Autumn Acorn Squash Recipes

AUTUMN STUFFED ACORN SQUASH

I only make this recipe in autumn since the flavors are so fall-like. The hint of maple syrup and warm cranberries really sets it off. This is nice enough for company and pairs wonderfully with crusty bread and a full bodied white wine. My hubby starts asking for it as early as late August!

Provided by CleopatrasCat

Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash

Time 50m

Yield 4

Number Of Ingredients 9

Autumn Stuffed Acorn Squash image

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Arrange squash halves, cut-side up, in a roasting pan. Run a fork through the meat of each half, creating grooves. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.
Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.
Spoon the sausage filling into each squash half. Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.

Nutrition Facts : Calories 505.9 calories, Carbohydrate 49.3 g, Cholesterol 72.6 mg, Fat 27.7 g, Fiber 5.3 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 1084.9 mg, Sugar 16.7 g

Ingredients

2 acorn squash, halved and seeded
1 ½ teaspoons dark brown sugar
¼ teaspoon ground cinnamon
salt and ground black pepper to taste
1 tablespoon butter, cut in small pieces
1 (16 ounce) package maple-flavored breakfast sausage
1 cup cooked wild rice
½ cup dried cranberries
¼ cup chicken stock

AUTUMN BAKED ACORN SQUASH

A tasty acorn squash recipe that is full of flavor but not too sweet. It is full of autumn favorites...

Provided by Chef Buggsy Mate

Categories Low Protein

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Autumn Baked Acorn Squash image

Steps:

Preheat oven to 375 degrees.
Cut squash in half from top to bottom and scoop out seeds.
Slice a thin strip off the bottom of the halves so that the squash does not rock when placed in a baking dish.
Place the slices form both apples in the cavity of the squash.
Drizzle honey over the apple slices.
Sprinkle brown sugar and cinnamon over the apples, make sure to get the edges of the squash too.
Top apple slices with the cranberries and chopped pecans. Dot with butter.
Place in oven and bake 1-1/2 hours or until squash is fork tender.

Ingredients

1 acorn squash
1 tablespoon butter
1 tablespoon honey (I use raw)
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 tart apple, thinly sliced (I used granny smith)
1 sweet apple, thinly sliced (I used cortland)
1/4 cup fresh cranberries
1/4 cup pecan halves, chopped

AUTUMN ACORN SQUASH SAUTE

Make and share this Autumn Acorn Squash Saute recipe from Food.com.

Provided by Annisette

Categories Vegetable

Time 52m

Yield 4 serving(s)

Number Of Ingredients 8

Autumn Acorn Squash Saute image

Steps:

In large saucepan, melt butter.
Saute onion 5 minutes, or until golden, but not brown.
Add squash. Saute about 2 more minutes.
Add raisins and walnuts. Saute an additional 5 minutes, stirring occasionally.
Add water. Add salt and pepper to taste.
Cover pan and remove from heat.
Allow the pan to sit, covered, for 20 minutes, or until the squash is tender and ready to serve.

Nutrition Facts : Calories 250.4, Fat 8.4, SaturatedFat 3.9, Cholesterol 15.3, Sodium 50.4, Carbohydrate 46.6, Fiber 4.1, Sugar 22.7, Protein 3.1

Ingredients

2 tablespoons butter
1 onion, coarsely chopped (about 2 cups)
4 cups acorn squash, peeled and cut into 1/2-inch cubes
1 cup raisins
2 tablespoons walnuts, coarsely chopped
6 tablespoons water
salt (to taste)
fresh ground black pepper (to taste)