Acorn Squash With Dried Fruit And Granola Compote Recipes

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ACORN SQUASH STUFFED WITH APPLES, NUTS AND CRANBERRIES



Acorn Squash Stuffed With Apples, Nuts and Cranberries image

Looking for a tasty fall treat? Try these acorn squash stuffed with autumn goodness. Apples and nuts just shout "harvest time."

Provided by Jennifer Swartvagher

Categories     Autumn Foods

Time 1h10m

Number Of Ingredients 7

2 acorn squash
2 apples (peeled and chopped)
3/4 cup dried cranberries
3/4 cup walnuts (chopped)
2 tablespoons cinnamon ((or to taste))
1/2 cup dark brown sugar
3 tablespoons butter or vegan butter (softened)

Steps:

  • Preheat oven to 350°F.
  • Cut squash in half longways.
  • Remove seeds and pulp.
  • Pour ¼ cup water into a baking dish and add squash cut side down.
  • Place baking dish in the oven and bake for 30 minutes.
  • In a large mixing bowl, combine apples, cranberries, walnuts, cinnamon, brown sugar, and butter.
  • Remove squash from oven and let cool.
  • Turn over the halves and stuff the center of each squash with the apple/cranberry mixture.
  • Return to oven and bake for an additional 30 minutes or until tender.

Nutrition Facts : ServingSize 1/2 squash, Calories 519 calories, Sugar 48.2 g, Sodium 15.1 mg, Fat 24 g, SaturatedFat 6.9 g, TransFat 0 g, Carbohydrate 81.6 g, Fiber 9.4 g, Protein 5.7 g, Cholesterol 22.9 mg

GREGG'S STUFFED ACORN SQUASH WITH QUINOA, CRANBERRIES, AND SWISS CHARD



Gregg's Stuffed Acorn Squash with Quinoa, Cranberries, and Swiss Chard image

Categories     Side     Roast     Cranberry     Quinoa     Squash     Chard     Simmer     Boil

Yield serves 4

Number Of Ingredients 22

Squash
4 acorn squash
2 tablespoons extra-virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Pinch of red pepper flakes
Filling
1 cup quinoa
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 tablespoon finely diced shallot
3 tablespoons finely diced fennel
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
2 cups Magic Mineral Broth (page 54) or water
1/2 teaspoon sea salt
2 cloves garlic, minced
Pinch of red pepper flakes
1/2 cup dried cranberries or raisins
6 cups stemmed and chopped Swiss chard or kale, in bite-size pieces
Fresh squeezed lemon juice

Steps:

  • Preheat the oven to 350°F and line a sheet pan with parchment paper.
  • To make the squash, cut the tops off the squash and scoop out the strings and seeds. Also cut the pointy ends off the bottoms of the squash so they'll stand up once they're stuffed.
  • Stir the olive oil, salt, allspice, ginger, cinnamon, and red pepper flakes together in a bowl. Use a brush to spread the spice mixture over the inside of the squash. Place the squash, top side down, on the prepared pan and roast for 20 to 25 minutes, until tender. Check after 20 minutes by touching the top of a squash with your finger. If it's soft, transfer the squash from the oven and cover with foil until you're ready to fill them.
  • Meanwhile, make the filling. Put the quinoa in a fine-mesh sieve and rinse well under running cold water.
  • Heat the 2 teaspoons of olive oil in a saucepan over medium heat. Add the shallot and fennel and sauté until soft, about 3 minutes. Stir in the cumin and coriander, then stir in the quinoa. Stir in the broth and 1/4 teaspoon of the salt, cover, and bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until the quinoa has absorbed all of the liquid. Remove from the heat, and fluff with a fork.
  • While the quinoa is cooking, heat the 1 tablespoon of olive oil in a large sauté pan over medium heat, then add the garlic, red pepper flakes, and cranberries. Stir for 10 seconds, then add the kale and the remaining 1/4 teaspoon salt. Sauté until the greens are tender, about 5 minutes for kale, or 3 minutes for chard. Remove from the heat and stir in a squeeze of the lemon juice.
  • To assemble the dish, spoon the quinoa mixture into the squash, then top each squash with a scoop of the greens.
  • storage
  • Store in an airtight container in the refrigerator for 3 days or in the freezer for 1 month.
  • nutrition information
  • (per serving)
  • Calories: 530
  • Total Fat: 16.3g (2.3g saturated, 9.9g monounsaturated)
  • Carbohydrates: 93g
  • Protein: 11g
  • Fiber: 13g
  • Sodium: 650mg
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QUINOA-STUFFED ACORN SQUASH



Quinoa-Stuffed Acorn Squash image

Quinoa made in a savory and sweet fashion is mixed with freshly baked acorn squash and all laid back in the shell.

Provided by extremegabby

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 1h10m

Yield 2

Number Of Ingredients 11

1 large acorn squash, halved and seeded
1 ½ cups water
1 cup quinoa
¼ cup chopped prunes
¼ cup chopped raisins
¼ cup chopped dried apricots
1 clove garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon olive oil, or to taste
salt to taste
¼ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down in a baking pan.
  • Bake acorn squash in the preheated oven until tender when pierced with a fork, 30 to 40 minutes. Flip to face up and cool until easily handled.
  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low and simmer, covered, for 10 minutes. Stir in prunes, raisins, apricots, garlic, and ginger. Cook until prunes, raisins, and apricots plump up and quinoa is tender, about 5 minutes.
  • Drizzle olive oil over quinoa mixture and add salt; mix well.
  • Scoop flesh of the acorn squash from the shells; cut into cubes and toss gently with quinoa mixture. Stuff empty shells with mixture. Sprinkle pecans on top.

Nutrition Facts : Calories 741.2 calories, Carbohydrate 128.2 g, Fat 22.3 g, Fiber 15.3 g, Protein 17.5 g, SaturatedFat 2.5 g, Sodium 101.4 mg, Sugar 37.2 g

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