TEX-MEX STUFFED ACORN SQUASH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil; set aside. Place the acorn squash in a microwave-safe bowl with 1/4 cup water. Loosely cover with plastic wrap and microwave until fork-tender, about 15 minutes.
- Meanwhile, spread the tofu on a large plate and press out the excess moisture with paper towels; set aside. Heat the olive oil in a large skillet over medium-high heat. Add the bell pepper and all but 2 tablespoons of the scallions; season with salt and pepper. Cook, stirring, until softened, about 5 minutes. Add the garlic, chili powder and cumin and stir to coat the vegetables. Add the tofu and 1/2 teaspoon salt and cook, breaking up any large chunks, until combined. Stir in the salsa. Remove from the heat.
- Set the squash halves cut-side up on the prepared baking sheet (trim the bottoms so they sit flat, if necessary). Pat dry and season the insides generously with salt and pepper. Stir half of the cheese into the tofu mixture, then divide among the squash halves. Top with the remaining cheese and bake until the filling is hot and the cheese is melted, about 10 minutes. Top with the reserved scallions and assorted toppings.
Nutrition Facts : Calories 490, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 38 milligrams, Sodium 837 milligrams, Carbohydrate 47 grams, Fiber 15 grams, Protein 24 grams, Sugar 2 grams
HONEY ACORN-SQUASH PIE
Steps:
- Make the crust: In a food processor, pulse to combine flour, cornmeal, sugar, and salt. Add butter, and pulse until mixture resembles coarse meal. In a small bowl, lightly beat 2 egg yolks with 3 tablespoons ice water; drizzle over flour mixture, and pulse until dough just begins to come together (add up to 1 tablespoon more ice water if mixture is too crumbly). Shape into a disk, and wrap in plastic. Refrigerate 1 hour or up to 1 day.
- Meanwhile, make the filling: Halve squashes lengthwise; remove seeds and cut flesh into wedges. In a large, lidded pot fitted with a steamer basket (or colander), bring 2 inches of water to a boil. Place squash in basket (in batches if necessary); cover, and steam until tender when pierced with the tip of a knife, 20 to 30 minutes (check water level periodically). Let cool completely. Scrape flesh from cooled squash, and purée in a food processor until smooth. Add honey, cinnamon, ginger, and salt, then add whole eggs and 1/2 cup milk. Pulse until thoroughly combined.
- On a lightly floured surface, roll out dough to a 13-inch round, 1/8 inch thick. Fit into a 10-inch pie plate; trim excess dough flush with rim. Cut edge of dough 1/2 inch deep at 3/4-inch intervals; bend every other section back toward center. Whisk together remaining 1 egg yolk and 1 tablespoon milk; lightly brush edge of crust. Refrigerate or freeze until firm, about 30 minutes.
- Preheat oven to 425°F. Pour filling into pie shell on a rimmed baking sheet. Bake 10 minutes. Reduce heat to 350°F, and continue to bake 30 to 40 minutes more, or until filling is barely set (it will continue to firm as it cools). If crust is browning too quickly, cover with a foil ring (see page 324). Transfer pie to a wire rack to cool completely. (Filling will separate from crust as it cools.) Serve warm, at room temperature, or cold, with whipped cream. Pie can be made up to 2 days ahead and refrigerated, covered.
ROASTED HONEY CINNAMON ACORN SQUASH
Caramelized roasted honey cinnamon acorn squash is drizzled with honey and cinnamon, and sprinkled with crumbled cheese and crunchy almonds.
Provided by Culinary Envy
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Cover a baking sheet with aluminum foil and spray with nonstick cooking spray.
- Place acorn squash slices, olive oil, salt, and pepper in a large bowl and toss to cover all the slices evenly. Place slices in a single layer on the prepared baking sheet and drizzle with honey and cinnamon.
- Bake in the preheated oven for 20 minutes. Turn each slice carefully. Continue baking until tender and well browned, about 10 minutes more. Move slices onto a serving plate and sprinkle with blue cheese, green onions, and almonds.
Nutrition Facts : Calories 192 calories, Carbohydrate 23.6 g, Cholesterol 5.3 mg, Fat 10.8 g, Fiber 2.8 g, Protein 3.5 g, SaturatedFat 2.4 g, Sodium 395.2 mg, Sugar 11.8 g
ACORN SQUASH WITH LEMON HONEY JELLY, TEX-MEX STYLE
Tex-Mex Sweet Salt was a gift from my sister-in-law. It's a blend of sweet and spicy and perfect for all things sweet like acorn squash. The lemon honey jelly was a gift a neighbor made from their lemon trees in the lower 48. Sooooooo yummy! Perfect to join my Christmas dinner Leg of Lamb.
Provided by Sherry Blizzard
Categories Vegetables
Time 1h40m
Number Of Ingredients 4
Steps:
- 1. Cut squash in half--Don't remove the seeds or the membrane. Bake face-up in a preheated 425 oven for 45 minutes.
- 2. Remove, let cool. Remove seeds and membrane. Melt butter in microwave. Drizzle over squash halves.
- 3. Melt the Lemon Honey Jam in the microwave and spoon over squash halves.
- 4. NOTE: I got the Tex-Mex Sweet Salt as a gift for Christmas. It's a great mix of cinnamon, with cayenne, orange peel, sea salt, ginger, cloves and more. It's wonderful with anything a little sweet (like squash). Get yours at Star Dragonfly Herb Company https://www.facebook.com/StarDragonflyHerbCompany/
- 5. Sprinkle about a tablespoon or more over the squash halves. Return to the oven to bake at 375 for another 25-30 minutes.
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