Chili Roasted Acorn Squash Recipes

Steps:

• Preheat oven to 450 degrees. Cut each squash half into several wedges, then halve wedges crosswise.
• On a large rimmed baking sheet, toss squash with oil and chili powder; season with salt and pepper, and toss again. Roast until tender and starting to brown, 20 to 25 minutes, tossing halfway through.

Steps:

• Preheat the oven to 350 degrees F.
• Split the squash in half through the equator and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil, if desired. If squash are very large, cut lengthwise into quarters.
• In a bowl, cream the butter with the sugar, and almond liqueur. With a brush or a spoon coat the cut sides of each squash half with the butter mixture and put 2 sage leaves on top of each. Sprinkle with the crushed cookies. Bake until tender, 30 to 35 minutes, basting every 15 minutes with any remaining butter.

Steps:

• Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the onion and bell peppers, season with salt and cook, stirring occasionally, until the vegetables are tender and lightly browned, about 10 minutes. Add the garlic and cook 1 minute. Add the chile powders, cumin, coriander, oregano and tomato paste. Cook, stirring, until the vegetables are coated in the spice mixture, about 2 minutes, adding a splash of water if the mixture is dry.
• Add 2 cups water, the tomatoes, beans, bay leaves and 1 teaspoon salt to the pot. Bring to a boil, then reduce the heat to a simmer and stir in the squash and rutabaga. Partially cover and cook, stirring occasionally, until the vegetables are tender and the chili is slightly thickened, 30 to 40 minutes. (Add up to 1/2 cup water if the chili gets too thick.) Remove the bay leaves and season with salt. Serve with assorted toppings and cornbread.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut acorn squash in half. Roast them cut side up on a baking sheet for 50 minutes or until the flesh is just tender. Let the squash cool for 20 minutes.
• In a large skillet over medium heat melt the butter; saute the onions. Stirring occasionally, cook the onions for 10 minutes, or until they begin to brown at the edges. Mix in the garlic, coriander, and nutmeg. Cook the mixture 2 minutes more; then remove the pan from the heat.
• Spoon the seeds and stringy middle out of the squash, and discard these. Spoon out the flesh, chop it and add it to the onion mixture. Discard the skins. Heat and stir the squash-onion mixture, then season it with salt and pepper. Serve the squash hot.

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 450F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.
• While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

Steps:

• Preheat oven to350°F.
• Place prepared squash cut side down on a baking sheet, bake for 45-50 minutes or until tender.
• Turn over and sprinkle with one of these toppings.
• -BROWNED BUTTER:.
• Melt the butter on med-low heat, swirling it until browned- do not let it burn.
• Add honey& sage, mix.
• Drizzle over the cooked squash& serve.
• MAPLE BACON TOPPING:.
• Paint the inside of the squash with the maple syrup, sprinkle in the crumbled bacon& serve.
• MARMALADE& JALAPENO;.
• Combine the Jalapeno& marmalade in a small saucepan, heat until the marmalade has melted.
• Pour into the squash cavity& serve.

Steps:

• Preheat oven to 450 degrees F.
• Halve squash lengthwise, then cut off and discard stem ends.
• Scoop out seeds.
• Cut squash lengthwise into wedges.
• Toss squash with salt, pepper, and 1 table spoon oil.
• Place on baking sheet lined with foil or parchment and roast until tender, 25-35 minutes.
• For the vinaigrette, mince the garlic and place in small bowl.
• Add lime juice, chile and cilantro.
• Mix in remaining olive oil.
• To serve, drizzle squash with vinaigrette.