Autumn Acorn Squash Food
AUTUMN ACORN SQUASH
This quick and easy dish is a meal in itself. I serve this quite often during the fall and winter months. I was born and raised on eastern Long Island and am whole-heartedly a country person.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cut squash in half and discard seeds; set squash aside. In a skillet over medium heat, cook turkey until no longer pink; drain. Add egg, rice,apple, cranberries, celery, salt, parsley, allspice and cardamom. Spoon into squash halves; place in an ungreased 13-in. x 9-in. baking dish. Fill dish with hot water to a depth of 1/2 in. Cover and bake at 350° for 25 minutes. Uncover; bake 20-25 minutes longer or until the squash is tender.
Nutrition Facts :
AUTUMN ACORN SQUASH SAUTE
Make and share this Autumn Acorn Squash Saute recipe from Food.com.
Provided by Annisette
Categories Vegetable
Time 52m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 250.4, Fat 8.4, SaturatedFat 3.9, Cholesterol 15.3, Sodium 50.4, Carbohydrate 46.6, Fiber 4.1, Sugar 22.7, Protein 3.1
AUTUMN BAKED ACORN SQUASH
A tasty acorn squash recipe that is full of flavor but not too sweet. It is full of autumn favorites...
Provided by Chef Buggsy Mate
Categories Low Protein
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Cut squash in half from top to bottom and scoop out seeds.
- Slice a thin strip off the bottom of the halves so that the squash does not rock when placed in a baking dish.
- Place the slices form both apples in the cavity of the squash.
- Drizzle honey over the apple slices.
- Sprinkle brown sugar and cinnamon over the apples, make sure to get the edges of the squash too.
- Top apple slices with the cranberries and chopped pecans. Dot with butter.
- Place in oven and bake 1-1/2 hours or until squash is fork tender.
AUTUMN SQUASH BAKE
The sweetness of pears and tangy flavor of cranberries really complement the squash. This dish has become a favorite at family holiday meals.-Patty Baumann, Savannah, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 14 servings.
Number Of Ingredients 5
Steps:
- Combine all ingredients in a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 50-55 minutes or until squash is tender.
Nutrition Facts : Calories 54 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
AUTUMN STUFFED ACORN SQUASH
I only make this recipe in autumn since the flavors are so fall-like. The hint of maple syrup and warm cranberries really sets it off. This is nice enough for company and pairs wonderfully with crusty bread and a full bodied white wine. My hubby starts asking for it as early as late August!
Provided by CleopatrasCat
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange squash halves, cut-side up, in a roasting pan. Run a fork through the meat of each half, creating grooves. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.
- Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.
- Spoon the sausage filling into each squash half. Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.
Nutrition Facts : Calories 505.9 calories, Carbohydrate 49.3 g, Cholesterol 72.6 mg, Fat 27.7 g, Fiber 5.3 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 1084.9 mg, Sugar 16.7 g
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Once the liquid is boiling, turn the heat to low and cover. Let cook for 40-45 minutes or until all the liquid has been absorbed and the rice is tender. Continue with the next steps while the rice cooks. Preheat the oven to 425 degrees Fahrenheit. Cut the acorn squash in half lengthwise. Spoon out the seeds; discard.
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