SAVORY SLOW COOKER SQUASH AND APPLE DISH
An easy, healthy, savory side to any Christmas or Thanksgiving dinner! Preparing it in a slow cooker keeps you out of the kitchen while everyone is getting their food ready!
Provided by Emmadilemma
Categories Side Dish Vegetables Squash
Time 4h15m
Yield 10
Number Of Ingredients 6
Steps:
- Combine the squash, apples, cranberries, onion, cinnamon, and nutmeg in a slow cooker. Cook on HIGH for 4 hours or until the squash is tender and cooked through. Stir occasionally while cooking.
Nutrition Facts : Calories 123.3 calories, Carbohydrate 32.3 g, Fat 0.4 g, Fiber 5.1 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 6.4 mg, Sugar 15 g
INSTANT POT® SWEET ACORN SQUASH
A perfect way to make a sweetened acorn squash to serve up as a side dish to any meal. This sweet acorn squash cooks up in 25 minutes using an electric pressure cooker.
Provided by bd.weld
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 27m
Yield 2
Number Of Ingredients 5
Steps:
- Divide sugar, maple syrup, butter, and cinnamon between both halves of acorn squash.
- Add 1 cup of water into an electric pressure cooker (such as Instant Pot®) and place trivet inside. Carefully place squash halves on top of trivet. Lock lid and close pressure valve.
- Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method, about 7 minutes. Release any remaining pressure according to manufacturer's instructions. Unlock lid, carefully remove squash, and serve.
Nutrition Facts : Calories 242.3 calories, Carbohydrate 49.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.5 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 53 mg, Sugar 29.8 g
SWEET ACORN SQUASH WITH APPLES AND CRAISINS (CROCK POT)
I was on the search for a crock pot method for acorn squash and wasn't happy with what I found. . .so I took a little from each recipe and created my own. The results were outstanding. If you have any leftovers, simply scoop out the pulp, apples, craisins and mix with juices in crock pot, mash slightly and freeze for a side dish at a later date! This recipe is quite forgiving, so don't worry about measuring everything out exactly. In our house, we eat this as a main course with a small salad on the side.
Provided by januarybride
Categories One Dish Meal
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Turn crockpot to HIGH to get it warm while you fill it up.
- Pour apple juice in bottom of crockpot.
- Place squash, cut side up, in bottom of crockpot.
- On top of each piece of squash, sprinkle with salt, followed by 1/2 T butter, 1/2 T brown sugar, and 1 T dried cranberries.
- Sprinkle apples in and around the squash (about 1/4 cup will fit piled up on each squash).
- Juice lemon over the top of the apples, then sprinkle with the cinnamon and pour the maple syrup over the top.
- Cook the squash on LOW for 4-6 hours or HIGH for 2.5-4 hours. NOTE: crockpots are not created equal as far as temp goes and we will all buy different sized squash. . .that being said, cook times will vary. . .I don't mind eating mushy squash, but you can't eat undercooked squash simply because you can't cut it :) I cooked mine on low for 4 hours and it wasn't done so I cranked it up to high for 1 hour and it was perfectly cooked.
- When squash it tender, place each piece on a plate and sprinkle with the nuts.
- OPTIONAL: I am bad, so therefore I put another 2T of cold butter in with the apple juice and remaining apples on the bottom of the crockpot and stir til the butter is melted and then spoon the "sauce" over the top of the squash. If you like yours really sweet (as I do), feel free to drizzle it with more maple syrup or honey.
SWEET ACORN SQUASH AND APPLE SOUP
Served hot or delicious served cold with a dollop of yogurt. Garnish with a Nip of Cream Sherry swirled into the soup just before serving and then top with garnish.
Provided by Rita1652
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Saute the onion,carrot, and squash in the butter and oil for 2 minutes.
- Add the apple juice, chicken stock, apple and seasoning.
- Cook until vegetable are tender,add heavy cream, warm, then puree in blender.
- Serve warm or cold with yogurt on side.
- Garnish with grated nutmeg.
BAKED ACORN SQUASH AND APPLES
This recipe is posted in response to a request for ways to use acorn squash. I've never tried it, but it looks excellent! I got it from Jackie Manni at The Post Punk Kitchen (a website of vegan recipes). I'm sorry the amounts aren't more specific, but this is what she posted!
Provided by Kree6528
Categories Vegetable
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Cut the acorn squash and scoop out the seeds and strings.
- Put a little water in a baking pan; place the halves face down and bake for 1/2 hour.
- Then, take it out and put the sliced apples in the middle (some will fall over the sides, it's okay); drizzle with canola oil and maple syrup, and sprinkle with pumpkin pie spice.
- Bake for another 1/2 hour to 40 minutes (until the apples are soft and browning).
- Put your acorn squash halves in individual plates; scoop up the stray apples and stray maple syrup and spoon over the squash.
Nutrition Facts : Calories 180.8, Fat 0.5, SaturatedFat 0.1, Sodium 8.3, Carbohydrate 47.6, Fiber 7.6, Sugar 18.9, Protein 2.2
ACORN SQUASH WITH APPLE
Peeling an acorn squash is the key to this delicious dish that's cooked in a microwave. A fast and easy delight for busy families.
Provided by Ed Haley
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice the halves into sections and finally cut into 1 inch chunks.
- Place the squash chunks into a large microwave-safe bowl along with the apples. Dot with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top. Cover with plastic wrap, and poke a few holes in it for ventilation.
- Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover, and stir. Return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. Serve hot.
Nutrition Facts : Calories 97.7 calories, Carbohydrate 19.2 g, Cholesterol 5.1 mg, Fat 2.9 g, Fiber 3.7 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 211.4 mg, Sugar 9.2 g
SWEET ACORN SQUASH
A great yummy dish that my mom made last night for dinner. It was the best squash that I have ever eaten. Great alone, or paired with mashed potatoes and chicken!
Provided by Shandibear
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut squash in half, clean out center.
- Place 1/4 teaspoon of butter in the center of each squash, do the same with the oil.
- In each half of squash place corn syrup and brown sugar.
- then place apple sauce in squash till hole in center is full. Place a dollop of extra butter on top if desired.
- Place in baking pan with 2 inches of water inside.
- Bake in 400F degree oven for an hour or until lightly golden.
Nutrition Facts : Calories 204.4, Fat 5.6, SaturatedFat 2.7, Cholesterol 10.2, Sodium 57.3, Carbohydrate 41.2, Fiber 3.2, Sugar 6.1, Protein 1.3
ROASTED ACORN SQUASH WITH APPLES AND CRANBERRIES
Nutty, savory, tart, and sweet... This acorn squash makes a great autumn side dish that's even better the next day, and perfect for Thanksgiving! Serve with roasted chicken or turkey. This can also be tossed with white or brown rice for a complete meal.
Provided by All.Around.The.Kitchen
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place squash into a large pot of boiling water; boil for 15 to 20 minutes. Transfer squash to a large bowl of ice cold water and set aside until cool enough to handle, 5 to 10 minutes.
- Peel squash along the ridges using a vegetable peeler, then use a teaspoon or grapefruit spoon to dig out peel in the valleys of the squash. Slice squash in half and remove seeds and stem. Cut remaining squash into bite-sized chunks.
- Combine squash, apples, celery, onion, and dried cranberries in a large bowl.
- Combine brown sugar, salt, cinnamon, and nutmeg in a small bowl. Add to squash mixture and toss well to combine. Pour mixture into the prepared baking dish. Add water and dot the top with butter. Sprinkle with walnuts.
- Bake, uncovered, in the preheated oven until squash is fork-tender, about 1 hour. Add some liquid halfway through to prevent drying out, if necessary. Serve hot.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 41.2 g, Cholesterol 7.6 mg, Fat 8 g, Fiber 5.1 g, Protein 2.9 g, SaturatedFat 2.3 g, Sodium 185 mg, Sugar 23 g
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