Acorn Squash With Boursin Custard Food
STUFFED ACORN SQUASH II
Acorn squash stuffed with ground beef, pork sausage, onions, garlic, and cheddar cheese. Serve with tossed salad and crusty bread for a simple, tasty meal.
Provided by Andytofu
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle squash with salt and pepper, and lightly spray with cooking oil. Place in a baking dish flesh side down, and cover with plastic wrap.
- Microwave on high for 10 to 15 minutes, or until flesh is fork-tender.
- Meanwhile, cook beef and pork in 1 tablespoon of oil on medium high heat until well browned, stirring frequently to crumble. Drain, and set aside. In the same skillet, cook the onion and garlic until onion is translucent. Combine beef and pork with cheese and onions, and spoon mixture into squash halves.
- Bake, uncovered, in the preheated oven for 15 to 20 minutes, or until cheese is melted and squash is lightly browned. Season with salt and pepper to taste. Serve hot.
Nutrition Facts : Calories 587.6 calories, Carbohydrate 41 g, Cholesterol 96.6 mg, Fat 36.6 g, Fiber 11.6 g, Protein 27.9 g, SaturatedFat 14.4 g, Sodium 1511.5 mg, Sugar 10.4 g
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
ROASTED ACORN SQUASH WITH BOURBON
I love roasted acorn squash and adding the unique flavor of bourbon just sends this dish over the top. This goes so well with any meat or fish, or vegetarian pasta. Enjoy!
Provided by Penny Stettinius
Categories Vegetable
Time 1h
Yield 4 halves, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees.
- Cover a cookie sheet with tin foil.
- Place the acorn squash halves on the tin foil and fill each half equally with the remaining ingredients.
- Bake until soft, approximately 45 minutes.
- Serve hot from the oven.
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ACORN SQUASH WITH COCONUT CUSTARD - FOOD & WINE …
Whisk together coconut milk, cream, egg yolks, sugar, pepper, orange zest, and fleur de sel in a large bowl until well combined. Pour coconut …
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- Preheat oven to 425°F. Cut a small slice off skin side of each squash half so they will sit flat while baking. Transfer to a large rimmed baking sheet.
- Drizzle squash with oil, and season with kosher salt; sprinkle evenly with sage. Roast until squash is tender and begins to brown, about 40 minutes. Let squash cool completely, about 30 minutes. Reduce oven temperature to 300°F.
- Whisk together coconut milk, cream, egg yolks, sugar, pepper, orange zest, and fleur de sel in a large bowl until well combined. Pour coconut mixture evenly into well of each squash. Bake at 300°F until custard begins to set and jiggles slightly like gelatin, about 55 minutes. Let cool to room temperature, at least 1 hour and up to 3 hours. (As squash cools, custard will set up further.) Cut squash halves in half; transfer to a platter. Drizzle brown butter over top, and sprinkle with toasted walnuts.
CUSTARD-FILLED ACORN SQUASH RECIPE | CDKITCHEN.COM
It should take between 1 hour 15 minutes and 1 hour 30 minutes, but it could take longer in some situations, depending on size of squash, volume of custard in …
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Servings 4Total Time 3 hrs
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BOURSIN, SQUASH AND SAGE CROSTINI RECIPE - CHATELAINE
CUT an acorn squash into quarters, lengthwise. Save 2 pieces for another use. CUT remaining 2 pieces crosswise into 24 slices. Toss with 1 …
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Servings 24Estimated Reading Time 1 minCategory RecipesTotal Time 30 mins
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BAKED ACORN SQUASH RECIPE - LET THE BAKING BEGIN!
Baked Acorn Squash with Brown Sugar and Butter is one of our favorite fall treats. This easy baked squash can be eaten for breakfast or for …
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5/5 (7)Total Time 1 hr 5 minsCategory DessertCalories 330 per serving
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ACORN SQUASH AND BOURSIN FRITTATA | EAT NORTH
Acorn squash and Boursin frittata Use winter squash in a new way with this simple brunch recipe Posted November 2, 2019. by Dan Clapson. Follow dansgoodside. If you're going to long for warm weather, staring at the …
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With its sweet, nutty flavor and pretty, scalloped shell, it’s no wonder acorn squash is a fall favorite — and Food Network has all the best recipes for cooking it at home.
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ACORN SQUASH CUSTARD (PALEO, GAPS) - IT'S A LOVE/LOVE THING
Yesterday I wrote about an easy way to make acorn squash.Well, next time you make some, make double, and use the rest to make this acorn squash custard!I made this …
From lovelovething.com
4/5 (1)Estimated Reading Time 4 minsCategory DessertsTotal Time 1 hr 10 mins
From lovelovething.com
4/5 (1)Estimated Reading Time 4 minsCategory DessertsTotal Time 1 hr 10 mins
- If you are going to make this custard without egg whites (we leave them out due to allergies), then first whisk together the grass-fed gelatin powder with the water in a cup, and let sit for a minute to thicken or bloom. If you are using whole eggs, then no advance preparation is needed.
- Combine all ingredients into a mixing bowl and blend well with an immersion blender. Pour into a greased pan (I use coconut oil) and smooth with a spatula.
- Bake at 350 for 50-60 minutes. When a toothpick inserted comes out clean, the custard is done. Allow to cool on a cooling rack for 20 minutes.
ACORN SQUASH WITH BOURSIN CUSTARD RECIPE -SUNSET …
Acorn Squash with Boursin Custard. Cut squash in half lengthwise (or slice top quarter off each pumpkin). Place squash, cut side down (or pumpkins with tops sitting on …
From sunset.com
Servings 6Calories 181 per servingEstimated Reading Time 2 mins
From sunset.com
Servings 6Calories 181 per servingEstimated Reading Time 2 mins
- Cut squash in half lengthwise (or slice top quarter off each pumpkin). Place squash, cut side down (or pumpkins with tops sitting on them), on a rack over 1 inch boiling water in a 5- to 6-quart pan or 14-inch wok. Cover and steam over high heat until vegetables are tender when pierced (don't cut through skin), about 20 minutes. Lift from rack; let stand until cool enough to handle, 5 to 8 minutes.
- With a small spoon, gently scoop out and discard seeds, taking care not to break skin. You may need to set squash halves cut side up and press down gently so they sit steady.
- In a food processor or with a mixer, beat herb cheese, cream cheese, and egg until smooth. Pour filling equally into each squash half (or pumpkin). Lay 1 or 2 sage leaves on filling.
- In the same pan, set filled vegetables on rack over 1 inch boiling water. Cover and steam over high heat until filling puffs slightly and is firm when jiggled, about 10 minutes. (After 5 minutes, fit pumpkin tops onto rack to heat. To serve pumpkins, place tops on or alongside.) Garnish with sage leaves.
ACORN SQUASH WITH BOURSIN CUSTARD RECIPE | MYRECIPES
Cut squash in half lengthwise (or slice top quarter off each pumpkin). Place squash, cut side down (or pumpkins with tops sitting on them), on a rack over 1 inch boiling …
From myrecipes.com
Servings 6Calories 181 per serving
From myrecipes.com
Servings 6Calories 181 per serving
- Cut squash in half lengthwise (or slice top quarter off each pumpkin). Place squash, cut side down (or pumpkins with tops sitting on them), on a rack over 1 inch boiling water in a 5- to 6-quart pan or 14-inch wok. Cover and steam over high heat until vegetables are tender when pierced (don't cut through skin), about 20 minutes. Lift from rack; let stand until cool enough to handle, 5 to 8 minutes.
- With a small spoon, gently scoop out and discard seeds, taking care not to break skin. You may need to set squash halves cut side up and press down gently so they sit steady.
- In a food processor or with a mixer, beat herb cheese, cream cheese, and egg until smooth. Pour filling equally into each squash half (or pumpkin). Lay 1 or 2 sage leaves on filling.
- In the same pan, set filled vegetables on rack over 1 inch boiling water. Cover and steam over high heat until filling puffs slightly and is firm when jiggled, about 10 minutes. (After 5 minutes, fit pumpkin tops onto rack to heat. To serve pumpkins, place tops on or alongside.) Garnish with sage leaves.
39 BEST ACORN SQUASH RECIPES TO TRY NOW | EPICURIOUS
From epicurious.com
- Sheet-Pan Roasted Squash and Feta Salad. Feta and bread get roasted alongside squash, then tossed with pleasantly bitter greens for a vegetarian dinner salad that’s equal parts warm and cold, soft and crunchy, and sweet and savory.
- Slow-Cooked Winter Squash with Sage and Thyme. Douse sliced squash in an oil infused with thyme, garlic, sage, and salt. Then let it slow-roast until golden.
- Sheet-Pan Cumin Chicken Thighs With Squash, Fennel, and Grapes. These chicken thighs are rubbed with cumin, then set on top of sliced acorn squash and grapes.
- Braised Chicken Thighs With Squash and Mustard Greens. Acorn squash lends sweetness to this richly savory braise and helps to thicken up the broth. Choose mustard greens, kale, Swiss chard, or spinach to wilt on top of the mixture.
- Roasted Acorn and Delicata Squash Salad. This salad pairs plenty of cooked elements (acorn squash and wheat berries) with raw elements (pearl onions and arugula) for contrast.
- Beef and Squash Chili. Purists may want to look away. This chili doesn't follow any standard dogma. But chopped acorn squash adds richness and acts like a sponge for all of that deep, meaty flavor.
- Stuffed Acorn Squash with Kale and Wild Rice. Between the kale, the rice, and the baked acorn squash, this dish is chock-full of fiber, antioxidants, and minerals.
- Maple-Roasted Acorn Squash. This easy acorn squash roasted with maple syrup and melted butter in the hollow of the squash is an Ina Garten favorite. We're guessing you'll love it, too.
- Warm Winter Vegetable Salad With Halloumi. One bowl and one baking sheet is all you need to achieve the perfect combination of sweet, creamy squash, crispy pita chips, and chewy, charred cheese.
- Squash Gratin. This dish will be great with just acorn squash, but a mix of several types of winter squash gives you flavor and texture variation that can't be beat.
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- Sweet Grilled Acorn Squash With Walnuts. Save room in your oven at holiday time by preparing this tasty acorn squash side dish on the grill. The squash halves cook slowly over indirect heat, taking on fantastic sweet and smoky flavor as they absorb the simply delicious butter and brown sugar glaze.
- Vegetarian Stuffed Acorn Squash With Cornbread Stuffing. If you are expecting vegetarians at your Thanksgiving dinner, this gorgeous baked stuffed squash is a creative entree option.
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- Grilled Acorn Squash with Asiago Cheese. You'll want to serve this scrumptious maple-glazed squash topped with asiago cheese and parsley as a side dish for every single supper this autumn.
- Smoked Acorn Squash. Using the smoker to roast acorn squash takes this humble vegetable to a whole new level of flavor. A simple butter and brown sugar glaze intensifies and caramelizes the squash, while cozy fall baking spices enhance its natural sweetness.
- Vegetarian Acorn Squash Soup. Soy milks brings the creaminess in this wholesome soup that would make a tasty first course at vegetarian holiday dinners.
- Baked Stuffed Acorn Squash With Beef and Tomatoes. Loaded up with savory, browned ground beef, acidic tomatoes, and vibrant bell pepper, with a sprinkle of cinnamon to heighten all the flavors, this baked stuffed squash is a surefire dinner winner.
- Stuffed Acorn Squash With Barbecue Baked Beans. Everyone will enjoy this vegetarian stuffed squash that needs only six ingredients, and makes a satisfying autumn meal.
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ACORN SQUASH HONEY CUSTARD ⋆ HOMEMADE FOR ELLE
Acorn Squash Honey Custard (Serves 4) Ingredients: 2 cups of acorn squash (approx. 2 squash) ¾ cup of coconut milk. Pinch of salt. 1 TBS of grass-fed beef gelatin. 2 tsp Tapioca starch. 1/8 cup of boiling water. ½ tsp cinnamon. ¾ tsp ginger. 1/2 cup of honey. Directions: Cut the squash in half and remove the seeds
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Reviews 12Estimated Reading Time 2 mins
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Acorn Squash Storage. Winter squash will last up to a month in a cool (50 to 55 degrees F.) dark cellar or storage area, but only about 2 weeks in the refrigerator. Ideally, only cut or cooked acorn squash should be refrigerated. Squash with a bit of the stem still intact will help slow down moisture loss. Use acorn squash within 2 weeks of ...
From thespruceeats.com
Estimated Reading Time 3 mins
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STUFFED ACORN SQUASH RECIPE - COOK WITH CAMPBELLS CANADA
Drain off any fat. Add garlic and Italian seasoning; cook and stir for 30 seconds. Reduce heat to medium. Mix in soup and lemon juice; cook, stirring occasionally, for 2 minutes. When squash is cooked, arrange cut side up in lightly greased 2 qt (1.9 L) baking dish. Spoon soup mixture into wells in squash halves, mounding if necessary.
From cookwithcampbells.ca
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Acorn Squash Stuffed with Custard rec.food.recipes/John Lull My all time favorite excuse for eating custard is this combination of Acorn Squash stuffed with custard. Fresh Acorn Squash Cut the squash in 1/2 length wise and remove seeds. Place close to each other in a shallow baking dish, so they won't fall over and will be able to hold the custard. Bake the acorn …
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Nutritional Facts: Acorn Squash With Boursin Custard. Please note, the information provided here is approximate. Totals do not include: possible substitutions (i.e. "OR"-ed ingredients), optional ingredients, or ingredients without a measurement (e.g. "to taste"). Learn more about how we calculate nutritional information, and always consult a registered dietician or your physician …
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ACORN SQUASH WITH BOURSIN CUSTARD
Acorn Squash with Boursin Custard. Yields Makes 6 servings . Notes: Miniature pumpkins such as Jack Be Little or Munchkin also work well in this recipe. Up to 1 day ahead, steam vegetables and make filling; cover and chill separately. To make 12 servings, prepare recipe twice. 3 acorn squash (about 10 oz. each) or 6 miniature pumpkins (7 to 8 oz. each), rinsed 1 package (4 to …
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Acorn squash with boursin custard is the best recipe for foodies. It will take approx 30 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make acorn squash with boursin custard at your home.. Acorn squash with boursin custard may come into the following tags or occasion in which you are looking to create your recipe.
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In a mixer, beat herb cheese, cream cheese, and egg until smooth. Pour filling equally into each squash half (or pumpkin). Lay 1 or 2 sage leaves on filling. In the same pan, set filled vegetables on rack over 1 inch boiling water. Cover and steam over high heat until filling puffs slightly and is firm when jiggled, about 10 minutes.
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Acorn Squash Stuffed with Custard (microwave) rec.food.recipes/John Lull/1995 My all time favorite excuse for eating custard is this combination of Acorn Squash stuffed with custard. Fresh Acorn Squash Cut the squash in 1/2 length wise and remove seeds. Place close to each other in a shallow baking dish, so they won't fall over and will be able ...
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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 ...
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The mere thought of the many, many fall comfort foods I can make with acorn squash is enough to excite my taste buds! Acorn squash is so good, you can turn it into the star of your meal or use it as an ingredient to a side or a dessert! You can roast, saute, bake, steam, and even microwave it, and it will still taste fantastic. It’s got endless uses, too! You can puree …
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Acorn squash with boursin custard is the best recipe for foodies. It will take approx 30 minutes to cook. If it is the favorite recipe of your favorite restaurants then … Read More acorn squash with boursin custard
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Cut squash in half lengthwise (or possibly slice top quarter off each pumpkin). Place squash, cut-side down (or possibly pumpkins with tops sitting on them), on a rack over 1 inch boiling water in a 5- to 6-qt pan or possibly 14-inch wok. Cover and steam over high heat till vegetables are tender when pierced (do not cut through skin), about 20 min. Lift from rack; let stand till cold ...
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From cookeatshare.com
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Trusted Results with Custard squash. Grandma's Sweet Hubbard Squash Custard Pie - All Recipes. This recipe uses Hubbard squash to make a custard-like pie filling for a sweet treat destined to become an annual favorite at family holiday gatherings.. Cooks.com - Recipe - White Squash Custard. Home > Recipes > Desserts > White Squash Custard.WHITE SQUASH …
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From cookeatshare.com
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