Acorn Squash With Three Toppings Recipes

ACORN SQUASH WITH THREE TOPPINGS

Acorn Squash with Three Toppings image

The delicate, sweet taste of baked acorn squash pairs well with a variety of toppings.

Provided by Martha Stewart

Time 1h10m

Number Of Ingredients 8

Ingredients

2 whole acorn squash (about 2 pounds each)
Coarse salt and ground pepper
1/3 cup brown sugar
2 tablespoons butter
1/4 cup plain dried breadcrumbs
2 tablespoons butter
1/4 cup finely grated Parmesan cheese
2 tablespoons olive oil

Steps:

Preheat oven to 400 degrees.
Halve each squash lengthwise. Scoop out and discard seeds. Choose one of the three toppings, above; each makes enough for 4 halves. Brush cut sides of squash halves with 2 tablespoons melted butter (or oil, depending on topping); season generously with salt and pepper.
Place halves, cut side down, on a rimmed baking sheet; bake until almost tender when pierced with the tip of a paring knife, about 30 minutes.
Turn halves cut side up; dividing evenly, sprinkle with topping. Return to oven; continue baking until tender and browned, about 15 minutes more.

ROASTED ACORN SQUASH WITH MUSHROOMS, PEPPERS AND GOAT CHEESE

Roasted Acorn Squash with Mushrooms, Peppers and Goat Cheese image

Provided by Guy Fieri

Categories side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 acorn squash
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons butter
2 cups cabbage (core removed before slicing)
1 cup 1/4-inch-sliced sweet onion
1 red bell pepper, seeded and sliced in 1/4-inch julienne
1 yellow bell pepper, seeded and sliced in 1/4-inch julienne
Kosher salt and freshly ground pepper
2 cups cremini mushrooms, cleaned and quartered
2 cloves garlic, minced
4 ounces crumbled goat cheese
2 tablespoons chopped fresh Italian parsley, for garnish, optional

Steps:

For the acorn squash: Preheat the oven to 375 degrees F. Trim the tops and bottoms off the squash. Cut in half horizontally so the cut-ends will keep the pieces flat. Clean the inside of the squash. Separate the seeds from the membranes and rinse well. Dry the seeds with a paper towel and set aside.
Place the squash cut-side up on a baking sheet, drizzle with the olive oil and sprinkle with 1 teaspoon of the salt and the pepper. Place the seeds on a separate baking sheet or foil. Roast the squash 30 minutes. Roast the seeds at the same time, checking and moving them around after 10 minutes and again after 20 minutes. Depending on the size of the seeds, they may be done after 20 minutes, or up to 30 minutes. Sprinkle the seeds with the remaining salt, and set aside with the squash.
For the filling: Set a large saute pan over high heat and add the butter. When melted, add the cabbage, onions, peppers, sprinkle with salt and pepper and gently toss to combine. Allow the cabbage to wilt down, about 5 minutes. Add the mushrooms and cook, 3 to 4 minutes. Add the garlic and toss to combine. Saute 2 to 4 minutes longer, and adjust the seasoning with salt and pepper.
For assembling: Preheat the broiler to low. Fill the roasted acorn squash halves with the filling. Sprinkle the crumbled goat cheese over the top, then top with the roasted squash seeds. Broil just until the cheese is warm. Garnish with a small amount of Italian parsley, if using, and serve.

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