Acorn Squash And Apple Mash Recipes

ROASTED ACORN SQUASH AND GARLIC MASH

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash, cut sides down, in a glass baking dish. Place the baking dish into the oven and pour enough water into the baking sheet to fill halfway up the sides (this will help steam the squash so it doesn't dry out, making the flesh easier to mash). Place the foil-wrapped garlic directly on an oven rack. Roast the garlic and squash until very tender, about 1 hour. Cool slightly.
• Melt 1 tablespoon of butter in a heavy, small skillet over medium-high heat. Add the leeks and apple and saute until crisp tender, about 6 minutes. Season with salt, to taste.
• Scoop the cooled acorn squash flesh into a large bowl. Using a potato masher, mash the flesh until smooth. Unwrap the garlic and squeeze the roasted garlic flesh into the squash puree. Add the remaining 6 tablespoons of butter and mash. Stir in the thyme and season with salt, to taste. Place the mash in serving bowl and top with apple and leek saute.

APPLE-STUFFED ACORN SQUASH

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.
• Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.
• While the squash is baking, melt the margarine in a large skillet over medium heat. Cook the onion and apple in the margarine until the onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.
• Once the squash is done, stir the raisins, brown sugar, cinnamon, and Cheddar cheese into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot and the cheese has melted, about 15 minutes.

ACORN SQUASH WITH APPLE

Steps:

• To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice the halves into sections and finally cut into 1 inch chunks.
• Place the squash chunks into a large microwave-safe bowl along with the apples. Dot with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top. Cover with plastic wrap, and poke a few holes in it for ventilation.
• Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover, and stir. Return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. Serve hot.

MASHED ACORN SQUASH

Steps:

• 1. Preheat oven to 400'F, brush the inside of the squash with the olive oil and sprinkle with salt and pepper.
• 2. Place on a baking sheet for 45 minutes.
• 3. When done remove the insides of the squash and place in a mixing bowl. Add the butter, nutmeg or cinnamon and brown sugar until smooth. Serve warm.
• 4. Enjoy.

MASHED ACORN SQUASH WITH APPLES RECIPE - (4.3/5)

Steps:

• Place the apple halves in a bowl and toss together with the brown sugar, cinnamon, lemon juice, and vanilla extract. Place the coated-apple halves cored-side-up and any of the leftover brown sugar mixture onto the silicone baking pan. Top each apple half with a piece of butter. Place it in the bottom of the NuWave oven. Brush the flesh of the squash with oil and season with salt and pepper. Using the extender ring of the NuWave, place the squash, flesh side down, on the 4-inch rack and place it in the oven. Bake on high for 30 minutes. Turn the squash and apples over and bake for an additional 15 minutes. Using a pot holder to hold the squash, remove the flesh with a large spoon and place it into the bowl of a food processor. Puree until smooth. Add the apples and the cooking liquid and pulse until the apples are in small pieces. Serve. David Tip: Save the seeds from the acorn squash. Pull them from the pulp, rinse, and pat dry. Toss the seeds with a little olive oil, salt, and pepper and roast in the baking pan of the NuWave oven on high for 10 minutes. They make a delicious snack.

APPLE CINNAMON ACORN SQUASH

Steps:

• Preheat oven to 350°. Lop off both ends of the squash. Stand it on end, and cut it down the center. (Tip: Rock your knife up and down, and it will cut easier. Don't try to "saw.") Scoop out the seeds.
• Rub coconut oil (1 tablespoon/side) all over the orange flesh. Place squash halves face up on roasting pan like two bowls.
• Bake for 45 minutes, or until squash flesh is very soft. Remove from oven, and let sit until it is cool enough to handle.
• With a fork, scrape out all the flesh and melted coconut oil into a bowl. Add apple butter, cinnamon, and sea salt. Mix and mash thoroughly until it is creamy in texture. (You may want to warm it a bit before serving.) Garnish with apple slices, if desired, and serve.
• Let me know how you decided to use it (side? dessert?...)!

SWEET AND YUMMY MASHED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place acorn squash, cut-side down, on a baking sheet.
• Bake in the preheated oven for 30 minutes. Flip squash and sprinkle cinnamon into the center and dot with butter. Continue baking until flesh can be easily pierced with a fork, about 30 minutes more.
• Scoop flesh into a bowl and mix in brown sugar until evenly combined.

ACORN SQUASH IN ROASTED APPLES

Steps:

• Preheat oven to 375 degrees F.
• Cut squash in half lengthwise and remove seeds and fibers. Place squash cut side down in a baking dish. Pour the stock into the dish. Place in the oven and bake for 20 minutes.
• Scoop out the fruit from the apples, leaving a 1/4 border. Remove squash from oven, place apples cut side down in baking dish, fitting them around the squash. Return to oven and bake until squash and apples are just tender, about 15 to20 minutes more. Turn squash and apples over. Dot with butter and brown sugar. Return to oven for 10 minutes.
• Remove squash and apples from oven. Transfer apples to a warm platter and reserve, covered. Scoop squash flesh into a medium bowl. Mash with the cream, walnut oil, cinnamon and ginger, adding salt and pepper, to taste. Scoop the squash into the apple halves and serve.

BAKED ACORN SQUASH AND APPLES

Steps:

• Preheat oven to 350.
• Cut the acorn squash and scoop out the seeds and strings.
• Put a little water in a baking pan; place the halves face down and bake for 1/2 hour.
• Then, take it out and put the sliced apples in the middle (some will fall over the sides, it's okay); drizzle with canola oil and maple syrup, and sprinkle with pumpkin pie spice.
• Bake for another 1/2 hour to 40 minutes (until the apples are soft and browning).
• Put your acorn squash halves in individual plates; scoop up the stray apples and stray maple syrup and spoon over the squash.

ACORN SQUASH AND APPLE MASH

Steps:

• Place the acorn squash in a casserole dish cut side up.
• Place 1 cut-up apple in each of the cavities.
• Sprinle each quarter with brown sugar and honey.
• Dot butter onto each acorn squash.
• cover with tinfoil and bake at 350 degrees until squash is tender.
• Scoop everything out of the acorn squash and mash until smooth and serve.
• This also freezes well.

MICROWAVE ACORN SQUASH

Steps:

• Prick all over the insides of the squash halves with a fork, brush with butter, and sprinkle with brown sugar. Place squash halves, cut sides-up, into a large, microwave-safe dish.
• Microwave on high power until flesh pierces easily with a fork, about 10 minutes. Season with salt and pepper.