Baba Ghanoush With Acorn Squash Recipes

TRADITIONAL BABA GHANOUSH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven.
• Cut a shallow slit along the side of the eggplant and place into a baking dish.
• Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle.
• Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.

BABA GHANOUSH WITH YOGURT

Steps:

• Wash both eggplants, and pierce them with a knife. Place eggplants on a cookie sheet, put them in a 500 degrees F (260 degrees C) preheated oven for 15 to 20 minutes. After eggplants are baked and cooled, peel the skin off. Put eggplant in a mixing bowl.
• Stir in the lemon juice, salt, olive oil, and plain yogurt. Mix ingredients until smooth. Stir in tahini according to taste. When all ingredients are added, transfer the dip to a serving bowl. Stir in teryiaki sauce and garlic. Refrigerate until you are ready to serve.

BULGUR STUFFED ACORN SQUASH

Steps:

• Heat oven to 400°
• Cut squash in half and scoop out seeds. Cut a small piece from the bottom of each half so the halves can stand upright when stuffed.
• Put squash halves cut side down on a parchment-lined baking sheet. Bake until squash is fork-tender, about 45-60 minutes
• During the last 5 minutes of roasting time, spread the walnuts alongside the squash to toast them.
• Put bulgur and vegetable stock in a saucepan with a lid and cook according to package directions, usually around 15 minutes.
• In a skillet, heat olive oil over medium-high heat. Add onions and garlic, and cook until onions are soft around 5 minutes.
• Add cumin, coriander, and cinnamon to the onions and garlic, and cook, stirring about 2 minutes.
• Remove from heat and add cooked bulgur, chickpeas, pomegranate arils, parsley, lemon juice and zest, and walnuts. Stir to combine.
• Spoon filling into squash halves and return filled squash to the oven and bake for 10 minutes.
• Serve hot.

BABA GHANOUSH WITH ACORN SQUASH

Steps:

• Cut the squash in half and remove the seeds. Brush with olive oil and bake, uncovered, at 325 for 1 ½ hours, or until very tender.
• Allow to cook and dig out pulp. Discard skins.
• Place in a mixing bowl and add remaining ingredients, except garnishes.
• Mix well with a wooden spoon. Place on a plate and top with the garnishes.
• Serve with pita bread or French or Italian bread.

ACORN SQUASH WITH APPLESAUCE

Steps:

• Preheat the oven to 400 degrees.
• Scrub the squash, halve lengthwise, and scoop out the seeds.
• Mix together the lemon juice, currants, applesauce, brown sugar and walnuts.
• Spoon the mixture into the squash halves and dot with butter.
• Place in a baking dish with ½ inch of hot water in the bottom.
• Cover and bake for 30 minutes; remove the cover and bake for an additional 30 minutes.

MEDITERRANEAN STUFFED ACORN SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Microwave the acorn squash for 2-3 minutes to soften the skin. This makes it easier to cut the squash in half.
• Cut in half from the tip to the bottom stem.
• Use a large spoon to scoop out the seeds and discard.
• Place the acorn squash on a baking sheet with the hollow whole facing up.
• Use your hands or a brush and rub 1 Tablespoon of olive oil over the 4 halves of the squash.
• Sprinkle sea salt and pepper along with 1/2 teaspoon of za'atar over the squash.
• Flip the squash over on the baking sheet and bake for about 40-45 minutes or until the flesh is soft and the squash is tender. While the squash is cooking cook the quinoa.
• Let the quinoa cool and then add it to a large mixing bowl. Stir in the dried cranberries, pine nuts, chickpeas, green onions, parsley, chives, mint and set aside.
• In a mason jar or small bowl whisk together the 1 remaining Tablespoon of olive oil, garlic, lemon juice, paprika and the remaining 1 teaspoon of za'atar.
• Pour the dressing over the quinoa mixture and stir well.
• Once the squash is done remove from the oven. Add a scoop of the quinoa mixture to each squash evenly distributing it among the four halves.
• Serve warm.