Savory Acorn Squash Stew Food

BUTTERY AND SAVORY ACORN SQUASH

Steps:

• Put squash in a microwave-safe bowl; add sage. Dot squash with butter pieces; season with salt and pepper. Cover bowl tightly with plastic wrap.
• Cook in microwave oven set on High for 5 minutes. Stir squash to coat in melted butter while checking cubes for softness. Replace plastic and continue to cook until completely tender, 2 to 4 minutes.

GARLIC BUTTER ACORN SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Place each squash half in the baking dish, cut side down.
• Bake squash in the preheated oven for 30 minutes. Flip squash over and place 1 tablespoon butter and 1 teaspoon garlic into each squash. Season with salt and pepper.
• Bake squash, cut-side up until tender, about 20 more minutes. Cool for about 5 minutes before serving.

SAVORY ROASTED ACORN SQUASH

Steps:

• Preheat oven to 400°F.
• Place acorn squash (cut into 1-inch cubes) onto a baking sheet.
• Drizzle squash with olive oil and sprinkle with seasonings and grated parmesan. Toss with hands until evenly coated. Arrange in a single layer.
• Roast squash for 20 minutes. Remove from oven and (using a spatula) turn pieces over. Return to oven for another 15-20 minutes or until squash cubes are tender and crispy brown to your preference.
• Cool for five minutes, serve and enjoy!

SWEET AND SAVORY SQUASH STEW

Steps:

• Be sure to prepare your ingredients ahead of time: cube or chop everything to about the same size--around 1/2 inch or so. First chop the cilantro and cube the apple and set it aside (in the fridge). Peel and cube the sweet potatoes; then the butternut squash, and acorn squash, and set these aside. Chop the cabbage and onion and set these aside. Now cube the ham steak. I like this order because then I don't have to wash the cutting board after prepping the ham, and because I can then add the ingredients to the pot in the reverse order that I chopped them. So:.
• After completing your prep, heat the olive oil in a deep stew pot. When hot, add the cubed ham.
• Once the ham begins to turn golden, add the cabbage and onion. Place the top on this for about 5 minutes, stirring occasionally, to let the cabbage "steam" a bit.
• Add the sweet potatoes and half the amounts of apple juice, brown sugar, and butter. Stir to deglaze and combine, then replace the lid for another 5 minutes.
• Add the butternut and acorn squash and the reserved second halves of the apple juice, sugar, and butter. Then Add the lemon juice, Italian seasoning, chili powder, sage, steak seasoning, and garlic salt. Stir, and reseal for about 10 minutes, or until the squash is tender.
• Add the apple and cilantro, and the garbanzo beans. Stir to combine. Then add the chicken stock to cover--I normally use the entire 32 oz. Re-cover and bring to a simmer.
• Adjust salt, sugar, and other seasonings to taste, then enjoy.

HEARTY VEGAN SUMMER STEW

Steps:

• cut squash in half and lightly coat with olive oil and bake at 450 F for about 40 min while preparing other ingredients.
• Dice tomatoes, zucchini, yellow bell pepper and tofu.
• Fry tofu cubes lightly in some olive oil with dried thyme, basil, salt and pepper for about 5 minutes.
• Add shallot, garlic, zucchini and bell pepper and sautee for a few more (about 5) minutes.
• Add tomatoes, cook 1-2 minutes more.
• Remove acorn squash from oven and scoop out thoroughly softened lightly golden flesh and mix into remaining stewed ingredients.
• Taste and adjust seasonings if necessary.
• Remove from heat.
• Add chopped parsley and green onions.
• Top with 2 tbsp of olive oil and juice of 1 lime.
• Serve with rice or bread.