COCONUT ACORN SQUASH
Save yourself some time in the kitchen and toss the squash in the microwave for a truly quick dish. Sometimes squash can be a bit tasteless. I conquer this by adding a bit of mango chutney and coconut. It really makes the flavor pop. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cut each squash in half; remove and discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high for 10-12 minutes or until tender., Turn squash cut side up. Mix chutney, coconut and melted butter; spoon into centers of squash. Sprinkle with salt and pepper. Microwave, covered, on high for 2-3 minutes or until heated through.
Nutrition Facts : Calories 251 calories, Fat 11g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 400mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 4g fiber), Protein 2g protein.
MAPLE-GLAZED ACORN SQUASH
With a maple syrup and brown sugar glaze, this squash becomes pleasantly sweet. This is comfort food-easy to prepare and a tasty pairing with a pork entree. -Nancy Mueller, Menomonee Falls, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Scoop out and discard seeds from squash. Place cut side down in a 13x9-in. baking dish; add water. Bake, uncovered, for 45 minutes. , If necessary, drain water from pan; turn squash cut side up. Combine syrup, brown sugar, cinnamon, ginger and salt; pour into squash halves. Bake, uncovered, 10 minutes or until glaze is heated through. ,
Nutrition Facts : Calories 251 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 311mg sodium, Carbohydrate 65g carbohydrate (43g sugars, Fiber 4g fiber), Protein 2g protein.
ROASTED ACORN SQUASH WITH CINNAMON BUTTER
A little bit of cinnamon goes a long way in the butter used to flavor this roasted side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 55m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss squash with oil; season with salt and pepper. Arrange on sheet, cut side down, and roast until easily pierced with a paring knife, 35 to 45 minutes.
- In a small saucepan, melt butter over medium heat, stirring, until golden brown, 4 to 6 minutes. Immediately pour into a small bowl; stir in cinnamon. Place squash on a serving platter; top with cinnamon butter.
Nutrition Facts : Calories 117 g, Fat 8 g, Fiber 2 g, Protein 1 g
ROASTED SQUASH WITH COCONUT, CHILE AND GARLIC
Mix dry coconut, dry chile and garlic together, and you can easily brighten a batch of roasted winter squash. But this South Indian home-cooking technique is versatile and works with many kinds of vegetables too. Cut a head of cauliflower into florets, and roast that instead. Or shave brussels sprouts or red cabbage very thinly, and cook it in a skillet, adding the coconut-chile-garlic mixture when the vegetable is cooked. In the spring, try it with fresh peas or fava beans. In the summer, try corn kernels. The variations are endless.
Provided by Tejal Rao
Categories side dish
Time 40m
Yield 4 servings as a side
Number Of Ingredients 10
Steps:
- Line a sheet pan with parchment paper, and heat the oven to 400. Wash, slice and seed the squash, cutting it into approximately 1/2-inch-thick rings and wedges. Arrange on a sheet pan, drizzle with oil and season with salt. Roast for 30 to 45 minutes, turning the pieces about halfway through, until the squash is tender and slightly browned in places.
- In the meantime, put the chiles in a bowl, and cover with very hot water so they soften for about 2 minutes, or longer. In a mortar and pestle or a small food processor, add the coconut and garlic. Grind until the garlic is completely broken down, then fish the chiles out of the water, and add them. Grind, until the chiles are in small but still-visible red pieces.
- In a sauté pan, heat coconut oil over medium heat. When it is hot, add mustard seeds and curry leaves, if using. When seeds start to pop, add coconut-chile-garlic mixture, and stir well. Cook for about 1 minute, or less if the paste is very dry and starts to brown quickly, then remove from heat. Toss the warm roasted squash into the coconut mixture, along with a generous squeeze of lemon. Taste a piece for salt and lemon, adjust as needed and serve.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 515 milligrams, Sugar 5 grams
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ACORN SQUASH WITH COCONUT CUSTARD RECIPE - KRISTEN KISH
From foodandwine.com
5/5 (1)
- Preheat oven to 425°F. Cut a small slice off skin side of each squash half so they will sit flat while baking. Transfer to a large rimmed baking sheet.
- Drizzle squash with oil, and season with kosher salt; sprinkle evenly with sage. Roast until squash is tender and begins to brown, about 40 minutes. Let squash cool completely, about 30 minutes. Reduce oven temperature to 300°F.
- Whisk together coconut milk, cream, egg yolks, sugar, pepper, orange zest, and fleur de sel in a large bowl until well combined. Pour coconut mixture evenly into well of each squash. Bake at 300°F until custard begins to set and jiggles slightly like gelatin, about 55 minutes. Let cool to room temperature, at least 1 hour and up to 3 hours. (As squash cools, custard will set up further.) Cut squash halves in half; transfer to a platter. Drizzle brown butter over top, and sprinkle with toasted walnuts.
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COCONUT ACORN SQUASH & CARROT SOUP - BETTER HOMES
From bhg.com
5/5 (22)Total Time 1 hr 5 minsServings 4Calories 252 per serving
- Preheat oven to 400°F. Cut squash in half lengthwise; remove seeds. Arrange squash halves, cut sides down, in a foil-lined shallow baking pan. Bake, uncovered, 40 minutes or until tender. Scoop flesh from squash; discard skin.
- In a large saucepan melt butter over medium heat. Add carrot, onion, and ginger. Cook and stir for 3 to 4 minutes or until tender. Add squash flesh, coconut milk, water, and salt. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring occasionally.
- Use an immersion blender to puree the soup (or, transfer to a blender). Ladle into bowls and top with desired garnishes.
COCONUT ACORN SQUASH CURRY - THE ENDLESS MEAL®
From theendlessmeal.com
4.3/5 (6)Calories 343 per servingCategory Dinner
- Place the tamarind pulp in a small bowl and pour in about a 1/4 cup of hot tap water. Squish it around with your fingers to loosen the tamarind, then set it aside while you cook the onions. When it is soft, remove all of the seeds. (see notes)
- Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is soft, about 3-4 minutes. Add the ginger and garlic and cook for 1 minute. Add the coriander, turmeric, cumin, fennel, and cayenne and let them toast for 1 minute.
- Add the acorn squash, coconut milk, stock or water, the soaked tamarind, and the sea salt to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer gently until the squash is soft, about 20 minutes.
- Mash a little of the squash with a fork or wooden spoon to thicken the curry. Serve with rice or cauliflower rice and any or all of the toppings.
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