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

Baked Apples with Fennel Recipe

Baked Apples with Fennel

Baked apples with fennel is a savory apple recipe. It can be used as a side dish for an entree or as a dessert. It is a great way to add on to your recipe catalog.

Ingredients

4 Apples, peeled and cored
2 large onions, cut in halves
1 fennel bulb, cleaned and quartered
4 tablespoons softened butter
1 tablespoon fennel seeds
2 teaspoons sugar
Pinch of salt and pepper

Directions

Preheat your oven to 425° Fahrenheit.

Take your butter, fennel seeds, sugar, salt & pepper and mix together. Use some of the mixture to grease a baking dish. Rub the remainder on the 4 cored apples inside and out.

Place 4 pieces of onion halves and place in the baking dish. Place the buttered apples on top of the onions. Add a quartered fennel bulb to the baking dish.

Place in the oven and cook until the apples are soft, 1 hour.

For more apple recipes here at Traderscreek – apple recipes

Caramel Apple Bread Pudding

Caramel Apple Bread Pudding

Caramel apple bread pudding is simple to make. If you do not like cranberries try other dried fruits, although a slightly tart fruit would pair best with the apples and avoid an overly sweet pudding. Then again, it’s up to you. This can become one of those special, only you make it, family desserts.

Ingredients

1 Tbsp. butter
3 – 4 small apples – once cut and cored should end up with 3 cups
25 Caramel candies
1 can (12 oz.) evaporated milk
1 can (14 oz.) sweetened condensed milk
4 eggs
1 tsp. vanilla
1/2 tsp. ground cinnamon
3/4 lb. white bread, cut into 1-inch cubes (about 8 cups)
1/2 cup dried cranberries, raisins will work as well
1 cup of whipped cream

Directions

Preheat your oven to 350° F.

Place a large skillet over medium heat and melt the butter, just make sure you do not burn the butter. Peel, core and chop 3 of the apples. You should have 3 cups of apples when you are done. If need be you can add another apple to the recipe. Place the apples in the skillet and cook in the melted butter for about 5 minutes or until crisp-tender, stirring frequently. Once done, remove the skillet from the heat.

Place caramels in microwaveable bowl. Add 2 Tbsp. evaporated milk to the caramels and set aside for a bit later.

Pour remaining evaporated milk into a second large bowl. Add sweetened condensed milk, eggs, vanilla and cinnamon and whisk until blended. Add the 8 cups of cubed bread and stir together until the liquid is absorbed by the bread. Now, stir in the sautéed apples and cranberries. Pour into buttered 2-quart baking dish. Place the 2-quart dish inside a larger dish and then fill the larger dish about 1/3 full of water (a water bath).

Bake 1 hour 10 min. on or until a knife inserted in center of pudding comes out clean.

Microwave caramels in the microwaveable bowl on high for about 1 minute or until completely melted, stirring every 30 sec. Drizzle over pudding. Serve topped with whipped cream and a side scoop of ice cream.

 

For more apple recipes here at Traderscreek – apple recipes

Apple Crisp Homemade and Tasty

applecrisp

apple crispApple Crisp

If you have apple pie lovers in your family, apple crisp is a fast and great treat but be warned it doen’t last. Eat it while it’s still warm.

Ingredients

4 – 5 medium tart cooking apples roughly 4 cups
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking or old-fashioned oats – go with organic
1/3 cup butter, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg

Directions

Preheat your oven to 375ºF. Grease the bottom and sides of 8-inch square pan with shortening.

Peel, core and slice the apples then spread them around the bottom of the pan. In a bowl, stir the brown sugar, flour, oats, butter, cinnamon and nutmeg until well mixed. It should take on an almost “crumble” consistency. Once done, pour the mixture over the apples.

Place the pan in the oven and bake for about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork.

This is a fantastic match with vanilla ice cream and a spoonful of whip cream. Apple crisp is a dessert that needs to be eaten and not stashed in the refrigerator.

To mix up the recipe try adding some honey and reducing the sugar

For more apple recipes here at Traderscreek – apple 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

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