Mallow Pecan Acorn Squash Recipes

Steps:

• Place squash cut side up in an ungreased 13-in. x 9-in. baking dish. In a bowl, combine the cracker crumbs, pecans, brown sugar, 2 tablespoons butter and nutmeg. Spoon into squash. Brush edges of squash with remaining butter. Cover and bake at 400° for 55-60 minutes or until squash is tender. Sprinkle with marshmallows. Bake, uncovered, for 3-5 minutes or until golden brown.

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.

Steps:

• Heat oven to 375°F.
• Place squash halves in microwaveable dish; cover with waxed paper. Microwave on HIGH 12 to 14 min. or until tender, turning after 7 min. Let stand, covered, 5 min.
• Scoop squash from shells into medium bowl, leaving 1/4-inch-thick shells. Add butter; mash until squash is smooth and butter is completely melted. Spoon into squash shells; place on baking sheet. Sprinkle with sugar; top with marshmallows.
• Bake 12 to 15 min. or until squash are heated through and marshmallows are lightly browned.

Steps:

• Cut each squash crosswise in half.
• Scoop out seeds and strings.
• Place squash halves (cavity side up) in large baking pan.
• Put 1/4 of remaining ingredients into each cavity.
• Bake in preheated 350 degree F oven for 35-40 minutes till squash is tender.

Steps:

• Preheat oven to 375°F with racks in upper and lower thirds.
• Toss sweet potatoes and squash with butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide between two 17-by 11-inch 4-sided sheet pans. Bake, switching position of pans halfway through, 25 minutes.
• Stir together brown sugar and nutmeg. Turn vegetable slices and sprinkle evenly with sugar mixture. Bake until golden and tender, 35 to 40 minutes more.

Steps:

• Place squash cut side up in an ungreased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the cracker crumbs, pecans, brown sugar, 2 tablespoons butter and nutmeg. Spoon into squash. Brush edges of squash with remaining butter. Cover and bake at 400 degrees F for 55-60 minutes or until squash is tender. Sprinkle with marshmallows. Bake, uncovered, for 3-5 minutes or until golden brown.

Steps:

• Place squash cut side up in an ungreased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the cracker crumbs, pecans, brown sugar, 2 tablespoons butter and nutmeg. Spoon into squash. Brush edges of squash with remaining butter. Cover and bake at 400 degrees F for 55-60 minutes or until squash is tender. Sprinkle with marshmallows. Bake, uncovered, for 3-5 minutes or until golden brown.

Steps:

• Heat oven to 350°F Cut squash in half lengthwise; remove seeds. Cut squash halves crosswise into 1-inch-thick slices. Arrange slices in 13x9-inch (3-quart) glass baking dish; cover with foil.
• Bake at 350°F for 30 to 35 minutes or until almost tender.
• Meanwhile, melt butter in small saucepan over medium heat. Stir in brown sugar, syrup and pecans. Cook just until sugar dissolves, stirring constantly.
• Remove squash from oven. Spoon pecan mixture over squash. Return to oven; bake an additional 10 to 15 minutes or until squash is tender, spooning pecan mixture occasionally over squash.