Category: Acorn Squash

Roasted Acorn Squash with Nutmeg

11/6/2019

Serves 2
1 medium acorn squash
2 tablespoons softened sweet butter
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon nutmeg

Preheat oven to 350°
Halve the squash lengthwise from stem to toe. Scoop out the seeds and strands.
Shave a tiny bit of the outside middle of each half, so that each half will sit flat.
With a small sharp knife, slit the flesh repeatedly around the inside edge of each half.
Put 1 tablespoon of butter in each half. Then distribute the seasonings equally between the two halves.
Roast in the oven for 40 to 50 minutes, depending on the size of the squash, until it is easily pierced with a fork.
Serve at will.

NOTE: This recipe can readily be doubled. Roasted squash freezes well.

0 Comments

Acorn Squash Roasted with Maple Syrup and Sage Cream

2/27/2019

0 Comments

Serves 6
2 tablespoons extra-virgin olive oil
2 tablespoons light brown sugar
Salt and freshly ground pepper
3 small acorn squash (about 3 ½ pounds)
2 tablespoons Connecticut maple syrup
¾ cup heavy cream
10 to 12 sage leaves, coarsely chopped
2 tablespoons unsalted butter
6 sprigs of fresh sage for garnish

Preheat the oven to 350°.
Halve and seed each squash. Shave a patch of skin from bottom of each half to assure that it will sit flat.
Combine the olive oil and the brown sugar in a small bowl.
Place the squash halves cut side up on a rimmed baking sheet or roasting pan. Brush the cavity of and exposed flesh of each piece with oil brown sugar mixture. Season with salt and pepper.
Roast squash for about 45 minutes to one hour until tender and lightly caramelized in spots. Arrange the squash on a large serving platter and drizzle with the maple syrup.
In a small saucepan, bring the cream to a slow simmer with the cut sage and cook over moderate heat for 5 minutes.
Remove from the heat and let stand for 5 minutes. Add the butter.
Strain the cream into a heatproof spouted cup (measuring cup). Drizzle it over the roasted squash, garnish with the fresh sage leaves and serve.

ADVANCE PREP: The roasted squash and sage cream can be refrigerated separately overnight. Reheat in a 350° oven, loosely covered with foil. When heated through, drizzle with maple syrup and serve as above.

Preheat the oven to 350°.
Halve and seed each squash. Shave a patch of skin from bottom of each half to assure that it will sit flat.
Combine the olive oil and the brown sugar in a small bowl.
Place the squash halves cut side up on a rimmed baking sheet or roasting pan. Brush the cavity of and exposed flesh of each piece with oil brown sugar mixture. Season with salt and pepper.
Roast squash for about 45 minutes to one hour until tender and lightly caramelized in spots. Arrange the squash on a large serving platter and drizzle with the maple syrup.
In a small saucepan, bring the cream to a slow simmer with the cut sage and cook over moderate heat for 5 minutes.
Remove from the heat and let stand for 5 minutes. Add the butter.
Strain the cream into a heatproof spouted cup (measuring cup). Drizzle it over the roasted squash, garnish with the fresh sage leaves and serve.

0 Comments

LAMB STUFFED ACORN SQUASH

4/12/2017

0 Comments

Serves: 4

2 acorn squash, split in half, de-seeded
1 lb. ground lamb
1 yellow onion, thinly sliced
1½ cups shitake mushrooms, cleaned, and diced
2 medium cloves garlic, pressed
½ cup diced red bell peppers
2 tablespoons good olive oil, divided, plus some for brushing
½ cup beef, chicken or vegetable broth
¾ cup minced or shredded mint, parsley or chives, divided

Preheat oven to 375º.
Brush the inside of the squash with a bit of olive oil, then season with salt and fresh pepper. Place all four halves in a baking dish or sheet and place in the oven for about 20 minutes, depending on the thickness of the squash pulp. Flesh should be firm but not hard when pierced with a toothpick.
In a large sauté pan, heat 2 tablespoons of olive oil. Add the onions, garlic and peppers. Sauté, stirring occasionally, until the onions are translucent.
Add the mushrooms and cook for about 3 to 5 minutes, until the mushrooms release their liquid.
Add the broth. Cook for an additional 2 to 3 minutes.
Using a slotted spoon, remove the vegetables to a bowl and cover. Reserve the remaining liquid in the pan.
Add the ground lamb to the pan and sauté very briefly, stirring and tossing to brown the surface evenly. Remove the pan from the heat.
Add the vegetables back into the pan with the lamb. Add half of the mint and mix well.
When the squash are ready, loosen the flesh from the walls of the hull with a large spoon but leave in place. Fill each one with the lamb mixture.
Place the stuffed squash in the oven to continue cooking for an additional 5 to 7 minutes, more depending on the size of the squash.
Place the squash on a serving dish, sprinkle the top of each with the remaining mint and serve.

0 Comments

Roasted Acorn Squash with Nutmeg

Acorn Squash Roasted with Maple Syrup and Sage Cream

LAMB STUFFED ACORN SQUASH

Ingredients

Archives

Home

Weekly Update

Vendors

Directions

Contact Us