Time 1h Yield 2 Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with olive oil. Place squash, cut-side down, on baking sheet. Combine apple, celery, water, onion, and butter in a small baking dish; cover with aluminum foil. Bake squash and apple mixture in the preheated oven until squash and apple are tender, about 45 minutes. Fill squash halves with apple mixture; drizzle with maple syrup and sprinkle with cinnamon.
Time 35m Yield 6 Number Of Ingredients 7 Steps:
To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice the halves into sections and finally cut into 1 inch chunks. Place the squash chunks into a large microwave-safe bowl along with the apples. Dot with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top. Cover with plastic wrap, and poke a few holes in it for ventilation. Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover, and stir. Return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. Serve hot.
Time 30m Yield 8 servings Number Of Ingredients 6 Steps:
Cut each squash piece lengthwise in half; place, cut sides down, on microwaveable plate. Microwave on HIGH 12 to15 min. or until tender. Meanwhile, bring water and butter to boil in medium saucepan. Add stuffing mix and apples; stir. Cover. Remove from heat. Let stand 5 min.; stir in cheese. Turn squash over; fill with stuffing. Microwave 2 min. or until heated through.
Time 1h40m Yield 6 Number Of Ingredients 11 Steps:
Heat oven to 350°. Cut squash in half; remove seeds and fibers. Place squash, cut sides up, in rectangular pan, 13 x 9 x 2 inches. Pour water into pan until 1/4 inch deep. Bake uncovered about 40 minutes or until tender. Cool; remove pulp from rind and set aside. Melt butter in heavy 3-quart saucepan over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in apples, thyme and basil. Cook 2 minutes, stirring constantly. Stir in broth. Heat to boiling; reduce heat to low. Simmer uncovered 30 minutes. Remove 1 cup apples with slotted spoon; set aside. Place one-third of the remaining apple mixture and squash in blender or food processor. Cover and blend on medium speed about 1 minute or until smooth; pour into bowl. Continue to blend in small batches until all the soup is pureed. Return blended mixture and 1 cup reserved apples to saucepan. Stir in half-and- half, nutmeg, salt and pepper; heat until hot.
Yield 4 servings Number Of Ingredients 12 Steps:
Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity). Slice the squash in half, scrape out seeds to create individual bowls for the stuffing. Drizzle each squash half with olive oil, salt, and pepper. Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender. While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften. Add Garlic and Sausage, until sausage is browned on all sides. Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat. Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture. Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes. Enjoy!
Time 30m Yield 2 servings. Number Of Ingredients 6 Steps:
Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe baking dish. Add 1/2 in. of water. Microwave, uncovered, on high for 10-13 minutes or until almost tender; drain., Combine the apple, raisins, cinnamon and nutmeg; spoon into squash cavities. Dot with butter. Microwave, uncovered, on high for 6-8 minutes or until squash and apples are tender. Let stand for 5 minutes before serving.
Time 1h15m Yield 2 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350. Cut the acorn squash and scoop out the seeds and strings. Put a little water in a baking pan; place the halves face down and bake for 1/2 hour. Then, take it out and put the sliced apples in the middle (some will fall over the sides, it’s okay); drizzle with canola oil and maple syrup, and sprinkle with pumpkin pie spice. Bake for another 1/2 hour to 40 minutes (until the apples are soft and browning). Put your acorn squash halves in individual plates; scoop up the stray apples and stray maple syrup and spoon over the squash.
Time 1h5m Yield 2 servings. Number Of Ingredients 5 Steps:
Cut squash in half; discard seeds. Place squash cut side up in a 9x5-in. loaf pan. Fill centers with apple. Cover and bake at 400° for 30 minutes., In a microwave-safe bowl, combine honey and butter. Cover and microwave on high for 15-20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon. , Bake, uncovered, 25-30 minutes longer or until tender.
Yield 6 serving Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F. Cut squash in half lengthwise and remove seeds and fibers. Place squash cut side down in a baking dish. Pour the stock into the dish. Place in the oven and bake for 20 minutes. Scoop out the fruit from the apples, leaving a 1/4 border. Remove squash from oven, place apples cut side down in baking dish, fitting them around the squash. Return to oven and bake until squash and apples are just tender, about 15 to20 minutes more. Turn squash and apples over. Dot with butter and brown sugar. Return to oven for 10 minutes. Remove squash and apples from oven. Transfer apples to a warm platter and reserve, covered. Scoop squash flesh into a medium bowl. Mash with the cream, walnut oil, cinnamon and ginger, adding salt and pepper, to taste. Scoop the squash into the apple halves and serve.
Yield Makes 8 servings Number Of Ingredients 7 Steps:
Melt 1 tablespoon butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 12 minutes. Add 1 tablespoon curry powder; stir 1 minute. Add apples, apple juice, and currants. Sauté until liquid evaporates, about 6 minutes. Season filling to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 350°F. Melt 5 tablespoons butter in small skillet over medium heat. Add 1/2 tablespoon curry powder; stir until fragrant, about 1 minute. Transfer curry butter to bowl. Brush 2 large rimmed baking sheets with some curry butter. Arrange squash in single layer on sheets. Sprinkle with salt and pepper. Scoop filling into center of rings. Drizzle remaining curry butter over squash and filling (mostly on squash). Cover with foil. Bake squash rings until squash is tender when pierced with skewer, about 40 minutes. Using spatula, transfer squash rings with filling to plates.
Time 1h10m Yield 2 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350f degrees. Cut squash in half, crossways, scrape out the seeds. Spray baking dish with veggie spray. Place skin side down, cut side up in baking dish. Put 1 teaspoon of butter in each half of squash, sprinkle each half with salt and freshly ground pepper. Fill each squash half with 1/2 cup applesauce, top with remaining butter and sprinkle again with salt and pepper. Pour water around squash. Roast on middle rack of oven for approximately 1 hour or until golden brown and caramalized.
Number Of Ingredients 10 Steps:
Heat oven to 450 degrees. Cut acorn squash in half lengthwise, scoop out seeds, and place, cut side down, on a baking sheet coated with olive-oil cooking spray. Roast until tender, about 45 minutes. Combine chicken stock, apple cider, 1 teaspoon horseradish, salt, and pepper in a medium saucepan, and bring to a simmer. Scoop squash flesh out of skins, and place in the bowl of a food processor. Add 1 cup stock mixture, and puree until smooth. Stir squash mixture into pan with remaining stock, and keep soup warm. Peel and core apples, and cut into 1/4-inch dice. Transfer to a small bowl, add lemon juice and remaining 2 teaspoons horseradish, and toss to combine. Heat a medium sautepan coated with olive-oil cooking spray over medium-high heat. Add apple mixture, and saute until golden brown. Serve soup garnished with sauteed apple mixture and chopped parsley. Individually wrap 2 1/2 to 3 pounds beets in aluminum foil, leaving the skin on. Roast them in 450-degree oven until fork-tender, about 1 hour. When cool enough to handle, remove the skins by wiping the beets with a paper towel. Proceed with the acorn-squash soup recipe from step 2. Wrap about 3 pounds peeled and trimmed carrots in an aluminum foil packet. Roast them in 450-degree oven until fork-tender, about 45 minutes. Proceed with the acorn-squash soup recipe from step 2.
