Acorn Squash Recipies

I am in the Fall mood already. Pumpkins, squashes, and sweet potatoes are on my mind...

The acorn squashes look so pretty, I love them. I will buy 4-5, and place them around the house, and look at them (and eat them later, of course).

Anyhow, I am starting my acorn squash collection.

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http://www.thekitchn.com/thekitchn/recipe-roundup/10-ways-to-eat-an-acorn-squash-recipe-roundup-129731

10 ways to make an acorn squash dish

TOP ROW
• 1 Rings: Baked Acorn Squash Rings (Bread & Honey)
• 2 Soup: Roasted Acorn Squash Soup with Horseradish and Apples (Martha Stewart)
• 3 Ravioli: Spinach and Acorn Squash "Ravioli" (Real Simple)
• 4 Sweet: Brown Sugar Glazed Squash (Martha Stewart)
• 5 Spicy: Roasted Acorn Squash with Chile Vinaigrette (Gourmet)
BOTTOM ROW
• 6 Stuffed: Sara's Italian Sweet and Savory Squash Bowls (The Kitchn)
• 7 Strudel : Acorn Squash and Roasted Garlic Strudel (The Kitchn)
• 8 Pasta: Penne with Acorn Squash and Pancetta (The Kitchn)
• 9 Bread: Squash Tea Bread (Eating Well)
• 10 Pie: Acorn Squash and Honey Pies (Martha Stewart)
Share your own favorite acorn squash recipes in the comments!
Related: How to Eat Half a Squash for Dinner

• Emily Ho
• October 15, 2010 01:00PM

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http://www.nj.com/jjournal-news/index.ssf/2014/10/balsamic_glazed_acorn_squash_r.html

Balsamic glazed acorn squash: roasted autumn vegetables

Here, the squash is roasted at a high temperature, which concentrates its flavor. Balsamic vinegar is a tangy complement to the sweet flesh of the squash, and a couple of chopped hazelnuts bump up the crunch factor. The skin of the squash is certainly edible, but some find it a bit chewy. You may peel all the skin if you like, or leave about half intact, as shown.

This dish can be enjoyed as is, though it pairs particularly well with roasted chicken. It's also quite nice tucked into a crusty baguette with goat cheese, lettuce and some grainy mustard, or on a bed of warm lentils. Though the recipe calls for the seeds to be scooped and discarded, they can also be rinsed and roasted for a bonus treat.

Balsamic Glazed Acorn Squash
2 small acorn squash, about 2 1/2 lbs. total
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 cup chopped hazelnuts
2 teaspoons finely chopped fresh rosemary

1. Preheat your oven to 450 degrees.

2. To prepare the acorn squash for roasting, first cut it in half lengthwise using a sharp and heavy knife. Scoop out the seeds and membranes and discard. Use a vegetable peeler to remove strips of skin. Place the squash, cut side down, on a cutting board and trim off each end. Cut into one inch thick half-moon slices.

3. Place the squash in a large mixing bowl and drizzle with balsamic vinegar, olive oil and kosher salt. Toss to coat the squash evenly.

4. Line a sheet pan with a piece of parchment paper. Use a slotted spoon to move the squash to the sheet pan. Allow extra oil and vinegar to remain in the mixing bowl.

5. Arrange the squash in a single layer on the pan and place in the middle rack of the oven. Bake for twenty minutes.

6. Meanwhile, place the chopped hazelnuts and rosemary in the mixing bowl with any leftover oil and vinegar. Toss well.

7. After the acorn squash has roasted for twenty minutes, remove from oven and add the nuts and rosemary to the pan. Place the pan back in the oven and continue to roast for another five to ten minutes, until the nuts are toasted.

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http://www.katheats.com/favorite-foods/acorn-squash-tutorial

1) Preheat oven to 375*

2) Cut squash in half with knife:

3) Scoop out seeds with a grapefruit spoon –

4) Put about half an inch of water in a baking dish and place squash cut-side-down

5) Bake for 30-40 minutes, or until squash is tender when poked through with a knife.

DONE

Add stuffing

This stuffing combo was:

1/2 cup cooked navy beans, heated

About 1/3 cup prepared cranberry sauce, heated

1 tsp caraway seeds

Sprinkle of toasted chopped pecans

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