GRILLED MAPLE-GLAZED ACORN SQUASH
These sweet and spicy squash "ribs" are the perfect barbecued fall side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat a grill for cooking over medium heat. Lightly oil the grill grates.
- Melt the butter in a small saucepan and turn off the heat. Remove 1/4 cup of the melted butter and reserve. Whisk the maple syrup, cider vinegar, dry mustard, crushed red pepper, 3/4 teaspoon salt and a few grinds of pepper into the saucepan. Bring to a simmer and cook for about 4 minutes to reduce slightly. Remove the glaze from the heat and let cool. Set aside 1/3 cup of the glaze for drizzling at the end.
- Carefully halve the squashes from the stem to the bottom. Scoop out the seeds with a spoon and discard. Place the squash halves flat-side down and slice crosswise into 1/2-inch scalloped half-moons. Place the slices in a very large bowl.
- Mix together the chili powder, coriander, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Sprinkle the spice mixture over the squash slices. Drizzle the reserved 1/4 cup of melted butter over the squash. Toss with your hands to make sure the slices are evenly coated.
- Place the squash slices on the grill and cover. Cook until dark grill marks appear, about 10 minutes. Flip the squash slices; cover and cook until the squash is just tender enough to be pierced easily with a paring knife, 7 to 8 minutes more.
- Brush the squash slices with the glaze and flip. Cook 1 minute, brush with glaze, flip and cook on the other side for another minute. Remove from the grill and arrange on a large platter. Drizzle with the reserved glaze. Sprinkle with the pepitas. Serve warm or at room temperature.
ACORN SQUASH WITH BABY BITTER GREENS
Provided by Valerie Bertinelli
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- Scrub the acorn squash. Slice it crosswise into 1/2-inch rings. Remove and discard the pulp and seeds. Combine the squash rings with 1/4 cup of the oil, the pimenton and some salt and pepper in a large bowl and toss to coat. Spread the squash on a baking sheet and roast until tender, 20 to 40 minutes.
- Meanwhile, whisk together the vinegar, shallot, mustard and sugar in a small bowl. Add the remaining 1/4 cup oil in a steady stream, whisking constantly. Toss the greens and cheese with half of the dressing in a large salad bowl. Season with salt and pepper and toss again. Arrange the squash rings over the top and drizzle with the remaining dressing. Scatter the Sweet and Salty Pepitas over the squash and serve.
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and lightly oil the foil.
- Melt the butter in a saute pan over medium heat. Add the pepitas, toss to coat in the butter and then add the sugar, cinnamon, ginger, allspice, cloves and 1 teaspoon salt. Spread the pepitas on the prepared baking sheet in 1 layer and bake, stirring once or twice, until golden brown all over, 12 to 15 minutes. Let cool completely. Yield: 2 1/2 cups
GINGERED ACORN SQUASH SOUP
Gingered Acorn Squash Soup is very easy to make, and the rich color, creamy texture, and hint of ginger contribute to its gourmet appeal. This came from the Ventura County Star newspaper in California. Miso can be found in health food stores.
Provided by Sharon123
Categories Vegetable
Time 1h56m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut the acorn squash in half, crosswise.
- Scoop out seeds and discard.
- Place cut side down in 9 x13 baking pans (you will need two) and add about one inch of water.
- Bake for an hour.
- Remove from pans and set aside to cool.
- If the squash are rather small, it might take as many as five squash to make the required six pounds.
- Simply quarter some of the smaller squash to fit the baking pans.
- Warm the oil and crushed pepper in a five-quart saucepan, over medium-high heat for one minute.
- Add the garlic, onion, and ginger.
- Cook for three minutes, add potatoes and cook mixture, stirring frequently for five minutes or until the potatoes soften.
- Add boiling broth and reduce heat to medium low.
- Scoop cooked squash (about eight cups) into a large bowl and mash lightly before adding to the pot.
- Simmer for 15 minutes, stirring occasionally.
- Remove soup to food processor in batches, adding some soymilk to each batch.
- Return the purée to the soup pot.
- Place miso in a small bowl, add the sherry, and blend with a fork or small whisk.
- Add to the soup with the garlic, ginger, and nutmeg.
- Simmer gently for 10 minutes.
- Do not boil.
- (Soup may be thinned with additional broth.) Sprinkle with a light dusting of nutmeg.
- Enjoy!
- Yield: 8 servings.
APRICOT-GINGER ACORN SQUASH
Sweet and savory flavors come together in this dish that will make a squash lover out of anyone. It's a treat-but has hardly any butter, and low sodium. For less sugar, we like to use all-fruit apricot preserves. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Cut squash lengthwise in half; remove seeds. Cut a thin slice from bottoms to level if desired. Place in a greased 11x7-in. baking dish, cut side up., Mix remaining ingredients; spoon over squash. Bake, covered, 45 minutes. Uncover; bake until tender, 15-20 minutes.
Nutrition Facts : Calories 234 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 221mg sodium, Carbohydrate 43g carbohydrate (15g sugars, Fiber 4g fiber), Protein 3g protein.
MAPLE-GLAZED ACORN SQUASH
With a maple syrup and brown sugar glaze, this squash becomes pleasantly sweet. This is comfort food-easy to prepare and a tasty pairing with a pork entree. -Nancy Mueller, Menomonee Falls, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Scoop out and discard seeds from squash. Place cut side down in a 13x9-in. baking dish; add water. Bake, uncovered, for 45 minutes. , If necessary, drain water from pan; turn squash cut side up. Combine syrup, brown sugar, cinnamon, ginger and salt; pour into squash halves. Bake, uncovered, 10 minutes or until glaze is heated through. ,
Nutrition Facts : Calories 251 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 311mg sodium, Carbohydrate 65g carbohydrate (43g sugars, Fiber 4g fiber), Protein 2g protein.
ACORN SQUASH
Sweet and buttery squash--this is quick and easy, and my family loves it.
Provided by TERRYLEE51
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h5m
Yield 2
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
- Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won't slide around too much) while baking.
- Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 35.8 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 51.2 mg, Sugar 17.9 g
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