NANA'S ACORN SQUASH
This is a recipe even veggie haters will love! People who like sweet potatoes also love it. It's a family favorite of mine.
Provided by LDYBUGG10
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 30m
Yield 2
Number Of Ingredients 4
Steps:
- In a microwave safe casserole dish pour enough water to reach 1 1/2 inches in depth. Place the squash halves cut side down in the water, and pierce the skin with a fork a few times. Microwave on high for 15 to 20 minutes. Drain.
- Sprinkle each half with salt and pepper to taste. Place 2 tablespoons butter and 2 tablespoons brown sugar in each half.
- Broil 5 minutes, or until butter is melted. Mix the melted butter and sugar into the flesh, and serve.
Nutrition Facts : Calories 400 calories, Carbohydrate 50.9 g, Cholesterol 61.1 mg, Fat 23.3 g, Fiber 7.3 g, Protein 2.1 g, SaturatedFat 14.6 g, Sodium 177.8 mg, Sugar 26.3 g
ROASTED ACORN SQUASH WITH POMEGRANATE AND GOAT CHEESE
Acorn squash is one of my favorites for the holidays. This holiday treat adds some color and flavor to the table. You can sub out kabocha squash for this recipe if you prefer. Balsamic vinegar is also a great substitute for maple syrup.
Provided by Jet Tila
Categories side-dish
Time 1h10m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper.
- Wash the two whole squash under running water and pat dry. Cut the squash in half by inserting the tip of a chef's knife in the center of the squash where the stem connects. Push the tip in until it has cut all the way through the skin and flesh, then press down firmly on the handle, bringing the heel of the blade all the way to the cutting board. Turn the squash 180 degrees and repeat on the other side, splitting the squash. Scrape out the seeds with a spoon.
- Slice the squash into 1/2-inch-thick slices. Heat a 14-inch cast-iron pan over medium-high heat and add the olive oil. Once heated, add the squash in an even layer. Season with salt and pepper and sear on the first side until lightly golden brown, about 3 minutes, in batches if needed. Place the seared squash on the prepared sheet tray, seared-side down, and season the top side with salt and pepper. Scatter the thyme sprigs over the squash and put into the oven. Roast until the edges are brown and the squash is tender in the middle, 20 to 30 minutes.
- Transfer the squash to a large bowl, season with more salt, pepper and cumin to taste. Drizzle with the warmed syrup and toss to combine. Pour onto a platter and sprinkle with the pomegranate seeds and goat cheese.
NANA'S SQUASH CASSEROLE
An excellent, cheesy dish, especially around the holidays! My grandmother makes this for me every time I come see her because she knows it's my favorite!
Provided by Alyssa Johnston
Categories Side Dish Vegetables Squash Summer Squash
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a medium baking dish.
- Place squash in a pot with enough water to cover. Bring to a boil and cook 5 minutes, or until tender; drain.
- In a bowl, mix cooked squash, cornbread, onion, celery, sugar, egg, soup, margarine, and 1/2 cup cheese. Season with sage, salt, and pepper. Transfer to the prepared baking dish.
- Bake 45 minutes in the preheated oven. Top with remaining cheese, and continue cooking 15 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 421.6 calories, Carbohydrate 26 g, Cholesterol 75.2 mg, Fat 30.5 g, Fiber 2.6 g, Protein 11.8 g, SaturatedFat 9.8 g, Sodium 1178 mg, Sugar 5.8 g
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