Time 55m Yield 4 Number Of Ingredients 10 Steps:
Cut small slits into the top and the bottom of your acorn squash and then microwave each on high for 3 minutes. The slits will allow steam to escape, and microwaving the squash will make it easy to handle and shorten baking time. Cut the squash into approximately ½ inch rings and then, using a spoon, remove the pulp. You’ll want to end up with 8 rings. Using 2 tsp of olive oil and a basting brush, lightly oil the acorn squash on both sides, and then sprinkle with salt and pepper to taste. Bake at 375º F for 30 minutes, flipping midway, until the acorn squash is tender and browned. While the acorn squash is baking, prep the rest of your ingredients. Shred 8 Tbsp of parmesan cheese. Cut the tops of the florets off of your head of broccoli to equal about 1 C. Also, dice 1 C of yellow onion and one roasted red pepper. In the summer months I often make my own roasted pepper, but in the winter canned is my go-to solution. Finally, beat together 8 eggs. Add the broccoli and onion to a small sauce pan, plus 2 Tbsp of water, and cook over medium heat until the vegetables are soft, but not mushy. I use water instead of oil to prevent the vegetables from sticking to the bottom of the pan. This cuts on fat and calories. With this method of cooking, if you notice that the vegetables are beginning to dry out and stick, simply add more water to the pan, 1 Tbsp at a time. Once the broccoli and onion is cooked, turn off the heat and stir in your diced red pepper. When the acorn squash is finished cooking, fill with vegetables, leaving room for your egg. Place the pan in the oven for about 3 minutes to heat the pan. Once the pan is heated, add a thin layer of egg to each quiche without filling them, and then return them to the oven for 2 minutes. You’ll find that some egg will leak out, but after being in the oven for 2 minutes it will set, creating a seal for you to add the remainder of the egg on top of it. To make this easier, I used a baster to add the egg to the quiches instead of a spoon. Sprinkle each quiche with ½ Tbsp of parmesan or asiago cheese (or both!), and then top with the remainder of the egg. Return the quiches to the oven for 2 minutes and then turn your broiler on and broil for another 2 minutes. Before serving, sprinkle each quiche with another ½ Tbsp of cheese and then you’re done!
Time 1h Yield 6 servings Number Of Ingredients 6 Steps:
Preheat the oven to 350˚. Place the squash, cut-sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife. Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt and serve hot.
Time 1h Yield 6 servings. Number Of Ingredients 9 Steps:
In a skillet, saute onion in oil until tender. Transfer to a greased 9-in. pie plate. Sprinkle with cheese. , In a bowl, whisk milk, squash, eggs, salt, pepper and nutmeg until smooth; pour over cheese. , Bake at 325° for 50-60 minutes or until a knife inserted in the center comes out clean.
Time 1h10m Yield 4 Number Of Ingredients 3 Steps:
Heat oven to 350°F. Cut each squash lengthwise in half; remove seeds and fibers. In ungreased 13x9-inch pan, place squash, cut sides up. Spoon 1 tablespoon maple syrup and 1 tablespoon whipping cream into each half. Bake uncovered about 1 hour or until tender.
Time 1h20m Yield 12 Number Of Ingredients 10 Steps:
Place squash halves in a microwave-safe dish. Microwave on high until tender, about 10 minutes. Let cool. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square casserole dish. Scrape squash into a bowl; discard skins. Beat squash with a mixer until smooth. Add sugar, butter, evaporated milk, eggs, and vanilla; mix well. Put in the prepared casserole. Bake in the preheated oven for 45 minutes. While the squash is baking, mix rice cereal, brown sugar, pecans, and melted butter for topping together in a bowl. Remove casserole from the oven and sprinkle topping evenly over top. Bake for 10 more minutes.
Time 1h40m Yield 1 pie, 4-6 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees. Heat small amount of olive oil in pan and saute diced onion until slightly translucent. Fold onions into squash with rosemary, garlic, salt and pepper. Crack eggs into 2-cup measuring cup. Add enough milk to make 2 cups. Whisk eggs and milk together. Add to squash mixture; blend well. Place crust in pie pan and prick bottom with fork. Spread small amount of cheese on bottom of crust. Pour in squash and onion mixture. Top with rest of the cheese. Bake for 40 minutes, until quiche is set and cheese is golden and bubbling.
Time 45m Yield 4 servings Number Of Ingredients 5 Steps:
Heat oven to 375 degrees. Cut 1/4 inch from stem end and bottom of each squash, and discard. Cut each squash in half crosswise. Discard seeds and membrane. Cut each squash half crosswise into 2 slices, each 1-inch thick. Combine honey, olive oil, pepper and salt in a large bowl. Add squash, and toss to coat. Place squash on an oiled sheet pan. Bake at 375 degrees for 30 minutes or until tender.
Time 2h Yield 6-8 servings. Number Of Ingredients 13 Steps:
Cut squash in half; discard seeds. Place squash cut side down in a greased 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 35-40 minutes. Drain water from pan; turn squash cut side up. Bake 10 minutes longer or until squash is tender; cool slightly. Carefully scoop out squash; place in a large bowl and mash. Set aside., In a large skillet, saute onion and garlic in butter until tender. Add peppers; saute until crisp-tender. In a large bowl, whisk eggs and yogurt until blended. Stir in the squash, onion mixture, feta cheese, salt, pepper and cayenne if desired. , Transfer to a greased 11x7-in. baking dish. Sprinkle with sunflower kernels. Cover and bake at 375° for 25 minutes. Uncover; bake 25-30 minutes longer or until a thermometer reads 160°.
