FRUIT AND NUT STUFFED ACORN SQUASH
Fruit and Nut Stuffed Acorn Squash is a perfect side dish for the fall. Bursting with apples and fall spices it's a healthy addition to any meal.
Provided by Barbara Curry
Categories Side Dish
Number Of Ingredients 12
Steps:
- Cut the squash in half from pole to pole. Scoop out seeds and place flesh side down in a microwave safe dish. Add 1/4 cup water and cover with plastic wrap. Vent the plastic with 3-4 knife holes and microwave for 15-20 minutes until the squash is tender.
- Remove from the microwave and place flesh side up on a baking sheet. Combine butter and brown sugar and brush over the squash. Place under broiler for 2-4 minutes until golden brown.
- While the squash is cooking, prepare the stuffing. In a 10-inch skillet, melt a tablespoon of butter. Once melted and hot, add the diced apples. Sauté for 8-10 minutes until soft, but not mushy. Add in the cinnamon, nutmeg, and a pinch of salt. Place in a bowl and add vanilla and chopped walnuts and cranberries.
- Fill the squash centers with the apple filling and top with chopped pistachios and a drizzle of honey. Serve warm.
Nutrition Facts : Calories 379 kcal, Carbohydrate 51 g, Protein 5 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 30 mg, Sodium 110 mg, Fiber 7 g, Sugar 21 g, ServingSize 1 serving
FRUIT STUFFED ACORN SQUASH
Fruit Stuffed Acorn Squash with apples, raisins, and nuts is a sweet side dish that eliminates the need for a dessert while satisfying your sweet tooth.
Provided by Marie Beausoleil
Categories Side
Time 55m
Number Of Ingredients 4
Steps:
- Depending on the size of the acorn squash, you might need to increase the filling ingredients. You'll want each squash half to be generously full.
- Preheat oven to 375F.
- Cut acorn squash in half crossway.
- Scoop out the seeds and stringy insides to leave only the cleaned flesh.
- In an oven safe dish, place the two squash sides. Position the halves so that they are supported and do not tip over.
- Next add 1 Tablespoon butter to each squash.
- Add your fruit/nut filling.
- Add one half of the brown sugar to each squash.
- Bake uncovered for 45 minutes or until flesh is tender.
Nutrition Facts : Calories 564 calories, Sugar 81, Sodium 103, Fat 14, SaturatedFat 5, Carbohydrate 115, Fiber 11, Protein 6, Cholesterol 15
FRUIT-STUFFED ACORN SQUASH
Holiday meals are even more festive when I serve colorful acorn squash with a fruity filling tucked inside each half. This recipe combines the delightful flavor of winter squash with the season's finest apples and cranberries. -Peggy West, Georgetown, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. baking dish. Add 1 in. of hot water to the pan. Bake, uncovered, at 350° for 30 minutes. , Drain water from pan; turn squash cut side up. Sprinkle with salt. Combine the remaining ingredients; spoon into squash. Bake 40-50 minutes longer or until squash is tender.
Nutrition Facts : Calories 240 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 218mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 6g fiber), Protein 2g protein.
FRUIT & NUT STUFFED ACORN SQUASH
A different take on your usual acorn squash dish - the filling is delicious, but not as sweet as most I've had before. Found this in a great cookbook!
Provided by filaughn
Categories Vegetable
Time 1h55m
Yield 4-6 squash halves, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Cut squash in half and scoop out seeds and strings.
- Lightly grease baking sheet. Place squash on sheet, cut side down and back at 350 for 40 - 50 minutes, until soft but not mushy. Remove from heat and place, cut site up, on sheet.
- Saute onion, celery and garlic in olive oil until translucent.
- Add all other filling ingredients and mix until blended. Use a large spoon to fill squash halves.
- Cover squash with aluminum foil and bake at 375 for 20 - 30 minutes until all ingredients are well cooked.
Nutrition Facts : Calories 453.9, Fat 17.9, SaturatedFat 2.1, Sodium 369.6, Carbohydrate 71.5, Fiber 11.2, Sugar 18.7, Protein 10.1
SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY
Here's what you need: small acorn squashes, onion, celery, olive oil, salt, pepper, fresh rosemary, garlic, sausage, apple, panko breadcrumbs, parmesan cheese
Provided by Tasty
Categories Sides
Yield 4 servings
Number Of Ingredients 12
Steps:
- Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
- Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
- Drizzle each squash half with olive oil, salt, and pepper.
- Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
- While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
- Add Garlic and Sausage, until sausage is browned on all sides.
- Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
- Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
- Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
- Enjoy!
Nutrition Facts : Calories 576 calories, Carbohydrate 86 grams, Fat 21 grams, Fiber 18 grams, Protein 20 grams, Sugar 11 grams
FRUIT-STUFFED ACORN SQUASH
Make and share this Fruit-Stuffed Acorn Squash recipe from Food.com.
Provided by carolinafan
Categories Vegetable
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut squash in half; discard seeds.
- Place squash cut side down in an ungreased 13x9x2-inch baking dish. Add 1 inch of hot water to the dish.
- Bake, uncovered, at 350* for 30 minutes. Drain water from pan; turn squash cut side up.
- Sprinkle with salt.
- Combine the remaining ingredients; spoon into squash. Bake 40-50 minutes longer or until squash is tender.
Nutrition Facts : Calories 230.4, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 199.1, Carbohydrate 46.8, Fiber 5.6, Sugar 20.5, Protein 2
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