Creamy Acorn Squash Recipes
CREAMY PARMESAN BAKED ACORN SQUASH
Acorn squash is halved, then filled with cream, Parmesan cheese and fresh thyme, then baked until tender and buttery. The perfect fall side dish!
Provided by Danelle
Categories Side Dishes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Place squash cut side up on a large, rimmed baking sheet and season with salt and pepper.
- Divide cream and thyme evenly among squash halves.
- Bake until squash is tender when pierced with a sharp knife, 35 to 40 minutes. Remove from oven and sprinkle with Parmesan cheese.
- Bake an additional 10 minutes, or until cheese is melted and golden.
Nutrition Facts : Calories 213 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 14 grams fat, Fiber 5 grams fiber, Protein 6 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 312 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CREAMY BAKED ACORN SQUASH
This elegant side dish needs almost no prep. Just pop the squash in the oven, then make the rest of the meal.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Place squash halves cut side up on a rimmed baking sheet and season with salt and pepper. Divide cream and thyme among halves.
- Bake until squash is tender when pierced with the tip of a sharp knife, 35 to 40 minutes. Sprinkle with Parmesan and bake until cheese is melted and golden, 10 to 15 minutes more.
Nutrition Facts : Calories 185 g, Fat 9 g, Fiber 3 g, Protein 6 g, SaturatedFat 5 g
CREAM OF ACORN SQUASH SOUP
This recipe is from the R.S.V.P. section of a November 1985 issue of Bon Appetit magazine. The recipe was requested from the Green Mountain Inn in Stowe, Vermont.
Provided by Leslie in Texas
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in heavy large saucepan over medium heat.
- Add onions and cook, stirring occasionally, about 5 minutes- do not brown.
- Add squash, chicken stock and apple cider and simmer until squash is tender, about 20 minutes.
- Puree mixture in processor or blender; strain into another saucepan and place over medium heat.
- Stir in cream and heat through;do not boil.
- Add curry powder and season to taste with salt and pepper.
- Ladle soup into bowls, garnish with minced parsley and serve.
Nutrition Facts : Calories 292.1, Fat 23.9, SaturatedFat 14.4, Cholesterol 78.3, Sodium 244.4, Carbohydrate 16.6, Fiber 1.6, Sugar 3.5, Protein 4.8
ACORN SQUASH ICE CREAM
Start enjoying those wonderful fall desserts before Thanksgiving with this ice cream made from a surprisingly sweet squash variety: acorn squash. The flavor combination of brown sugar and just a little butter makes it hard to forget this unique treat is in the freezer. The subdued amounts of spice complement the delicate flavor of acorn squash. I modified this recipe from an existing pumpkin ice cream recipe in one of my cookbooks.
Provided by CaseyCatering
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 7h50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place squash, pointed-side up, on a baking sheet.
- Bake in the preheated oven until squash is tender, about 1 hour. Cool squash until easily handled. Cut squash in half, remove seeds and stringy parts of meat, and peel skin from the squash and discard.
- Mash the squash meat in a bowl and measure 1 cup meat.
- Combine 1 cup squash meat and butter in a saucepan; add enough water to make squash stir-able. Cook squash mixture over low heat until squash softens, adding more water if needed to thin the squash, about 15 minutes. Remove saucepan from heat and cool squash mixture.
- Beat egg yolks and brown sugar together in a bowl using a whisk until thickened.
- Heat cream and milk together in a saucepan over low heat until mixture begins to simmer. Gradually pour cream mixture into the egg yolk mixture and beat until smooth to temper the eggs. Pour the cream-egg mixture into the saucepan; simmer over low heat until mixture is thickened and easily coats the back of a spoon, about 20 minutes. Strain cream mixture through a fine-mesh strainer into a large bowl and cool to room temperature.
- Beat squash mixture into cream mixture until smooth; stir in vanilla extract, ginger, salt, and allspice. Cover bowl with plastic wrap and refrigerate until completely chilled, at least 4 hours.
- Stir cream mixture and transfer to an ice cream maker and follow manufacturer's instructions for making ice cream.
Nutrition Facts : Calories 366.9 calories, Carbohydrate 25 g, Cholesterol 196.4 mg, Fat 28.4 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 17.1 g, Sodium 198 mg, Sugar 17.8 g
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- Maple-Roasted Acorn Squash. This is one of Ina Garten’s favorite acorn squash recipes—it comes from her book Cook Like a Pro. To make it, you’ll hollow out as many acorn squash halves as you’re willing to prep, season them with olive oil, salt, and black pepper, then fill the cavities with maple syrup and butter.
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- Steamed Squash With Ginger-Soy Dressing. Steaming is an excellent way to cook squash. Take it from one reviewer who called the results “tender, moist, and almost…fluffy.”
- Roasted Squash With Herb Oil and Goat Cheese. Tired of struggling with hard, raw squash on your cutting board? For this recipe, you’ll roast the squash whole, then scoop out its buttery interior.
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Estimated Reading Time 5 mins
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- Parmesan Roasted Acorn Squash. "LOVED IT," says home cook Debutante. "This recipe changed the way I thought about squash. Up until now, my only experience had been with the old-school butter and brown sugar approach — way too sickeningly sweet.
- Instant Pot Acorn Squash Stuffed with Italian Sausage. Use your multi-cooker every step of the way for this stick-to-your-ribs meal. No Instant Pot? No problem!
- Moroccan-Style Stuffed Acorn Squash. Layers of flavor and texture are a highlight of this dish that serves as either a hearty side or main course. Couscous, garbanzo beans, raisins, celery, and carrots get spiced with cumin and stuffed inside acorn halves brushed with butter and brown sugar.
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- Cheesy Acorn Squash. A savory mix of mushrooms, onions, and celery is topped off with cheese and baked in acorn squash halves to make a cozy meal or side even meat-eaters love.
- Curried Stuffed Acorn Squash. Recipe creator Jenny B says, "Accidental recipes are the best and this one is no exception! This is a fancy vegetarian-lover's way to spice up squash without losing the smooth, subtle squash flavor."
- Fall-Infused Mashed Potatoes. Roasted acorn squash is mashed together with boiled potatoes to create a fall or winter side dish that goes way beyond ordinary mashed potatoes.
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