Acorn Squash With Apple Food

APPLE-STUFFED ACORN SQUASH

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.
• Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.
• While the squash is baking, melt the margarine in a large skillet over medium heat. Cook the onion and apple in the margarine until the onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.
• Once the squash is done, stir the raisins, brown sugar, cinnamon, and Cheddar cheese into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot and the cheese has melted, about 15 minutes.

SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY

Steps:

• Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
• Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
• Drizzle each squash half with olive oil, salt, and pepper.
• Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
• While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
• Add Garlic and Sausage, until sausage is browned on all sides.
• Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
• Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
• Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
• Enjoy!

ACORN SQUASH WITH APPLE STUFFING

Steps:

• Cut each squash piece lengthwise in half; place, cut sides down, on microwaveable plate. Microwave on HIGH 12 to15 min. or until tender.
• Meanwhile, bring water and butter to boil in medium saucepan. Add stuffing mix and apples; stir. Cover. Remove from heat. Let stand 5 min.; stir in cheese.
• Turn squash over; fill with stuffing. Microwave 2 min. or until heated through.

APPLE-STUFFED ACORN SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Cut squash in half horizontally and remove seeds. Pull or cut off stem if attached and on the other end, slice off a tiny sliver of the end so that it sits upright in a pan without rocking.
• Place all four squash halves cut up in a 9×13-inch glass baking dish.
• Peel, core and cut apples into one inch cubes and place in large bowl.
• Immediately cover with lemon juice and toss to coat.
• Add zest, sugar, cinnamon, nutmeg, flour, salt, sage and apple sauce and mix.
• Divide evenly between four acorn squash halves.
• Cut the butter into four pieces and press one piece down into the center of each filled squash.
• Pour water into the bottom of the baking dish to come about one third of the way up.
• Cover pan with parchment and foil and bake for 45 minutes. Check for doneness and bake for 15 minutes more if needed.
• Then uncover and bake for 15 minutes more to brown tops. (Ours took the entire hour and 15 minutes).
• Remove from oven and serve. (The outside squash skin is not meant to be eaten.)

APPLE-STUFFED ACORN SQUASH

Steps:

• Cut squash in half; discard seeds. Place squash cut side up in a 9x5-in. loaf pan. Fill centers with apple. Cover and bake at 400° for 30 minutes., In a microwave-safe bowl, combine honey and butter. Cover and microwave on high for 15-20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon. , Bake, uncovered, 25-30 minutes longer or until tender.

ACORN SQUASH WITH APPLE

Steps:

• To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice the halves into sections and finally cut into 1 inch chunks.
• Place the squash chunks into a large microwave-safe bowl along with the apples. Dot with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top. Cover with plastic wrap, and poke a few holes in it for ventilation.
• Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover, and stir. Return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. Serve hot.

ACORN SQUASH AND APPLE SOUP

Steps:

• Heat oven to 350°. Cut squash in half; remove seeds and fibers. Place squash, cut sides up, in rectangular pan, 13 x 9 x 2 inches. Pour water into pan until 1/4 inch deep. Bake uncovered about 40 minutes or until tender. Cool; remove pulp from rind and set aside.
• Melt butter in heavy 3-quart saucepan over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in apples, thyme and basil. Cook 2 minutes, stirring constantly. Stir in broth. Heat to boiling; reduce heat to low. Simmer uncovered 30 minutes.
• Remove 1 cup apples with slotted spoon; set aside. Place one-third of the remaining apple mixture and squash in blender or food processor. Cover and blend on medium speed about 1 minute or until smooth; pour into bowl. Continue to blend in small batches until all the soup is pureed.
• Return blended mixture and 1 cup reserved apples to saucepan. Stir in half-and- half, nutmeg, salt and pepper; heat until hot.

BAKED ACORN SQUASH AND APPLES

Steps:

• Preheat oven to 350.
• Cut the acorn squash and scoop out the seeds and strings.
• Put a little water in a baking pan; place the halves face down and bake for 1/2 hour.
• Then, take it out and put the sliced apples in the middle (some will fall over the sides, it's okay); drizzle with canola oil and maple syrup, and sprinkle with pumpkin pie spice.
• Bake for another 1/2 hour to 40 minutes (until the apples are soft and browning).
• Put your acorn squash halves in individual plates; scoop up the stray apples and stray maple syrup and spoon over the squash.

ACORN SQUASH AND APPLES

Steps:

• Sprinkle squash with salt.
• In skillet, saute apples and raisins in butter.
• Add sugar, cinnamon, and nutmeg, cook for 5 minutes.
• Spoon into squash halves.
• Place in baking dish.
• Bake at 350* for about 1 hour, until tender.

APPLE-FILLED ACORN SQUASH RINGS WITH CURRY BUTTER

Steps:

• Melt 1 tablespoon butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 12 minutes. Add 1 tablespoon curry powder; stir 1 minute. Add apples, apple juice, and currants. Sauté until liquid evaporates, about 6 minutes. Season filling to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Melt 5 tablespoons butter in small skillet over medium heat. Add 1/2 tablespoon curry powder; stir until fragrant, about 1 minute. Transfer curry butter to bowl. Brush 2 large rimmed baking sheets with some curry butter. Arrange squash in single layer on sheets. Sprinkle with salt and pepper. Scoop filling into center of rings. Drizzle remaining curry butter over squash and filling (mostly on squash). Cover with foil. Bake squash rings until squash is tender when pierced with skewer, about 40 minutes. Using spatula, transfer squash rings with filling to plates.

ACORN SQUASH STUFFED WITH APPLES, NUTS AND CRANBERRIES

Steps:

• Preheat oven to 350°F.
• Cut squash in half longways.
• Remove seeds and pulp.
• Pour ¼ cup water into a baking dish and add squash cut side down.
• Place baking dish in the oven and bake for 30 minutes.
• In a large mixing bowl, combine apples, cranberries, walnuts, cinnamon, brown sugar, and butter.
• Remove squash from oven and let cool.
• Turn over the halves and stuff the center of each squash with the apple/cranberry mixture.
• Return to oven and bake for an additional 30 minutes or until tender.

CHICKEN THIGHS WITH APPLES, ACORN SQUASH AND POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Preheat a 10- or 12-inch oven-safe skillet over high heat for about 3 minutes. While the skillet is heating, place the squash and halved potatoes in a medium bowl, add a tablespoon of water and cover tightly with plastic wrap. Microwave on high until fork-tender, 2 to 3 minutes.
• Pat the chicken thighs dry with paper towels. Season generously with salt and pepper. Add butter and oil to the skillet and swirl or stir to coat the bottom. Place the thighs skin-side down and sear until golden brown, 3 to 5 minutes. Reduce the heat to medium-high if the thighs seem to be browning too quickly. Flip the thighs and cook the other side until GBD (golden brown and delicious), 3 to 5 minutes longer. Transfer the thighs to a plate and set aside.
• Stir in the onions, garlic and thyme. Cook, stirring, until the onion is translucent, about 1 minute. Add the microwaved squash and potatoes; turn the potato halves so they're cut-side down to brown. Cook until the potatoes are well browned on the bottom, 2 to 3 minutes. Season with salt and pepper, stir, and add the apple and broccolini. Cook until the apple starts to soften, about 1 minute.
• Spread the vegetables and apple out evenly and place the chicken on top. Transfer to the oven and bake until the thighs are cooked through and an instant-read thermometer inserted into the thickest part not touching bone register 165 degrees F, 10 to 15 minutes.
• Meanwhile, for the quick gravy: Whisk together 1 tablespoon of broth with the cornstarch in a small bowl to create a slurry. Whisk in the remaining broth, cream and salt until combined.
• When the chicken is done, remove the skillet from the oven with oven mitts. Add the gravy and stir until the gravy is incorporated, about 30 seconds. Enjoy!

BAKED ACORN SQUASH WITH BLUEBERRY-WALNUT FILLING

Steps:

• Preheat oven to 400°, Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each squash half to allow them to lie flat. Place in shallow roasting pan, cut side down. Add 1/2 in. of hot water to pan. Bake, uncovered, until squash is tender, about 35 minutes. Drain water from pan; turn squash cut side up. Spread with butter; season with salt and pepper., For filling, in a large bowl, toss apple pieces with lime juice. Add blueberries, walnuts and nutmeg; divide among squash halves. Drizzle with maple syrup. Bake until heated through, about 30 minutes. Cover loosely with foil if filling browns too quickly.