Acorn Squash With Peaches Food
ACORN SQUASH
Mash acorn squash & top with brown sugar & marshmallows to baked in its own shells for a tasty side dish. This harvest time Acorn Squash is great for fall.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 375°F.
- Place squash halves in microwaveable dish; cover with waxed paper. Microwave on HIGH 12 to 14 min. or until tender, turning after 7 min. Let stand, covered, 5 min.
- Scoop squash from shells into medium bowl, leaving 1/4-inch-thick shells. Add butter; mash until squash is smooth and butter is completely melted. Spoon into squash shells; place on baking sheet. Sprinkle with sugar; top with marshmallows.
- Bake 12 to 15 min. or until squash are heated through and marshmallows are lightly browned.
Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 1 g, TransFat 1.5 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
BAKED ACORN SQUASH AND APPLES
This recipe is posted in response to a request for ways to use acorn squash. I've never tried it, but it looks excellent! I got it from Jackie Manni at The Post Punk Kitchen (a website of vegan recipes). I'm sorry the amounts aren't more specific, but this is what she posted!
Provided by Kree6528
Categories Vegetable
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 180.8, Fat 0.5, SaturatedFat 0.1, Sodium 8.3, Carbohydrate 47.6, Fiber 7.6, Sugar 18.9, Protein 2.2
CREAMY BAKED ACORN SQUASH
This elegant side dish needs almost no prep. Just pop the squash in the oven, then make the rest of the meal.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Place squash halves cut side up on a rimmed baking sheet and season with salt and pepper. Divide cream and thyme among halves.
- Bake until squash is tender when pierced with the tip of a sharp knife, 35 to 40 minutes. Sprinkle with Parmesan and bake until cheese is melted and golden, 10 to 15 minutes more.
Nutrition Facts : Calories 185 g, Fat 9 g, Fiber 3 g, Protein 6 g, SaturatedFat 5 g
BAKED CHICKEN AND ACORN SQUASH
This eye-pleasing main dish is ideal for harvesttime with its colorful acorn squash and sweet peaches. The fragrance of rosemary-seasoned chicken baking is heavenly. My family says it's every bit as delicious as it smells.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in an ungreased 13-in. x 9-in. baking dish. Sprinkle with garlic and drizzle with 1 tablespoon oil. , In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine the brown sugar, rosemary and salt; sprinkle over chicken. Bake, uncovered, at 350° for 45 minutes, basting with pan juices twice. , Pour peaches over chicken and squash. Bake, uncovered, 15 minutes longer or until a thermometer reads 180°.
Nutrition Facts :
ACORN SQUASH WITH BUTTER PECAN SAUCE
Make and share this Acorn Squash With Butter Pecan Sauce recipe from Food.com.
Provided by Annacia
Categories Fruit
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350°F Cut squash in half lengthwise; remove seeds. Cut squash halves crosswise into 1-inch-thick slices. Arrange slices in 13x9-inch (3-quart) glass baking dish; cover with foil.
- Bake at 350°F for 30 to 35 minutes or until almost tender.
- Meanwhile, melt butter in small saucepan over medium heat. Stir in brown sugar, syrup and pecans. Cook just until sugar dissolves, stirring constantly.
- Remove squash from oven. Spoon pecan mixture over squash. Return to oven; bake an additional 10 to 15 minutes or until squash is tender, spooning pecan mixture occasionally over squash.
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First up in our acorn squash recipes: roasted squash with wild rice stuffing! One of the best ways to "stuff" acorn squash is to cut it into wedges …
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- In a medium pot, combine the wild rice, 3 ½ cups water, and 1 teaspoon kosher salt. Bring to a boil, then simmer for 45 to 50 minutes until tender. Let sit for 10 minutes before draining any extra liquid.
- Meanwhile, chop each of the acorn squash in half and then into quarters. Using a spoon, scrape out the seeds. Line a baking sheet with parchment paper, place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper. Turn cut side down on the sheet and roast until tender, about 40 minutes.
- While the squash roasts, mince the garlic and the shallot. Cut the kale into thin strips. In a large skillet, heat 1 1/2 tablespoons olive oil; add garlic and shallot and sauté for 2 to 3 minutes until the shallots are soft. Then add the kale and sauté for 2 to 3 additional minutes until the kale is tender and bright green. Turn off the heat and stir in the rice, 2 tablespoons olive oil, 1 teaspoon kosher salt, and fresh ground black pepper. Taste, and adjust seasonings if desired.
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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 is a low calorie food with an entire squash only having around 175 calories. Feel free to indulge in acorn squash, it is a guilt free veggie with a marvelous flavor! …
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5/5 (17)Total Time 35 minsCategory Side DishCalories 205 per serving
- Preheat the oven to 400 degrees. Halve the acorn squash lengthwise and remove the seeds. Cut the halves into 3/4 inch thick slices.
- In a small bowl mix together the olive oil, maple syrup, brown sugar, cinnamon and salt and pepper to taste.
6 BEST STUFFED ACORN SQUASH RECIPES - THE SPRUCE EATS
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Estimated Reading Time 3 mins
- Stuffed Acorn Squash with Cornbread. With lots of fragrant fall herbs, these cornbread stuffing-filled acorn squash halves make a great vegan main dish or a Thanksgiving substitute for those who don't eat turkey.
- Vegan Quinoa-stuffed Acorn Squash. High-protein quinoa makes a great filling for acorn squash that turn the vegetable into a main. Candied or toasted pecans, raisins, and balsamic vinegar give the filling an autumnal flavor that complements the slightly sweet squash perfectly.
- Barley Stuffed Acorn Squash. Pearl barley has a nutty, hearty texture that makes a delicious stuffing for acorn squash, especially when combined with chopped carrot, celery, onion, and veggie broth.
- Barbecue or Baked Stuffed Squash. To give your meal some vegetarian barbecue flare, stuff acorn squash halves with this delicious baked bean mixture. These work as a fiber-rich main dish or a unique side for a fall cookout.
- Baked Stuffed Acorn Squash with Beef and Tomatoes. For a savory take on acorn squash, try this tomato and beef dish. The stuffing gets its flavor from tomatoes, green and red peppers, and just a little cinnamon that will warm you from the inside out.
- Crunchy Acorn Squash Stuffing with Za'atar. Slivered almonds give this fragrant stuffing a little crunch, while adding za'atar to the classic rosemary, thyme, and sage mixture.
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Preheat oven to 425°F. Cut squash in half lengthwise; scoop out and discard seeds and membranes. Cut each half into 4 wedges. Toss together squash wedges, oil, 1 teaspoon …
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Category Acorn SquashTotal Time 45 mins
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Category Acorn SquashTotal Time 45 mins
- Preheat oven to 425°F. Cut squash in half lengthwise; scoop out and discard seeds and membranes. Cut each half into 4 wedges. Toss together squash wedges, oil, 1 teaspoon salt, and pepper in a medium bowl. Arrange wedges, cut sides down, on a rimmed baking sheet lined with parchment paper.
- Roast in preheated oven 20 minutes, turning once halfway through. Let cool 5 minutes. Arrange 1 whole sage leaf on rounded flesh side of each squash wedge; wrap 1 prosciutto strip around each squash wedge. Arrange squash wedges on pan, skin sides down. Roast in preheated oven until prosciutto is crisp and squash is tender, 10 to 15 minutes.
- Meanwhile, melt butter in a 12-inch skillet over medium-high, stirring often with a wooden spoon, just until milk solids begin to sink to bottom of skillet and brown, 4 to 5 minutes. Add torn sage leaves; cook, stirring constantly, just until sage stops sizzling. Remove from heat, and let stand 1 minute. Carefully stir in sherry vinegar and remaining 1/4 teaspoon salt.
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- Preheat oven to 400 degrees. Cut the squash in half, and lay them flesh side up. Scoop out the seeds — I like to use an ice cream scooper. Sprinkle 1 tsp of the oil over the squash flesh. Place the squash flesh side down on a baking sheet and place in the oven.
- Cut the root end off the head of garlic, exposing the bottom of the garlic cloves. Drizzle exposed cloves with 1 tsp of the olive oil. Wrap the garlic in aluminum foil, place on the baking sheet next to the squash in the oven.
- The squash and the garlic will both take about 40 minutes to roast. After 40 minutes, remove the baking sheet to check for doneness. The squash is done when the skin pierces easily with a fork. If it does, turn the squash over — when roasted the flesh should be soft and beginning to brown. The garlic is done when the cloves have become quite soft and beginning to brown. If they are done, remove the squash and garlic and set aside to cool; or return to roast for another 5 minutes or so as needed.
- Start boiling a large pot of water for cooking the pasta with about 10 minutes roasting time left. Add the pasta after you’ve started cooking the sauce on the stovetop.
ACORN SQUASH NUTRITION, BENEFITS, HOW TO COOK, AND RECIPES ...
From draxe.com
Author Rebekah EdwardsPublished 2017-01-31Estimated Reading Time 9 mins
- High in Antioxidants. You’ve heard it over and over: It’s important to eat foods high in antioxidants. But have you ever stopped to ask why? Free radicals are “uncharged molecules” that are created by the body during various processes and because of environmental and dietary factors.
- Boosts Immune System and Decreases Inflammation. One of the best things about acorn squash nutrition is the large quantity of vitamin C, also known as ascorbic acid, it has.
- Reduces High Blood Pressure. Acorn squash is one of the top 10 potassium-rich foods available, which is essential for maintaining normal blood pressure levels.
- Aids in Fighting Cancer. Preventing cancer is a lifelong fight that can be helped when you eat more acorn squash. Like many foods high in antioxidants, acorn squash is also a cancer-fight food that helps decrease your risk for certain cancers.
- Improves the Look of Your Skin. Eating acorn squash regularly can also have an impact on the health of your skin. Vitamin C promotes the production of collagen, which helps skin stay bright and staves off wrinkles.
- Supports Good Prostate Health. Acorn squash nutrition has also been found to be good for the health of your prostate in various ways. In addition to its general anti-inflammatory and antioxidant properties, squash can help reduce symptoms and improve the quality of life in men with benign prostatic hyperplasia, also known as BPH or enlarged prostate.
- May Reduce the Risk of Metabolic Syndrome. Metabolic syndrome is a cluster of conditions considered risk factors for heart disease, diabetes and stroke.
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From crecipe.com
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Arrange chicken over squash. Combine the brown sugar, salt and rosemary; sprinkle over chicken. Bake, uncovered, for 45 minutes basting with pan juices twice. Pour peaches over chicken and squash. Return to oven and continue to bake, uncovered, for an additional 15 minutes or until chicken juices run clear and peaches are heated through.
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From midwayiga.iga.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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