RECIPE: BAKED ACORN SQUASH WITH CHESTNUTS, APPLES AND LEEKS
Halved acorn squash make perfect single-serving bowls. These make a great vegetarian main course for any winter holiday, but they're also a festive accompaniment to turkey, ham or roast goose. This recipe comes from F&W.
Provided by ddav0962
Categories One Dish Meal
Time 1h55m
Yield 8 , 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°. Brush the cut sides of the squash with olive oil and season the cavities with salt and pepper. Place the squash cut side down on two baking sheets and roast for about 25 minutes, until just tender.
- Meanwhile, in a large skillet, melt the butter in the 3 tablespoons of olive oil. Add the celery, leeks and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the apples and thyme and cook over moderately high heat until the apples just start to soften, about 5 minutes. Scrape the mixture into a large bowl. Add the bread, chestnuts, parsley, cream and stock and toss well. Season with salt and pepper.
- Turn the squash cut side up. Spoon the stuffing into the cavities and bake until the squash are tender and the stuffing is golden brown, about 20 minutes. Transfer to plates and serve.
Nutrition Facts : Calories 386.2, Fat 15, SaturatedFat 6.1, Cholesterol 25, Sodium 269.3, Carbohydrate 61.3, Fiber 7.2, Sugar 7.4, Protein 6.1
BAKED ACORN SQUASH
Steps:
- Preheat oven to 350 degrees. Place squash, flesh side down in a baking dish and fill with 1/2-inch of water. Bake for one hour or until tender. Scoop out squash flesh to a bowl. Mash squash with butter, sugar and salt and pepper. Serve with extra butter.
ACORN SQUASH WITH APPLE
Peeling an acorn squash is the key to this delicious dish that's cooked in a microwave. A fast and easy delight for busy families.
Provided by Ed Haley
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice the halves into sections and finally cut into 1 inch chunks.
- Place the squash chunks into a large microwave-safe bowl along with the apples. Dot with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top. Cover with plastic wrap, and poke a few holes in it for ventilation.
- Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover, and stir. Return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. Serve hot.
Nutrition Facts : Calories 97.7 calories, Carbohydrate 19.2 g, Cholesterol 5.1 mg, Fat 2.9 g, Fiber 3.7 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 211.4 mg, Sugar 9.2 g
ACORN SQUASH AND APPLES
Make and share this Acorn Squash And Apples recipe from Food.com.
Provided by MizzNezz
Categories Apple
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle squash with salt.
- In skillet, saute apples and raisins in butter.
- Add sugar, cinnamon, and nutmeg, cook for 5 minutes.
- Spoon into squash halves.
- Place in baking dish.
- Bake at 350* for about 1 hour, until tender.
ACORN SQUASH WITH APPLES AND WALNUTS
Really an easy way to fix a fall side dish. Have it as a sweet side dish or serve it as a desert. You could just as easily use butternut squash, pie pumpkins or any squash you choose.
Provided by Dave T.
Categories Other Side Dishes
Time 1h
Number Of Ingredients 6
Steps:
- 1. Pre heat oven to 350 Wash, cut length wise and de-seed acorn squash, I use a small ice cream scoop to do this Place the following in a bowl as you prepare them Peel, core, and corse chop apple Ruff chop walnuts
- 2. Add brown sugar ( if you are a diabetic you can use plain Splenda), cinnamon, and butter. Mix all well with your hands
- 3. Add mixture to the hollowed out cavity of both half of the acorn squash Put filled acorn squash half a back together and wrap tightly in aluminum foil Place in shallow baking pan and bake at 350 for 45min to 1-hour, or until squash gives to lite pressure
- 4. Remove from foil and using a spoon core out the inside, with the filling into a serving bowl, add more brown sugar if needed. ENJOY!!!
BAKED ACORN SQUASH AND APPLES
This recipe is posted in response to a request for ways to use acorn squash. I've never tried it, but it looks excellent! I got it from Jackie Manni at The Post Punk Kitchen (a website of vegan recipes). I'm sorry the amounts aren't more specific, but this is what she posted!
Provided by Kree6528
Categories Vegetable
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Cut the acorn squash and scoop out the seeds and strings.
- Put a little water in a baking pan; place the halves face down and bake for 1/2 hour.
- Then, take it out and put the sliced apples in the middle (some will fall over the sides, it's okay); drizzle with canola oil and maple syrup, and sprinkle with pumpkin pie spice.
- Bake for another 1/2 hour to 40 minutes (until the apples are soft and browning).
- Put your acorn squash halves in individual plates; scoop up the stray apples and stray maple syrup and spoon over the squash.
Nutrition Facts : Calories 180.8, Fat 0.5, SaturatedFat 0.1, Sodium 8.3, Carbohydrate 47.6, Fiber 7.6, Sugar 18.9, Protein 2.2
ROASTED ACORN SQUASH AND CHESTNUTS
Categories Vegetable Side Bake Thanksgiving Vegetarian High Fiber Butternut Squash Fall Chestnut Clove Nutmeg Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Halve squash lengthwise and discard seeds and strings. Cut each half lengthwise into 3 wedges and arrange wedges, skin sides down, in a shallow baking pan. In a small saucepan melt butter with brown sugar over moderate heat, stirring occasionally until sugar is dissolved. Stir in nutmeg and cloves and remove pan from heat. Spoon butter mixture over squash and cover baking pan with foil.
- Bake squash in middle of oven 30 minutes. Remove pan from oven and scatter chestnuts over squash. Re-cover pan with foil and roast squash and chestnuts 30 minutes, or until squash is tender. Squash and chestnuts may be made up to this point 6 hours ahead and kept, covered, at room temperature.
- Remove foil from pan and bake squash and chestnuts 20 minutes more. With a slotted spoon transfer squash and chestnuts to a serving dish. Stir sauce, scraping up brown-sugar drippings, and spoon over squash and chestnuts.
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- Preheat the oven to 350°. Brush the cut sides of the squash with olive oil and season the cavities with salt and pepper. Place the squash cut side down on two baking sheets and roast for about 25 minutes, until just tender.
- Meanwhile, in a large skillet, melt the butter in the 3 tablespoons of olive oil. Add the celery, leeks and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the apples and thyme and cook over moderately high heat until the apples just start to soften, about 5 minutes. Scrape the mixture into a large bowl. Add the bread, chestnuts, parsley, cream and stock and toss well. Season with salt and pepper.
- Turn the squash cut side up. Spoon the stuffing into the cavities and bake until the squash are tender and the stuffing is golden brown, about 20 minutes. Transfer to plates and serve.
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