ROASTED CORN PUDDING IN ACORN SQUASH
This sounded so good that I put it here for safe keeping till the thermostat starts to drop. Found on http://www.101cookbooks.com/archives/roasted-corn-pudding-in-acorn-squash-recipe.html Here also are some useful coments there were on that site. I used an acorn squash here, but you can experiment with other types of squash if you like. And if aniseed and scallions aren't your thing, you might try do a version swapping in coconut milk and a bit of curry paste - and perhaps a cilantro drizzle? Also, (important!) depending on the size of your squash you might have quite a bit of filling leftover - I ended up with double the amount I needed. That being said, I kept Karen's original milk/egg ratio intact here. I poured my leftovers into a buttered ramekin and baked that alongside the squash for a nice, light corn-flecked pudding. Or alternately, you might use a second squash
Provided by Debbwl
Categories Vegetable
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375F degrees with a rack in the middle.
- Rub the orange flesh of the squash with the butter/oil. Place cut side up on a baking sheet. You will want it to sit flat (and not tip), if you are having trouble just level out the bottom using a knife. If the squash is tilting on the pan, the filling will run out - bad news. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender.
- In a bowl combine the milk, eggs, corn, anise seed, half of the scallions, nutmeg, and salt. Fill each of the squash bowls 3/4 full (see head notes about using leftovers). Carefully transfer the squash back to the oven without spilling (tricky!). Continue baking uncovered for another 30 - 50 minutes, or until the squash is fully cooked through, and the pudding has set. The amount of time it takes can vary wildly depending on the squash and oven. At the last minute sprinkle with cheese and finish with a flash under the broiler to brown the cheese. Keep and eye on things, you can go from melted cheese to burnt and inedible in a flash. Serve hot sprinkled with the remaining scallions.
Nutrition Facts : Calories 205.9, Fat 9.3, SaturatedFat 5.6, Cholesterol 27.7, Sodium 291.4, Carbohydrate 24, Fiber 3, Sugar 0.6, Protein 9.8
MAPLE-ROASTED ACORN SQUASH
Steps:
- Preheat the oven to 350 degrees F.
- Place the squash, cut sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
- Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.
MAPLE-ROASTED ACORN SQUASH
When I was growing up, my mother served a lot of canned vegetables, but the one thing she always made from scratch was acorn squash, which she roasted with butter and maple syrup. When I revisited her old method, I found it was just as good as I remembered. The sweet squash filled with a big puddle of melted butter and sweet syrup is so irresistible!
Provided by Ina Garten
Categories Side Vegetable Squash Maple Syrup Butter Fall Thanksgiving Roast Vegetarian Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Kid-Friendly
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F.
- Place the squash, cut sides up, on a sheet pan. Place ½ tablespoon butter and ½ tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
- Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.
- Cooks' Note
- Acorn squash is hard to cut. To halve a whole squash, plunge the blade of a large chef's knife into the side of the squash as far as it will go. Holding the handle of the knife, bang the squash (with the knife in it) on the board until the blade cuts all the way through.
SOUTHERN CORNBREAD DRESSING IN ACORN SQUASH
Traditionally, southern dressing or stuffing is baked alongside a hen or turkey. This is pretty much the same dressing recipe but it's baked inside acorn squash. The squash keeps the dressing from drying out and provides another side dish.
Provided by SusieQusie
Categories Onions
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- In a skillet, melt 2 tablespoons butter on medium heat and cook onion and celery for 3 to 4 minutes until tender, stirring occasionally.
- Add chicken broth, sage, thyme and pepper to taste and cook over medium heat for 1 minute.
- In a large bowl, combine bread cubes and cornbread. Pour broth/vegetable mixture over all and stir to combine. If the mixture is dry or crumbly looking, add broth until it will hold together.
- Stir in the eggs. (Stirring in the eggs last prevents the hot broth from scrambling them.).
- Cut acorn squash in half and scoop out the seeds. Cut a small slice off the sides, so the squash will lay flat in the baking dish.
- Generously brush insides of squash with melted butter.
- Spoon a heaping 1/2 cup of the stuffing mixture in each squash half and place in a large shallow baking dish. Drizzle on any remaining melted butter.
- Cover tightly with foil and bake for 1 hour or until squash is tender and dressing is warmed through. If desired, remove foil during the last 10 minutes to brown up the top.
ROASTED ACORN SQUASH
Here's a perfectly simple way to prepare one of autumn's finest offerings that came to The Times in 2010 when the Well blog published several recipes from Cooking Light magazine. Just toss slices of acorn squash with honey, olive oil, freshly ground black pepper and salt and pop into a hot oven for about a half hour.
Provided by Tara Parker-Pope
Categories vegetables, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees. Cut 1/4 inch from stem end and bottom of each squash, and discard. Cut each squash in half crosswise. Discard seeds and membrane.
- Cut each squash half crosswise into 2 slices, each 1-inch thick.
- Combine honey, olive oil, pepper and salt in a large bowl. Add squash, and toss to coat.
- Place squash on an oiled sheet pan. Bake at 375 degrees for 30 minutes or until tender.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 154 milligrams, Sugar 9 grams
ROASTED CORN PUDDING IN ACORN SQUASH
This sounded so good that I put it here for safe keeping till the thermostat starts to drop. **Up date have made and enjoyed. Found on http://www.101cookbooks.com/archives/roasted-corn-pudding-in-acorn-squash-recipe.html I used an acorn squash here, but you can experiment with other types of squash if you like. I had some...
Provided by debbie lopez
Categories Vegetables
Time 55m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 375F degrees with a rack in the middle.
- 2. Rub the orange flesh of the squash with the butter/oil. Place cut side up on a baking sheet. You will want it to sit flat (and not tip), if you are having trouble just level out the bottom using a knife. If the squash is tilting on the pan, the filling will run out - bad news. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender.
- 3. In a bowl combine the milk, eggs, corn, anise seed, half of the scallions, nutmeg, and salt. Fill each of the squash bowls 3/4 full (see head notes about using leftovers). Carefully transfer the squash back to the oven without spilling (tricky!). Continue baking uncovered for another 30 - 50 minutes, or until the squash is fully cooked through, and the pudding has set. The amount of time it takes can vary wildly depending on the squash and oven. At the last minute sprinkle with cheese and finish with a flash under the broiler to brown the cheese. Keep and eye on things, you can go from melted cheese to burnt and inedible in a flash. Serve hot sprinkled with the remaining scallions.
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- Rub the orange flesh of the squash with the olive oil. Place cut side up on a baking sheet. You will want it to sit flat (and not tip), if you are having trouble just level out the bottom using a knife. If the squash is tilting on the pan, the filling will run out – bad news. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender.
- Fill the squash 3/4 of the way with the corn mixture and carefully place back into the oven, uncovered. Continue baking for 30 minutes or until squash is tender and pudding is set.
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