SEARED ACORN SQUASH WITH TAHINI SAUCE AND WALNUT-PARSLEY PESTO
Provided by Damaris Phillips
Categories side-dish
Time 1h55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the squash: Preheat the oven to 350 degrees F.
- Set the squash on its side. Position a large chef's knife in the ridge between the wedges and use a heavy wooden kitchen spoon to pound it in a bit. Continue to pound and rock the knife blade to get through the tough stem and then split the squash in half lengthwise. Scoop out and discard the seeds. Cut along each rib to make wedges.
- Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium heat. Sprinkle the squash wedges with some salt and pepper and lay them flat in the pan. Sear until golden brown, about 8 minutes. Flip, add the remaining 1 tablespoon oil to the pan, and continue cooking until the second side is deep golden brown, another 8 minutes or so. Transfer the pan to the oven and bake until the wedges are very tender, 15 to 20 minutes. If they are getting too dark, cover them with foil.
- For the walnut-parsley pesto: Press out the cloves from the Roasted Garlic heads and add them to a food processor along with the walnuts, parsley and 1/2 teaspoon salt. Pulse until pulverized. With the motor running, drizzle in the walnut oil. Add the Parmesan and some lemon juice, and pulse until just combined.
- For the tahini sauce: Whisk together the tahini and lemon juice in a small bowl (it will look thick and slightly dry). Add water, 1 teaspoon at a time, until the sauce is smooth but still thick (it should be pourable). Season with salt and pepper.
- To serve, arrange the squash on a platter, drizzle with tahini sauce, spoon over some pesto, and scatter the pomegranate seeds over the top.
- Preheat the oven to 350 degrees F.
- Cut the tops off the garlic heads, exposing the cloves but leaving the heads intact. Set the heads on a large piece of foil, drizzle with the walnut oil and sprinkle with salt and pepper. Wrap up the foil to make a pouch and place on a baking sheet. Bake until the garlic is soft and roasted, 35 to 40 minutes. Set aside to cool.
GARLIC BUTTER ACORN SQUASH
This is a savory version of the classic fall flavor of acorn squash!
Provided by Amanda
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 206.5 calories, Carbohydrate 27 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 3.8 g, Protein 2.3 g, SaturatedFat 7.3 g, Sodium 89.7 mg, Sugar 5.5 g
AIR FRYER ACORN SQUASH WITH BROWN BUTTER
The secret to getting crispy, caramelized acorn squash with very little added oil? Your trusty air fryer! We topped the whole dish with a sprinkle of Parmesan and a drizzle of brown butter, for a comforting and easy fall side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a 3.5-quart air fryer to 400 degrees F. Toss the squash, olive oil, red pepper flakes and 1 teaspoon salt in a large bowl until evenly combined. Transfer to the air-fryer basket and air-fry, flipping the squash halfway through, until tender, golden brown and crisp at the edges, 20 to 25 minutes.
- Meanwhile, melt the butter in a small skillet over medium-low heat. Continue to cook, swirling the pan occasionally, until the butter smells nutty and the milk solids turn golden brown, 4 to 6 minutes. Immediately remove the pan from the heat, then stir in the sage, pecans and a pinch of salt.
- Place the squash on a serving platter and sprinkle with the Parmesan to warm and melt slightly. Spoon the brown butter mixture over the top.
ACORN SQUASH WITH BUTTER PECAN SAUCE
Make and share this Acorn Squash With Butter Pecan Sauce recipe from Food.com.
Provided by Annacia
Categories Fruit
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350°F Cut squash in half lengthwise; remove seeds. Cut squash halves crosswise into 1-inch-thick slices. Arrange slices in 13x9-inch (3-quart) glass baking dish; cover with foil.
- Bake at 350°F for 30 to 35 minutes or until almost tender.
- Meanwhile, melt butter in small saucepan over medium heat. Stir in brown sugar, syrup and pecans. Cook just until sugar dissolves, stirring constantly.
- Remove squash from oven. Spoon pecan mixture over squash. Return to oven; bake an additional 10 to 15 minutes or until squash is tender, spooning pecan mixture occasionally over squash.
SQUASH CASSEROLE WITH CRUNCHY PECAN TOPPING
My mom always made this at Thanksgiving, and it was loved by everyone! It is a great alternative to candied yams or sweet potato casserole. If you don't use all the topping, you can freeze the rest for future use.
Provided by Lana
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Roast the squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor.
- Meanwhile, prepare the topping by mixing 2 1/2 tablespoons butter in a bowl with the brown sugar and flour until crumbly. Stir in the pecans. Set aside until needed.
- Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking dish.
- Beat or process the squash until smooth. Add the eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well blended. Spoon the mixture into the prepared baking dish. Sprinkle the brown sugar topping mixture over the squash.
- Bake squash in preheated oven until topping is lightly brown, about 40 minutes.
Nutrition Facts : Calories 343.4 calories, Carbohydrate 51.7 g, Cholesterol 68.4 mg, Fat 14.9 g, Fiber 6.4 g, Protein 4.8 g, SaturatedFat 6 g, Sodium 226.1 mg, Sugar 26.3 g
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