ROASTED ACORN SQUASH WITH MUSHROOMS, PEPPERS AND GOAT CHEESE
Steps:
- For the acorn squash: Preheat the oven to 375 degrees F. Trim the tops and bottoms off the squash. Cut in half horizontally so the cut-ends will keep the pieces flat. Clean the inside of the squash. Separate the seeds from the membranes and rinse well. Dry the seeds with a paper towel and set aside.
- Place the squash cut-side up on a baking sheet, drizzle with the olive oil and sprinkle with 1 teaspoon of the salt and the pepper. Place the seeds on a separate baking sheet or foil. Roast the squash 30 minutes. Roast the seeds at the same time, checking and moving them around after 10 minutes and again after 20 minutes. Depending on the size of the seeds, they may be done after 20 minutes, or up to 30 minutes. Sprinkle the seeds with the remaining salt, and set aside with the squash.
- For the filling: Set a large saute pan over high heat and add the butter. When melted, add the cabbage, onions, peppers, sprinkle with salt and pepper and gently toss to combine. Allow the cabbage to wilt down, about 5 minutes. Add the mushrooms and cook, 3 to 4 minutes. Add the garlic and toss to combine. Saute 2 to 4 minutes longer, and adjust the seasoning with salt and pepper.
- For assembling: Preheat the broiler to low. Fill the roasted acorn squash halves with the filling. Sprinkle the crumbled goat cheese over the top, then top with the roasted squash seeds. Broil just until the cheese is warm. Garnish with a small amount of Italian parsley, if using, and serve.
BAKED ACORN SQUASH
This is a very easy and yummy vegetable side dish to make!!
Provided by CORWYNN DARKHOLME
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place squash in a shallow baking pan, cut side down.
- Bake in preheated oven for 30 minutes, or until tender.
- Turn cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon.
- Bake for 20 minutes more.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 56.7 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 11.2 g, Protein 3 g, SaturatedFat 7.4 g, Sodium 97.4 mg, Sugar 19.8 g
BAKED SPAGHETTI SQUASH
Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. But it's a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. For a basic roasted spaghetti squash recipe, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.
Provided by Ali Slagle
Categories dinner, for two, vegetables, main course, side dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
- Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
- Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.
BAKED ACORN SQUASH WITH BROWN SUGAR
This easy and delicious fall side dish only requires a few minutes of hands-on time, leaving you free to work on the rest of the meal.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees. Generously butter a rimmed baking sheet.
- Halve squash crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level.
- Set squash halves, scooped sides down, on prepared sheet. Bake until golden, 20 to 25 minutes. Turn squash; prick insides all over with a fork. Divide 2 tablespoons butter and sugar among halves; season with salt and pepper. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm.
PEPPER SQUASH SAUTE
Here's an easy and delicious recipe from Janice McCloskey in Howard, Pennsylvania. "I often double it because it's so good reheated later in the week," she explains.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, saute onion and peppers in butter for 3-4 minutes. Stir in the zucchini, summer squash and carrot; saute 3-4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer or until tender. Sprinkle with salt and pepper.
Nutrition Facts : Calories 69 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 333mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
YELLOW SQUASH AND PEPPERS
Anna Stodolak sends her quick veggie side dish that's sure to perk up any dinner. Anna uses fresh yellow squash and peppers from her Volant, Pennsylvania garden.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute the squash, onion and peppers in oil for 4-5 minutes or until crisp-tender. Add the remaining ingredients. Reduce heat to medium. , Cook, uncovered, for 3-4 minutes or until vegetables are tender, stirring occasionally. Serve with a slotted spoon.
Nutrition Facts : Calories 62 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
BAKED SUMMER SQUASH
This recipe can be made a day ahead and stored in your refrigerator. This recipe is adapted from a magazine. Prep and cook time does not include the time it takes to cook and mash the squash.
Provided by Lvs2Cook
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Slice squash.
- Boil or steam until tender.
- Drain, then mash the squash.
- Preheat oven to 375º.
- In a large bowl, combine mashed squash, half of the melted butter, onion, eggs, sugar, salt and pepper. Spoon into a 2 quart casserole.
- Combine bread crumbs with the remaining butter and sprinkle over the squash.
- Bake 45 minutes.
Nutrition Facts : Calories 270.4, Fat 18.2, SaturatedFat 10.5, Cholesterol 111.2, Sodium 667.8, Carbohydrate 21.9, Fiber 2.8, Sugar 6.6, Protein 6.7
PEPPER JACK SQUASH SOUP
Rich, creamy, nutritious squash soup that became a favorite at our restaurant. Serve hot with dollop of sour cream, a pinch of grated pepper Jack, and a pinch of spicy dry rub. This is a low-sodium, hearty soup that is a real crowd pleaser!
Provided by Marty Birkeneder
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 46m
Yield 12
Number Of Ingredients 11
Steps:
- Melt butter in a pot over medium-high heat. Add onions and garlic; saute until softened, about 6 minutes. Add squash, chicken broth, and marjoram. Reduce heat to low. Simmer soup until squash begins to soften, about 20 minutes. Stir in cream cheese until melted.
- Pour soup into a blender and puree until smooth. Pour back into the pot.
- Stir Cheddar cheese blend, pepper Jack cheese, and cornstarch together in a large bowl until cheese is coated. Mix into the soup and simmer until well blended, about 5 minutes. Add half-and-half; mix until smooth.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 14.1 g, Cholesterol 80.3 mg, Fat 25.3 g, Fiber 1.8 g, Protein 12.1 g, SaturatedFat 15.9 g, Sodium 698.9 mg, Sugar 2.8 g
BUTTERNUT SQUASH AND RED PEPPER CASSEROLE
Categories Pepper Vegetable Bake Vegetarian Butternut Squash Fall Gourmet
Yield Serves 6 as a side dish
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- With a sharp knife cut squash crosswise into 2-inch-thick slices. Working with 1 slice at a time, cut side down, cut away peel and seeds and cut squash into 1-inch cubes (about 9 cups).
- In a large bowl stir together squash, bell pepper, oil, garlic, herbs, black pepper, and salt to taste. Transfer mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and sprinkle evenly with Parmesan.
- Bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.
ROASTED RED BELL PEPPER ZUCCHINI & YELLOW SQUASH
Make and share this Roasted Red Bell Pepper Zucchini & Yellow Squash recipe from Food.com.
Provided by southern chef in lo
Categories Peppers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the first 4 ingredients in a large bowl. Drizzle with the oil and sprinkle with the salt and pepper; toss well.
- Place in ungreased 15 x 10-inch jelly roll pan and bake uncovered for 10 to 20 minutes.
- Remove the vegetables from oven and toss with the vinegar, pine nuts, and basil; serve at once.
ROASTED ACORN SQUASH
Here's a perfectly simple way to prepare one of autumn's finest offerings that came to The Times in 2010 when the Well blog published several recipes from Cooking Light magazine. Just toss slices of acorn squash with honey, olive oil, freshly ground black pepper and salt and pop into a hot oven for about a half hour.
Provided by Tara Parker-Pope
Categories vegetables, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees. Cut 1/4 inch from stem end and bottom of each squash, and discard. Cut each squash in half crosswise. Discard seeds and membrane.
- Cut each squash half crosswise into 2 slices, each 1-inch thick.
- Combine honey, olive oil, pepper and salt in a large bowl. Add squash, and toss to coat.
- Place squash on an oiled sheet pan. Bake at 375 degrees for 30 minutes or until tender.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 154 milligrams, Sugar 9 grams
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