Acorn Squash Brown Rice And Winter Greens Soup Food

ACORN SQUASH SOUP IN A SQUASH BOWL

Steps:

• Preheat the oven to 400 degrees F. Halve the acorn squashes widthwise and scoop out the seeds and any loose fibers. Discard the fibers and reserve the seeds for garnish, if desired. Set aside the bottom halves of the squash as these will be soup bowls. Cut the top halves of acorn squash into large chunks and place on a baking sheet along with the apples and onions. Drizzle 2 tablespoons of the olive oil over the veggies, tossing to coat. Sprinkle with the thyme and some salt and pepper, and then scatter the sage leaves on top. Roast until dark golden brown, about 40 minutes.
• Let the squash cool slightly, and then peel off the skin. Blend the squash chunks with the apples and onions in a blender until smooth, adding broth until desired consistency is reached. Pour into a saucepan and keep warm over low heat until ready to serve. If using the squash seeds as a garnish, turn the oven temperature down to 325 degrees F. Place the squash seeds on a baking sheet, drizzle with the remaining olive oil and sprinkle with salt. Bake until crispy, about 25 minutes.
• Remove and let cool for 10 minutes before using. To make the squash bowls, slice about 1/2 inch from the bottom of each squash half so they will stay upright and not wobble around, spilling hot soup all over your guests. Place the squash in shallow bowls and fill with hot soup. Garnish with a fresh sage leaf and a sprinkling of roasted seeds.

ACORN SQUASH, BROWN RICE, AND WINTER GREENS SOUP

Steps:

• PREPARATION 1. Preheat the oven to 375˚F. Brush the squash halves with olive oil and sprinkle with the cinnamon, nutmeg, salt, and pepper. Bake, cut side up, for 30 to 40 minutes or until soft. Allow the squash to cool, and then scoop out the flesh (approximately 2 cups purée). 2. In a medium skillet, heat 1 tablespoon each of the olive oil and butter over medium heat. Add the scallions and garlic powder and sauté until soft, about 2 minutes. Add the chopped greens and fold together until just wilted, 1 to 2 minutes more. Remove from heat, fold in ½ cup of the chopped seeds, and season with salt and pepper. Remove to a plate and spread in a thin layer to cool. Once cool, in a bowl combine the greens mixture with the prepared rice. Add a touch of olive oil to separate the grains and adjust the seasoning. Set aside. 3. In a medium-sized saucepan, heat 1 tablespoon each of olive oil and butter over medium-high heat. Add the onion, carrot, celery, and bay leaves and sauté, stirring frequently, until the onions are tender, about 5 to 7 minutes. Add the squash purée and enough chicken stock to cover the vegetables (2 to 3 cups). Bring the soup to a boil, reduce to a simmer, and cook for 10 to 15 minutes until the carrots are soft. 4. Remove the bay leaves (important!). In a blender, purée the soup until very smooth. Return the soup to the pot and bring to a simmer. Adjust the consistency with the remaining chicken stock. The soup should be medium thickness, but not too thin. Add the agave nectar, to taste, and season to taste with salt and pepper. 5. To serve, ladle the soup into serving bowls. Place ½ to ¾ cup of the rice mixture in the center of the soup, top with the remaining pumpkin seeds and some pomegranate seeds, and serve immediately

MISO-TAHINI SQUASH SOUP WITH BROWN RICE

Steps:

• Mix rice, 1 Tbsp. coconut oil, a pinch of salt, and 5 cups water in a medium heavy saucepan. Cover and bring to a boil, then reduce heat and simmer until rice is al dente, about 25 minutes. Drain; set aside.
• Meanwhile, heat remaining 1 Tbsp. coconut oil in a large pot over medium. Add ginger and garlic and cook, stirring occasionally, until fragrant and just starting to brown, about 1 minute. Add broth, scraping the bottom of the pot with a wooden spoon to release garlic mixture, and bring to a simmer. Add squash and simmer 8 minutes. Add kale and cook, stirring, until vegetables are cooked through, 3-5 minutes.
• Whisk miso, tahini, sesame oil, and 1 tsp. salt in a medium bowl. Add 1/2 cup hot water and whisk until very smooth. When vegetables are cooked through, remove pot from heat and gently stir in tahini mixture (overheating tahini will cause it to separate). Season to taste, then immediately divide among bowls with brown rice. Top with scallions, sesame seeds, nori, and chili oil.
• Do Ahead
• Soup can be made 2 days ahead; chill in a resealable container. Reheat gently over low to avoid tahini from separating.

SAUSAGE AND RICE STUFFED ACORN SQUASH

Steps:

• 1. Preheat oven to 350 degrees. I cut a sliver of skin off the middle of the.
• back sides of the cut squash to "give it legs" (so that when it's right-side up and stuffed it doesn't roll around). Spray squash with cooking spray and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast 30 minutes.
• 2. Meanwhile, bring water to boil. Add pinch of salt and both rice, and stir. Cover, reduce heat, and simmer 30 minutes.
• 3. Preheat nonstick skillet over medium heat. Add sausage and cook until no longer pink and crumbled. Remove from pan and drain.
• 4. Add olive oil to pan and next 8 ingredients. Saute until tender, 5-10 minutes. Season with salt and pepper to taste.
• 5. Combine cooked rice, sausage, and vegetable mix in large bowl. Add cranberries and 1/2 cup shredded cheese. Toss to combine. Add beaten egg and toss until thoroughly coated.
• 6. Stuff cavities of squash with filling and mound on top to use all filling. Cover and bake 30 minutes, until stuffing is almost set. Sprinkle with remaining 1/4 cup cheese and bake uncovered to melt, another 10 minutes.
• 7. Allow to cool and enjoy!
• **EDIT**: I did my prep while stuff was cooking, so I just put total time, start to finish (including prepping the squash), under cooking time. And another side note, I have some awesome pictures and having issues downloading them.

BAKED ACORN SQUASH WITH WILD RICE MEDLEY

Steps:

• Adjust oven rack to middle position and preheat oven to 375 degrees F.
• Using a sharp knife, trim away a small flat slice from the bottom of each squash so it sits flat. Then, cut off the top 1/2 inch of each squash, exposing the seeds. Use a tablespoon to scrape out seeds and fibers.
• Place squash on a baking sheet, season lightly with salt and pepper, and drizzle each squash with 1/2 teaspoon olive oil. Bake for 45 minutes, then remove from oven.
• In the meantime, heat 2 tablespoons olive oil in a large cast iron skillet over medium heat until shimmering. Add the onion, garlic and thyme and cook, stirring occasionally, until onion sweats but does not brown, about 4 minutes.
• Add cooked wild rice and cooked white rice to the skillet and stir to combine. Add chopped pecans, dried cranberries and ricotta salata and stir to combine. Season to taste with salt and pepper.
• Stuff each acorn squash with about 1/4 of stuffing mixture, packing stuffing into squash cavity and mounding it slightly. Drizzle each squash with 1/2 teaspoon olive oil and bake until squash is tender and stuffing browns slightly, about 40 minutes.

ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE

Steps:

• Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and season cut sides of squash with salt and pepper. Drizzle with 1 tablespoon oil, and turn cut sides down. Roast until tender, about 35 minutes.
• Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
• Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.

BROWN RICE & VEGGIE-STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350°F
• Cut each squash in half crosswise.
• Scoop out and discard seeds and strings. I.
• f necessary, trim bottom for squash to set level, and place on a rimmed baking sheet with cut side up.
• Sprinkle with 1/4 tsp salt and 1/2 teas. nutmeg.
• Cover with foil and bake squash just until moist and tender about 45- 50 minutes.
• Meanwhile, in a large skillet sprayed with nonstick cooking spray over medium-high heat, add olive oil.
• When heated, add onion and garlic, if using, and celery.
• Cook 2 minutes and add carrots.
• Cover and cook 3 minutes.
• Add cranberries, sage, thyme, chopped pecans, and 1/2 teas. salt.
• Add cooked brown rice and mix well.
• Remove from heat and fill center of each acorn squash half.
• Return foil over top and return to oven for 15 minutes.
• Remove and top each filled squash half with Mozzarella.
• Return uncovered to oven and bake 5 more minutes.
• Top with chopped fresh parsley, to serve.

SPICY ACORN SQUASH SOUP

Steps:

• Place 1/4 cup chicken broth in a large saucepan; bring to a boil.
• Add onion and crushed red pepper; cook 5 minutes or until tender.
• Add remaining 2-3/4 cups broth, squash, salt, and water; bring to a boil.
• Cover, reduce heat, and simmer for 20 minutes.
• Add rice; cover and simmer 20 minutes or until squash and rice are tender.
• Place peanut butter and half of soup in a blender; cover and process until smooth.
• Pour puree into a bowl.
• Repeat with remaining soup, and add to bowl, stirring well.

ACORN SQUASH SOUP

Steps:

• Melt butter in a saucepan and sauté the onion. Add squash pulp to onion. Add broth, nutmeg and cayenne.
• Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes.
• Puree with a hand blender (or in batches in a regular blender). Serve hot.

ACORN SQUASH WITH BACON

Steps:

• I like to buy the squash a month or two ahead of time to let it ripen, so that the squash turns yellow all the way around, not just on the bottom. That is when they are ripe. But if you didn't, don't let it stop you from making this recipe !
• Cut squash in 1/2 with the grooves.
• Remove the pulp with the seeds, and cut thin slice off back half, so the half lays steady-flat with out tipping, but try do not cut through the center.
• Place squash in greased oven proof pan.
• Place butter around edges of squash, and some in center, of each half.
• You will use 1 tablespoon for each half, more or less. This depends on how buttery you want it.
• Sprinkle with cinnamon, salt and pepper to taste, and then place bacon around edges of squash.
• Cover entire dish with foil, bake at 350 degrees, 45 minutes, or until done.
• To test for doneness, be careful when removing foil,steam will come out, fork test squash for tenderness, when done it will be soft all the way through, to skin.

ROASTED ACORN SQUASH SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
• Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
• Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
• Bring the mixture to a simmer and cook for 20 minutes.
• Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
• Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.