Acornsquashcustard Recipes

ACORN SQUASH WITH ROASTED GARLIC CUSTARD

Acorn Squash With Roasted Garlic Custard image

From Delicious Living Magazine, this is a sweet, creamy and savory dish that you will love! Winter squashes are use everywhere, but were so useful in the colder states, where the hard squash would winter over well. West, Mid West, New England, Canada, Mid Atlantic.

Provided by Sharon123

Categories Vegetable

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 acorn squash (green or orange)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
1 head elephant garlic (or regular garlic for a stronger taste)
2 1/2 cups milk
3 whole eggs
1/4 teaspoon ground nutmeg

Steps:

Preheat oven to 375°F Using a sharp knife, cut the squash in half lengthwise. Using a sturdy spoon, scoop out the seeds and fibrous membranes.
Rub squash halves lightly with half the oil and season with salt, pepper and a sprinkling of brown sugar. Place on a baking sheet. Use the remaining oil to coat the whole garlic bulb. Place it on the tray with the squash.
Bake the squash for 30 minutes. Remove and cool to room temperature.
Bake the garlic for an hour or until very soft. Remove and cool. Cut the garlic in half and squeeze out the soft cooked garlic into a bowl. Set aside.
Meanwhile, in a sauce pan, bring the milk to a simmer. Whisk the eggs and garlic together. Gradually whisk the hot milk into the eggs. Season with the salt, pepper and nutmeg.
Prepare a baking dish that will hold all four halves of squash. Pour one cup of water into the bottom. Cut a small sliver off the bottom of each squash to stabilize it in the baking dish.Place the squash in the baking dish, in the water.
Pour enough egg mixture into the halved squash to fill the cavity to a half inch from the top. Bake for 50-60 minutes or until custard is firm. Remove from the oven and serve warm. Enjoy!

ACORN SQUASH CUSTARD

Acorn Squash Custard image

Perfect for your fall gatherings! These would also be great for a buffet because they are individual servings. You can make these a day ahead and add to the baking time.

Provided by TishT

Categories Vegetable

Time 2h10m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

4 lbs acorn squash
1/2 cup packed brown sugar
1/2 cup butter, cut up, softened
3 eggs, beaten
1 tablespoon Dijon mustard
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg

Steps:

Heat oven to 350°F Line large rimmed baking sheet with foil, spray with nonstick cooking spray. Generously butter 10 1/2 cup nonstick muffing cups. Cut squash in half; rmove seeds. Place cut side down, on baking sheet. Bake 40 minutes until almost tender.
Turn squash cut side up, sprinkle with brown sugar and butter. Bake 30-35 minutes or until tender.
Scoop flesh of squash with butter sugar mixture into a large bowl (should have about 4 cups). With a potato masher, mash squash until smooth. Stir in remaining ingredients until well combined.
Fill muffin cups with squash mixture.
Note: Custards can be made to this point up to 1 day ahead. Cover and refrigerate. An additional 5-10 minutes baking time may be needed.
Bake 30-35 minutes or until brown around edges and toothpick inserted in center comes out moist but not wet.
Cool in pan 5 minutes, invert onto baking sheet. With spatula, gently place custards on serving platter.

BAKED ACORN SQUASH WITH BROWN SUGAR

Baked Acorn Squash with Brown Sugar image

This easy and delicious fall side dish only requires a few minutes of hands-on time, leaving you free to work on the rest of the meal.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h

Number Of Ingredients 4

Ingredients

2 tablespoons butter, plus more for surface
2 medium acorn squash, (about 1 1/2 pounds each)
2 tablespoons light-brown sugar
Coarse salt and ground pepper

Steps:

Preheat oven to 425 degrees. Generously butter a rimmed baking sheet.
Halve squash crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level.
Set squash halves, scooped sides down, on prepared sheet. Bake until golden, 20 to 25 minutes. Turn squash; prick insides all over with a fork. Divide 2 tablespoons butter and sugar among halves; season with salt and pepper. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm.

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