Savory Acorn Squash Stew Recipes

SAVORY ACORN SQUASH STEW

Steps:

• Use your favorite soup pot and add six cans of water and the shredded chicken.
• Drain the cans of lima beans and corn and add to pot.Also add in the can of chicken bullion.
• Now add the spices-thyme-basil-salt-accent.
• After you have baked the butternut squash just scoop out the insides while discarding the seeds and store in fridge until ready to use in this recipe.You just add it into your soup pot.Add 1 small chopped onion also.
• Cook on medium low heat until onion is done.You may want to open your kitchen vent as this stew/soup is so very savory smelling as it is cooking! Serves 4. Hope you enjoy! I made this recipe up as I was cooking it.

BUTTERY AND SAVORY ACORN SQUASH

Steps:

• Put squash in a microwave-safe bowl; add sage. Dot squash with butter pieces; season with salt and pepper. Cover bowl tightly with plastic wrap.
• Cook in microwave oven set on High for 5 minutes. Stir squash to coat in melted butter while checking cubes for softness. Replace plastic and continue to cook until completely tender, 2 to 4 minutes.

SAVORY ROASTED ACORN SQUASH

Steps:

• Preheat oven to 400°F.
• Place acorn squash (cut into 1-inch cubes) onto a baking sheet.
• Drizzle squash with olive oil and sprinkle with seasonings and grated parmesan. Toss with hands until evenly coated. Arrange in a single layer.
• Roast squash for 20 minutes. Remove from oven and (using a spatula) turn pieces over. Return to oven for another 15-20 minutes or until squash cubes are tender and crispy brown to your preference.
• Cool for five minutes, serve and enjoy!

SWEET AND SAVORY SQUASH STEW

Steps:

• Be sure to prepare your ingredients ahead of time: cube or chop everything to about the same size--around 1/2 inch or so. First chop the cilantro and cube the apple and set it aside (in the fridge). Peel and cube the sweet potatoes; then the butternut squash, and acorn squash, and set these aside. Chop the cabbage and onion and set these aside. Now cube the ham steak. I like this order because then I don't have to wash the cutting board after prepping the ham, and because I can then add the ingredients to the pot in the reverse order that I chopped them. So:.
• After completing your prep, heat the olive oil in a deep stew pot. When hot, add the cubed ham.
• Once the ham begins to turn golden, add the cabbage and onion. Place the top on this for about 5 minutes, stirring occasionally, to let the cabbage "steam" a bit.
• Add the sweet potatoes and half the amounts of apple juice, brown sugar, and butter. Stir to deglaze and combine, then replace the lid for another 5 minutes.
• Add the butternut and acorn squash and the reserved second halves of the apple juice, sugar, and butter. Then Add the lemon juice, Italian seasoning, chili powder, sage, steak seasoning, and garlic salt. Stir, and reseal for about 10 minutes, or until the squash is tender.
• Add the apple and cilantro, and the garbanzo beans. Stir to combine. Then add the chicken stock to cover--I normally use the entire 32 oz. Re-cover and bring to a simmer.
• Adjust salt, sugar, and other seasonings to taste, then enjoy.