Bergies Acorn Squash Blintzes Recipes

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BAKED ACORN SQUASH WITH BLUEBERRY-WALNUT FILLING

I absolutely love squash-and I've filled it with so many variations of savory stuffing over the years. But my favorite way to stuff it is with an unexpected fruit filling, like this sweet apple-blueberry one. -Bruce Newcomer, Fredericksburg, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 4 servings

Number Of Ingredients 10



Baked Acorn Squash with Blueberry-Walnut Filling image

Steps:

  • Preheat oven to 400°, Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each squash half to allow them to lie flat. Place in shallow roasting pan, cut side down. Add 1/2 in. of hot water to pan. Bake, uncovered, until squash is tender, about 35 minutes. Drain water from pan; turn squash cut side up. Spread with butter; season with salt and pepper., For filling, in a large bowl, toss apple pieces with lime juice. Add blueberries, walnuts and nutmeg; divide among squash halves. Drizzle with maple syrup. Bake until heated through, about 30 minutes. Cover loosely with foil if filling browns too quickly.

Nutrition Facts : Calories 378 calories, Fat 16g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 354mg sodium, Carbohydrate 62g carbohydrate (28g sugars, Fiber 8g fiber), Protein 5g protein.

2 medium acorn squash
2 tablespoons butter, softened
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium apple, chopped
1 tablespoon lime juice
1 cup fresh blueberries
1/2 cup chopped walnuts
1/4 teaspoon ground nutmeg
1/4 cup maple syrup

ACORN SQUASH WITH BABY BITTER GREENS

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 20



Acorn Squash with Baby Bitter Greens image

Steps:

  • Preheat the oven to 375 degrees F.
  • Scrub the acorn squash. Slice it crosswise into 1/2-inch rings. Remove and discard the pulp and seeds. Combine the squash rings with 1/4 cup of the oil, the pimenton and some salt and pepper in a large bowl and toss to coat. Spread the squash on a baking sheet and roast until tender, 20 to 40 minutes.
  • Meanwhile, whisk together the vinegar, shallot, mustard and sugar in a small bowl. Add the remaining 1/4 cup oil in a steady stream, whisking constantly. Toss the greens and cheese with half of the dressing in a large salad bowl. Season with salt and pepper and toss again. Arrange the squash rings over the top and drizzle with the remaining dressing. Scatter the Sweet and Salty Pepitas over the squash and serve.
  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and lightly oil the foil.
  • Melt the butter in a saute pan over medium heat. Add the pepitas, toss to coat in the butter and then add the sugar, cinnamon, ginger, allspice, cloves and 1 teaspoon salt. Spread the pepitas on the prepared baking sheet in 1 layer and bake, stirring once or twice, until golden brown all over, 12 to 15 minutes. Let cool completely. Yield: 2 1/2 cups

1 small acorn squash (about 1 pound)
1/2 cup extra-virgin olive oil
A dash of pimenton (smoked paprika)
Kosher salt and freshly ground black pepper
1 tablespoon sherry vinegar
1 tablespoon minced shallot
1 teaspoon whole-grain Dijon mustard
1/4 teaspoon sugar
4 ounces (8 cups) baby hearty greens, such as baby kale, Swiss chard, mustard and mizuna
2 ounces goat cheese, crumbled
2 tablespoons Sweet and Salty Pepitas, recipe follows
Vegetable oil, for the baking sheet
2 tablespoons unsalted butter
2 1/2 cups fresh pumpkin seeds (pepitas), cleaned of any large chunks of pumpkin, but some pulp is okay
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
Kosher salt

BERGIE'S ACORN SQUASH BLINTZES

These blintzes are a bit of work but well worth the effort. You can do them ahead of time (Up to 3 days in advance) and just pop them in the oven for 20 min on the day of the dinner.

Provided by Bergy

Categories     Vegetable

Time 4h

Yield 20 Blintzes, 8-10 serving(s)

Number Of Ingredients 14



Bergie's Acorn Squash Blintzes image

Steps:

  • Bake whole squash in 350F degrees degree oven for about 1 1/4 hrs (Until the squash is very soft).
  • Cool.
  • Then peel, cut and discard seeds.
  • Puree Squash with 4 1/2 Tbsp of butter until very smooth.
  • Transfer to a bowl, stir in salt, nutmeg and pepper.
  • Arrange crepes (recipe follows) on a work surface cooked side down Spoon 1/4 cup of squash into the center of each crepe Fold bottom and top flaps in, then fold in sides to form a 2 1/4" package.
  • Melt 1 Tbsp of butter in a heavy skillet over Med heat Brown both sides, turning once.
  • Continue adding a Tbsp of butter for each batch until all are browned.
  • Place seam side down in a large baking dish.
  • (can be prepared 3 days ahead, covered and refrigerated. Bring to room temp before continuing with the recipe).
  • Position rack in center of a 400F degrees degree oven.
  • Melt remaining butter and brush over crepes.
  • Sprinkle with Salt and Pepper.
  • Bake uncovered, until puffy (about 20 minutes).
  • Top each crepe with Sour cream and chives and serve immediately.
  • Instructions for crepes: Mix flour, eggs, water and milk, 2 Tbsp butter and salt in your blender and process until smooth (Batter should have the consistency of whipped cream. If it is too thick, thin with additional water).
  • Heat 6" crepe pan, brush lightly with butter.
  • Use about 2 Tbsp of Batter for each crepe.
  • Cook crepe until batter is set and edges are golden.
  • Do not cook second side.
  • Can be prepared ahead.
  • Stack between sheets of baking paper and wrap in Plastic and refrigerate.
  • These freeze well for up to a month.

4 3/4 lbs acorn squash
9 1/2 tablespoons unsalted butter
2 1/4 teaspoons salt
1/4 teaspoon fresh grated nutmeg
1/2-3/4 cup sour cream
3 tablespoons fresh snipped chives
20 crepes, 6-inch (Recipe below)
salt and pepper
1 cup all-purpose flour
3 eggs, room temp
3/4 cup water
1/2 cup milk
2 tablespoons unsalted butter
1/4 teaspoon salt

ACORN SQUASH SLICES

Roasted acorn squash slices are a favorite with my family. This recipe has a sweet maple flavor from syrup and an appealing nuttiness from pecans. It's easy, too, because you don't have to peel the squash. -Richard Lamb, Williamsburg, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 5



Acorn Squash Slices image

Steps:

  • Cut squash in half lengthwise; remove and discard seeds and membrane. Cut each half widthwise into 1/2-in. slices; discard ends. , Place slices in a greased 13x9-in. baking dish. Sprinkle with salt. Combine syrup and butter; pour over squash. Sprinkle with pecans if desired. , Cover and bake at 350° until tender, for 40-45 minutes.

Nutrition Facts : Calories 170 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

2 medium acorn squash (about 1-1/2 pounds each)
1/2 teaspoon salt
3/4 cup maple syrup
2 tablespoons butter, melted
1/3 cup chopped pecans, optional

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