Cranberry Ginger Pork With Glazed Acorn Squash Recipes

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.

Steps:

• Pierce squash 3 times with meat fork; place in microwave oven. Microwave on HIGH for 8 to 10 minutes or until tender.
• Meanwhile, in small bowl, combine cranberries, marmalade, gingerroot and red pepper flakes; mix well. In another small bowl, combine brown sugar, margarine and nutmeg; mix well with fork. Set aside.
• Heat oven to 350°F. Spray 15x10x1-inch baking pan or broiler pan without rack with nonstick cooking spray. Place pork chops in sprayed pan; sprinkle with salt. Spoon cranberry mixture evenly over pork.
• With pot holder, remove squash from microwave oven; place on cutting board. Cut squash into quarters; cut each quarter in half again. Remove seeds. Arrange squash in pan around pork. Brush squash with brown sugar mixture.
• Bake at 350°F. for 25 to 35 minutes or until pork in no longer pink in center.

Steps:

• Line the basket of a 5.8-quart air fryer with heavy-duty aluminum foil. Foil should completely cover the bottom of the basket, and go about halfway up the sides, to form an inner pot.
• Slice butternut squash into 2x3/4-inch pieces and place inside the foil-lined air fryer basket. Sprinkle cranberries on top.
• Stir orange juice, honey, melted butter, grated ginger, salt, and white pepper together in a small bowl. Pour over squash and cranberries.
• Set air fryer to 350 degrees F (175 degrees C).
• Air fry for about 10 minutes. Stir contents, making sure to rotate unbrowned pieces to the top and browned pieces to the bottom. Continue air frying for an additional 10 minutes. Stir again, rotating browned pieces beneath the unbrowned pieces, and air fry for about 6 minutes. Stir and cook until squash is fork-tender, about 4 minutes more.
• Place squash and cranberries into a serving dish. Carefully lift the foil out of the air fryer basket and pour cooking liquid over all. Garnish with fresh orange slices and fresh parsley.

Steps:

• Preheat oven to 350°. Scoop out and discard seeds from squash. Place cut side down in a 13x9-in. baking dish; add water. Bake, uncovered, for 45 minutes. , If necessary, drain water from pan; turn squash cut side up. Combine syrup, brown sugar, cinnamon, ginger and salt; pour into squash halves. Bake, uncovered, 10 minutes or until glaze is heated through. ,

Steps:

• Preheat oven to 450 degrees, with racks in middle and lower thirds. In a small bowl, combine honey, ginger, mustard, and 1 teaspoon oil. Season glaze with salt and pepper. On a large rimmed baking sheet, toss squash with 1 tablespoon oil and season with salt and pepper. Transfer 8 wedges to another rimmed baking sheet. Roast both sheets of squash 15 minutes.
• Remove sheets from oven and flip squash. To tray with 8 wedges, add scallions and bell pepper, drizzle with 1 teaspoon oil, season with salt and pepper, and brush with glaze.
• Return sheets to oven and roast until squash is tender when pierced with a knife, 10 to 15 minutes. Let sheet with 16 wedges cool completely, then refrigerate for Chicken Cutlets with Mustard Greens and Roasted Squash.
• Meanwhile, in a large skillet, heat remaining teaspoon oil over medium-high. Season pork with salt and pepper and cook until golden brown on one side, about 4 minutes. Flip, brush with remaining glaze, and cook until pork is cooked through, 5 minutes. Serve pork alongside roasted vegetables.

Steps:

• Heat oven to 425°F.
• Cover rimmed baking sheet with foil; spray with cooking spray. Trim and discard ends of squash. Cut squash lengthwise in half; remove and discard seeds. Place squash halves, cut sides down, on cutting board; cut crosswise into 1/2-inch-thick slices. Place on prepared baking sheet. Add apples and onions.
• Microwave cranberries and water in medium microwaveable bowl on HIGH 1 min. Stir in barbecue sauce and mustard. Reserve 1/2 cup barbecue sauce mixture for serving with the cooked meat. Brush 1/2 cup of the remaining barbecue sauce mixture evenly onto squash, apples and onions. Bake 20 min.
• Use spoon to move vegetable mixture to edges of baking sheet. Place meat in center of baking sheet; brush with remaining barbecue sauce mixture.
• Bake 15 to 20 min. or until meat is done (145°F). Remove from oven.
• Transfer meat to cutting board. Let stand 3 min. Slice meat. Serve with the roasted vegetables, apples and reserved barbecue sauce mixture.

Steps:

• Cut squash in half; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes., Meanwhile, combine cranberries, apple, orange, brown sugar, walnuts, butter and orange zest. Drain water from pan; turn squash cut side up. Sprinkle with salt. Stuff with cranberry mixture. Bake 25 minutes longer or until squash is tender.

Steps:

• Cut squash in half lengthwise; remove seeds.
• Place cut side down in 13 x 9 x 2 inch baking dish.
• Bake in a 350 degree oven for 35 minutes.
• Turn cut side up.
• Combine remaining ingredients; fill squash with fruit mixture. Continue baking for 25 minutes, or until squash is tender.