Bergies Acorn Squash Blintzes Recipes

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PERFECT ROASTED ACORN SQUASH



Perfect Roasted Acorn Squash image

Learn how to roast acorn squash with this simple recipe! When prepared properly, acorn squash can be so delicious. Recipe yields 4 side servings.

Provided by Cookie and Kate

Categories     Side dish

Time 40m

Number Of Ingredients 3

2 medium acorn squash
1 tablespoon extra-virgin olive oil, divided
1/4 teaspoon fine salt

Steps:

  • Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
  • To prepare the squash, use a sharp chef's knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
  • Place the squash halves cut side up on the parchment-lined pan. Drizzle the olive oil over the squash, and sprinkle with the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan.
  • Bake until the squash flesh is very easily pierced through by a fork, about 30 to 45 minutes depending on the size of your squash. Add any desired toppings, and serve warm.

Nutrition Facts : ServingSize 1/2 acorn squash, Calories 116 calories, Sugar 0 g, Sodium 151.8 mg, Fat 3.7 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 22.5 g, Fiber 3.2 g, Protein 1.7 g, Cholesterol 0 mg

PARMESAN ROASTED ACORN SQUASH



Parmesan Roasted Acorn Squash image

Very simple but satisfying way to make acorn squash. This is also good with delicata squash.

Provided by stephtaylor

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 6

1 (2 pound) acorn squash - halved lengthwise, seeded, and cut into 3/4-inch slices
¼ cup grated Parmesan cheese
8 sprigs fresh thyme
2 tablespoons olive oil
½ teaspoon kosher salt, or to taste
¼ teaspoon ground black pepper, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan.
  • Roast in preheated oven until golden brown and tender, 25 to 30 minutes.

Nutrition Facts : Calories 127.7 calories, Carbohydrate 12.3 g, Cholesterol 4.4 mg, Fat 8.3 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 320.1 mg, Sugar 2.5 g

ACORN SQUASH WITH BABY BITTER GREENS



Acorn Squash with Baby Bitter Greens image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 20

1 small acorn squash (about 1 pound)
1/2 cup extra-virgin olive oil
A dash of pimenton (smoked paprika)
Kosher salt and freshly ground black pepper
1 tablespoon sherry vinegar
1 tablespoon minced shallot
1 teaspoon whole-grain Dijon mustard
1/4 teaspoon sugar
4 ounces (8 cups) baby hearty greens, such as baby kale, Swiss chard, mustard and mizuna
2 ounces goat cheese, crumbled
2 tablespoons Sweet and Salty Pepitas, recipe follows
Vegetable oil, for the baking sheet
2 tablespoons unsalted butter
2 1/2 cups fresh pumpkin seeds (pepitas), cleaned of any large chunks of pumpkin, but some pulp is okay
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
Kosher salt

Steps:

  • Preheat the oven to 375 degrees F.
  • Scrub the acorn squash. Slice it crosswise into 1/2-inch rings. Remove and discard the pulp and seeds. Combine the squash rings with 1/4 cup of the oil, the pimenton and some salt and pepper in a large bowl and toss to coat. Spread the squash on a baking sheet and roast until tender, 20 to 40 minutes.
  • Meanwhile, whisk together the vinegar, shallot, mustard and sugar in a small bowl. Add the remaining 1/4 cup oil in a steady stream, whisking constantly. Toss the greens and cheese with half of the dressing in a large salad bowl. Season with salt and pepper and toss again. Arrange the squash rings over the top and drizzle with the remaining dressing. Scatter the Sweet and Salty Pepitas over the squash and serve.
  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and lightly oil the foil.
  • Melt the butter in a saute pan over medium heat. Add the pepitas, toss to coat in the butter and then add the sugar, cinnamon, ginger, allspice, cloves and 1 teaspoon salt. Spread the pepitas on the prepared baking sheet in 1 layer and bake, stirring once or twice, until golden brown all over, 12 to 15 minutes. Let cool completely. Yield: 2 1/2 cups

BERGIE'S ACORN SQUASH BLINTZES



Bergie's Acorn Squash Blintzes image

These blintzes are a bit of work but well worth the effort. You can do them ahead of time (Up to 3 days in advance) and just pop them in the oven for 20 min on the day of the dinner.

Provided by Bergy

Categories     Vegetable

Time 4h

Yield 20 Blintzes, 8-10 serving(s)

Number Of Ingredients 14

4 3/4 lbs acorn squash
9 1/2 tablespoons unsalted butter
2 1/4 teaspoons salt
1/4 teaspoon fresh grated nutmeg
1/2-3/4 cup sour cream
3 tablespoons fresh snipped chives
20 crepes, 6-inch (Recipe below)
salt and pepper
1 cup all-purpose flour
3 eggs, room temp
3/4 cup water
1/2 cup milk
2 tablespoons unsalted butter
1/4 teaspoon salt

Steps:

  • Bake whole squash in 350F degrees degree oven for about 1 1/4 hrs (Until the squash is very soft).
  • Cool.
  • Then peel, cut and discard seeds.
  • Puree Squash with 4 1/2 Tbsp of butter until very smooth.
  • Transfer to a bowl, stir in salt, nutmeg and pepper.
  • Arrange crepes (recipe follows) on a work surface cooked side down Spoon 1/4 cup of squash into the center of each crepe Fold bottom and top flaps in, then fold in sides to form a 2 1/4" package.
  • Melt 1 Tbsp of butter in a heavy skillet over Med heat Brown both sides, turning once.
  • Continue adding a Tbsp of butter for each batch until all are browned.
  • Place seam side down in a large baking dish.
  • (can be prepared 3 days ahead, covered and refrigerated. Bring to room temp before continuing with the recipe).
  • Position rack in center of a 400F degrees degree oven.
  • Melt remaining butter and brush over crepes.
  • Sprinkle with Salt and Pepper.
  • Bake uncovered, until puffy (about 20 minutes).
  • Top each crepe with Sour cream and chives and serve immediately.
  • Instructions for crepes: Mix flour, eggs, water and milk, 2 Tbsp butter and salt in your blender and process until smooth (Batter should have the consistency of whipped cream. If it is too thick, thin with additional water).
  • Heat 6" crepe pan, brush lightly with butter.
  • Use about 2 Tbsp of Batter for each crepe.
  • Cook crepe until batter is set and edges are golden.
  • Do not cook second side.
  • Can be prepared ahead.
  • Stack between sheets of baking paper and wrap in Plastic and refrigerate.
  • These freeze well for up to a month.

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Estimated Reading Time 4 mins
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