Time 1h10m Yield 8 servings. Number Of Ingredients 12 Steps:
Cut ends from squash. Slice each squash widthwise into four rings; remove seeds. Place rings on a greased foil-lined baking pan. In a small saucepan, bring 2 tablespoons butter and syrup to a boil. Brush each ring with syrup mixture. , Cover and bake at 350° for 30 minutes. Uncover and bake another 10-15 minutes, basting with syrup mixture. , In a skillet, saute onion in remaining butter. Add apples and cook until crisp-tender, about 3 minutes. Stir in banana, orange and seasonings; heat through. Place rings on serving platter; fill centers with apple mixture. Sprinkle with almonds.
Time 35m Yield 4 servings Number Of Ingredients 4 Steps:
Preheat oven to 450 degrees F. Place squash rings in a plastic bag with olive oil, salt and pepper. Shake until well coated. Place on a baking sheet in a single layer. Cook, turning once until squash is softened and almost cooked through, about 25 minutes. About halfway through cooking, add the asparagus and continue roasting until all are tender.
Time 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into 1/4-inch rings. In large pan on top of stove, carefully cook squash rings, then asparagus in boiling, salted water until tender, but not overcooked. Drain each vegetable as soon as it’s tender. Heat butter in medium skillet. Add sugar and walnuts. Stir over medium heat until sugar is light brown. Deglaze pan with lemon juice, vingar and cider. Cook, stirring constantly, to reduce by half. To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash. Spoon sauce over. NOTE: To make clarified butter, slowly melt stick of butter over very low heat. Let solids settle to bottom; use oil (clarified butter) from top and discard solids.
Time 35m Yield 4 servings Number Of Ingredients 3 Steps:
Slice the squash into one and one half inch rings. Remove seeds and strings and place on buttered nonstick baking sheet. Top with remaining butter, season with salt and pepper and bake at 375 degrees for approximately 25 minutes, turning once, so that the squash is cooked through and still retains its shape. Serve with cranberry relish. TIP: VEGGIE SPAGHETTI Here’s a great way to get your kids to eat squash! Just pierce the stem end of a spaghetti squash with a knife or metal skewer, and place on roasting sheet. Roast at 350 for about an hour, open, and create strands by pulling away the flesh with your fork. Serve with butter and Parmesan cheese or tomato sauce.
Time 1h Yield 8 Number Of Ingredients 16 Steps:
Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into ¼ inch rings. In kettle, carefully cook squash rings, then asparagus in boiling, salted water until tender. Don’t overcook. Drain each vegetable as soon as it’s tender. Heat butter in medium skillet. Add sugar and walnuts. Stir over medium heat until sugar is light brown. Deglaze pan with lemon juice, vingar and cider. Cook, stirring constantly, to reduce by half. To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash. Spoon sauce over. NOTE: To make clarified butter, slowly melt stick of butter over very low heat. Let solids settle to bottom; use oil-clarified butter- on top
Yield Serves 8 Number Of Ingredients 10 Steps:
Preheat oven to 400°F. Cut two 3/4-inch-thick slices from center of each acorn squash for a total of 8 slices (reserve ends of squash for another use). Scoop out seeds and fibers from center slices and discard. Arrange squash rings in single layer in 15x10x2-inch baking dish. Melt butter in heavy medium nonstick skillet over medium heat. Add bell pepper and green onions; sauté until tender, about 3 minutes. Transfer to large bowl; cool. Mix in sausage, breadcrumbs, broth, pepper and salt. Mound sausage mixture in center of squash rings, using about 1/3 cup for each. (Can be prepared 1 day ahead. Cover and refrigerate.) Brush sausage and squash with half of molasses. Bake 15 minutes. Brush with remaining molasses and bake until squash are tender and sausage is cooked through, about 25 minutes.
Time 30m Yield 4 servings. Number Of Ingredients 7 Steps:
In a large cast-iron or other heavy skillet, saute the peppers, squash and asparagus in wine and oil until crisp-tender. Sprinkle with salt and pepper.
Number Of Ingredients 4 Steps:
Cut the unpeeled squash crosswise into 1/2-inch slices; using a biscuit cutter slightly larger than the seed center, cut out the seeds from each ring and discard. Heat the olive oil and butter in a heavy saute pan. Add the squash rings and brown on both sides, cooking until tender. Add the vinegar and continue to cook until squash starts to caramelize. Serve hot.
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 1h4m Yield 4 Number Of Ingredients 13 Steps:
Place acorn squash cut-side down on a large microwave-safe plate. Cook in the microwave until very soft, about 15 minutes. Let cool until easily handled, about 5 minutes. Peel squash, discarding skin. Combine squash flesh, olive oil, salt, pepper, garlic, and rosemary in a bowl; mash to combine. Pour vegetable broth into a saucepan; bring to a simmer over medium heat. Melt 2 tablespoons butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in rice until coated with butter. Pour in wine, stirring until reduced, about 3 minutes. Ladle 1/3 of the vegetable broth into the pot; cook and stir until absorbed. Repeat this process twice more, stirring constantly, until rice is tender, 15 to 20 minutes. Season with salt, pepper, and Italian seasoning. Stir fontina cheese and Parmesan cheese into the rice until melted. Add mashed squash and remaining 2 tablespoons butter; stir until butter is melted and squash is heated through, 2 to 4 minutes.
Time 1h Number Of Ingredients 12 Steps:
- Rinse whole squash; dry. Prick skin with a fork, all over. Place in large baking dish, and cook in microwave oven for about 10 minutes, or until soft. Let stand 5 minutes.
- Preheat stove oven to 350°F. Cut acorn squash in half, remove seeds and any stringy material from the insides. Discard seeds & ends of squash. Slice into 1 inch slices.
- Return slices to baking dish. Season very lightly with salt. Combine brown sugar and butter. Spread on squash slices.
- Bake, uncovered, in oven for 15-20 minutes, basting occasionally.
- VARIATION: Mix maple flavored syrup, spices, and butter, (no brown sugar), together in a glass measuring cup. Microwave for 15 seconds. Pour over squash slices. Follow step #4.
Number Of Ingredients 6 Steps:
Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside. Using a large, sharp knife, halve squash lengthwise (through the stem end and the pointy end). Using a spoon, scrape out seeds and fibers. Place each half, cut side down, on a cutting board; slice off about 3/4 inch from each end and discard. Slice squash crosswise into 1/2-inch-thick half-rings. If desired, trim away any remaining fibers by running a paring knife around the inside of each half-ring. Place in an even layer on prepared baking sheet. Melt butter in a small saucepan over low heat. Remove pan from heat and add maple syrup, vanilla, and cardamom; stir to combine. Using a pastry brush, lightly brush squash pieces with a little less than half the butter mixture; season with salt. Turn and brush with remaining butter mixture, reserving a tablespoon. Season lightly with salt. Transfer to oven and roast for 12 minutes; rotate baking sheet. Using tongs, turn squash and continue to roast until browned and tender, 10 to 12 minutes more. Remove from oven and turn, using tongs, so that darker side is facing up. Reheat remaining tablespoon butter mixture over low heat; brush over squash and serve.
