Does anyone know of any interesting recipes using acorn squash? I tried it lately baked and the squash was both dry and bland. Thank you!!

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

* 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.

* 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.

* 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.