Savory Acorn Squash Stew Recipes
BUTTERY AND SAVORY ACORN SQUASH
A quick, simple side dish that is full of flavor. My daughter and I love this way of preparing squash.
Provided by Suze Knisley
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 17m
Yield 4
Number Of Ingredients 4
Steps:
- Put squash in a microwave-safe bowl; add sage. Dot squash with butter pieces; season with salt and pepper. Cover bowl tightly with plastic wrap.
- Cook in microwave oven set on High for 5 minutes. Stir squash to coat in melted butter while checking cubes for softness. Replace plastic and continue to cook until completely tender, 2 to 4 minutes.
Nutrition Facts : Calories 266.7 calories, Carbohydrate 16.4 g, Cholesterol 61 mg, Fat 23.2 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 14.6 g, Sodium 206.9 mg, Sugar 3.4 g
SAVORY ROASTED ACORN SQUASH
This is an excellent and different way to prepare acorn squash, which is generally given the sweet treatment. Roasting cubed, seasoned acorn squash transforms its flavor and texture into slightly sweet, garlicy and crispy bits of goodness.
Provided by MarthaStewartWanabe
Categories Vegetable
Time 50m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Place acorn squash (cut into 1-inch cubes) onto a baking sheet.
- Drizzle squash with olive oil and sprinkle with seasonings and grated parmesan. Toss with hands until evenly coated. Arrange in a single layer.
- Roast squash for 20 minutes. Remove from oven and (using a spatula) turn pieces over. Return to oven for another 15-20 minutes or until squash cubes are tender and crispy brown to your preference.
- Cool for five minutes, serve and enjoy!
ROASTED SPICED ACORN SQUASH
Cumin, coriander, and cayenne pepper complement sweet roasted acorn squash in this easy side dish. Try it with Roasted Pork with Onions and Citrus or Parmesan risotto.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. On a large rimmed baking sheet, toss squash with extra-virgin olive oil and season with salt, pepper, cumin, coriander, and cayenne pepper. Arrange squash, cut side down, in a single layer and roast until tender, 30 minutes, flipping halfway through.
Nutrition Facts : Calories 108 g, Fat 7 g, Fiber 1 g
HEARTY VEGAN SUMMER STEW
This is a savory and filling summer stew with acorn squash and beans. I believe I found this recipe originally on Vegetarian Times and modified it a bit. It makes a hearty stew that is incredibly filling. It is quite a healthy dish and should suit meat eaters and not alike.
Provided by MC Baker
Categories Soy/Tofu
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- cut squash in half and lightly coat with olive oil and bake at 450 F for about 40 min while preparing other ingredients.
- Dice tomatoes, zucchini, yellow bell pepper and tofu.
- Fry tofu cubes lightly in some olive oil with dried thyme, basil, salt and pepper for about 5 minutes.
- Add shallot, garlic, zucchini and bell pepper and sautee for a few more (about 5) minutes.
- Add tomatoes, cook 1-2 minutes more.
- Remove acorn squash from oven and scoop out thoroughly softened lightly golden flesh and mix into remaining stewed ingredients.
- Taste and adjust seasonings if necessary.
- Remove from heat.
- Add chopped parsley and green onions.
- Top with 2 tbsp of olive oil and juice of 1 lime.
- Serve with rice or bread.
Nutrition Facts : Calories 365, Fat 14.3, SaturatedFat 2.2, Sodium 1185.4, Carbohydrate 50.8, Fiber 5.5, Sugar 1.9, Protein 11.8
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