Acorn Squash With Apples And Walnuts Recipes

ACORN SQUASH WITH APPLE

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.

BAKED ACORN SQUASH WITH BLUEBERRY-WALNUT FILLING

Steps:

• Preheat oven to 400°, Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each squash half to allow them to lie flat. Place in shallow roasting pan, cut side down. Add 1/2 in. of hot water to pan. Bake, uncovered, until squash is tender, about 35 minutes. Drain water from pan; turn squash cut side up. Spread with butter; season with salt and pepper., For filling, in a large bowl, toss apple pieces with lime juice. Add blueberries, walnuts and nutmeg; divide among squash halves. Drizzle with maple syrup. Bake until heated through, about 30 minutes. Cover loosely with foil if filling browns too quickly.

BAKED ACORN SQUASH AND APPLES

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.

ROASTED ACORN SQUASH WITH APPLES AND CRANBERRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place squash into a large pot of boiling water; boil for 15 to 20 minutes. Transfer squash to a large bowl of ice cold water and set aside until cool enough to handle, 5 to 10 minutes.
• Peel squash along the ridges using a vegetable peeler, then use a teaspoon or grapefruit spoon to dig out peel in the valleys of the squash. Slice squash in half and remove seeds and stem. Cut remaining squash into bite-sized chunks.
• Combine squash, apples, celery, onion, and dried cranberries in a large bowl.
• Combine brown sugar, salt, cinnamon, and nutmeg in a small bowl. Add to squash mixture and toss well to combine. Pour mixture into the prepared baking dish. Add water and dot the top with butter. Sprinkle with walnuts.
• Bake, uncovered, in the preheated oven until squash is fork-tender, about 1 hour. Add some liquid halfway through to prevent drying out, if necessary. Serve hot.