Stuffed Acorn Squash Recipe

Stuffed Acorn Squash

Making stuffed acorn squash is simple. Acorn squash lends itself to becoming a self-made bowl just right for stuffing and becoming the main course in a hearty dinner. The hardest part is making sure the squash is fully cooked. The following recipe has you bake the squash before stuffing. If you want, you can microwave instead of baking. It will take about 15 minutes or so on high to soften up the squash meat.

Ingredients

1 Acorn Squash
salt and freshly ground black pepper to taste
cooking spray
1/4 pound lean ground beef
1/4 pound ground pork sausage
vegetable oil
1 small onion, chopped
1 clove garlic, minced
2 ounces Cheddar cheese, shredded

Directions

Preheat oven to 375 degrees Fahrenheit.

Cut the acorn squash lengthwise and pull out the seeds and “guts”. Salt and pepper the squash meat and lightly spray with cooking oil. Place in a baking dish flesh side down, make sure it is flesh side down, and bake in the oven for about 40 minutes or until flesh is fork-tender.

While the squash is baking, cook beef and pork in 1 tablespoon of oil on medium high heat until well browned, stirring frequently to crumble. When cooked, drain the fat and set aside. In the same skillet, cook the onion and garlic until onion is translucent. Be careful not to burn the garlic. Combine beef and pork with cheese and onions, and spoon mixture into squash halves.

Bake, uncovered, in the preheated oven for 15 to 20 minutes, or until cheese is melted and squash is lightly browned. Season with salt and pepper to taste.

If you are a vegetarian, you can stuff with hearty vegetables and top with panko breadcrumbs. You can take this basic recipe and make it your own with whatever ingredients and herbs you like.

Look at other squash recipes

Roasted Acorn Squash with Brussels Sprouts Recipe

Roasted Acorn Squash with Brussels Sprouts

Acorn squash is my favorite winter squash and this roasted acorn squash with Brussels sprouts recipe really brings out the flavors of the two vegetables. The roasted pecans with maple syrup just brings it all together and makes the recipe work.

Ingredients

1 medium acorn squash
1 pound fresh Brussels sprouts
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups pecans (most any nut will work – try almonds or walnuts)
1/4 cup maple syrup
3 tablespoons butter

Directions

Preheat your oven to 375° Fahrenheit.

Cut the acorn squash lengthwise into quarters and remove and discard seeds and “guts”. With a paring knife, separate the squash meat from the skin. Cube the squash meat into 1/4 inch chunks.

Take the Brussels sprouts and trim any bad or old outer leaves and then cut the sprouts in half.
Place acorn squash and Brussels sprouts in a large bowl. Drizzle with oil and sprinkle with salt and pepper and toss to coat.

Place squash and sprouts in a baking pan making sure there is space between the pieces to ensure even cooking. Roast for about 30-35 minutes, turn once about 20 minutes into cooking. The veggies will be ready when they are fork tender.

While the veggies are roasting, in a dry large skillet toast the pecans over medium-low heat 6-8 minutes or until lightly browned, stirring frequently. Add syrup and butter; cook and stir until butter is melted.

Once the acorn squash and Brussels sprouts are done, take from the oven and place in a serving dish. Pour the pecan mixture over and give a quick sir to incorporate everything.

Look at other squash recipes

Green Tomato Salsa Recipe

Green Tomato Salsa

Every year our garden is left with at least 10 lbs of green tomatoes. we pick all the tomatoes hoping they will turn red. After about a week any tomatoes that do not show signs of turning need to be handled differently. Green tomato salsa fixes the problem. Green tomato salsa is tasty and can, after being canned, be stored for up to 1 year.

Ingredients

5 lbs green tomatoes, diced
6 yellow onions, diced – should measure to 4 cups
3 jalapenos, diced. Keep seeds separate – should measure to 1/2 cup
4 large red bell peppers, chopped – 2 cups
6 garlic cloves, minced
1 cup fresh cilantro, chopped
1 cup lime juice
1?2 cup vinegar
1 tablespoon salt
1?2 tablespoon cumin
1 tablespoon dried oregano leaves
2 teaspoons pepper
1?4 teaspoon cayenne
2 teaspoons sugar

Directions

Combine all ingredients into a large stainless steel pot (do not use aluminum), mixing well. Bring to a boil, reduce heat to simmer, and cook for 20 – 30 minutes, stirring occasionally. Taste the tomato salsa, if you want it hotter, add some of the jalapeno seeds and cook a bit longer – taste again and adjust to your liking.

To continue canning, bring salsa to a boil.

Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.

Process (boil) jars for 15 minutes.

Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.

This recipe makes about 8 pints. For those that do not like canning, you can ladle the salsa into freezer bags and store that way. Make no mistake, you will use up your salsa fast!!

Read more tomato recipes on Traderscreek’s tomato recipes

Pickled Pepper Onion Relish Recipe

Pickled Pepper Onion Relish

Pickled Pepper Onion Relish is great to make when the peppers start coming during the summer. It is a quick but tasty recipe. We’ve used this relish on hot dogs, brats and sausages.

Ingredients

3 large onions, cut into thin slices
8 large green bell peppers, cut into thin strips
3 jalapeno peppers, seeded and minced (optional)
6 tablespoons pickling spice
2 cups white sugar
1 teaspoon salt
2 cups apple cider vinegar

Directions

Place onion, bell pepper, jalapeno pepper, pickling spice, sugar, salt, and vinegar into a large saucepan.
Bring to a boil over high heat, then reduce heat to medium-low, and simmer 5 minutes, stirring occasionally.
Look at other pepper recipes http://traderscreek.com/recipes/recipe-index/

Roasted Pepper Recipe

Roasted Pepper

This roasted pepper recipe is a great starting point for many Italian side dishes. Try layering the roasted peppers with minced garlic, breadcrumbs and grated Parmesan cheese.

Ingredients

1 large pepper – most commonly a bell pepper but hot peppers work well too
1 teaspoon of olive oil

Directions

This is a very simple recipe. You can use a gas stove burner or a barbecue grill even the broiler in an oven. If you use a stove burner, turn it on medium. Give it a few minutes to heat up. Take the olive oil and lightly coat the pepper and then place the pepper right over the flame, be careful, if the flame begins to flare up pull from the burner. Let the skin begin to burn. You will see the skin turn black, that is perfect. The trick is to not over cook. As a section burns turn the pepper to cook another section.

Once you have cooked the entire pepper it should be soft and burnt all around, pull it off the burner and immediately place it in a paper bag and then close the bag to seal up the pepper. This will allow the pepper to finish the cooking process and steam at the same time. Give the pepper about 15 minutes to finish cooking and cooling.

Now you just open the paper bag, take out the pepper and place on a cutting board. With a sharp knife, scrape the burnt skin off the pepper. Once complete, cut off the top of the pepper and slice in half length wise. Scrape out the seeds and the pith. You now have roasted pepper.

A great way to eat is to add to salads or just sprinkle with an Italian dressing and enjoy.

Look at other pepper recipes http://traderscreek.com/recipes/recipe-index/

 

Hot Pepper Relish Recipe

Hot Pepper Relish

This Hot Pepper Relish Recipe is great you can cut back on the sugar and added some hotter peppers for extra heat

Ingredients

1/2 pound hot green peppers (such as jalapeños or serranos), stemmed, seeds removed for a more mild relish
1/2 pound hot red peppers (such as fresnos or cherry peppers), stemmed, seeds removed for a more mild relish
1/2 pound yellow onions, roughly chopped
1 tablespoon kosher salt
1/2 cup cider vinegar
1/4 cup white sugar

Directions

Cut off the tops of the peppers and slice in half. Remove the seeds and inner white pith (where a lot of the excess heat is). Dice the peppers and onions on a cutting board to the thickness your desire.

Place in a bowl and add salt and let sit for 2-3 hours. After sitting, rince off the salt under cold water and strain off any water.

In a medium saucepan, bring vinegar and sugar to a boil over medium high heat, stirring to dissolve the sugar. Add in pepper/onion mixture, reduce heat to medium-low, and simmer for about 10 minutes, stirring occasionally.

Remove from heat and let cool to room temperature. Transfer relish to an airtight container and store in refrigerator up to a month.

Look at other pepper recipes http://traderscreek.com/recipes/recipe-index/

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