Granola Crusted Acorn Squash Food

ROASTED ACORN SQUASH AND GORGONZOLA PIZZA

Steps:

• Preheat the oven to 375 degrees F.
• Slice the squash in half from top to bottom. Scoop out the seeds. Slice the squash into 1/2 to 3/4-inch wide half moons and place in a medium bowl. Toss the squash with the syrup, olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place the squash on a parchment-lined baking sheet. Bake the squash until tender and golden, about 20 to 25 minutes.
• Keep the temperature on the oven at 375 degrees F. Roll out the pizza dough on a flour dusted piece of parchment paper to a 13-inch diameter. Place the pizza and the parchment paper on a baking sheet. Sprinkle the mozzarella cheese and the Gorgonzola on the pizza dough. Bake in the oven until golden and cooked through, about 25 to 30 minutes.
• Peel the skins off the squash. Top the cooked pizza with the cooked squash. Top with arugula and the remaining 1/4 teaspoon salt and pepper. Slice and serve.

GRANOLA CRUSTED ACORN SQUASH

Steps:

• Heat oven to 375°F. Spray 3-quart casserole with cooking spray.
• Cut each squash in half; scoop out seeds. Cut squash into 1/2-inch-thick slices. Arrange slices, overlapping slightly, in casserole.
• In small bowl, mix melted butter and rosemary. In another small bowl, mix granola and 1 tablespoon of the butter mixture. Brush squash slices with remaining butter mixture. Sprinkle with parsley, salt, pepper and granola mixture.
• Cover; bake 30 to 40 minutes or until squash is tender when pierced with fork. Uncover; bake 5 to 10 minutes longer or until lightly browned.

ROASTED ACORN SQUASH AGRODOLCE

Steps:

• For the fried sage leaves: Heat a small saucepan with 1 inch oil over medium-high heat. Test the oil by touching the tip of a sage leaf in the oil; if it bubbles, the oil is ready for frying. Fry the leaves, 3 to 4 at a time, until the bubbles subside and the leaves become crisp. Drain on a paper-towel-lined plate and sprinkle with salt.
• For the squash: Preheat the oven to 450 degrees F.
• Using a chef's knife, cut off a small amount off the top and bottom of each squash. Set the squash, cut-side down, and cut in half. Using a large spoon, scoop out and discard the seeds. Cut each half into 5 wedges and place them in a large bowl. Add the olive oil, cayenne, cinnamon and 1 teaspoon salt. Toss with your hands to coat well, then transfer the squash to a rimmed baking sheet. Bake, flipping halfway through, until golden brown and fork tender, 35 minutes.
• Place the butter in a small skillet and melt over medium heat until the foam subsides and the solids begin to smell nutty and turn brown, 3 to 4 minutes. Allow the butter to cool for 2 minutes. In a small bowl, whisk together the vinegar and sugar until the sugar is dissolved, then whisk in the brown butter, using a rubber spatula to get all the brown bits out of the pan. Season with 1/2 teaspoon salt. Lay the squash on a serving platter and spoon the vinaigrette over. Dollop with the mascarpone and sprinkle with the almonds and fried sage.

ROASTED ACORN SQUASH WITH PARMESAN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Peel, seed, and chop squash into medium-small pieces. Place chopped squash into a baking dish and pour in olive oil; toss to coat. Sprinkle with salt and pepper and toss again.
• Roast in the preheated oven until squash is lightly browned, about 40 minutes. Remove from the oven and sprinkle on Parmesan cheese. Continue to roast until cheese begins to melt, about 5 minutes.

ROASTED ACORN SQUASH

Steps:

• Heat oven to 375 degrees. Cut 1/4 inch from stem end and bottom of each squash, and discard. Cut each squash in half crosswise. Discard seeds and membrane.
• Cut each squash half crosswise into 2 slices, each 1-inch thick.
• Combine honey, olive oil, pepper and salt in a large bowl. Add squash, and toss to coat.
• Place squash on an oiled sheet pan. Bake at 375 degrees for 30 minutes or until tender.

CRUSTLESS ACORN SQUASH PIE

Steps:

• Preheat your oven to 375 degrees.
• Cut the acorn squash in half lengthwise and scoop the seeds out with a spoon (I had to cook it for awhile first to be able to cut it)
• Place in a baking dish and add two cups of water.
• Bake the squash for one hour, or until it is very tender when you poke it with a fork.
• Scoop the squash out of it's skin into a food processor (I used a Vitamix) Puree until very smooth.
• Add to the mixer: the squash, eggs, evaporated milk, sugar, vanilla extract, and spices and mix well.
• Peel and cut the apple into 1/4 inch slices. Arrange them in a circle around the bottom of a well-buttered glass pie dish.
• Pour the filling over the apples until it almost reaches the top of the pie dish (You can fill it to the brim - it shrinks when baking instead of expanding). .
• Bake for 1 hour or until a knife comes out clean.
• Let the pie cool for about twenty minutes before serving or chill and serve cold.
• Serve with fresh whipped cream or ice cream.

ACORN SQUASH WITH DRIED FRUIT AND GRANOLA COMPOTE

Steps:

• Preheat oven to 350. Lightly grease a 9 X 13" pan.
• Take the squash and microwave it for a few minutes until the skin can easily chip off with a little pressure from your finger nail- this will make it easier to cut in half. Let cool before you cut it in half! (5-10 minutes).
• Cut in half and scoop out center to make a nice 'bowl' for the compote. But leave enough squash to eat! (Some people may end up scooping out too much, and then they'll just be eating the compote --).
• Take each half the acorn squash- halved and centers scooped out. Place face side up in lightly greased pan.
• In a separate bowl, mix all ingredients RESERVING THE BUTTER to be cut up and placed on top. Make sure you mix thoroughly- separate equally amongst the 2 halves. Brush the 'rim' of the squash with additional melted butter, honey, or maple syrup.
• Cover with foil (lightly tent) and bake 20 minutes, uncover and bake an additional 20-30 minutes or until squash is tender when speared with a fork.

GOLDEN BAKED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Melt 1 tablespoon butter in a 9x13 inch baking dish. Coat pan evenly with melted butter.
• In a saucepan, mix the remaining butter, brown sugar, frozen orange juice concentrate, and brandy . Bring to a boil, and remove from heat.
• Place squash halves cut side down in the baking dish, and bake 30 minutes, or until easily pierced with a knife. Turn squash over, and drizzle with the sauce. Continue baking 15 minutes. Cool slightly before serving.