Time 1h35m Yield 6 servings Number Of Ingredients 20 Steps:
Preheat the oven to 375 degrees F. Scrub the acorn squash. Slice it crosswise into 1/2-inch rings. Remove and discard the pulp and seeds. Combine the squash rings with 1/4 cup of the oil, the pimenton and some salt and pepper in a large bowl and toss to coat. Spread the squash on a baking sheet and roast until tender, 20 to 40 minutes. Meanwhile, whisk together the vinegar, shallot, mustard and sugar in a small bowl. Add the remaining 1/4 cup oil in a steady stream, whisking constantly. Toss the greens and cheese with half of the dressing in a large salad bowl. Season with salt and pepper and toss again. Arrange the squash rings over the top and drizzle with the remaining dressing. Scatter the Sweet and Salty Pepitas over the squash and serve. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and lightly oil the foil. Melt the butter in a saute pan over medium heat. Add the pepitas, toss to coat in the butter and then add the sugar, cinnamon, ginger, allspice, cloves and 1 teaspoon salt. Spread the pepitas on the prepared baking sheet in 1 layer and bake, stirring once or twice, until golden brown all over, 12 to 15 minutes. Let cool completely. Yield: 2 1/2 cups
Time 1h Yield 4 Number Of Ingredients 5 Steps:
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. Place each squash half in the baking dish, cut side down. Bake squash in the preheated oven for 30 minutes. Flip squash over and place 1 tablespoon butter and 1 teaspoon garlic into each squash. Season with salt and pepper. Bake squash, cut-side up until tender, about 20 more minutes. Cool for about 5 minutes before serving.
Time 55m Yield 6 servings. Number Of Ingredients 5 Steps:
Cut squash in half lengthwise; remove and discard seeds and membrane. Cut each half widthwise into 1/2-in. slices; discard ends. , Place slices in a greased 13x9-in. baking dish. Sprinkle with salt. Combine syrup and butter; pour over squash. Sprinkle with pecans if desired. , Cover and bake at 350° until tender, for 40-45 minutes.
Time 1h20m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F. Grease a baking sheet and a baking dish. Halve the squash lengthwise and clean. Transfer the squash, cut side down, to the baking sheet, and bake the squash until it is tender, about 45 minutes. Don’t turn off the oven. While the squash cooks, melt the butter, and stir in the remaining ingredients. Keep the mixture warm until it is needed. Arrange the squash, cut sides up, in the baking dish. Spoon the butter and seasonings equally over the sections. Bake the squash another 15 minutes, until it is very soft. Serve the squash hot.
Time 55m Yield 6 servings. Number Of Ingredients 3 Steps:
Preheat oven to 350°. Cut squash in half lengthwise; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Arrange squash in a shallow baking pan; cover with foil. Bake until just tender, 25-30 minutes. , Combine sugar and butter; spread over squash. Bake, uncovered, 15-20 minutes longer, basting occasionally.
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.
Time 45m Yield 2 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 400 degrees Fahrenheit. Cut squash in half and remove all seeds and strings. (Scrape the inside of the squash with the edge of a spoon). Place squash halves upside down in a shallow pan. Pour water in pan to a depth of 1/4 inch (may use more or less water depending upon size of pan used). Bake for 35 minutes. If any water remains, drain it off. Turn squash over. Sprinkle cut side of squash lightly with salt if desired. Mix together the marmalade and melted butter and spoon over cut side of squash pieces. Place under broiler for 5 minutes or until lightly browned.
Time 35m Number Of Ingredients 7 Steps:
Place squashes on a paper towel and microwave on high just until tender when pierced with the tip of a paring knife, 8 to 10 minutes. Remove from the microwave, and halve each squash lengthwise (to speed cooling). When cool enough to handle, scoop out and discard the seeds. Scrape out flesh into a bowl; discard skin. (To prepare in oven, preheat oven to 450 degrees. Halve squash lengthwise; scoop out and discard seeds. Place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil. Roast until almost tender when pierced wtih a knife, 15 to 25 minutes. When cool enough to handle, scrape out flesh, discard skin, and proceed with step 2). In a large saucepan, heat butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add squash, thyme, broth, and 2 cups water. Bring to a boil over high heat; reduce to medium, and cook until squash is very tender, 10 to 12 minutes. Working in batches, puree mixture in a blender until very smooth, about 1 minute. Return to pan; add half-and-half, and season generously with salt and pepper. Thin bisque, if needed, by adding more water. Serve garnished with thyme.
More about “bergies acorn squash blintzes recipes”
Time 4h Yield 20 Blintzes, 8-10 serving(s) Number Of Ingredients 14 Steps:
Bake whole squash in 350F degrees degree oven for about 1 1/4 hrs (Until the squash is very soft). Cool. Then peel, cut and discard seeds. Puree Squash with 4 1/2 Tbsp of butter until very smooth. Transfer to a bowl, stir in salt, nutmeg and pepper. Arrange crepes (recipe follows) on a work surface cooked side down Spoon 1/4 cup of squash into the center of each crepe Fold bottom and top flaps in, then fold in sides to form a 2 1/4" package. Melt 1 Tbsp of butter in a heavy skillet over Med heat Brown both sides, turning once. Continue adding a Tbsp of butter for each batch until all are browned. Place seam side down in a large baking dish. (can be prepared 3 days ahead, covered and refrigerated. Bring to room temp before continuing with the recipe). Position rack in center of a 400F degrees degree oven. Melt remaining butter and brush over crepes. Sprinkle with Salt and Pepper. Bake uncovered, until puffy (about 20 minutes). Top each crepe with Sour cream and chives and serve immediately. Instructions for crepes: Mix flour, eggs, water and milk, 2 Tbsp butter and salt in your blender and process until smooth (Batter should have the consistency of whipped cream. If it is too thick, thin with additional water). Heat 6" crepe pan, brush lightly with butter. Use about 2 Tbsp of Batter for each crepe. Cook crepe until batter is set and edges are golden. Do not cook second side. Can be prepared ahead. Stack between sheets of baking paper and wrap in Plastic and refrigerate. These freeze well for up to a month.
