Acorn Squash With Bacon Apple And Swiss Food

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!

HAM STUFFED ACORN SQUASH

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender. , Meanwhile, in a small bowl, combine the remaining ingredients. Turn squash cut side up. Stuff with ham mixture. Cover and microwave on high for 2-3 minutes or until heated through.

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.

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.

MAPLE-ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 350˚.
• Place the squash, cut-sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
• Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt and serve hot.

ROASTED ACORN SQUASH WITH APPLES AND CRANBERRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place squash into a large pot of boiling water; boil for 15 to 20 minutes. Transfer squash to a large bowl of ice cold water and set aside until cool enough to handle, 5 to 10 minutes.
• Peel squash along the ridges using a vegetable peeler, then use a teaspoon or grapefruit spoon to dig out peel in the valleys of the squash. Slice squash in half and remove seeds and stem. Cut remaining squash into bite-sized chunks.
• Combine squash, apples, celery, onion, and dried cranberries in a large bowl.
• Combine brown sugar, salt, cinnamon, and nutmeg in a small bowl. Add to squash mixture and toss well to combine. Pour mixture into the prepared baking dish. Add water and dot the top with butter. Sprinkle with walnuts.
• Bake, uncovered, in the preheated oven until squash is fork-tender, about 1 hour. Add some liquid halfway through to prevent drying out, if necessary. Serve hot.

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 WITH BACON, APPLE AND SWISS

Steps:

• Halve squash.
• Remove seeds and pulp.
• Place squash, cut side down, in a shallow baking dish.
• Add water.
• Bake at 350 degrees for 30 minutes.
• In a medium saute or sauce pan over medium heat, cook bacon until some fat is rendered (3 min).
• Add onion and saute/sweat for 3 minutes-ish.
• Add sage, rosemary,thyme, and pepper (or anything else you'd like).
• Add apple and saute/sweat for 2 minutes-ish.
• Add garlic and saute/sweat for 2 minutes-ish.
• Drain if needed.
• Stir in stuffing mix and water.
• Once stuffing mix is moist, stir in cheese.
• Spoon stuffing into prepared squash.
• Cover with loosely with foil.
• Bake about 20 minutes more.
• I removed foil; topped with optional topping (below) and baked for last five minutes.
• Optional topping:.
• Mix bread crumbs and olive oil.
• Mix in parsley and green onions.

APPLE WALNUT ACORN SQUASH

Steps:

• 1. Mix together the chopped apples and lemon juice.
• 2. Mix together the sugars and spice.
• 3. Combine the apples with the sugar and spice mixture.
• 4. Fold in the crumbled bacon and chopped walnuts. Set aside while you prepare the acorn squash. (That will give the apple filling time to have its flavors come together.)
• 5. Cut the acorn squash in half and remove seeds.
• 6. Set on a round microwave-safe dish and pierce the inside of the squash with a fork.
• 7. Melt 2 Tbsp of butter. Brush the inside of the squash with the melted butter.
• 8. Sprinkle 2 tsp of brown sugar and a couple of pinches of salt and pepper over acorn squash halves to season the squash.
• 9. Then microwave for 6 minutes.
• 10. Fill the squash with the apple filling. (Depending on the size of your squash you may have some extra filling leftover.) Dot the top of each squash with the remaining 2 Tbsp of butter. Sprinkle the remaining 2 tsp of brown sugar over the filling.
• 11. Microwave again for 6 minutes.
• 12. Remove from the microwave. The dish will be hot so use pot holders to remove the dish from the microwave. Let it sit in the dish for a few minutes to cool. Then serve.