ACORN SQUASH
Sweet and buttery squash--this is quick and easy, and my family loves it.
Provided by TERRYLEE51
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h5m
Yield 2
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
- Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won't slide around too much) while baking.
- Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 35.8 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 51.2 mg, Sugar 17.9 g
MOROCCAN-STYLE STUFFED ACORN SQUASH
Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. You can experiment with different vegetables, or add diced chicken. Feel free to be creative with your amounts - I usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day. For vegetarians, substitute vegetable broth for the chicken broth.
Provided by TRUCKERDOO
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
- Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
- Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.
Nutrition Facts : Calories 502 calories, Carbohydrate 93.8 g, Cholesterol 10.1 mg, Fat 11.7 g, Fiber 10.7 g, Protein 11.2 g, SaturatedFat 3 g, Sodium 728 mg, Sugar 15.4 g
GRANOLA CRUSTED ACORN SQUASH
The sweetness of baked squash is perfectly complemented by the crunchy Cascadian Farm organic granola topping in this baked side dish.
Provided by By Inspired Taste
Categories Side Dish
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 3-quart casserole with cooking spray.
- Cut each squash in half; scoop out seeds. Cut squash into 1/2-inch-thick slices. Arrange slices, overlapping slightly, in casserole.
- In small bowl, mix melted butter and rosemary. In another small bowl, mix granola and 1 tablespoon of the butter mixture. Brush squash slices with remaining butter mixture. Sprinkle with parsley, salt, pepper and granola mixture.
- Cover; bake 30 to 40 minutes or until squash is tender when pierced with fork. Uncover; bake 5 to 10 minutes longer or until lightly browned.
Nutrition Facts : ServingSize 1 Serving
ACORN SQUASH WITH DRIED FRUIT AND GRANOLA COMPOTE
This is something I whipped up one day because I was not all that much of a fan of squash at the time and I wanted to test the waters... I get rave reviews every time I serve it- even to kids!!!
Provided by Megan Krape
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Lightly grease a 9 X 13" pan.
- Take the squash and microwave it for a few minutes until the skin can easily chip off with a little pressure from your finger nail- this will make it easier to cut in half. Let cool before you cut it in half! (5-10 minutes).
- Cut in half and scoop out center to make a nice 'bowl' for the compote. But leave enough squash to eat! (Some people may end up scooping out too much, and then they'll just be eating the compote --).
- Take each half the acorn squash- halved and centers scooped out. Place face side up in lightly greased pan.
- In a separate bowl, mix all ingredients RESERVING THE BUTTER to be cut up and placed on top. Make sure you mix thoroughly- separate equally amongst the 2 halves. Brush the 'rim' of the squash with additional melted butter, honey, or maple syrup.
- Cover with foil (lightly tent) and bake 20 minutes, uncover and bake an additional 20-30 minutes or until squash is tender when speared with a fork.
Nutrition Facts : Calories 345.3, Fat 6.9, SaturatedFat 3.8, Cholesterol 15.3, Sodium 135.6, Carbohydrate 72.6, Fiber 6.5, Sugar 36.8, Protein 4.5
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