Autumn Acorn Squash Recipes

AUTUMN STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange squash halves, cut-side up, in a roasting pan. Run a fork through the meat of each half, creating grooves. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.
• Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.
• Spoon the sausage filling into each squash half. Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.

AUTUMN BAKED ACORN SQUASH

Steps:

• Preheat oven to 375 degrees.
• Cut squash in half from top to bottom and scoop out seeds.
• Slice a thin strip off the bottom of the halves so that the squash does not rock when placed in a baking dish.
• Place the slices form both apples in the cavity of the squash.
• Drizzle honey over the apple slices.
• Sprinkle brown sugar and cinnamon over the apples, make sure to get the edges of the squash too.
• Top apple slices with the cranberries and chopped pecans. Dot with butter.
• Place in oven and bake 1-1/2 hours or until squash is fork tender.

AUTUMN ACORN SQUASH SAUTE

Steps:

• In large saucepan, melt butter.
• Saute onion 5 minutes, or until golden, but not brown.
• Add squash. Saute about 2 more minutes.
• Add raisins and walnuts. Saute an additional 5 minutes, stirring occasionally.
• Add water. Add salt and pepper to taste.
• Cover pan and remove from heat.
• Allow the pan to sit, covered, for 20 minutes, or until the squash is tender and ready to serve.

AUTUMN ACORN SQUASH

Steps:

• Cut squash in half and discard seeds; set squash aside.
• In a skillet over medium heat, cook turkey until no longer pink; drain.
• Add egg, rice, apple, cranberries, celery, salt, parsley, allspice and cardamom.
• Spoon into squash halves; place in an ungreased 13-in. x 9-in. x 2" baking dish. Fill dish with hot water to a depth of 1/2 inches
• Cover and bake at 350 for 25 minutes. Uncover; bake 20-25 minutes longer or until the squash is tender.
• Yield: 4 servings.