Acorn Squash With Raisin Sauce Food

MOROCCAN-STYLE STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
• Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
• Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

ACORN SQUASH WITH PINEAPPLE

Steps:

• Preheat oven to 350 degrees.
• Cut squash in half and remove seeds.
• Place each half, cut-side down on a nonstick baking sheet.
• Bake for 45 to 60 minutes until soft and tender.
• Meanwhile mix pineapple with spices and set aside.
• Now place squash into a baking dish.
• Divide pineapple mixture in half and place inside squash cavity.
• Return to oven and bake 5 more minutes or until pineapple mixture bubbles.
• Serve hot.
• You may want to try half the amount of spices first, then add the rest if needed.

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.

AUTUMN ACORN SQUASH SAUTE

Steps:

• In large saucepan, melt butter.
• Saute onion 5 minutes, or until golden, but not brown.
• Add squash. Saute about 2 more minutes.
• Add raisins and walnuts. Saute an additional 5 minutes, stirring occasionally.
• Add water. Add salt and pepper to taste.
• Cover pan and remove from heat.
• Allow the pan to sit, covered, for 20 minutes, or until the squash is tender and ready to serve.

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.

BAKED ACORN SQUASH WITH CINNAMON

Steps:

• Cut into halves or quarters & clean out the seeds.
• Place pieces upside down in baking dish.
• Pour 1/4 inch water into baking dish.
• Microwave for 8 minutes, turning once.
• Remove carefully (hot!).
• Transfer *right-side up* to foil-covered oven platter.
• Brush each semi-squishy piece with oil.
• Then sprinkle with cinnamon & nutmeg, to taste.
• Optional: Sprinkle raisins over the spices, remembering that raisins are high in sugar (in case diabetes is a concern).
• Bake at 350 for 25 minutes, or until the acorn squash looks golden and crispy.

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.

ACORN SQUASH WITH LEFTOVER STUFFING

Steps:

• Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. hot water. Bake, uncovered, at 400° until tender, about 30 minutes. , When squash is cool enough to handle, scoop out flesh, leaving a 1/4-in. shell (flesh will measure about 3 cups). Drain water from pan; place squash shells cut side up in pan and set aside. , In a large bowl, combine the flesh, egg, salt and pepper. Dissolve bouillon in boiling water; add to squash mixture. Add stuffing; spoon into squash shells. If desired, top with cheese. Sprinkle with paprika. Bake, uncovered, at 400° until heated through, 20-25 minutes. If desired, top with chopped parsley.

ACORN SQUASH WITH RAISIN SAUCE

Steps:

• Cut squash in half lengthwise and discard seeds.
• Set squash halves, cut-side up, in an 8x8x2 inch microwavable baking dish.
• Pour 1/4 cup water into dish, cover, and microwave on High (100%) for 5 minutes.
• After squash is done fill cavity of each squash with half of the raisins.
• Combine remaining ingredients, stirring to dissolve cornstarch.
• Pour half of mixture into each squash cavity.
• Cover and microwave on High (100%) for 2 minutes, until squash is fork tender and liquid thickened.
• Alternately, you could bake this squash in a 350 oven for about 25, add the raisins and remaining ingredients and bake for 10 more minutes, or until fork tender.