Honey Nut Squash Food

STUFFED HONEYNUT SQUASH

Steps:

• Position an oven rack in the center of the oven and preheat to 425 degrees F.
• Toss the squash with 3 tablespoons of the oil and season with 1 teaspoon salt and 1/4 teaspoon pepper. Arrange cut-side up on a rimmed baking sheet and bake until tender and browned in spots, 30 to 40 minutes.
• Meanwhile, pulse the mushrooms, kale, rosemary, garlic and onion in a food processor until very finely chopped but not paste-like. Heat the remaining 3 tablespoons oil in a large nonstick skillet over medium high and cook the mushroom mixture until the vegetables are tender and beginning to brown, 10 to 12 minutes; season with salt and pepper. Add the wine and scrape up the brown bits that cling to the bottom of the skillet with a wooden spoon; cook until all of the liquid has evaporated. Add the rice and 1 cup water and cook until the water has evaporated. Season with salt and pepper.
• Divide the filling among the squash and mound into the cavity of each. Divide the Gruyere among the squash and sprinkle on top of the filling. Bake until the cheese is melted and browned in spots, about 10 minutes.

HONEY NUT ACORN SQUASH

Steps:

• Heat the oven to 400F.
• Place squash, seeds still in, cut side up on a cookie sheet and bake for 45 minutes or until soft.
• Remove from oven and scoop out the seeds and fibers.
• Mix remaining ingredients and distribute evenly into the cavity of each squash.
• Return to oven for apprx 10 minutes.
• Serve.

AIR FRYER HONEYNUT SQUASH

Steps:

• Scrub any dirt off the squashes, slice them in half lengthwise, remove the seeds, and lay them cut-side up on a cutting board.
• Put 1 teaspoon butter in the cavity of each squash half, and sprinkle with salt, pepper, and cinnamon. Place them directly on the air fryer basket pan.
• Set air fryer to air-roast at 400 degrees F (200 degrees C) and cook until the squash is tender, about 25 minutes. Drizzle with maple syrup and sprinkle with chopped pecans if desired.