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I have a question
- Thread starter franbaker
- Start date
I don't really have a recipe for this-just wing it. cook off some sausage add some chopped onion and celery, mix in cubed bread and whatever you put in stuffing, sage? a bit of chicken broth?
Halve squash, remove seeds, fill with stuffing and bake.
Have also had it baked filled with applesauce.
Enjoy,
Nan
Halve squash, remove seeds, fill with stuffing and bake.
Have also had it baked filled with applesauce.
Enjoy,
Nan
Mama Mangia
Super Moderator
* 1 medium acorn squash, halved and seeded
* 1 tablespoon butter
* 2 tablespoons brown sugar
1. Preheat oven to 350 degrees F (175 degrees C).
2. Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
3. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash wont slide around too much) while baking.
4. Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.
* 1 tablespoon butter
* 2 tablespoons brown sugar
1. Preheat oven to 350 degrees F (175 degrees C).
2. Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
3. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash wont slide around too much) while baking.
4. Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.
Mama Mangia
Super Moderator
* 2 acorn squash, halved and seeded
* salt and pepper to taste
* 1/4 cup butter, diced
* 6 tablespoons firmly packed brown sugar
* 1/2 teaspoon ground cinnamon
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place squash in a shallow baking pan, cut side down.
3. Bake in preheated oven for 30 minutes, or until tender.
4. Turn cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon.
5. Bake for 20 minutes more.
* salt and pepper to taste
* 1/4 cup butter, diced
* 6 tablespoons firmly packed brown sugar
* 1/2 teaspoon ground cinnamon
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place squash in a shallow baking pan, cut side down.
3. Bake in preheated oven for 30 minutes, or until tender.
4. Turn cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon.
5. Bake for 20 minutes more.
Mama Mangia
Super Moderator
* 1 acorn squash, halved and seeded
* 1 large yam, peeled and cut into 2-inch pieces
*
* 1 cup balsamic vinegar
* 1/2 cup apricot jam
* 1/4 cup pomegranate juice (optional)
* 1 (12 ounce) jar roasted red and yellow peppers, drained and chopped
* 2 tablespoons minced garlic
* 2 tablespoons minced fresh ginger root
* 1/2 teaspoon Chinese five-spice powder
* 2 tablespoons white rice flour
* 1 (14 ounce) can coconut milk
*
* 1/4 cup chopped walnuts
* 1/4 cup pomegranate seeds
* 3 leaves fresh basil
1. Preheat an oven to 400 degrees F (200 degrees C).
2. Fill a 9x13-inch baking dish with 1/2-inch of water. Place the acorn squash halves cut-side-down into the dish; place the yam pieces around the squash. Cover tightly with aluminum foil.
3. Bake in the preheated oven until the acorn squash and yam is tender, about 45 minutes.
4. Meanwhile, combine the balsamic vinegar, apricot jam, and pomegranate juice in a saucepan. Stir in the roasted pepper, garlic, ginger, and five-spice powder. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until the sauce has reduced to half of its original volume, about 15 minutes. Whisk in the rice flour and coconut milk. Return to a simmer, and cook 10 minutes longer. Keep warm.
5. When the squash is tender, drain off the water and place the yams in a mixing bowl. Scrape the squash into the bowl, and mash with the yams until smooth. Add the roasted pepper sauce, and continue mashing until well combined. Scrape into a serving dish, and sprinkle with chopped walnuts. Garnish with pomegranate seeds and fresh basil to serve.
* 1 large yam, peeled and cut into 2-inch pieces
*
* 1 cup balsamic vinegar
* 1/2 cup apricot jam
* 1/4 cup pomegranate juice (optional)
* 1 (12 ounce) jar roasted red and yellow peppers, drained and chopped
* 2 tablespoons minced garlic
* 2 tablespoons minced fresh ginger root
* 1/2 teaspoon Chinese five-spice powder
* 2 tablespoons white rice flour
* 1 (14 ounce) can coconut milk
*
* 1/4 cup chopped walnuts
* 1/4 cup pomegranate seeds
* 3 leaves fresh basil
1. Preheat an oven to 400 degrees F (200 degrees C).
2. Fill a 9x13-inch baking dish with 1/2-inch of water. Place the acorn squash halves cut-side-down into the dish; place the yam pieces around the squash. Cover tightly with aluminum foil.
3. Bake in the preheated oven until the acorn squash and yam is tender, about 45 minutes.
4. Meanwhile, combine the balsamic vinegar, apricot jam, and pomegranate juice in a saucepan. Stir in the roasted pepper, garlic, ginger, and five-spice powder. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until the sauce has reduced to half of its original volume, about 15 minutes. Whisk in the rice flour and coconut milk. Return to a simmer, and cook 10 minutes longer. Keep warm.
5. When the squash is tender, drain off the water and place the yams in a mixing bowl. Scrape the squash into the bowl, and mash with the yams until smooth. Add the roasted pepper sauce, and continue mashing until well combined. Scrape into a serving dish, and sprinkle with chopped walnuts. Garnish with pomegranate seeds and fresh basil to serve.
Mama Mangia
Super Moderator
* 3 acorn squash, halved and seeded
*
* 2 tablespoons stick margarine
* 1 cup chopped onions
* 3 cups peeled, seeded, and chopped Granny Smith apples
* 1/2 cup golden raisins
* 2 tablespoons light brown sugar
* 1 teaspoon ground cinnamon
* 1 1/2 cups shredded Cheddar cheese
1. Preheat an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.
2. Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.
3. While the squash is baking, melt the margarine in a large skillet over medium heat. Cook the onion and apple in the margarine until the onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.
4. Once the squash is done, stir the raisins, brown sugar, cinnamon, and Cheddar cheese into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot and the cheese has melted, about 15 minutes.
*
* 2 tablespoons stick margarine
* 1 cup chopped onions
* 3 cups peeled, seeded, and chopped Granny Smith apples
* 1/2 cup golden raisins
* 2 tablespoons light brown sugar
* 1 teaspoon ground cinnamon
* 1 1/2 cups shredded Cheddar cheese
1. Preheat an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.
2. Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.
3. While the squash is baking, melt the margarine in a large skillet over medium heat. Cook the onion and apple in the margarine until the onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.
4. Once the squash is done, stir the raisins, brown sugar, cinnamon, and Cheddar cheese into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot and the cheese has melted, about 15 minutes.
Mama Mangia
Super Moderator
* 1 small onion
* 1/4 cup chopped celery
* 2 tablespoons butter or margarine
* 2 tablespoons all-purpose flour
* 1 teaspoon chicken bouillon granules
* 1/2 teaspoon dill weed
* 1/4 teaspoon curry powder
* dash cayenne pepper
* 2 cups chicken broth
* 1 (12 ounce) can evaporated milk
* 3 cups mashed cooked acorn squash
* salt and pepper to taste
* 5 bacon strips, cooked and crumbled
1. In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
2. In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon.
* 1/4 cup chopped celery
* 2 tablespoons butter or margarine
* 2 tablespoons all-purpose flour
* 1 teaspoon chicken bouillon granules
* 1/2 teaspoon dill weed
* 1/4 teaspoon curry powder
* dash cayenne pepper
* 2 cups chicken broth
* 1 (12 ounce) can evaporated milk
* 3 cups mashed cooked acorn squash
* salt and pepper to taste
* 5 bacon strips, cooked and crumbled
1. In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
2. In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon.
Mama Mangia
Super Moderator
* 3 acorn squash, halved and seeded
* 5 tablespoons butter, softened
* 1/2 cup brown sugar
* 1/2 cup all-purpose flour
* 1/2 cup chopped pecans
* 2 eggs
* 1/2 cup white sugar
* 1/4 cup half-and-half
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
1. Preheat oven to 400 degrees F (200 degrees C).
2. Roast the squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor.
3. Meanwhile, prepare the topping by mixing 2 1/2 tablespoons butter in a bowl with the brown sugar and flour until crumbly. Stir in the pecans. Set aside until needed.
4. Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking dish.
5. Beat or process the squash until smooth. Add the eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well blended. Spoon the mixture into the prepared baking dish. Sprinkle the brown sugar topping mixture over the squash.
6. Bake squash in preheated oven until topping is lightly brown, about 40 minutes.
* 5 tablespoons butter, softened
* 1/2 cup brown sugar
* 1/2 cup all-purpose flour
* 1/2 cup chopped pecans
* 2 eggs
* 1/2 cup white sugar
* 1/4 cup half-and-half
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
1. Preheat oven to 400 degrees F (200 degrees C).
2. Roast the squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor.
3. Meanwhile, prepare the topping by mixing 2 1/2 tablespoons butter in a bowl with the brown sugar and flour until crumbly. Stir in the pecans. Set aside until needed.
4. Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking dish.
5. Beat or process the squash until smooth. Add the eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well blended. Spoon the mixture into the prepared baking dish. Sprinkle the brown sugar topping mixture over the squash.
6. Bake squash in preheated oven until topping is lightly brown, about 40 minutes.
Mama Mangia
Super Moderator
* 1 acorn squash, halved and seeded
* 3 tablespoons butter
* 1 cup diced celery
* 1 cup finely chopped onion
* 1 cup fresh mushrooms, sliced
* 1/8 teaspoon salt
* 1 pinch ground black pepper
* 1 teaspoon chopped parsley
* 1/2 cup shredded Cheddar cheese
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place squash cut side down in a glass dish. Cook in microwave for 20 minutes on HIGH, until almost tender.
3. In a saucepan over medium heat, melt butter and add celery and onion; saute until transparent. Stir in mushrooms; cook 2 to 3 minutes more. Sprinkle with salt, pepper, and parsley. Divide mixture in half, spoon into the squash and cover.
4. Cook 15 minutes in the preheated 350 degrees F (175 degrees C) oven. Uncover, sprinkle with cheese and put back in the oven until the cheese bubbles.
* 3 tablespoons butter
* 1 cup diced celery
* 1 cup finely chopped onion
* 1 cup fresh mushrooms, sliced
* 1/8 teaspoon salt
* 1 pinch ground black pepper
* 1 teaspoon chopped parsley
* 1/2 cup shredded Cheddar cheese
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place squash cut side down in a glass dish. Cook in microwave for 20 minutes on HIGH, until almost tender.
3. In a saucepan over medium heat, melt butter and add celery and onion; saute until transparent. Stir in mushrooms; cook 2 to 3 minutes more. Sprinkle with salt, pepper, and parsley. Divide mixture in half, spoon into the squash and cover.
4. Cook 15 minutes in the preheated 350 degrees F (175 degrees C) oven. Uncover, sprinkle with cheese and put back in the oven until the cheese bubbles.
Mama Mangia
Super Moderator
* 2 medium acorn squash
* 1/2 teaspoon salt
* 3/4 cup maple syrup
* 2 tablespoons butter or margarine, melted
* 1/3 cup chopped pecans
1. Wash squash. Cut in half lengthwise; discard seeds and membrane. Cut each half crosswise into 1/2-in. slices; discard the ends. Place slices in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with salt. Combine syrup and butter; pour over squash. Sprinkle with pecans if desired. Cover and bake at 350 degrees F for 40-45 minutes or until tender.
* 1/2 teaspoon salt
* 3/4 cup maple syrup
* 2 tablespoons butter or margarine, melted
* 1/3 cup chopped pecans
1. Wash squash. Cut in half lengthwise; discard seeds and membrane. Cut each half crosswise into 1/2-in. slices; discard the ends. Place slices in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with salt. Combine syrup and butter; pour over squash. Sprinkle with pecans if desired. Cover and bake at 350 degrees F for 40-45 minutes or until tender.
Mama Mangia
Super Moderator
* 2 cups peeled and cubed acorn squash
* 2 eggs
* 1/3 cup heavy cream
* 2 green onions, chopped
* 1/4 green bell pepper, diced
* 1 cup dry bread stuffing mix
* 1/4 cup grated Parmesan cheese
* 1 teaspoon salt
* 1/2 teaspoon cracked black peppercorns
* 1 sprig fresh rosemary
* 2 tablespoons crumbled feta cheese
* 2 roma (plum) tomatoes, thinly sliced
* cracked black pepper to taste
1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. In a steamer basket over boiling water, steam the squash 10 minutes, or until tender. Remove from heat, and mash with a fork.
3. In a medium bowl, blend the eggs and heavy cream. Mix in the squash, 3/4 of the green onions, green bell pepper, dry stuffing mix, and Parmesan cheese. Season with salt and pepper. Transfer to the prepared casserole dish. Press the rosemary sprig into the center of the mixture. Top with feta cheese, tomato slices, and remaining green onions. Season with pepper.
4. Bake 45 minutes in the preheated oven, until lightly browned. Discard rosemary sprig before serving.
* 2 eggs
* 1/3 cup heavy cream
* 2 green onions, chopped
* 1/4 green bell pepper, diced
* 1 cup dry bread stuffing mix
* 1/4 cup grated Parmesan cheese
* 1 teaspoon salt
* 1/2 teaspoon cracked black peppercorns
* 1 sprig fresh rosemary
* 2 tablespoons crumbled feta cheese
* 2 roma (plum) tomatoes, thinly sliced
* cracked black pepper to taste
1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. In a steamer basket over boiling water, steam the squash 10 minutes, or until tender. Remove from heat, and mash with a fork.
3. In a medium bowl, blend the eggs and heavy cream. Mix in the squash, 3/4 of the green onions, green bell pepper, dry stuffing mix, and Parmesan cheese. Season with salt and pepper. Transfer to the prepared casserole dish. Press the rosemary sprig into the center of the mixture. Top with feta cheese, tomato slices, and remaining green onions. Season with pepper.
4. Bake 45 minutes in the preheated oven, until lightly browned. Discard rosemary sprig before serving.
Mama Mangia
Super Moderator
I hope you can use at least one of them! It's hard trying to share recipes when you don't know others tastes. I have more if you need anything or need something special.