ACORN SQUASH PUREE
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h30m
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- Prepare Basic Acorn Squash. When cool enough to handle, halve each squash lengthwise. Scoop out and discard seeds; scrape out flesh from squash halves, and transfer to a food processor (discard skin). Process until smooth. You can also season it and serve it as a side dish.
- In a medium saucepan, combine squash purée with 2 tablespoons butter and 1 teaspoon coarse salt. Cook over medium heat until hot, 3 to 4 minutes. Transfer to a serving dish, and sprinkle lightly with ground nutmeg.
Nutrition Facts : Calories 91 g, Fiber 3 g, Protein 2 g
ACORN SQUASH PURéE
Categories Food Processor Side Bake Vegetarian Low Cal High Fiber Squash Fall Chill Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Sprinkle the cavities of the squash halves with salt and arrange the squash, inverted, in one layer in a buttered baking dish. Bake the squash, covered with foil, in the middle of a preheated 375°F. oven for 1 hour and let it cool until it can be handled. Scoop out the squash pulp, discarding the skin, and in a food processor purée it with the butter. Transfer the purée to a saucepan and simmer it, stirring occasionally, until the excess liquid is evaporated. Season the purée with the nutmeg and salt and pepper. The purée may be made 1 day in advance and kept covered and chilled.
BAKED STUFFED ACORN SQUASH
This makes a substantial vegetarian - or vegan if you leave out the cheese - Thanksgiving main dish. It is another riff on the native American tradition of the Three Sisters - corn, beans, and squash. I used acorn squash here, and it serves as a vessel for the sweet and pungent bean, corn and tomato filling. Acorn squash comes in various sizes; the larger ones, which are sometimes all I can find, take almost an hour to soften and cook through; the finished squash can be cut in half or even into thirds if too big for one serving. With everything that comes on the Thanksgiving sideboard, that will probably be the case. I always bake the squash for about 20 minutes before cutting it in half; they soften up a little bit, which makes it much easier to cut.
Provided by Martha Rose Shulman
Categories dinner, main course, side dish
Time 2h
Yield 8 substantial main dish servings, 12 to 16 smaller servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Place squash on a baking sheet and bake 20 minutes, until soft enough to easily cut in half. Wait until cool enough to handle (about 15 minutes), then cut in half (stem to tip) and scoop out seeds and membranes.
- Meanwhile, heat 2 tablespoons of olive oil over medium heat in a large skillet and add onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add red pepper and a generous pinch of salt and cook, stirring, until tender, about 5 minutes. Add tomatoes and tomato paste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add honey, maple syrup or pomegranate molasses, vinegar, salt and cayenne, and bring to a simmer. Simmer 8 to 10 minutes, until thick and fragrant. Taste and adjust seasonings. Stir in beans and corn and simmer another 5 minutes.
- Oil 1 or 2 baking dishes or a sheet pan that will accommodate all the squash. Season cavities and cut sides of the squash with salt and pepper and brush with olive oil or melted butter. Fill with bean mixture. Mix together bread crumbs, Gruyère and remaining olive oil and sprinkle over the filling. Brush exposed edges of squash with oil. Place in the baking dish or on baking sheet and cover tightly with foil. Bake large squash for 45 minutes, check smaller squash after 30 minutes. The flesh should be easy to penetrate with the tip of a knife. Uncover and return to oven for 5 to 10 minutes, or until breadcrumbs and cheese are lightly browned. Serve hot or warm.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 6 grams, Carbohydrate 90 grams, Fat 10 grams, Fiber 18 grams, Protein 23 grams, SaturatedFat 3 grams, Sodium 1088 milligrams, Sugar 11 grams
ROASTED ACORN SQUASH AND CARROT PUREE
Make and share this Roasted Acorn Squash and Carrot Puree recipe from Food.com.
Provided by Chef mariajane
Categories Vegetable
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 325°F Cut each squash in half and remove seeds. Cut off rind with a small sharp knife. Cut squash into 1-inch cubes.
- Peel carrots and cut into 1-inch pieces. Mix squash and carrots with 5 tablespoons apple butter, 1/2 teaspoons salt, and freshly ground black pepper. Place mixture on baking sheet big enough to accommodate vegetables in one layer. Add 3 tablesooons water and cover with foil.
- Bake for 1 hour. Remove foil. Add 1/2 cup water and bake for 20 minutes more.
- Transfer vegetables to food processor and process until very smooth. This must be done in several batches.
- Transfer to medium pot. Add remaining 3 tablespoons apple butter and salt and pepper to taste. Reheat gently before serving. (This dish can also be made early in the day and reheated).
Nutrition Facts : Calories 102.3, Fat 0.3, SaturatedFat 0.1, Sodium 70.4, Carbohydrate 25.3, Fiber 4.5, Sugar 8.4, Protein 1.8
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