ROASTED ACORN SQUASH WITH MUSHROOMS, PEPPERS & GOAT CHEESE RECIPE - (4.3/5)
Provided by KEGMD
Number Of Ingredients 14
Steps:
- For the acorn squash: Preheat the oven to 375˚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. 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 ACORN SQUASH, PEARS & POTATOES WITH GOAT CHEESE
Make and share this Roasted Acorn Squash, Pears & Potatoes With Goat Cheese recipe from Food.com.
Provided by kelly in TO
Categories Potato
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- In a large mixing bowl, toss the acorn squash, potatoes, and onions with 2 tablespoons of the olive oil and a little salt and pepper. Lay them out evenly on a baking sheet or in a large casserole dish and place them in the oven.
- After about 30 minutes, coat the garlic cloves in 1/2 tablespoon of the olive oil and a little salt and pepper and scatter over the roasting.
- vegetables. Return to the oven.
- After 10 minutes more, toss the pear and thyme with the remaining 1/2 tablespoon of olive oil and a little salt and pepper and distribute evenly over the pan of roasting vegetables. Return to the oven for another 15 minutes.
- Arrange the hot vegetables on a large platter, drizzle with Balsamic Vinegar, and crumble the goat cheese over the top. Place the entire platter in the oven for 2 or 3 minutes, just to lightly melt the cheese. Sprinkle the hazelnuts over the top and serve immediately.
Nutrition Facts : Calories 236.4, Fat 10.4, SaturatedFat 1.2, Sodium 10.7, Carbohydrate 34.9, Fiber 5.5, Sugar 7.1, Protein 4
PARMESAN ROASTED ACORN SQUASH
Very simple but satisfying way to make acorn squash. This is also good with delicata squash.
Provided by stephtaylor
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan.
- Roast in preheated oven until golden brown and tender, 25 to 30 minutes.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 12.3 g, Cholesterol 4.4 mg, Fat 8.3 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 320.1 mg, Sugar 2.5 g
ROASTED ACORN SQUASH
If small acorn squashes are unavailable, use larger ones and cut them into wedges.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Put squash pieces, skin sides down, on a lightly oiled rimmed baking sheet. Sprinkle with salt. Bake squashes until tender when pierced with a fork, about 40 minutes. Remove from oven, and brush each slice with butter. Keep warm until serving.
ROASTED ACORN SQUASH
A late summer or fall dish that goes well with brown rice.
Provided by jen
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut acorn squash in half. Roast them cut side up on a baking sheet for 50 minutes or until the flesh is just tender. Let the squash cool for 20 minutes.
- In a large skillet over medium heat melt the butter; saute the onions. Stirring occasionally, cook the onions for 10 minutes, or until they begin to brown at the edges. Mix in the garlic, coriander, and nutmeg. Cook the mixture 2 minutes more; then remove the pan from the heat.
- Spoon the seeds and stringy middle out of the squash, and discard these. Spoon out the flesh, chop it and add it to the onion mixture. Discard the skins. Heat and stir the squash-onion mixture, then season it with salt and pepper. Serve the squash hot.
Nutrition Facts : Calories 192.1 calories, Carbohydrate 28.8 g, Cholesterol 22.9 mg, Fat 9.2 g, Fiber 4.6 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 361.3 mg, Sugar 7.2 g
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