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. Continue reading Stuffed Acorn Squash Recipe
Category Archives: 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.
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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.
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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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