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.

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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.

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Squash Apple Soup Recipe

Squash and Apple Soup

I do not grow butternut squash in my garden since it takes up a lot of space. However, there is a farmer about four miles away that sells butternut squash for $1.00 each. Every year I buy 10 or 20 for storage, roasting and freezing. This squash apple soup recipe happens to be one of my favorites. This recipe makes enough for several days of soup or enough to package and freeze. Unless you happen to have a pressure cooker, you should not try canning.

Ingredients

16 cups cubed seeded peeled butternut squash
2 large apples, peeled, chopped
2 large onions, cut into 1-inch pieces
4 tbsp. brown sugar
2 tsp salt
2 tsp ground cinnamon
1 tsp. pepper
6 cups chicken stock
1 1/2 cups heavy cream
12 oz fat free vanilla yogurt
4 tbsp. chopped fresh chives

Directions

To make squash apple soup start with: In a large pot, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper. Add the chicken stock. Cover and heat over medium-high heat (so you don’t burn the squash) until the soup starts boiling. Reduce heat; simmer covered about 20 minutes or until squash is tender.

Using an immersion blender or food processor, blend until smooth (I like to have some chunks in my soup so I usually remove about 1/4 to 1/3 before blending. I add back after blending). Stir in heavy cream and yogurt. Heat over low heat, stirring occasionally, just until heated through. Ladle the squash apple soup into bowls; sprinkle with fresh chives.

As a substitute for butternut squash you can use yellow summer squash in the squash apple soup. The yellow squash meat is as tender and the skin of yellow summer squash is edible which makes baking and scrapping out the meat (as you do for butternut squash) not necessary.

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

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Pesto and Grilled Yellow Squash

Pesto and Grilled Yellow Squash

Ingredients:

1/2 cup fresh basil – chopped
1 garlic clove – minced
1/4 cup toasted pine nuts
2 teaspoons of lemon juice
1 tablespoon olive oil
2 medium yellow squash sliced 1/4 inch thick
1 tablespoon parmesan cheese
canola oil

Equipment:

Grill
Mixing bowl

Directions:

Pesto – In the mixing bowl mix the basil, pine nuts, olive oil, parmesan cheese, garlic and lemon juice. After mixing add salt to taste.

Cooking – Lightly coat the yellow squash in canola oil and salt and pepper each side. Place on grill and cook under slightly crisp (grill marks) on both sides. When done take off and put a spoon full of pesto on each slice.

This is a great side dish for both pasta and meat.

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Roasted Yellow Squash and Vegetables

Roasted Yellow Squash and Vegetables

Roasted Yellow Squash and Vegetables is simple to make. You can change up for different root and other vegetables.

Ingredients

Pam cooking spray
3 medium bell peppers (Go with different colors) – seeded and quartered
2 yellow summer squash – cut lengthwise
1 large red onion – sliced thickly
12 ounces canned artichoke hearts, without oil, drained
1 teaspoon dried thyme (you can try rosemary for a change)
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground

Directions:

Preheat oven to 450ºF. Coat baking sheet with Pam cooking spray. Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheet, flesh side up, and coat vegetables with cooking spray; sprinkle with thyme, salt and black pepper.
Roast until vegetables are tender and golden brown, about 20 to 25 minutes. Chop vegetables into bite-size pieces and serve. Yields about 3/4 cup per serving.

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Yellow Squash Casserole

Yellow Squash Casserole

Yellow Squash Casserole not much to this recipe, just combine ingredients and bake

Ingredients:

3 cups sliced cooked yellow summer squash
2 cups shredded mild cheddar cheese
4 ounces chopped mild green chiles
1 cup saltine crackers, crushed
1 cup milk

Directions:

Combine all ingredients in baking dish. Bake in 1 1/2 to 2-quart casserole in oven at 350° for 1 hour

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