ACORN SQUASH CUSTARD
Perfect for your fall gatherings! These would also be great for a buffet because they are individual servings. You can make these a day ahead and add to the baking time.
Provided by TishT
Categories Vegetable
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F Line large rimmed baking sheet with foil, spray with nonstick cooking spray. Generously butter 10 1/2 cup nonstick muffing cups. Cut squash in half; rmove seeds. Place cut side down, on baking sheet. Bake 40 minutes until almost tender.
- Turn squash cut side up, sprinkle with brown sugar and butter. Bake 30-35 minutes or until tender.
- Scoop flesh of squash with butter sugar mixture into a large bowl (should have about 4 cups). With a potato masher, mash squash until smooth. Stir in remaining ingredients until well combined.
- Fill muffin cups with squash mixture.
- Note: Custards can be made to this point up to 1 day ahead. Cover and refrigerate. An additional 5-10 minutes baking time may be needed.
- Bake 30-35 minutes or until brown around edges and toothpick inserted in center comes out moist but not wet.
- Cool in pan 5 minutes, invert onto baking sheet. With spatula, gently place custards on serving platter.
ACORN SQUASH WITH ROASTED GARLIC CUSTARD
From Delicious Living Magazine, this is a sweet, creamy and savory dish that you will love! Winter squashes are use everywhere, but were so useful in the colder states, where the hard squash would winter over well. West, Mid West, New England, Canada, Mid Atlantic.
Provided by Sharon123
Categories Vegetable
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F Using a sharp knife, cut the squash in half lengthwise. Using a sturdy spoon, scoop out the seeds and fibrous membranes.
- Rub squash halves lightly with half the oil and season with salt, pepper and a sprinkling of brown sugar. Place on a baking sheet. Use the remaining oil to coat the whole garlic bulb. Place it on the tray with the squash.
- Bake the squash for 30 minutes. Remove and cool to room temperature.
- Bake the garlic for an hour or until very soft. Remove and cool. Cut the garlic in half and squeeze out the soft cooked garlic into a bowl. Set aside.
- Meanwhile, in a sauce pan, bring the milk to a simmer. Whisk the eggs and garlic together. Gradually whisk the hot milk into the eggs. Season with the salt, pepper and nutmeg.
- Prepare a baking dish that will hold all four halves of squash. Pour one cup of water into the bottom. Cut a small sliver off the bottom of each squash to stabilize it in the baking dish.Place the squash in the baking dish, in the water.
- Pour enough egg mixture into the halved squash to fill the cavity to a half inch from the top. Bake for 50-60 minutes or until custard is firm. Remove from the oven and serve warm. Enjoy!
ACORN SQUASH WITH BOURSIN CUSTARD
My personal favorite side dish to be served during the winter. It's a hearty dish with a delicious custard.
Provided by The Tiny Chef
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cut squash in half lengthwise. Microwave squash halves, covered in syran wrap, for 10 minutes (or until tender.).
- With a small spoon, gently scoop out and discard seeds, taking care not to break skin.
- In a food processor or with a mixer beat herb cheese, cream cheese, and egg until smooth.
- Pour filling equally into squash halves. Return to microwave, cooking uncovered for 9 minutes.
- Let cool and serve on a platter.
Nutrition Facts : Calories 147.9, Fat 6, SaturatedFat 3.4, Cholesterol 50.8, Sodium 60.1, Carbohydrate 22.9, Fiber 3.2, Sugar 0.1, Protein 3.8
CANDIED ACORN SQUASH
Delicious side dish! No longer than 15 minutes prep AND cooking time. Buttery and sweet. Almost as good as dessert! A must-try!
Provided by MINKCHAN
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 15m
Yield 4
Number Of Ingredients 3
Steps:
- Place both halves of the squash cut side up on a microwave-safe plate or dish. Put 2 tablespoons of butter, and 2 tablespoons of brown sugar into the cavity of each half.
- Cook for 8 to 10 minutes in the microwave on full power. Rotate the squash a couple of times to ensure even cooking. When the flesh is soft, scoop out soft flesh with the sugar and butter, and place it in a bowl. Mash it a little to blend the ingredients. Serve in a bowl, or your could even serve it in the shells.
Nutrition Facts : Calories 204 calories, Carbohydrate 26.5 g, Cholesterol 30.5 mg, Fat 11.6 g, Fiber 1.9 g, Protein 1.1 g, SaturatedFat 7.3 g, Sodium 89.3 mg, Sugar 16.1 g
BUTTERNUT SQUASH CUSTARD
My husband first tasted this comforting casserole more than 10 years ago when he was still my fiance. Having enjoyed it so much, he said I needed to offer it at every Thanksgiving dinner. I was happy to oblige!-Maura Calusdian, Londonderry, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 8-10 minutes. Drain., In a large bowl, mash the squash with flour and sugar until blended; beat in the milk, eggs and butter. Pour into an ungreased 2-1/2-qt. baking dish. Sprinkle with remaining ingredients., Bake at 350° until center appears set, 55-65 minutes.
Nutrition Facts : Calories 202 calories, Fat 6g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 118mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 3g fiber), Protein 6g protein.
SWEET ACORN SQUASH CASSEROLE
A squash casserole even kids will like! Sweet, with a crunchy topping. Enjoy with your next roast or turkey dinner.
Provided by Rachel Mae Hinken
Categories Acorn Squash Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 27.1 g, Cholesterol 53 mg, Fat 10.5 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 5.4 g, Sodium 37.4 mg, Sugar 20 g
NANA'S HOLIDAY ACORN SQUASH
Nana used to make this recipe every important holiday. It's quick and easy and tastes SO good!
Provided by nessa
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h5m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over medium-low heat. Stir cinnamon and brown sugar through the melted butter; remove from heat and stir crushed saltine crackers into the butter until moistened.
- Pour enough water into a baking dish to be about 1 inch deep. Lay the acorn squash into the water with the rounded sides down. Fill the cavity of the squash with the saltine cracker mixture.
- Bake in the preheated oven until the squash is easy to pierce with a fork, about 45 minutes.
Nutrition Facts : Calories 1278.7 calories, Carbohydrate 107.1 g, Cholesterol 244 mg, Fat 96.3 g, Fiber 6.6 g, Protein 6.4 g, SaturatedFat 58.9 g, Sodium 1059.1 mg, Sugar 58.5 g
SQUASH CUSTARD PIE
Acorn squash has been a favorite of mine since I was little and my mother baked it with sugar and cinnamon. This particular pie was something I improvised. We love pumpkin pie, but had fresh squash in excess. So I came up with this new variation! It's good to take to potlucks, to pie or cake walks at school, or to serve as a different dessert for Thanksgiving or Christmas. -Mary Kelly, Hopland, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first 8 ingredients. , Pour into the pastry shell; bake at 375° for 10 minutes. Reduce heat to 350°; bake for 45 minutes or until set. Cool on a wire rack. Chill. Garnish with whipped cream.
Nutrition Facts : Calories 361 calories, Fat 20g fat (10g saturated fat), Cholesterol 125mg cholesterol, Sodium 154mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
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