SPICED ACORN SQUASH
Working full time, I found I didn't always have time to cook the meals my family loved, so I re-created many of those dishes in the slow cooker. This treatment for squash is one of our favorites. -Carol Greco, Centereach, New York
Provided by Taste of Home
Categories Side Dishes
Time 3h45m
Yield 4 squash halves.
Number Of Ingredients 7
Steps:
- In a small bowl, mix brown sugar, cinnamon and nutmeg; spoon into squash halves. Sprinkle with raisins. Top each with 1 tablespoon butter. Wrap each half individually in heavy-duty foil, sealing tightly., Pour water into a 5-qt. slow cooker. Place squash in slow cooker, cut side up (packets may be stacked). Cook, covered, on high 3-1/2 to 4 hours or until squash is tender. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 433 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 142mg sodium, Carbohydrate 86g carbohydrate (63g sugars, Fiber 5g fiber), Protein 3g protein.
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 SPICED ACORN SQUASH
Cumin, coriander, and cayenne pepper complement sweet roasted acorn squash in this easy side dish. Try it with Roasted Pork with Onions and Citrus or Parmesan risotto.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. On a large rimmed baking sheet, toss squash with extra-virgin olive oil and season with salt, pepper, cumin, coriander, and cayenne pepper. Arrange squash, cut side down, in a single layer and roast until tender, 30 minutes, flipping halfway through.
Nutrition Facts : Calories 108 g, Fat 7 g, Fiber 1 g
SPICED BAKED ACORN SQUASH
Wonderfully rich and full of beta carotene! These are available year-round, so you don't have to wait for the harvest season to enjoy them! :)
Provided by PalatablePastime
Categories Vegetable
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Line baking sheet with aluminum foil.
- Halve squash and remove seeds and pulp; rinse.
- Add 1 tablespoon honey, 1/4 teaspoon cinnamon, 1/8 teaspoon allspice, 3/4 teaspoon brown sugar, and a pinch nutmeg to each half.
- Dot each half with butter and drizzle a tsp.
- of brandy over top.
- Cover with aluminum foil and bake at 350 degrees F for 45-90 minutes, or until squash is tender (time depends on size of squash, really).
Nutrition Facts : Calories 281.6, Fat 11.8, SaturatedFat 7.4, Cholesterol 30.5, Sodium 90.8, Carbohydrate 43.8, Fiber 3.7, Sugar 20.6, Protein 1.9
ACORN SPICED SQUASH
When fall comes to Horsham, Pennsylvania, George Mankin likes to prepare this wonderful, cinnamon-and-maple flavored squash recipe. It's so quick and easy in the microwave and also, a good source of vitamins A and C, potassium and fiber.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Pierce squash several times with a fork. Place on paper towels; microwave on high for 10 minutes. Let stand for 5-10 minutes., In a small bowl, combine the butter, syrup and vinegar. Combine the ginger, cinnamon and mace. Cut squash in half; discard seeds. Brush cut sides with butter mixture; sprinkle with spice mixture., Place on a large microwave-safe plate; cover with paper towels. Cook on high for 5-10 minutes or until squash is tender.
Nutrition Facts : Calories 155 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 65mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
SPICY STUFFED ACORN SQUASH
I absolutely love acorn squash, but find most recipes for it to be much too sugary for me; after all, the acorn squash is naturally sweet on its own. This recipes adds no sugar--only a little apple juice for sweetness--and uses coriander, curry and a bit of cayenne to compliment the flavor of the squash. Yum! From The Vegetarian Gourmet.
Provided by Serah B.
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place halves of acorn squash, cavity facing down, in a 9x13-inch baking pan with 1/2 inch of water. Bake 350 oven for 30 minutes or until squash is tender when center is pierced with a fork.
- While squash is baking, mix together the next 10 ingredients.
- Stuff the squash halves.
- Pour 1 tsp apple juice over each, sprinkle with coriander, and bake in 350 oven for approximately 25 to 30 minutes or until hot and light brown on top. Serves 4.
Nutrition Facts : Calories 312.3, Fat 2.4, SaturatedFat 0.8, Cholesterol 3, Sodium 265.8, Carbohydrate 66.4, Fiber 6.4, Sugar 17.8, Protein 10.5
SPICY VEGAN ACORN SQUASH SOUP
This is a delicious vegetarian/vegan stew I made while experimenting one night. It's very low fat and delicious! The squash and yam are very mellow, almost sweet flavors, but the Indian spices (especially the chile powder!) give it some kick. The preparation time is probably exaggerated... I'm just learning to cook, but it is a lot of veggie chopping. It's well worth it, though!
Provided by Catherine B
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h10m
Yield 5
Number Of Ingredients 17
Steps:
- Rinse and drain split peas and lentils. Place them in a large soup pot with 2 cups water. Bring to a boil; reduce heat to medium-low. Add garlic, ginger, salt, turmeric, pepper, chile powder, cinnamon, cumin, crushed red chile, and bay leaves. Stir and let simmer until peas and lentils are soft, about 20 minutes.
- Stir the remaining 1 1/2 cups water, squash, yam, tomatoes, and onion into the pot. Bring to a boil. Reduce heat to a simmer, cover, and cook until squash and yam are tender, about 15 minutes.
Nutrition Facts : Calories 248.1 calories, Carbohydrate 50.3 g, Fat 0.8 g, Fiber 15.4 g, Protein 12 g, SaturatedFat 0.1 g, Sodium 601.1 mg, Sugar 5.3 g
SPICY ACORN SQUASH
Provided by Matt Bray
Time 55m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees Fahrenheit
- Halve the acorn squash and remove all seeds. Keep them halved, or quarter or slice them, depending on your preference.
- Mix the spices (cayenne optional) in a bowl until fully combined.
- Place the acorn squash on a foil-lined baking sheet, then sprinkle the spice mix over all of the squash pieces.
- Place the squash in the oven and bake for 35 to 45 minutes. Remove from the oven and serve immediately.
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ROASTED ACORN SQUASH WITH INDIAN SPICES - CULINARY GINGER
From culinaryginger.com
5/5 (3)Total Time 40 minsCategory Side DishesCalories 72 per serving
- Spread the squash slices in an even layer onto a baking sheet and drizzle with oil, garam masala, salt, pepper and rub to coat well.
CINNAMON-SPICED ROASTED ACORN SQUASH - FOOD & WINE
From foodandwine.com
Servings 4Total Time 45 mins
- Combine the melted butter, brown sugar, cinnamon, nutmeg and salt. Coat the acorn squash with the cinnamon sugar mixture.
- Place the acorn squash on the prepared pan. Roast for 20 minutes, turn the squash over, and continue roasting for 10 minutes or until tender.
SPICED ACORN SQUASH - JO LEVINE NUTRITION
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Servings 6Category Side Dish
- Preheat the oven to 350F convection or 400F conventional. Prepare a baking sheet with parchment paper or a silicone baking mat.
- Lay the squash on the cut side, so it’s stable, and cut it down the middle, following the lines on the squash.
SPICED ACORN SQUASH SOUP WITH GARLIC - CTV 2
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MAKE THIS: SPICED ACORN SQUASH | RECIPES | FOODISM TO
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SPICY VEGAN ROASTED ACORN SQUASH SOUP RECIPE
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5/5 (1)Total Time 1 hr 20 minsCategory SoupCalories 278 per serving
- Poke the acorn squash several times with a fork. Divide the chopped peppers, garlic, and onion into 4 equal portions and place them in the well of the squash. If possible, keep the garlic beneath the onions and peppers. Place the squash in a baking dish.
- Roast for 45-60 minutes (depending on the size of your squash), or until the squash is very tender.
- Once the squash has cooled enough to handle, scoop out the flesh and transfer it to a blender or food processor along with the vegetable filling. Puree until smooth, adding some of the nondairy milk if needed to blend.
ROASTED ACORN SQUASH WITH SPICED YOGURT SAUCE - RACHEL COOKS®
From rachelcooks.com
4.6/5 (5)Total Time 1 hr 10 minsCategory Sides & VegetablesCalories 94 per serving
- Place cut squash on baking sheet and drizzle with olive oil and sprinkle with 1/2 teaspoon of the salt and pepper. Use your hands to coat the squash evenly with oil.
- Roast at 425°F for 30 minutes, flip each slice and continue to roast for 20-30 minutes or until golden brown and fork-tender.
- While the squash roasts, prepare yogurt sauce by whisking together yogurt, buttermilk, cinnamon, paprika, remaining 1/2 teaspoon salt, garlic powder, cayenne, allspice.
ROASTED ACORN SQUASH - SLENDER KITCHEN
From slenderkitchen.com
5/5 (1)Total Time 30 minsCategory Side DishCalories 97 per serving
- To speed up the cooking process, place the acorn squash in a microwave safe container flesh side down, with half a cup of water. Cook on high for 5-7 minutes or until you can pierce the squash with a fork easily.
- While the squash is cooking, mix together the brown sugar, chili powder, garlic powder, and salt in a small bowl.
- Take the squash out of the microwave and place onto an oven safe dish. Place 1/2 tbsp of butter in each squash half and sprinkle with the spice mixture.
SPICY SLOW COOKER ACORN SQUASH | THE IN FINE BALANCE FOOD BLOG
From infinebalance.com
5/5 (2)Total Time 2 hrs 15 minsCategory Side Dish, VegetableCalories 199 per serving
- In a non-stick skillet, heat oil over medium heat. Working in 2 or 3 batches as necessary saute squash, browning cut edges. 5-7 minutes per side. Set browned squash aside on a plate.
- In the same skillet, with remaining oil left in the pan, add grated ginger and spices. Saute quickly, about 30 seconds. Add tomato sauce, vegeable stock (or water), and sugar and bring to boil. Scrapping bottom of pan to remove any browned bits the squash left behind and to incorporate the spices. Boil for 1 minute, then transfer to the slowcooker insert.
- Layer squash on top of the sauce in the slowcooker insert and set slowcooker to cook on HIGH heat for 2 hours, or LOW heat for 4 hours. Squash should be very tender when done and sauce will be thick.
- Make yogurt sauce: Mix coconut yogurt with lime juice, garlic, herbs and salt. Cover and set aside in refrigerator until ready to serve.
SPICY SQUASH - MANJULA'S KITCHEN | INDIAN VEGETARIAN RECIPES
From manjulaskitchen.com
4.8/5 (5)Category Side DishCuisine IndianTotal Time 15 mins
- In a small bowl, mix the shredded ginger, coriander powder, funnel, red chili powder, paprika, turmeric, and ¼ cup of water to make a paste.
- Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and asafetida after seeds crack add fenugreek seeds and red chilies and stir for a few seconds.
9 ACORN SQUASH RECIPES YOU NEED TO MAKE THIS FALL
From thespruceeats.com
- Sweet Grilled Acorn Squash With Walnuts. Save room in your oven at holiday time by preparing this tasty acorn squash side dish on the grill. The squash halves cook slowly over indirect heat, taking on fantastic sweet and smoky flavor as they absorb the simply delicious butter and brown sugar glaze.
- Vegetarian Stuffed Acorn Squash With Cornbread Stuffing. If you are expecting vegetarians at your Thanksgiving dinner, this gorgeous baked stuffed squash is a creative entree option.
- Crunchy Acorn Squash Stuffing With Za'atar. Delight Thanksgiving guests with this enticingly crunchy acorn squash stuffing. With fantastic texture, and a tasty Middle Eastern flavor profile from slivered almonds, za'atar, and plenty of fresh herbs, it is guaranteed to be gobbled up quickly, whether you bake it inside the bird, in a casserole dish, or in cute little hollowed-out squash bowls.
- Grilled Acorn Squash with Asiago Cheese. You'll want to serve this scrumptious maple-glazed squash topped with asiago cheese and parsley as a side dish for every single supper this autumn.
- Smoked Acorn Squash. Using the smoker to roast acorn squash takes this humble vegetable to a whole new level of flavor. A simple butter and brown sugar glaze intensifies and caramelizes the squash, while cozy fall baking spices enhance its natural sweetness.
- Vegan Quinoa-Stuffed Acorn Squash. Add this quinoa-stuffed acorn squash with fresh parsley, raisins and pecans to your Thanksgiving dinner menu to delight any guest on the invite list.
- Vegetarian Acorn Squash Soup. Soy milks brings the creaminess in this wholesome soup that would make a tasty first course at vegetarian holiday dinners.
- Baked Stuffed Acorn Squash With Beef and Tomatoes. Loaded up with savory, browned ground beef, acidic tomatoes, and vibrant bell pepper, with a sprinkle of cinnamon to heighten all the flavors, this baked stuffed squash is a surefire dinner winner.
- Stuffed Acorn Squash With Barbecue Baked Beans. Everyone will enjoy this vegetarian stuffed squash that needs only six ingredients, and makes a satisfying autumn meal.
- Vegetarian Barley Stuffed Squash. Stuffing tender, oven-baked squash halves with whole-grain barley and veggies, then baking again to mingle all the flavors, yields a vegetarian dish to remember.
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