Stuffed Acorn Squash With Maple Sour Cream Sauce Acorn Squash Seed Brittle Food

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.

ACORN SQUASH STUFFED WITH SAUSAGE AND SOUR CREAM

Steps:

• Cook sausage, onion and mushrooms in butter in skillet.
• When squash is done baking and cooled slightly, cut in half and scoop out seeds.
• Add sour cream to sausage mixture.
• Stuff squash with sausage mixture.
• Place in baking dish. Return to oven and bake for 20 minutes at 350 degrees.

STUFFED ACORN SQUASH WITH MAPLE SOUR CREAM SAUCE & ACORN SQUASH SEED BRITTLE

Steps:

• Heat oven to 400 degrees. Add ½ tbs butter and salt and pepper to each half of the squash and bake while preparing the rest of the ingredients (about 45 minutes. Squash should be nearly cooked before stuffing). Meanwhile, clean and dry acorn squash seeds. Dry roast in a pan on low flame until seeds are toasted, being careful not to burn. Add remaining ingredients and increase flame to medium high, bringing mixture to boil. Cook for 10 minutes, stirring occasionally until seeds and mixture are at a hard crack stage. When done, turn seeds and mixture out on parchment paper and let cool. When cool, break into small pieces. In a large frying pan, heat oil and butter slowly, adding the onion and celery root. Cook at a medium low heat until onions are caramelized, about 20 minutes, stirring occasionally. Take off heat and stir in remaining ingredients, adjusting the broth, depending on desired moistness of stuffing. For the sauce, Combine all ingredients in small sauce pan and heat gently over low flame until spices release flavors, about 5 minutes Fill squash with stuffing and return to oven and heated through and stuffing begins to brown, about 25 minutes. Top with warm Sauce and Brittle. Makes two generous servings.

MAPLE-ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 350˚.
• 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.

SPANISH BAKED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees.
• Cut squash in half and remove seeds and fibers.
• I also cut a very thin slice from the other side of the squash so it won't"wobble" while it's baking.
• Put 1/2 tsp butter, Salt and Pepper in each squash cavity.
• Place squash halves in an ungreased baking pan (I use a CorningWare casserole with a lid).
• Fry bacon until crisp, drain and crumble.
• Reserve bacon drippings.
• Saute onions, peppers and celery in drippings until tender.
• Stir in tomato sauce and oregano.
• Simmer 3- 4 minutes.
• Spoon tomato sauce mixture into hollow of each squash.
• Top with bacon.
• Pour water into dish to 1/4 inch depth.
• Cover baking dish.
• You can use foil if you don't have a cover for the dish.
• Bake for 30 minutes until squash is tender.

MAPLE-BAKED ACORN SQUASH

Steps:

• Cut each squash crosswise in half.
• Scoop out seeds and strings.
• Place squash halves (cavity side up) in large baking pan.
• Put 1/4 of remaining ingredients into each cavity.
• Bake in preheated 350 degree F oven for 35-40 minutes till squash is tender.

BEEF STUFFED ACORN SQUASH

Steps:

• Cut each squash in half; discard seeds.
• Place cut side down in a 3 quart rectangular baking pan.
• Bake in preheated 350 F oven 50-55 minutes or until tender.
• Saute beef, onion and celery in a large frypan until meat is browned; drain off any fat. Blend in flour, salt and sage. Stir in milk.
• Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens.
• Stir in cooked rice. Turn squash cut side up in pan; fill squash cavities with equal amounts of meat mixture. Return to oven and bake an additional 30 minutes.
• Top with cheese; bake 3 minutes longer.

BAKED ACORN SQUASH & SOUR CREAM

Steps:

• Halve squash and scoop out seeds and pith.
• Place squash cut side down on greased jelly roll pan. Pierce squash with fork several times.
• Bake at 350˚ for 1 hour. Done when fork easily pierces.
• Remove squash from oven and allow to cool down.
• Remove squash from shell into bowl.
• Saute onion in butter.
• Combine squash, onion, and sour cream until uniform.
• May be stored in refrigerator and warmed in 250 oven before serving.

STUFFED MEXICAN SQUASH

Steps:

• Cook squash in boiling water to cover 7 minutes or until tender but still firm. Drain and cool slightly. Remove and discard stems. Cut each squash in half lengthwise; scoop out pulp, leaving a 1/4 inch shell. Reserve the squash pulp.
• Saute garlic, onion, green pepper, and jalapeno in olive oil until crisp-tender. Sir in squash pulp, and cook, stirring often, until liquid has been absorbed. Add chili powder, salt and pepper; remove from heat. Add Monterey jack cheese and sour cream. Stir well.
• Place squash shells in a lightly greased 12x8x2 inch baking dish. Spoon squash mixture evenly into shells. Bake at 350 degrees for 25 minutes. Divide picante sauce, Cheddar cheese and ripe olives evenly among the squash. Bake an additional 5 minutes.

ACORN SQUASH WITH LEFTOVER STUFFING

Steps:

• Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. hot water. Bake, uncovered, at 400° until tender, about 30 minutes. , When squash is cool enough to handle, scoop out flesh, leaving a 1/4-in. shell (flesh will measure about 3 cups). Drain water from pan; place squash shells cut side up in pan and set aside. , In a large bowl, combine the flesh, egg, salt and pepper. Dissolve bouillon in boiling water; add to squash mixture. Add stuffing; spoon into squash shells. If desired, top with cheese. Sprinkle with paprika. Bake, uncovered, at 400° until heated through, 20-25 minutes. If desired, top with chopped parsley.

CHEESY STUFFED ACORN SQUASH

Steps:

• Heat oven to 400°F.
• Cut squash in half and remove the seeds.
• Rub the cut flesh with salt and place flesh side down in a baking dish and bake for about 35 minutes.
• While the squash is baking, sauté onion in butter until clear and add chopped broccoli florets, mushrooms and celery.
• Sauté about 4 minutes.
• Stir in walnuts and fresh basil, then sprinkle with brown sugar and soy sauce, adjust seasoning to taste. Toss to mix well.
• Check baking squash with a fork to see if it glides through the flesh.
• Stuff with vegetable mixture, top with equal amounts of grated cheese and return to oven for about 5 minutes.
• NOTES : Baked acorn squash halves stuffed with sautéed broccoli, cheese and walnuts.