GINGERED ACORN SQUASH
Acorn squash is flavored with a mixture of orange juice, ginger and nutmeg, and then baked until tender. An elegant dish that is almost too easy to make.
Provided by JGWINANS
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Arrange squash halves cut side up in a shallow baking dish. Place one tablespoon of orange juice into each cavity. Sprinkle each one with ginger and nutmeg. Cover the dish with aluminum foil.
- Bake for 60 to 90 minutes in the preheated oven, or until the squash is tender. Baking time will depend on the size of the squash. Remove from the oven, discard aluminum foil, and let the squash rest for 5 minutes before serving to let the juices settle.
Nutrition Facts : Calories 94.9 calories, Carbohydrate 24.3 g, Fat 0.3 g, Fiber 3.3 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 6.7 mg, Sugar 6.1 g
GINGERED ACORN SQUASH SOUP
Gingered Acorn Squash Soup is very easy to make, and the rich color, creamy texture, and hint of ginger contribute to its gourmet appeal. This came from the Ventura County Star newspaper in California. Miso can be found in health food stores.
Provided by Sharon123
Categories Vegetable
Time 1h56m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut the acorn squash in half, crosswise.
- Scoop out seeds and discard.
- Place cut side down in 9 x13 baking pans (you will need two) and add about one inch of water.
- Bake for an hour.
- Remove from pans and set aside to cool.
- If the squash are rather small, it might take as many as five squash to make the required six pounds.
- Simply quarter some of the smaller squash to fit the baking pans.
- Warm the oil and crushed pepper in a five-quart saucepan, over medium-high heat for one minute.
- Add the garlic, onion, and ginger.
- Cook for three minutes, add potatoes and cook mixture, stirring frequently for five minutes or until the potatoes soften.
- Add boiling broth and reduce heat to medium low.
- Scoop cooked squash (about eight cups) into a large bowl and mash lightly before adding to the pot.
- Simmer for 15 minutes, stirring occasionally.
- Remove soup to food processor in batches, adding some soymilk to each batch.
- Return the purée to the soup pot.
- Place miso in a small bowl, add the sherry, and blend with a fork or small whisk.
- Add to the soup with the garlic, ginger, and nutmeg.
- Simmer gently for 10 minutes.
- Do not boil.
- (Soup may be thinned with additional broth.) Sprinkle with a light dusting of nutmeg.
- Enjoy!
- Yield: 8 servings.
GINGERED ACORN SQUASH
Make and share this Gingered Acorn Squash recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Arrange squash halves cut side up in a shallow baking dish. Place one tablespoon of orange juice into each cavity.
- Sprinkle each one with ginger and nutmeg. Cover the dish with aluminum foil.
- Bake for 60 to 90 minutes in the preheated oven, or until the squash is tender. Baking time will depend on the size of the squash.
- Remove from the oven, discard aluminum foil, and let the squash rest for 5 minutes before serving to let the juices settle.
Nutrition Facts :
APRICOT-GINGER ACORN SQUASH
Sweet and savory flavors come together in this dish that will make a squash lover out of anyone. It's a treat-but has hardly any butter, and low sodium. For less sugar, we like to use all-fruit apricot preserves. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Cut squash lengthwise in half; remove seeds. Cut a thin slice from bottoms to level if desired. Place in a greased 11x7-in. baking dish, cut side up., Mix remaining ingredients; spoon over squash. Bake, covered, 45 minutes. Uncover; bake until tender, 15-20 minutes.
Nutrition Facts : Calories 234 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 221mg sodium, Carbohydrate 43g carbohydrate (15g sugars, Fiber 4g fiber), Protein 3g protein.
ACORN SQUASH VELOUTé WITH GINGER AND MUSTARD SEEDS
Provided by Raji Jallepalli
Categories Soup/Stew Ginger Onion Tomato Appetizer High Fiber Squash Fall Seed Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until light golden, about 8 minutes. Add squash and ginger; sauté 5 minutes. Add 4 1/2 cups broth. Simmer until squash is very tender, about 35 minutes.
- Working in batches, purée soup in blender. Return to same pot. Add tomato purée and cayenne. Season to taste with salt and pepper. Simmer 10 minutes to blend flavors; add more broth if soup is too thick. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over medium heat before serving.)
- Heat 1 teaspoon oil in small skillet over medium heat. Add cumin and mustard seeds and stir until fragrant, about 2 minutes. Ladle soup into bowls. Top with seed mixture and serve.
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