ACORN SQUASH WITH CRANBERRY STUFFING
If you have squash or cranberry lovers at the table, here's your new go-to recipe. It's colorful, the blend of flavors is delicious and it's a fitting addition to a Thanksgiving menu. -Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cut squash in half; discard seeds. Cut a thin slice from the bottom of squash halves so they sit flat. Place squash hollow side down in an ungreased 13x9-in. baking dish. Add 1/2 in. water. Cover and bake at 375° for 45 minutes. , Meanwhile, in a small skillet, saute celery and onion in butter until tender. Add the apple, salt, lemon juice and pepper. Cook, uncovered, over medium-low heat until apple is tender, stirring occasionally. Stir in the cranberries, sugar and water. Cook and stir until berries pop and liquid is syrupy. , Turn squash halves over; fill with cranberry mixture. Cover and bake 10-15 minutes longer or until squash is tender.
Nutrition Facts : Calories 270 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 367mg sodium, Carbohydrate 57g carbohydrate (36g sugars, Fiber 5g fiber), Protein 2g protein.
VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH
This stuffed squash isn't trying to trick you into thinking it's stuffed with meat. And it doesn't have tothe quinoa filling is satisfying enough on its own, full of spiced warmth (thanks to the curry powder) and salty sweetness (from the pistachios and cranberries).
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.
- Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
- Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.
- Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.
- Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.
ACORN SQUASH STUFFED WITH APPLE, CRANBERRY, AND SAUSAGE
Sweet (thanks to cranberry) and savory, use it as a main dish or a side.
Provided by Heather Lynn Christiansen
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place squash skin-sides down in a baking dish. Stab the outsides several times with a fork. Flip over and split butter evenly over the insides, coating the "bowls" with butter. Set aside.
- Combine apple, potato, and kielbasa with onion and cranberries in a bowl. Pour in eggs and stir to combine. Heat a buttered frying pan over medium heat and pour in the egg mixture. Cook and stir until eggs are set, about 5 minutes. Scoop mixture into the squash bowls. Top with provolone cheese and cover with foil.
- Bake in the preheated oven until squash is tender, about 45 minutes. Remove foil for the last 15 minutes for a crispy top.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 42.5 g, Cholesterol 101.2 mg, Fat 20.1 g, Fiber 5.3 g, Protein 10.9 g, SaturatedFat 9.9 g, Sodium 436.9 mg, Sugar 15.1 g
CRANBERRY STUFFED ACORN SQUASH
From a Cranberry Cookbook put out by the Westport-Grayland Washington Chamber of Commerce. (The Cranberry Coast) NOTE: Everyone said this made too much filling for 1 squash, so I changed the recipe to 2 squashes, to serve 4. Easy to halve for 2 servings. Microwave instructions included at end of regular instructions.
Provided by Outta Here
Categories Vegetable
Time 2h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Coat a baking sheet with non-stick cooking spray.
- Cut squash in half; remove seeds and fibers. Place cut side down on baking sheet and bake about 1 hour.
- Combine cranberries, 1/2 cup apple juice, sugar, cloves and nutmeg. Cook over low heat until cranberry skins pop.
- Combine remaining apple juice with cornstarch, mixing well. Gradually stir into cranberry mixture. Heat just until thickened.
- Spoon cranberry mixture into squash halves and sprinkle with chopped walnuts. Return to oven and bake until heated through, about 20 minutes.
- To microwave: Cover squash halves with plastic wrap. Microwave on 100% power 12-18 minutes, until soft to touch.
- Cook cranberry mixture on 100% power 8-12 minutes, stirring once or twice.
- Fill squash halves and heat in oven as above, or microwave until heated through.
Nutrition Facts : Calories 317.7, Fat 2.9, SaturatedFat 0.4, Sodium 10.8, Carbohydrate 76.3, Fiber 7.1, Sugar 45.1, Protein 2.6
CRANBERRY-STUFFED ACORN SQUASH
I combine two of fall's best foods in this recipe. The pretty, fresh-tasting filling makes this an extra-special side dish.-Jim Ulberg, Elk Rapids, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut squash in half; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes., Meanwhile, combine cranberries, apple, orange, brown sugar, walnuts, butter and orange zest. Drain water from pan; turn squash cut side up. Sprinkle with salt. Stuff with cranberry mixture. Bake 25 minutes longer or until squash is tender.
Nutrition Facts : Calories 256 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 90mg sodium, Carbohydrate 48g carbohydrate (28g sugars, Fiber 5g fiber), Protein 3g protein.
CRANBERRY APPLE STUFFED SQUASH
It's fall in Wisconsin! Made this up last night after traveling to our local apple orchard and picking out a beautiful autumn cup winter squash, a 'cousin' of the butternut squash, too good not to share!
Provided by Brooke the Cook in
Categories Apple
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 and prepare baking dish large enough to hold your squash.
- Halve squash and scoop out the pulp.
- Place cut side down in baking dish and bake for 35 minutes. I usually add just a bit of water to the dish to keep the squash moist.
- About 7-10 minutes before your timer goes off, prepare filling. Heat small saucepan over medium heat, add butter, diced apple, fresh cranberries, brown sugar, pecans and cinnamon. Heat over medium heat until butter is melted, then simmer on low until timer goes off.
- Remove squash from oven, flip over and fill with apple/cranberry filling.
- Bake an additional 25-35 minutes depending on the type and size of your squash, again adding just a little water to the bottom of your baking dish. Squash is done when fork tender.
Nutrition Facts : Calories 403.5, Fat 16.7, SaturatedFat 4.8, Cholesterol 15.3, Sodium 65.8, Carbohydrate 67.3, Fiber 11.2, Sugar 32, Protein 6
BAKED CRANBERRY ACORN SQUASH
Make and share this Baked Cranberry Acorn Squash recipe from Food.com.
Provided by Tonkcats
Categories Vegetable
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut squash in half lengthwise; remove seeds.
- Place cut side down in 13 x 9 x 2 inch baking dish.
- Bake in a 350 degree oven for 35 minutes.
- Turn cut side up.
- Combine remaining ingredients; fill squash with fruit mixture. Continue baking for 25 minutes, or until squash is tender.
Nutrition Facts : Calories 177.2, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 32.7, Carbohydrate 39.5, Fiber 4.2, Sugar 15.3, Protein 1.8
ACORN SQUASH WITH CRANBERRY APPLE STUFFING
Some days I need a little inspiration. I knew that I would be baking squash for our Shabbat dinner tonight. And I knew it would have some delicious dried cranberries in it. I just wasn't entirely sure what form it would all take. I looked around on the internet for a bit and saw this scrumptious looking recipe for a Southern style baked acorn squash and was on my way! Well, here it is.
Provided by Elanas Pantry
Categories Low Protein
Time 40m
Yield 4 squash, 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut squash in half and with a spoon, remove pulp and seeds.
- In a large pyrex baking dish place squash cut-side down.
- Pour 1/4-inch boiling water into pyrex dish (or use 1/4 inch room temperature apple juice for extra sweetness).
- Place dish in oven and bake squash for 30 minutes at 350 degrees.
- In a large bowl, combine apples, cranberries and cinnamon and grapeseed oil to make stuffing.
- Remove squash from the oven after the 30 minutes.
- Turn halves over and stuff center of each squash half with apple mixture.
- Return to oven and bake for 30-35 minutes (or longer) until squash and apples are tender.
Nutrition Facts : Calories 189.1, Fat 7.2, SaturatedFat 0.7, Sodium 7.5, Carbohydrate 33.9, Fiber 5.7, Sugar 7.7, Protein 2
ACORN SQUASH WITH WILD MUSHROOM CRANBERRY STUFFING
Categories Microwave Mushroom Vegetable Side Bake Thanksgiving Vegetarian Quick & Easy High Fiber Dried Fruit Squash Fall Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 2 Servings: Can be doubled
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Place squash cut side down in 8x8x2-inch glass baking dish. Cover dish tightly with plastic wrap. Microwave on high 10 minutes. Pierce plastic to let steam escape. Uncover and turn squash halves cut side up. Season cavities with salt and pepper.
- Combine dried cranberries and hot water in small bowl. Melt 3 tablespoons butter in heavy medium skillet over medium heat. Add mushrooms, onion and sage and sauté until beginning to soften, about 5 minutes. Add breadcrumbs and stir until crumbs brown lightly, about 3 minutes. Mix in cranberries with soaking liquid. Season to taste with salt and pepper.
- Mound stuffing into squash halves. Dot with remaining 1 tablespoon butter. Bake until heated through and crisp on top, about 10 minutes.
CURRIED STUFFED ACORN SQUASH
Accidental recipes are the best and this one is no exception! This is a fancy vegetarian-lover's way to spice up squash without losing the smooth, subtle squash flavor.
Provided by JennyB
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Wrap each squash half with plastic wrap.
- Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.
- Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.
- Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
- Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 63.5 g, Cholesterol 16.7 mg, Fat 14 g, Fiber 8.7 g, Protein 10.1 g, SaturatedFat 4 g, Sodium 500.7 mg, Sugar 9.7 g
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