Organic Allspice Acorn Squash With Fruit Nuts Recipes
ACORN SQUASH STUFFED WITH APPLES, NUTS AND CRANBERRIES
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
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
BAKED ACORN SQUASH WITH BROWN SUGAR
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
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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- 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.
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- Butternut and Acorn Squash Soup. You can make this with the squash combo recommended in the recipe, or with all acorn squash. Some reviewers found the soup delicious but a bit too rich.
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