Roasted Acorn Squash With Chile Vinaigrette Food

ROASTED ACORN SQUASH WITH CHILE VINAIGRETTE

Steps:

• Preheat oven to 450 degrees F.
• Halve squash lengthwise, then cut off and discard stem ends.
• Scoop out seeds.
• Cut squash lengthwise into wedges.
• Toss squash with salt, pepper, and 1 table spoon oil.
• Place on baking sheet lined with foil or parchment and roast until tender, 25-35 minutes.
• For the vinaigrette, mince the garlic and place in small bowl.
• Add lime juice, chile and cilantro.
• Mix in remaining olive oil.
• To serve, drizzle squash with vinaigrette.

ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 350 degrees F.
• Split the squash in half through the equator and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil, if desired. If squash are very large, cut lengthwise into quarters.
• In a bowl, cream the butter with the sugar, and almond liqueur. With a brush or a spoon coat the cut sides of each squash half with the butter mixture and put 2 sage leaves on top of each. Sprinkle with the crushed cookies. Bake until tender, 30 to 35 minutes, basting every 15 minutes with any remaining butter.

ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut acorn squash in half. Roast them cut side up on a baking sheet for 50 minutes or until the flesh is just tender. Let the squash cool for 20 minutes.
• In a large skillet over medium heat melt the butter; saute the onions. Stirring occasionally, cook the onions for 10 minutes, or until they begin to brown at the edges. Mix in the garlic, coriander, and nutmeg. Cook the mixture 2 minutes more; then remove the pan from the heat.
• Spoon the seeds and stringy middle out of the squash, and discard these. Spoon out the flesh, chop it and add it to the onion mixture. Discard the skins. Heat and stir the squash-onion mixture, then season it with salt and pepper. Serve the squash hot.

ROASTED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees. Put squash pieces, skin sides down, on a lightly oiled rimmed baking sheet. Sprinkle with salt. Bake squashes until tender when pierced with a fork, about 40 minutes. Remove from oven, and brush each slice with butter. Keep warm until serving.

ROASTED ACORN SQUASH WITH CHILE VINAIGRETTE

Steps:

• 1. Put racks in upper and lower thirds of oven and preheat to 450. (This is too hot for my oven-- 400- 425 is better.) 2. Halve the squash lengthwise, cut off and discard stems. Scoop out, cut lengthwise into 3/4 inch-wide wedges. Toss with pepper, 3/4 tsp salt, 2 T oil in bowl and then arrange cut sides down in 2 large shallow baking pans. Roast squash, switching positions of pans halfway through, until tender and undersides of wedges are golden brown, 25-35 minutes. 3. While squash roasts, mince garlic and mash into paste with remaining 1/4 tsp salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro and remaining 1/4 cup oil. 4. Transfer squash to platter, drizzle with vinaigrette.

STUFFED ACORN SQUASH WITH SAUSAGE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut both acorn squash in half. Using a spoon, remove the seeds and fibers, and discard. Leave as much of the squash as possible within the skins. Place squash halves, cut side down, in a baking pan with 1/2-inch water in the bottom.
• Bake squash in the preheated oven for 40 minutes.
• Meanwhile, prepare the filling. Place almonds in a single layer on a small baking sheet, and toast in the oven until lightly browned, about 5 minutes; remove from the oven and set aside.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, about 5 minutes. Drain and discard excess fat.
• Add olive oil to the same skillet, reduce heat to medium, and cook and stir onion, apple, cabbage, and almonds with sausage until vegetables are tender, about 10 minutes. Stir in almonds, sage, and thyme. Season to taste with salt and pepper.
• Turn squash cut-side up on the baking pan, and fill centers with cabbage mixture.
• Return to the oven and bake until the filling is hot, and squash is tender and easily pierced with a fork, about 20 minutes more.