BAKED STUFFED ACORN SQUASH
This makes a substantial vegetarian - or vegan if you leave out the cheese - Thanksgiving main dish. It is another riff on the native American tradition of the Three Sisters - corn, beans, and squash. I used acorn squash here, and it serves as a vessel for the sweet and pungent bean, corn and tomato filling. Acorn squash comes in various sizes; the larger ones, which are sometimes all I can find, take almost an hour to soften and cook through; the finished squash can be cut in half or even into thirds if too big for one serving. With everything that comes on the Thanksgiving sideboard, that will probably be the case. I always bake the squash for about 20 minutes before cutting it in half; they soften up a little bit, which makes it much easier to cut.
Provided by Martha Rose Shulman
Categories dinner, main course, side dish
Time 2h
Yield 8 substantial main dish servings, 12 to 16 smaller servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Place squash on a baking sheet and bake 20 minutes, until soft enough to easily cut in half. Wait until cool enough to handle (about 15 minutes), then cut in half (stem to tip) and scoop out seeds and membranes.
- Meanwhile, heat 2 tablespoons of olive oil over medium heat in a large skillet and add onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add red pepper and a generous pinch of salt and cook, stirring, until tender, about 5 minutes. Add tomatoes and tomato paste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add honey, maple syrup or pomegranate molasses, vinegar, salt and cayenne, and bring to a simmer. Simmer 8 to 10 minutes, until thick and fragrant. Taste and adjust seasonings. Stir in beans and corn and simmer another 5 minutes.
- Oil 1 or 2 baking dishes or a sheet pan that will accommodate all the squash. Season cavities and cut sides of the squash with salt and pepper and brush with olive oil or melted butter. Fill with bean mixture. Mix together bread crumbs, Gruyère and remaining olive oil and sprinkle over the filling. Brush exposed edges of squash with oil. Place in the baking dish or on baking sheet and cover tightly with foil. Bake large squash for 45 minutes, check smaller squash after 30 minutes. The flesh should be easy to penetrate with the tip of a knife. Uncover and return to oven for 5 to 10 minutes, or until breadcrumbs and cheese are lightly browned. Serve hot or warm.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 6 grams, Carbohydrate 90 grams, Fat 10 grams, Fiber 18 grams, Protein 23 grams, SaturatedFat 3 grams, Sodium 1088 milligrams, Sugar 11 grams
PARMESAN ROASTED ACORN SQUASH
Very simple but satisfying way to make acorn squash. This is also good with delicata squash.
Provided by stephtaylor
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan.
- Roast in preheated oven until golden brown and tender, 25 to 30 minutes.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 12.3 g, Cholesterol 4.4 mg, Fat 8.3 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 320.1 mg, Sugar 2.5 g
MAPLE-ROASTED ACORN SQUASH
Steps:
- Preheat the oven to 350 degrees F.
- Place the squash, cut sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
- Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.
ROASTED ACORN SQUASH WITH BOURBON
I love roasted acorn squash and adding the unique flavor of bourbon just sends this dish over the top. This goes so well with any meat or fish, or vegetarian pasta. Enjoy!
Provided by Penny Stettinius
Categories Vegetable
Time 1h
Yield 4 halves, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees.
- Cover a cookie sheet with tin foil.
- Place the acorn squash halves on the tin foil and fill each half equally with the remaining ingredients.
- Bake until soft, approximately 45 minutes.
- Serve hot from the oven.
ACORN AND BUTTERNUT SQUASH GRATIN CASSEROLE
This Acorn and Butternut Squash Gratin Casserole is made "Provencal style" with two types of winters squashes, whole roasted garlic, chunks of potatoes and tons of Gruyere cheese that creates the most amazing topping. This is the best Thanksgiving vegetable side dish you could put on your table.
Provided by Edyta
Categories Casserole Side Dish
Time 1h10m
Number Of Ingredients 10
Steps:
- Roast your garlic. Peel the paper off the garlic head; Chop the top of your garlic head and place the whole head in a tin foil, sprinkle with olive oil, salt and pepper, and roast at 400F for an hour. Once your garlic is roasted, remove it from the oven and let it cool off. Keep the oven hot at 400F.
- Peel and cut your squash (unless you purchased pre-cut then skip this step). In order to make it easier to peel, cut the squash in half, place in a microwave for 2 minutes; let cool before peeling; then peel and cut into about 1-inch squares;
- Place both squashes into a large pot with salted water and bring to boil; reduce to simmer and partially cover; cook squashes until fork-tender for about 20 minutes;
- Peel the potatoes and sliced them in 1/4 inch thick slices; place potatoes in a pot of salted water, bring to boil, then reduce to simmer, cover and cook until tender for about 10 minutes;
- Chop your onions, heat up a skillet, add some olive oil, onions and dry tyme; sprinkle with some salt and pepper and cook until onions are soft and translucent (for approx, 5 minutes); Squeeze out garlic cloves from the roasted garlic head and add them to the onions; break the garlic using wooden spoon and mix all together;
- Drain your squashes in a colander and place back into a large bowl. Using a potato masher, roughly mash the squashes;
- Add onions, thyme and garlic mixture into the bowl; add salt, pepper, fresh nutmeg and mix everything gently; check for seasoning and adjust as needed;
- Once potatoes are fork-tender, drain them and to the bowl with squashes;
- Transfer the squashes mixture into a 9x13 baking dish,
- Pour milk over the squashes mixture;
- Step 11: Shred your Gruyere cheese and place it on top of the milk;
- Transfer the baking dish into the preheated oven to 400F and bake for 30 minutes until bubbly and golden brown;
- Remove from the oven and let cool slightly before serving.
Nutrition Facts : Calories 382 kcal, Carbohydrate 37 g, Protein 19 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 56 mg, Sodium 196 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
TWICE-BAKED ACORN SQUASH
Once you taste Holly Ogilvie's scrumptious side dish, you'll want to double your garden space for squash! "Acorn is my favorite kind of winter squash," she says from Lino Lakes, Minnesota. "It's so versatile-I use it in all kinds of recipes. And the hollowed-out shells make such pretty serving bowls."
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut squash in half; discard seeds. Place squash upside down on a baking sheet coated with cooking spray. , Bake at 350° for 50-55 minutes or until tender. Scoop out squash, leaving a 1/4-in. shell., In a large bowl, combine the squash pulp, spinach, bacon, 6 tablespoons Parmesan cheese, green onion, butter, salt and cayenne. , Spoon into shells. Sprinkle with remaining Parmesan cheese. Bake at 350° for 25-30 minutes or until heated through and top is golden brown.
Nutrition Facts : Calories 248 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 579mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 11g fiber), Protein 12g protein. Diabetic Exchanges
ROASTED ACORN SQUASH WITH SHALLOTS AND ROSEMARY
Make and share this Roasted Acorn Squash With Shallots and Rosemary recipe from Food.com.
Provided by LizzieBug
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Combine all ingredients on a large, rimmed baking sheet.
- Toss well to coat and spread in a single layer.
- Roast, stirring once halfway through, until the squash is browned and tender, 35-40 minutes.
Nutrition Facts : Calories 136.8, Fat 6.9, SaturatedFat 1, Sodium 782.9, Carbohydrate 19.6, Fiber 2.2, Protein 1.8
SPINACH-STUFFED ACORN SQUASH
A tasty choice for a vegetarian meal or even for non-vegetarians as a nice side dish.
Provided by ChefSandi
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h49m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Brush insides of the acorn squash with melted butter. Dust with garlic powder. Place acorn squash halves cut-side up on the baking sheet.
- Roast in the preheated oven until tender, 50 to 60 minutes.
- Heat oil in a large skillet over medium-high heat. Cook red bell pepper until tender, about 4 minutes. Stir in onion and cook until softened, 3 to 4 minutes. Reduce heat to medium and add garlic; cook until fragrant, about 2 minutes. Stir in spinach until it turns dark green, about 3 minutes.
- Stir bread crumbs into the skillet; cook until lightly toasted, 2 to 3 minutes. Remove from heat; add Parmesan cheese. Mix in feta cheese thoroughly. Season mixture with salt and pepper.
- Fill acorn squash halves with the red bell pepper mixture, mounding it slightly on top.
- Bake in the preheated oven until evenly browned, 20 to 25 minutes. Cool for 5 minutes before serving.
Nutrition Facts : Calories 487.4 calories, Carbohydrate 50.1 g, Cholesterol 41.5 mg, Fat 28.9 g, Fiber 7.8 g, Protein 12.8 g, SaturatedFat 11 g, Sodium 810.7 mg, Sugar 9.8 g
ACORN SQUASH WITH SPINACH STUFFING
Here's a recipe that combines two of my favorite vegetables - squash and spinach. It's one of my family's favorites.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut squash in half; discard seeds. Place squash, cut side down, in an ungreased 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 40 minutes., Meanwhile, in a skillet, saute celery and onions in oil until tender. Add the spinach and 1/4 teaspoon salt; cook and stir until spinach is wilted. , In a bowl, combine the bread crumbs, pecans and remaining salt. Drain water from baking pan. Turn squash cut side up. Stuff with spinach mixture; sprinkle crumb mixture over top. Dot with butter. Bake 15 minutes longer or until the squash is tender.
Nutrition Facts : Calories 189 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 337mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein.
ROASTED ACORN SQUASH WITH WILD RICE STUFFING
Acorn squash is a satisfying side when roasted and topped with a pat of butter and a drizzle of maple syrup, but filled with a hearty stuffing of wild rice, pecans, and cranberries, it's a meal in itself. Loaded with comforting flavors, this dish brings fall home, but it can be made any time of year. The wild rice mixture can be made up to 2 days ahead; keep it refrigerated in an airtight container. You can make the stuffing up to 6 hours ahead; keep it covered in the refrigerator. extracted from Chow.com, haven't tried this yet but posted here for safekeeping
Provided by endeavour
Categories Long Grain Rice
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 450°F and arrange a rack in the middle.
- Place squash cut side up on a baking sheet, brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, sprinkle with brown sugar, and season with salt and freshly ground black pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.
- Meanwhile, place 1 tablespoon of the melted butter in a large frying pan over medium heat. When it foams, add the onion, shallots, and celery, season with salt and freshly ground black pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in thyme and cook until just fragrant, about 1 minute.
- Remove from heat and stir in the rice, pecans, cranberries, salt, and pepper.
- Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining tablespoon of butter over top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.
ROASTED ACORN SQUASH WITH SPINACH AND GRUYERE
This is another good way to fix acorn squash, Plus get another vegetable(Spinach) to help get your 3 to 5 vegetables. This is an easy to make recipe. The recipe comes from Sunset.com.
Provided by Barb G.
Categories Spinach
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Rinse the squash and cut each in half lenghthwise: scoop out and discard seeds; Place squash halves, cut side down, in a 10-by-15 inch pan.
- Bake in a 400 degree regular or convection oven until squash is just tender when pierced, 25 to 30 minutes.
- Meanwhile, squeeze moisture from spinach; in a bowl, mix spinach, 3/4 cup cheese and walnuts; season to taste with salt and pepper.
- With tongs or a spatula, turn squash halves over and spoon spinach mixture equally into cavities of squash; Sprinkle with remaining 1/4 cup cheese.
- Return squash to oven and bake until cheese melts and filling is hot in the center, 15 to 20 minutes, Serve.
More about "roasted acorn squash with spinach and gruyere food"
BROWN SUGAR-ROASTED ACORN SQUASH RECIPE - FOOD & WINE
From foodandwine.com
4/5 (1)Category Acorn SquashServings 8Total Time 1 hr
- Preheat oven to 400°F. Whisk together melted butter and brown sugar in a small bowl. Coat squash halves with butter mixture, reserving some of the butter mixture in bowl. Place squash, cut sides down, on a parchment paper–lined baking sheet.
- Bake in preheated oven until squash starts to turn golden on cut sides, 30 to 35 minutes. Flip squash, and spoon reserved butter mixture over squash. Return squash to oven, and continue baking until browned and caramelized, 15 to 20 minutes. Season evenly with salt and pepper.
- Place the acorn squash halves cut side down on the prepared pan. Roast for 30 minutes, flip the squash over and brush with juices from the pan. Continue roasting for about 20 minutes or until tender.
WINTER SQUASH AND GRUYèRE GRATIN RECIPE - FOOD & WINE
From foodandwine.com
Servings 4
- Preheat the oven to 400°. Halve the squash lengthwise and remove the seeds. Place the squash, cut side up, in a baking pan. Season with 1/2 teaspoon each of the salt and pepper and cover tightly with foil. Bake for about 1 hour, until the squash are tender but not mushy. Let cool slightly.
- Meanwhile, in a medium saucepan, combine the leek, olive oil and 2 teaspoons of water. Cover and cook over moderately low heat until the leek is soft and translucent, about 5 minutes. Uncover and stir in the wine. Increase the heat to high and boil until the liquid is reduced to approximately 3 tablespoons, about 3 minutes. Stir in the stock, milk, sugar and remaining 1/4 teaspoon each salt and pepper. Remove from the heat.
- To assemble the gratin, preheat the oven to 400°. Bring the leek mixture to a boil. Spoon half of the squash into a 6- to 8-cup casserole. Ladle half of the leek mixture over the top and cover with half of the toast and half of the Gruyère. Repeat the layers with the remaining squash, leek mixture, toast and Gruyère. Sprinkle the Parmesan cheese over the top.
ROASTED SQUASH WITH SPINACH AND GRUYèRE RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 251 per servingServings 4
- Rinse squash and cut each in half lengthwise; scoop out and discard seeds. Place squash halves, cut side down, in a 10- by 15-inch pan.
- Bake in a 400° regular or convection oven until squash is just tender when pierced, 25 to 30 minutes.
- Meanwhile, squeeze moisture from spinach. In a bowl, mix spinach, 3/4 cup cheese, and walnuts. Season to taste with salt and pepper.
- With tongs or a spatula, turn squash halves over and spoon spinach mixture equally into cavities. Sprinkle equally with remaining 1/4 cup cheese. Return squash to oven and bake until cheese melts and filling is hot in the center, 15 to 20 minutes.
ROASTED SQUASH WITH SPINACH AND GRUYèRE RECIPE -SUNSET ...
From sunset.com
3/5 (1)Estimated Reading Time 2 minsServings 4Calories 251 per serving
- Rinse squash and cut each in half lengthwise; scoop out and discard seeds. Place squash halves, cut side down, in a 10- by 15-inch pan.
- Bake in a 400° regular or convection oven until squash is just tender when pierced, 25 to 30 minutes.
- Meanwhile, squeeze moisture from spinach. In a bowl, mix spinach, 3/4 cup cheese, and walnuts. Season to taste with salt and pepper.
- With tongs or a spatula, turn squash halves over and spoon spinach mixture equally into cavities. Sprinkle equally with remaining 1/4 cup cheese. Return squash to oven and bake until cheese melts and filling is hot in the center, 15 to 20 minutes.
39 BEST ACORN SQUASH RECIPES TO TRY NOW - EPICURIOUS
From epicurious.com
- Sheet-Pan Roasted Squash and Feta Salad. Feta and bread get roasted alongside squash, then tossed with pleasantly bitter greens for a vegetarian dinner salad that’s equal parts warm and cold, soft and crunchy, and sweet and savory.
- Slow-Cooked Winter Squash with Sage and Thyme. Douse sliced squash in an oil infused with thyme, garlic, sage, and salt. Then let it slow-roast until golden.
- Sheet-Pan Cumin Chicken Thighs With Squash, Fennel, and Grapes. These chicken thighs are rubbed with cumin, then set on top of sliced acorn squash and grapes.
- Braised Chicken Thighs With Squash and Mustard Greens. Acorn squash lends sweetness to this richly savory braise and helps to thicken up the broth. Choose mustard greens, kale, Swiss chard, or spinach to wilt on top of the mixture.
- Roasted Acorn and Delicata Squash Salad. This salad pairs plenty of cooked elements (acorn squash and wheat berries) with raw elements (pearl onions and arugula) for contrast.
- Beef and Squash Chili. Purists may want to look away. This chili doesn't follow any standard dogma. But chopped acorn squash adds richness and acts like a sponge for all of that deep, meaty flavor.
- Stuffed Acorn Squash with Kale and Wild Rice. Between the kale, the rice, and the baked acorn squash, this dish is chock-full of fiber, antioxidants, and minerals.
- Maple-Roasted Acorn Squash. This easy acorn squash roasted with maple syrup and melted butter in the hollow of the squash is an Ina Garten favorite. We're guessing you'll love it, too.
- Warm Winter Vegetable Salad With Halloumi. One bowl and one baking sheet is all you need to achieve the perfect combination of sweet, creamy squash, crispy pita chips, and chewy, charred cheese.
- Squash Gratin. This dish will be great with just acorn squash, but a mix of several types of winter squash gives you flavor and texture variation that can't be beat.
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