finished with lightly-toasted, cinnamon-almond slivers. Using Swanson® Unsalted Chicken Stock brings the sauce together without the added sodium! The smell alone of this dish will bring home the holidays.
Provided by Jaana Smith Bauman
Categories Swanson®
Time 50m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Place cherries in a bowl; stir in sugar. Set aside.
- Mix 2 tablespoons grapeseed oil, 1 teaspoon cinnamon, nutmeg, salt, and pepper together in a gallon-size resealable plastic bag. Place acorn wedges into bag; shake to evenly coat with oil and spices. Place slices in a single layer on prepared baking sheet.
- Bake in preheated oven for 20 minutes; turn wedges. Continue to bake until golden brown, about 20 additional minutes.
- Meanwhile, heat a saucepan over medium-high heat. Add sliced almonds and toast until fragrant, shaking pan to flip almonds, 1 or 2 minutes. Remove pan from heat. Transfer almonds to a bowl; sprinkle with 1/2 teaspoon cinnamon.
- Heat 1 teaspoon grapeseed oil in the same saucepan over medium heat; slowly add cherry/sugar mix. Heat through over medium heat. Remove from heat and carefully add brandy. Place pan back on heat and simmer until nearly all the liquid has evaporated, stirring frequently, about 4 minutes. Add chicken broth, orange peel, and dried cranberries. Bring to a simmer and reduce again by half, stirring frequently, 5 to 7 minutes.
- Add cold, sliced butter and vanilla. Swirl pan until butter melts.
- Place acorn slices on a serving plate; pour cherry sauce over squash, and sprinkle with toasted almonds. Garnish with a mint sprig.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 32.8 g, Cholesterol 15.3 mg, Fat 16 g, Fiber 4.6 g, Protein 3 g, SaturatedFat 4.8 g, Sodium 206.7 mg, Sugar 18 g
CHEEKY CHERRY ACORN SQUASH
Oven-roasted acorn squash, tossed with freshly grated nutmeg, topped with an 'oh-so-sweet & tangy' cherry-cranberry brandy sauce... all finished with lightly-toasted, cinnamon-almond slivers. Using Swanson® Unsalted Chicken Stock brings the sauce together without the added sodium! The smell alone of this dish will bring home the holidays.
Provided by Jaana Smith Bauman
Categories Swanson®
Time 50m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Place cherries in a bowl; stir in sugar. Set aside.
- Mix 2 tablespoons grapeseed oil, 1 teaspoon cinnamon, nutmeg, salt, and pepper together in a gallon-size resealable plastic bag. Place acorn wedges into bag; shake to evenly coat with oil and spices. Place slices in a single layer on prepared baking sheet.
- Bake in preheated oven for 20 minutes; turn wedges. Continue to bake until golden brown, about 20 additional minutes.
- Meanwhile, heat a saucepan over medium-high heat. Add sliced almonds and toast until fragrant, shaking pan to flip almonds, 1 or 2 minutes. Remove pan from heat. Transfer almonds to a bowl; sprinkle with 1/2 teaspoon cinnamon.
- Heat 1 teaspoon grapeseed oil in the same saucepan over medium heat; slowly add cherry/sugar mix. Heat through over medium heat. Remove from heat and carefully add brandy. Place pan back on heat and simmer until nearly all the liquid has evaporated, stirring frequently, about 4 minutes. Add chicken broth, orange peel, and dried cranberries. Bring to a simmer and reduce again by half, stirring frequently, 5 to 7 minutes.
- Add cold, sliced butter and vanilla. Swirl pan until butter melts.
- Place acorn slices on a serving plate; pour cherry sauce over squash, and sprinkle with toasted almonds. Garnish with a mint sprig.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 32.8 g, Cholesterol 15.3 mg, Fat 16 g, Fiber 4.6 g, Protein 3 g, SaturatedFat 4.8 g, Sodium 206.7 mg, Sugar 18 g
CHEESY STUFFED ACORN SQUASH
Great vegetarian version of stuffed acorn squash, full of stuff most people would have in the fridge.
Provided by Nancy Van Ess
Categories Vegetable
Time 54m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Cut squash in half and remove the seeds.
- Rub the cut flesh with salt and place flesh side down in a baking dish and bake for about 35 minutes.
- While the squash is baking, sauté onion in butter until clear and add chopped broccoli florets, mushrooms and celery.
- Sauté about 4 minutes.
- Stir in walnuts and fresh basil, then sprinkle with brown sugar and soy sauce, adjust seasoning to taste. Toss to mix well.
- Check baking squash with a fork to see if it glides through the flesh.
- Stuff with vegetable mixture, top with equal amounts of grated cheese and return to oven for about 5 minutes.
- NOTES : Baked acorn squash halves stuffed with sautéed broccoli, cheese and walnuts.
Nutrition Facts : Calories 304.8, Fat 20.8, SaturatedFat 10.5, Cholesterol 44.1, Sodium 292.5, Carbohydrate 27.2, Fiber 4.1, Sugar 2.2, Protein 7.4
CHEEKY CHERRY ACORN SQUASH
Oven-roasted acorn squash, tossed with freshly grated nutmeg, topped with an 'oh-so-sweet & tangy' cherry-cranberry brandy sauce... all finished with lightly-toasted, cinnamon-almond slivers. Using Swanson® Unsalted Chicken Stock brings the sauce together without the added sodium! The smell alone of this dish will bring home the holidays.
Provided by Jaana Smith Bauman
Categories Swanson®
Time 50m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Place cherries in a bowl; stir in sugar. Set aside.
- Mix 2 tablespoons grapeseed oil, 1 teaspoon cinnamon, nutmeg, salt, and pepper together in a gallon-size resealable plastic bag. Place acorn wedges into bag; shake to evenly coat with oil and spices. Place slices in a single layer on prepared baking sheet.
- Bake in preheated oven for 20 minutes; turn wedges. Continue to bake until golden brown, about 20 additional minutes.
- Meanwhile, heat a saucepan over medium-high heat. Add sliced almonds and toast until fragrant, shaking pan to flip almonds, 1 or 2 minutes. Remove pan from heat. Transfer almonds to a bowl; sprinkle with 1/2 teaspoon cinnamon.
- Heat 1 teaspoon grapeseed oil in the same saucepan over medium heat; slowly add cherry/sugar mix. Heat through over medium heat. Remove from heat and carefully add brandy. Place pan back on heat and simmer until nearly all the liquid has evaporated, stirring frequently, about 4 minutes. Add chicken broth, orange peel, and dried cranberries. Bring to a simmer and reduce again by half, stirring frequently, 5 to 7 minutes.
- Add cold, sliced butter and vanilla. Swirl pan until butter melts.
- Place acorn slices on a serving plate; pour cherry sauce over squash, and sprinkle with toasted almonds. Garnish with a mint sprig.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 32.8 g, Cholesterol 15.3 mg, Fat 16 g, Fiber 4.6 g, Protein 3 g, SaturatedFat 4.8 g, Sodium 206.7 mg, Sugar 18 g
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