Acorn Squash Casserole Food

ACORN SQUASH

Steps:

• Heat oven to 375°F.
• Place squash halves in microwaveable dish; cover with waxed paper. Microwave on HIGH 12 to 14 min. or until tender, turning after 7 min. Let stand, covered, 5 min.
• Scoop squash from shells into medium bowl, leaving 1/4-inch-thick shells. Add butter; mash until squash is smooth and butter is completely melted. Spoon into squash shells; place on baking sheet. Sprinkle with sugar; top with marshmallows.
• Bake 12 to 15 min. or until squash are heated through and marshmallows are lightly browned.

ACORN SQUASH CASSEROLE

Steps:

• Preheat oven to 425°F with rack in upper third of oven. Line a large baking sheet with foil. Place squash halves, cut-side up, on the prepared baking sheet; brush with oil. Roast until tender, about 40 minutes. Let stand until cool enough to handle, about 10 minutes. Reduce oven temperature to 350°F.
• Scoop the squash flesh into a large bowl. Mash with a potato masher or a large fork until smooth. Add milk, eggs, shallot, garlic, 1/3 cup Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir until well combined. Pour the mixture into a lightly greased 7-by-11-inch baking dish.
• Combine breadcrumbs, butter, parsley, sage, rosemary and the remaining 1/3 cup Parmesan and 1/4 teaspoon each salt and pepper in a medium bowl. Sprinkle the breadcrumb mixture in an even layer over the squash mixture. Bake until set, 28 to 30 minutes. Switch oven to broil; broil the casserole until the topping is golden brown, 1 to 3 minutes.

ACORN AND BUTTERNUT SQUASH GRATIN CASSEROLE

Steps:

• Roast your garlic. Peel the paper off the garlic head; Chop the top of your garlic head and place the whole head in a tin foil, sprinkle with olive oil, salt and pepper, and roast at 400F for an hour. Once your garlic is roasted, remove it from the oven and let it cool off. Keep the oven hot at 400F.
• Peel and cut your squash (unless you purchased pre-cut then skip this step). In order to make it easier to peel, cut the squash in half, place in a microwave for 2 minutes; let cool before peeling; then peel and cut into about 1-inch squares;
• Place both squashes into a large pot with salted water and bring to boil; reduce to simmer and partially cover; cook squashes until fork-tender for about 20 minutes;
• Peel the potatoes and sliced them in 1/4 inch thick slices; place potatoes in a pot of salted water, bring to boil, then reduce to simmer, cover and cook until tender for about 10 minutes;
• Chop your onions, heat up a skillet, add some olive oil, onions and dry tyme; sprinkle with some salt and pepper and cook until onions are soft and translucent (for approx, 5 minutes); Squeeze out garlic cloves from the roasted garlic head and add them to the onions; break the garlic using wooden spoon and mix all together;
• Drain your squashes in a colander and place back into a large bowl. Using a potato masher, roughly mash the squashes;
• Add onions, thyme and garlic mixture into the bowl; add salt, pepper, fresh nutmeg and mix everything gently; check for seasoning and adjust as needed;
• Once potatoes are fork-tender, drain them and to the bowl with squashes;
• Transfer the squashes mixture into a 9x13 baking dish,
• Pour milk over the squashes mixture;
• Step 11: Shred your Gruyere cheese and place it on top of the milk;
• Transfer the baking dish into the preheated oven to 400F and bake for 30 minutes until bubbly and golden brown;
• Remove from the oven and let cool slightly before serving.

ACORN SQUASH FETA CASSEROLE

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in a greased 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 35-40 minutes. Drain water from pan; turn squash cut side up. Bake 10 minutes longer or until squash is tender; cool slightly. Carefully scoop out squash; place in a large bowl and mash. Set aside., In a large skillet, saute onion and garlic in butter until tender. Add peppers; saute until crisp-tender. In a large bowl, whisk eggs and yogurt until blended. Stir in the squash, onion mixture, feta cheese, salt, pepper and cayenne if desired. , Transfer to a greased 11x7-in. baking dish. Sprinkle with sunflower kernels. Cover and bake at 375° for 25 minutes. Uncover; bake 25-30 minutes longer or until a thermometer reads 160°.

ACORN SQUASH CASSEROLE

Steps:

• Cut acorn squash in half and place in an oven safe dish upside down, with about an 1/2 inch of water. Bake on 350 °F (175 °C) for 45 minutes or till done (squash will be soft to the touch).
• Add all the spices to the ground pork, mix well and brown in skillet till pink is gone. Set aside and let cool.
• Dice apple and grate cheese.
• When ground pork has cooled off somewhat add the freshly grated Parmesan cheese to it and mix.
• Scrape the squash out of its skin using a spoon. Spread the puree like substance in an oven safe dish. Top with diced apple and the ground pork mixture.
• Bake at 400 °F (205 °C) for about 30 minutes till cheese has melted and the top is medium brown.

ACORN SQUASH FETA CASSEROLE

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 35-40 minutes or until tender; cool slightly. Carefully scoop out squash; place in a bowl and mash.
• In a skillet, saute onion and garlic in butter until tender. Add peppers; saute until crisp-tender. In a large bowl, whisk eggs and yogurt until blended. Stir in squash, onion mixture, feta cheese, salt, pepper and cayenne if desired. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with sunflower kernels.
• Cover and bake at 375° for 25 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted near the center comes out clean.

WHAT TO SERVE WITH ACORN SQUASH

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious side dish!

A+ BUTTERNUT & ACORN SQUASH GRATIN

Steps:

• *preheat oven to 400 and butter a 2 qt casserole dish. Place butternut squash in 1 TBS water in large microwave safe dish and cover tightly. Microwave for 7 minutes or until squash is tender, stirring once. Drain.
• Repeat with acorn squash and remaining water.
• Melt butter in a large skillet over med. Heat. Add fennel and onions cook stirring frequently, for about 10 min or until onion is tender. Remove from heat and stir in cheeses and squash, season with salt and pepper. Transfer to prepared rectangular dish and bake for 20 minute Or until lightly browned and bubbly.

SWEET ACORN SQUASH CASSEROLE

Steps:

• Place squash halves in a microwave-safe dish. Microwave on high until tender, about 10 minutes. Let cool.
• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square casserole dish.
• Scrape squash into a bowl; discard skins. Beat squash with a mixer until smooth. Add sugar, butter, evaporated milk, eggs, and vanilla; mix well. Put in the prepared casserole.
• Bake in the preheated oven for 45 minutes.
• While the squash is baking, mix rice cereal, brown sugar, pecans, and melted butter for topping together in a bowl.
• Remove casserole from the oven and sprinkle topping evenly over top. Bake for 10 more minutes.

HERB ROASTED PARMESAN ACORN SQUASH

Steps:

• Preheat oven to 400℉.
• Cut acorn squash in half and scoop out the seeds. Then slice each half into ½-inch thick moon-shape slices.
• In a large bowl, combine the Parmesan, herbs, melted butter, garlic powder, salt, and black pepper; toss until well mixed.
• Spread the acorn squash pieces out onto one large or several medium size baking sheets covered with parchment paper. Using your hands, gently press the Parmesan mixture onto one side of each squash piece for maximum coverage.
• Bake until squash is tender and the Parmesan topping is crispy and slightly browned, about 25 minutes. If desired, garnish with additional parmesan cheese and herbs.