Cheeky Cherry Acorn Squash Food

CHEESY RICE-STUFFED ACORN SQUASH

Steps:

• Position a rack in the upper third of the oven; preheat to 425 degrees F. Put the squash, cut-side up, in a large microwave-safe dish with 1 tablespoon water; dot with 1 tablespoon butter and season with salt and pepper. Cover with plastic wrap and pierce with a knife to vent. Microwave until tender, about 15 minutes.
• Meanwhile, heat the remaining 2 tablespoons butter in a large pot or Dutch oven over medium heat. Add the onion; cook, stirring, until softened, about 5 minutes. Add the garlic and cook 1 minute. Add the flour and cook, stirring, 3 minutes. Whisk in the milk until smooth, then bring to a simmer and cook until thickened, about 5 minutes. Add the cheese, stirring to melt. Add the nutmeg, 3/4 teaspoon salt and a few grinds of pepper. Stir in the rice and spinach.
• Transfer the squash to a rimmed baking sheet and fill with the rice mixture. Sprinkle with more cheese and bake until lightly browned, about 15 minutes. Top with parsley.

ROASTED ACORN SQUASH WITH MUSHROOMS, PEPPERS AND GOAT CHEESE

Steps:

• For the acorn squash: Preheat the oven to 375 degrees F. Trim the tops and bottoms off the squash. Cut in half horizontally so the cut-ends will keep the pieces flat. Clean the inside of the squash. Separate the seeds from the membranes and rinse well. Dry the seeds with a paper towel and set aside.
• Place the squash cut-side up on a baking sheet, drizzle with the olive oil and sprinkle with 1 teaspoon of the salt and the pepper. Place the seeds on a separate baking sheet or foil. Roast the squash 30 minutes. Roast the seeds at the same time, checking and moving them around after 10 minutes and again after 20 minutes. Depending on the size of the seeds, they may be done after 20 minutes, or up to 30 minutes. Sprinkle the seeds with the remaining salt, and set aside with the squash.
• For the filling: Set a large saute pan over high heat and add the butter. When melted, add the cabbage, onions, peppers, sprinkle with salt and pepper and gently toss to combine. Allow the cabbage to wilt down, about 5 minutes. Add the mushrooms and cook, 3 to 4 minutes. Add the garlic and toss to combine. Saute 2 to 4 minutes longer, and adjust the seasoning with salt and pepper.
• For assembling: Preheat the broiler to low. Fill the roasted acorn squash halves with the filling. Sprinkle the crumbled goat cheese over the top, then top with the roasted squash seeds. Broil just until the cheese is warm. Garnish with a small amount of Italian parsley, if using, and serve.

WILD RICE, CHERRIES, APRICOTS AND CHEESY STUFFED ACORN SQUASH

Steps:

• Squash -- Drizzle the olive oil the inside of the squash and sprinkle with sald and pepper. Place flesh side down on a baking sheet lined with parchment or even foil in a 400 degree oven, middle shelf for about 30-40 minutes depending on the size of the squash. Just poke with a knife and it should be tender but no falling apart. Remove from the oven so you can add the stuffing.
• Rice -- As the squash is baking, cook the rice according to the package directions. But as the rice cooks, add if your garlic and shallots, so it will cook right along with the rice. TIP: I always cook my rice in broth rather than water, so if you want to add some more flavor, rather than water, use chicken or vegetable broth.
• Finishing -- Once the rice is done, remove from the heat and stir in the butter, scallions, cherries, apricots and nuts. Then stuff the squash! I fill each squash half way, and then add a little cheese, add the rest of the rice and top with the remainder of the cheese.
• Bake -- 400 degrees for about 15 minutes. This will reheat the squash, rice, and melt the cheese.
• Serve -- ENJOY! 1 squash half per person is healthy and filling. As I mentioned, roast chicken is great with this or go lighter with a salad.

CHEEKY CHERRY ACORN SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place cherries in a bowl; stir in sugar. Set aside.
• Mix 2 tablespoons grapeseed oil, 1 teaspoon cinnamon, nutmeg, salt, and pepper together in a gallon-size resealable plastic bag. Place acorn wedges into bag; shake to evenly coat with oil and spices. Place slices in a single layer on prepared baking sheet.
• Bake in preheated oven for 20 minutes; turn wedges. Continue to bake until golden brown, about 20 additional minutes.
• Meanwhile, heat a saucepan over medium-high heat. Add sliced almonds and toast until fragrant, shaking pan to flip almonds, 1 or 2 minutes. Remove pan from heat. Transfer almonds to a bowl; sprinkle with 1/2 teaspoon cinnamon.
• Heat 1 teaspoon grapeseed oil in the same saucepan over medium heat; slowly add cherry/sugar mix. Heat through over medium heat. Remove from heat and carefully add brandy. Place pan back on heat and simmer until nearly all the liquid has evaporated, stirring frequently, about 4 minutes. Add chicken broth, orange peel, and dried cranberries. Bring to a simmer and reduce again by half, stirring frequently, 5 to 7 minutes.
• Add cold, sliced butter and vanilla. Swirl pan until butter melts.
• Place acorn slices on a serving plate; pour cherry sauce over squash, and sprinkle with toasted almonds. Garnish with a mint sprig.

CHEEKY CHERRY ACORN SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place cherries in a bowl; stir in sugar. Set aside.
• Mix 2 tablespoons grapeseed oil, 1 teaspoon cinnamon, nutmeg, salt, and pepper together in a gallon-size resealable plastic bag. Place acorn wedges into bag; shake to evenly coat with oil and spices. Place slices in a single layer on prepared baking sheet.
• Bake in preheated oven for 20 minutes; turn wedges. Continue to bake until golden brown, about 20 additional minutes.
• Meanwhile, heat a saucepan over medium-high heat. Add sliced almonds and toast until fragrant, shaking pan to flip almonds, 1 or 2 minutes. Remove pan from heat. Transfer almonds to a bowl; sprinkle with 1/2 teaspoon cinnamon.
• Heat 1 teaspoon grapeseed oil in the same saucepan over medium heat; slowly add cherry/sugar mix. Heat through over medium heat. Remove from heat and carefully add brandy. Place pan back on heat and simmer until nearly all the liquid has evaporated, stirring frequently, about 4 minutes. Add chicken broth, orange peel, and dried cranberries. Bring to a simmer and reduce again by half, stirring frequently, 5 to 7 minutes.
• Add cold, sliced butter and vanilla. Swirl pan until butter melts.
• Place acorn slices on a serving plate; pour cherry sauce over squash, and sprinkle with toasted almonds. Garnish with a mint sprig.

CHEESY STUFFED ACORN SQUASH

Steps:

• Heat oven to 400°F.
• Cut squash in half and remove the seeds.
• Rub the cut flesh with salt and place flesh side down in a baking dish and bake for about 35 minutes.
• While the squash is baking, sauté onion in butter until clear and add chopped broccoli florets, mushrooms and celery.
• Sauté about 4 minutes.
• Stir in walnuts and fresh basil, then sprinkle with brown sugar and soy sauce, adjust seasoning to taste. Toss to mix well.
• Check baking squash with a fork to see if it glides through the flesh.
• Stuff with vegetable mixture, top with equal amounts of grated cheese and return to oven for about 5 minutes.
• NOTES : Baked acorn squash halves stuffed with sautéed broccoli, cheese and walnuts.