VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH
This stuffed squash isn't trying to trick you into thinking it's stuffed with meat. And it doesn't have tothe quinoa filling is satisfying enough on its own, full of spiced warmth (thanks to the curry powder) and salty sweetness (from the pistachios and cranberries).
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.
- Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
- Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.
- Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.
- Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.
CRANBERRY APPLE STUFFED ACORN SQUASH
Cranberry Apple Stuffed Acorn Squash is the perfect harvest inspired side dish. The pecans make for a nice crunchy topping - perfect for Thanksgiving or Christmas dinner.
Provided by Nora from Savory Nothings
Categories Side Dish
Time 1h
Number Of Ingredients 11
Steps:
- Bake the squash: Preheat the oven to 350°F. Grease a rimmed cookie sheet. Place the acorn squash halves cut-side down on the prepared sheet and bake for 30 minutes.
- Make the filling: Combine apple juice, brown sugar, dried cranberries, spices and salt in a medium saucepan. Bring to a simmer and cook until the dried cranberries look plump and are softened, about 10 minutes. Stir in the cornstarch slurry and simmer until sauce has thickened, about 1 minute. Stir in the butter. Stir in the apples and pecans. Set aside.
- Fill the squash: Carefully turn the baked squash over and fill with the fruit and nut mixture. Bake for about another 15 minutes or until the squash is soft all the way through.
Nutrition Facts : ServingSize 1 serving, Calories 270 kcal, Carbohydrate 51 g, Protein 3 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 141 mg, Fiber 6 g, Sugar 23 g
BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES
This hearty butternut squash recipe has all the warmth of fall wrapped into this one seasonally delicious dish!
Provided by I Can't Believe its Not Butter!
Categories Trusted Brands: Recipes and Tips I Can't Believe It's Not Butter!®
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Combine all ingredients in 1-1/2-quart baking dish. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.
Nutrition Facts : Calories 250.4 calories, Carbohydrate 47.2 g, Fat 8.4 g, Fiber 5.7 g, Protein 2.1 g, SaturatedFat 2.1 g, Sodium 101.4 mg, Sugar 24.3 g
CRANBERRY APPLE STUFFED ACORN SQUASH RECIPE
This sweet Cranberry Apple Stuffed Acorn Squash is the perfect harvest inspired side dish. The pecans make for a nice crunchy topping!
Provided by Nora Rušev
Categories Farm to Table
Time 1h
Number Of Ingredients 11
Steps:
- Bake the squash: Preheat the oven to 350°F. Grease a rimmed cookie sheet. Place the acorn squash halves cut-side down on the prepared sheet and bake for 30 minutes. Make the filling: Combine apple juice, brown sugar, dried cranberries, spices and salt in a small saucepan. Bring to a simmer and cook until the dried cranberries look plump and are softened, about 10 minutes. Stir in the cornstarch slurry and simmer until sauce has thickened, about 1 minute. Stir in the butter. Stir in the apples and pecans. Set aside. Fill the squash: Carefully turn the baked squash over and fill with the fruit and nut mixture. Bake for about another 15 minutes or until the squash is soft all the way through.
Nutrition Facts : Calories 387 calories, Fat 11 g, Carbohydrate 64 g, Fiber 8 g, Protein 2 g, SaturatedFat 1 g, Sodium 155 mg, Sugar 32 g
ACORN SQUASH STUFFED WITH APPLE, CRANBERRY, AND SAUSAGE
Sweet (thanks to cranberry) and savory, use it as a main dish or a side.
Provided by Heather Lynn Christiansen
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place squash skin-sides down in a baking dish. Stab the outsides several times with a fork. Flip over and split butter evenly over the insides, coating the "bowls" with butter. Set aside.
- Combine apple, potato, and kielbasa with onion and cranberries in a bowl. Pour in eggs and stir to combine. Heat a buttered frying pan over medium heat and pour in the egg mixture. Cook and stir until eggs are set, about 5 minutes. Scoop mixture into the squash bowls. Top with provolone cheese and cover with foil.
- Bake in the preheated oven until squash is tender, about 45 minutes. Remove foil for the last 15 minutes for a crispy top.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 42.5 g, Cholesterol 101.2 mg, Fat 20.1 g, Fiber 5.3 g, Protein 10.9 g, SaturatedFat 9.9 g, Sodium 436.9 mg, Sugar 15.1 g
ACORN SQUASH STUFFED WITH APPLES, NUTS AND CRANBERRIES
Looking for a tasty fall treat? Try these acorn squash stuffed with autumn goodness. Apples and nuts just shout "harvest time."
Provided by Jennifer Swartvagher
Categories Autumn Foods
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Cut squash in half longways.
- Remove seeds and pulp.
- Pour ¼ cup water into a baking dish and add squash cut side down.
- Place baking dish in the oven and bake for 30 minutes.
- In a large mixing bowl, combine apples, cranberries, walnuts, cinnamon, brown sugar, and butter.
- Remove squash from oven and let cool.
- Turn over the halves and stuff the center of each squash with the apple/cranberry mixture.
- Return to oven and bake for an additional 30 minutes or until tender.
Nutrition Facts : ServingSize 1/2 squash, Calories 519 calories, Sugar 48.2 g, Sodium 15.1 mg, Fat 24 g, SaturatedFat 6.9 g, TransFat 0 g, Carbohydrate 81.6 g, Fiber 9.4 g, Protein 5.7 g, Cholesterol 22.9 mg
APPLE-STUFFED SQUASH
Nila also sends along her recipe for Apple-Stuffed Squash, which will give any meal a real taste of autumn.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Sprinkle squash with salt. In a small skillet, saute apple slices and raisins in butter until apples are tender. Add the brown sugar, cinnamon and nutmeg. Spoon into squash halves; place in an ungreased 11x7-in. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until squash is tender.
Nutrition Facts :
VEGAN STUFFED ACORN SQUASH
This vegan stuffed acorn squash is filled with a wild rice, cranberry, apple, mushroom & kale filling. It's a flavorful, gorgeous holiday side dish, or even a lighter vegan main dish. It's also naturally gluten free and nut free.
Provided by Lexi
Categories Side Dish
Time 1h15m
Number Of Ingredients 17
Steps:
- Preheat oven to 375˚F.
- Slice each squash in half lengthwise and use a spoon to scrape out the seeds. Brush each half with olive oil (about 2 tbsp total between all 6 halves) and sprinkle with salt and pepper. Set face down on a baking sheet and roast for 30 minutes, until fork tender.
- Meanwhile, cook rice according to package directions.
- Add 1 tbsp of olive oil to a large sauté pan over medium heat. Sauté shallots for 4-5 minutes, then add garlic and celery and cook for an additional few minutes. Add mushrooms and spinach.
- Once mushrooms are cooked down, add cooked rice, apples, cranberries, pumpkin seeds, sage, thyme, vinegar, salt, and pepper. Stir well and cook for 4-5 minutes, until apples and cranberries soften. Taste and adjust seasoning as desired.
- Reduce oven heat to 350˚F. Remove the squash and carefully flip over. Fill each squash cavity with rice mixture. Return to oven for additional 10-15 minutes. Serve warm.
Nutrition Facts : ServingSize 1/2 Squash, Calories 347 calories, Sugar 13.9 g, Sodium 223 mg, Fat 12.4 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 55.3 g, Fiber 6.6 g, Protein 9.1 g, Cholesterol 0 mg
STUFFED DELICATA SQUASH
Roasted delicata squash is stuffed with a simple ground pork, apple and cranberry mixture for a vibrant and delicious fall flavored meal!
Provided by Gina Matsoukas
Categories Main Dishes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Rub 1 tablespoon of the olive oil over the cut side of each squash half and season with salt and pepper. Place cut side down on a lightly greased baking sheet. Roast for 25-30 minutes until the squash is fork tender and starting to caramelize/turn golden brown around the edges.
- While squash roasts, place a large skillet over medium-high heat.
- Add the remaining tablespoon of olive oil to the pan along with the ground pork and cook until browned, breaking up with a spatula as it cooks.
- Once browned, add the leeks, fennel and apple to the pan. Reduce the heat to medium, stir to combine and cook until slightly softened, about 5 minutes.
- Add the cranberries and fresh sage, cook until cranberries are just heated through, about 2 minutes.
- Season to taste with salt and pepper.
- Spoon the filling into each roasted squash half and serve.
Nutrition Facts : Calories 383 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 24 grams fat, Fiber 6 grams fiber, Protein 20 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 271 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
CRANBERRY-STUFFED ACORN SQUASH
I combine two of fall's best foods in this recipe. The pretty, fresh-tasting filling makes this an extra-special side dish.-Jim Ulberg, Elk Rapids, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut squash in half; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes., Meanwhile, combine cranberries, apple, orange, brown sugar, walnuts, butter and orange zest. Drain water from pan; turn squash cut side up. Sprinkle with salt. Stuff with cranberry mixture. Bake 25 minutes longer or until squash is tender.
Nutrition Facts : Calories 256 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 90mg sodium, Carbohydrate 48g carbohydrate (28g sugars, Fiber 5g fiber), Protein 3g protein.
CRANBERRY STUFFED ACORN SQUASH
From a Cranberry Cookbook put out by the Westport-Grayland Washington Chamber of Commerce. (The Cranberry Coast) NOTE: Everyone said this made too much filling for 1 squash, so I changed the recipe to 2 squashes, to serve 4. Easy to halve for 2 servings. Microwave instructions included at end of regular instructions.
Provided by Outta Here
Categories Vegetable
Time 2h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Coat a baking sheet with non-stick cooking spray.
- Cut squash in half; remove seeds and fibers. Place cut side down on baking sheet and bake about 1 hour.
- Combine cranberries, 1/2 cup apple juice, sugar, cloves and nutmeg. Cook over low heat until cranberry skins pop.
- Combine remaining apple juice with cornstarch, mixing well. Gradually stir into cranberry mixture. Heat just until thickened.
- Spoon cranberry mixture into squash halves and sprinkle with chopped walnuts. Return to oven and bake until heated through, about 20 minutes.
- To microwave: Cover squash halves with plastic wrap. Microwave on 100% power 12-18 minutes, until soft to touch.
- Cook cranberry mixture on 100% power 8-12 minutes, stirring once or twice.
- Fill squash halves and heat in oven as above, or microwave until heated through.
Nutrition Facts : Calories 317.7, Fat 2.9, SaturatedFat 0.4, Sodium 10.8, Carbohydrate 76.3, Fiber 7.1, Sugar 45.1, Protein 2.6
CRANBERRY APPLE STUFFED SQUASH
It's fall in Wisconsin! Made this up last night after traveling to our local apple orchard and picking out a beautiful autumn cup winter squash, a 'cousin' of the butternut squash, too good not to share!
Provided by Brooke the Cook in
Categories Apple
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 and prepare baking dish large enough to hold your squash.
- Halve squash and scoop out the pulp.
- Place cut side down in baking dish and bake for 35 minutes. I usually add just a bit of water to the dish to keep the squash moist.
- About 7-10 minutes before your timer goes off, prepare filling. Heat small saucepan over medium heat, add butter, diced apple, fresh cranberries, brown sugar, pecans and cinnamon. Heat over medium heat until butter is melted, then simmer on low until timer goes off.
- Remove squash from oven, flip over and fill with apple/cranberry filling.
- Bake an additional 25-35 minutes depending on the type and size of your squash, again adding just a little water to the bottom of your baking dish. Squash is done when fork tender.
Nutrition Facts : Calories 403.5, Fat 16.7, SaturatedFat 4.8, Cholesterol 15.3, Sodium 65.8, Carbohydrate 67.3, Fiber 11.2, Sugar 32, Protein 6
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- Place the squash halves, cut side down, on the baking sheet and bake for 30 – 40 minutes, or until the halves are tender and golden brown around the edges.
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