ACORN SQUASH RINGS
Steps:
- Slice the squash into one and one half inch rings. Remove seeds and strings and place on buttered nonstick baking sheet. Top with remaining butter, season with salt and pepper and bake at 375 degrees for approximately 25 minutes, turning once, so that the squash is cooked through and still retains its shape. Serve with cranberry relish.
- TIP:
- VEGGIE SPAGHETTI
- Here's a great way to get your kids to eat squash! Just pierce the stem end of a spaghetti squash with a knife or metal skewer, and place on roasting sheet. Roast at 350 for about an hour, open, and create strands by pulling away the flesh with your fork. Serve with butter and Parmesan cheese or tomato sauce.
MICROWAVE ACORN SQUASH RINGS
I love squash and this is a simple, quick way to prepare it. It's perfect for days when time is in short supply. I like this recipe because there is no additonal sugar. This recipe is from Jean Pare's Company's Coming Microwave Cooking.
Provided by Dreamer in Ontario
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Microwave squash on high (100%) for 2 minutes.
- Pierce squash several times and microwave on high (100%) for 15 to 18 minutes, turning 1/4 turn every 4 minutes, until soft and fork tender.
- Slice into 1 inch thick rings and remove fibers and seeds.
- Arrange in a circle on a large plate.
- Microwave butter in a small container on high (100%) for 20 seconds until melted and brush over tops of squash rings.
- Cover with waxed paper and microwave an additional 2 to 4 minutes on high (100%) until very hot.
SWEET & SOUR SQUASH SALAD
This salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. -Opal Shipman Levelland, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- For dressing, whisk first 6 ingredients until sugar is dissolved. Place vegetables in a large bowl; toss with dressing., Refrigerate, covered, until cold. Serve with a slotted spoon.
Nutrition Facts : Calories 241 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 703mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 2g protein.
ACORN SHEPHERD'S PIE
This recipe is a meal-in-one dish. I love acorn squash, and was happy to find another way to use it in cooking. Enjoy!
Provided by TasteTester
Categories Meat
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Place squash, cut side down, on a baking sheet. Roast until soft, about 30 minutes. Remove from oven and set aside four of the halves. Scoop flesh of the remaining two halves into a medium bowl.
- Meanwhile, place potato in a small saucepan and cover with cold water. Bring to a boil, and reduce heat to a bare simmer. Cook until tender when pierced with a paring knife, 3 to 4 minutes. Drain; add potato to bowl with squash and mash with a fork until smooth. Stir in 1 tablespoon butter; season with salt and pepper.
- Melt remaining tablespoon butter in a large skillet over medium heat. Add onion; saute until soft and translucent, about 5 minutes. Add celery and garlic, and cook 1 minute. Add beef and oregano, and season with salt and pepper; continue cooking, breaking up beef with a wooden spoon until well browned, about 4 minutes.
- Add tomato sauce and bring to a boil. Reduce heat; simmer until most of the liquid has evaporated, about 2 minutes.
- Fill each reserved squash half with about 1/2 cup beef mixture; place in a baking dish. Top each half with about 1/3 cup potato mixture and sprinkle with cheese.
- Bake until mixture is heated through and tops just begin to brown, 10 to 15 minutes. Remove from oven, let sit for about 5 minutes, and then serve.
YELLOW SQUASH RINGS
Make and share this Yellow Squash Rings recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice squash into rounds ¼ inch thick. Cut center from each round with a circle cutter, melon baller or paring knife (Save centers for soup or toss into a salad).
- In a large skillet, heat olive oil over medium heat. Add squash rings, garlic and oregano.
- Cook, tossing frequently, until squash is crisp-tender, 4-5 minutes.
- Add scallion, salt and pepper. Toss 30 seconds and serve.
Nutrition Facts : Calories 112.3, Fat 7.7, SaturatedFat 1.2, Sodium 315.1, Carbohydrate 9.8, Fiber 3.1, Sugar 7.5, Protein 3.7
SWEET AND SOUR WINTER SQUASH
This dish is based on a Sicilian recipe that I learned from the food writer Clifford A. Wright. The sweet and sour flavors are typical of Sicilian cuisine, though I have changed the technique used in the authentic version, which entails sautéing the squash in a lot more oil.
Provided by Martha Rose Shulman
Categories easy, quick
Time 40m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees. In a baking dish large enough to accommodate the squash in an even layer, toss the squash with 1 tablespoon of the olive oil, and salt and pepper to taste. Cover and place in the oven. Roast 20 minutes, until not quite tender. Remove from the heat.
- Dissolve the sugar in the vinegar in a small bowl. Heat the remaining olive oil over medium heat in a large, heavy skillet, and add the garlic and the squash. Cook, stirring gently, for a few minutes, until fragrant and the squash is tender but not too soft - about 3 to 5 minutes. Add the sugar and vinegar, and continue to cook, stirring gently, until the liquid is just about gone. Add the mint, cook for another minute, and remove from the heat. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 394 milligrams, Sugar 6 grams
HONEY ROASTED SQUASH RINGS
How sweet it is!!! The original recipe in a community cookbook specifies 400F and I haven't had any problems - but I need a new stove; however, I've decreased the temperature to 350F based on the comments & suggestions from Zaar chefs.
Provided by CountryLady
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk first 5 ingredients together in a large bowl.
- Halve each squash crosswise, peel & scoop out seeds.
- Cut into 1 inch thick rings & toss in honey mixture until well coated.
- At this point, you can cover & refrigerate for up to 6 hours.
- Arrange squash rings on a greased, foil lined, rimmed baking sheet & drizzle with honey mixture.
- Bake in preheated 350F oven, turning once & basting with liquid, until tender & golden- about 30 to 40 minutes.
KADDU (SWEET AND SOUR BUTTERNUT SQUASH)
This cozy vegetable main is an ode to earthy, maple-y fenugreek, a staple spice of Indian cooking that is a perfect match for the mild sweetness of butternut squash. Normally roasted, butternut squash is gently stewed here with ginger, onion, turmeric, tomatoes and brown sugar, bringing out a unique and addictive sweet-and-sour flavor. Kaddu is traditionally paired with puri, a type of fried bread, but roti, tortillas and even toast work well with this bright and hearty one-pot dish.
Provided by Priya Krishna
Categories vegetables, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large (12-inch) deep sauté pan over medium heat, warm the oil. Once the oil begins to shimmer, add the fenugreek seeds and cook until they start to sputter, which should be within seconds. Reduce the heat to medium-low and swirl in the turmeric. Add the onion and sauté until it just starts to soften, 3 to 4 minutes. Add the ginger, chile powder and asafetida (if using), and cook for 1 minute. Add the butternut squash and salt, cover and cook until the squash is tender, 10 to 15 minutes.
- Stir in the tomatoes, lime juice and brown sugar. Reduce the heat to low, cover and cook until the tomatoes are soft but still retain their shape, about 5 minutes. Remove from the heat. Taste and adjust the lime juice and salt according to taste. Garnish with the cilantro and serve warm.
ASPARAGUS AND ACORN SQUASH RINGS
Make and share this Asparagus and Acorn Squash Rings recipe from Food.com.
Provided by GrandmaIsCooking
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into 1/4-inch rings.
- In large pan on top of stove, carefully cook squash rings, then asparagus in boiling, salted water until tender, but not overcooked. Drain each vegetable as soon as it's tender.
- Heat butter in medium skillet. Add sugar and walnuts. Stir over medium heat until sugar is light brown.
- Deglaze pan with lemon juice, vingar and cider. Cook, stirring constantly, to reduce by half.
- To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash. Spoon sauce over.
- NOTE: To make clarified butter, slowly melt stick of butter over very low heat. Let solids settle to bottom; use oil (clarified butter) from top and discard solids.
Nutrition Facts : Calories 326.5, Fat 21.4, SaturatedFat 8.3, Cholesterol 30.5, Sodium 17.2, Carbohydrate 34.6, Fiber 5.5, Sugar 7.9, Protein 5.6
GLAZED SQUASH RINGS
A simple and easy way to fix acorn squash that will add some fun to your table. I first discovered this back in a 2002 issue of TOH -- no author was given unfortunately, but we continue to enjoy it year after year.
Provided by Breezytoo
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut squash into 1/2 inch slices; discard seeds. In a large roasting pan, layer squash rings and add hot water to the depth of 1/4 inch. Cover and bake at 350* for 20 minutes. Transfer each ring to an ungreased 15-inchX10 inchX1 inch baking pan. In small bowl mix corn syrup and orange juice. Brush over squash. Bake uncovered, at 350* for 30-40 minutes or until tender, basting every 10 minutes.
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