Skillet Acorn Squash Recipes

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SKILLET SUMMER SQUASH



Skillet Summer Squash image

The good old-fashioned country way. This is definitely NOT diet food. You don't drain the bacon fat off after you brown it. If you really have to, you can substitute butter, but it won't be the same. You can also use this recipe with a combination of yellow and pattypan squash.

Provided by Clotho98

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 50m

Yield 4

Number Of Ingredients 4

4 slices bacon, cut into small pieces
1 onion, chopped
2 pounds summer squash, sliced diagonally 1/2 inch thick
salt and ground black pepper to taste

Steps:

  • Cook and stir bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Add onions and cook in the bacon drippings until softened, 3 to 5 minutes. Add squash, salt, and black pepper; stir to coat.
  • Cover skillet and cook squash mixture over low heat until tender, about 25 minutes.

Nutrition Facts : Calories 182.4 calories, Carbohydrate 11.9 g, Cholesterol 19 mg, Fat 13.2 g, Fiber 4.8 g, Protein 5.7 g, SaturatedFat 4.3 g, Sodium 238.9 mg, Sugar 1.2 g

ACORN SQUASH RINGS



Acorn Squash Rings image

I love to fix acorn squash this way. It's pretty and impressive to serve, a tasty combination of fruit and vegetable and my favorite side dish when I make meat loaf. My husband, who was a "meat and potatoes" man when we were married, requests this dish often.

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

2 large acorn squash (about 1-1/2 pounds each)
4 tablespoons butter, divided
2 tablespoons maple syrup
1 medium onion, quartered and sliced
1 large Golden Delicious apple, cut into 1/2-inch pieces
1 large Red Delicious apple, cut into 1/2-inch pieces
1 banana, sliced
1 orange, sectioned and cut into 1-inch pieces
1/2 to 1 teaspoon curry powder
1/4 to 1/2 teaspoon pepper
1/4 teaspoon salt
2 tablespoons chopped toasted almonds

Steps:

  • Cut ends from squash. Slice each squash widthwise into four rings; remove seeds. Place rings on a greased foil-lined baking pan. In a small saucepan, bring 2 tablespoons butter and syrup to a boil. Brush each ring with syrup mixture. , Cover and bake at 350° for 30 minutes. Uncover and bake another 10-15 minutes, basting with syrup mixture. , In a skillet, saute onion in remaining butter. Add apples and cook until crisp-tender, about 3 minutes. Stir in banana, orange and seasonings; heat through. Place rings on serving platter; fill centers with apple mixture. Sprinkle with almonds.

Nutrition Facts :

EASY ACORN SQUASH



Easy Acorn Squash image

Baking winter squash cut side down in a small amount of water really makes it tender, and eliminates tough spots. This recipe came from a sticker on a squash I bought several years ago.

Provided by GrandmaIsCooking

Categories     Vegetable

Time 45m

Yield 2 serving(s)

Number Of Ingredients 5

1 acorn squash
1 cup water
1/2 teaspoon salt (optional)
1 tablespoon orange marmalade
1 teaspoon butter, melted

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Cut squash in half and remove all seeds and strings. (Scrape the inside of the squash with the edge of a spoon).
  • Place squash halves upside down in a shallow pan. Pour water in pan to a depth of 1/4 inch (may use more or less water depending upon size of pan used).
  • Bake for 35 minutes. If any water remains, drain it off.
  • Turn squash over. Sprinkle cut side of squash lightly with salt if desired. Mix together the marmalade and melted butter and spoon over cut side of squash pieces.
  • Place under broiler for 5 minutes or until lightly browned.

Nutrition Facts : Calories 127.6, Fat 2.1, SaturatedFat 1.2, Cholesterol 5, Sodium 27.9, Carbohydrate 29.1, Fiber 3.3, Sugar 6, Protein 1.8

ROASTED ACORN SQUASH



Roasted Acorn Squash image

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

2 medium acorn squash
3 tablespoons butter
2 onions, thinly sliced
3 cloves garlic, minced
1 teaspoon ground coriander seed
½ teaspoon freshly grated nutmeg
½ teaspoon salt
freshly ground black pepper

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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