Oriental Acorn Squash Recipes
ORIENTAL ACORN SQUASH
Make and share this Oriental Acorn Squash recipe from Food.com.
Provided by tbean1
Categories Vegetable
Time 45m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place squash halves cut-side down in a baking dish with 1/2" of water.
- Bake for 30 minutes at 400 degrees.
- Remove and turn halves cut-side up in baking dish.
- In bowl mix sauce ingredients. Spoon mixture into the cavity of each squash halve.
- Return to oven and bake 10 more minutes. Serve warm.
Nutrition Facts : Calories 162.4, Fat 0.2, SaturatedFat 0.1, Sodium 510.5, Carbohydrate 42.5, Fiber 3.5, Sugar 18, Protein 2.9
THAI-INSPIRED ROASTED ACORN SQUASH SOUP (VEGAN)
Roasted acorn squash blended smooth with a mild curry and ginger heat.
Provided by Gwenevere Madsen Bland
Categories Squash Soup
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place acorn squash halves, cut-sides up, on a baking sheet. Place 1 teaspoon coconut oil and 1 teaspoon brown sugar in the cavity of each half. Season with salt and pepper.
- Roast in the preheated oven until tender when pierced with a fork, 40 to 60 minutes. Remove from the oven and set aside to cool.
- While cooling, heat remaining 2 teaspoons coconut oil in a large pot over medium-low heat. Add onion and saute until soft and caramelized, 7 to 10 minutes. Add garlic, curry paste, ginger, and a pinch of salt; stir to incorporate and cook, stirring occasionally, until fragrant, about 5 minutes. Pour in vegetable stock and cook until heated through, 3 to 5 minutes.
- Scoop the squash flesh out of the skins and place it into the pot. Puree soup with an immersion blender until smooth.
- Stir in coconut milk and lime juice; season with salt and pepper. Heat until completely warm throughout, about 3 minutes. Ladle into bowls and garnish with roasted pumpkin seeds.
Nutrition Facts : Calories 277.9 calories, Carbohydrate 26.7 g, Fat 20 g, Fiber 3.7 g, Protein 3.6 g, SaturatedFat 16.6 g, Sodium 164.2 mg, Sugar 7.8 g
CHEF JOHN'S BAKED ACORN SQUASH
I like how this tastes, but scoring the squash with a knife before baking really makes for a great presentation. It also allows the simple but delicious glaze to penetrate nice and deep.
Provided by Chef John
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Score the squash by making 1/4-inch deep slashes into the flesh of the squash. Place in baking dish. Brush with orange juice and sprinkle with salt.
- Bake in the preheated oven until lightly browned, about 30 min.
- Meanwhile, simmer butter, maple syrup, brown sugar, black pepper, and cayenne pepper in a small skillet over medium heat until smooth and the sugar has dissolved, about 3 minutes, stirring occasionally.
- Remove the squash from the oven. Pour out any liquid that may have collected in the squash. Brush the glaze over each squash half. Return to the oven until tender, about 20 more minutes. Spoon any glaze that has collected at the bottom of the squash over the edges of the squash. Season with additional salt, if desired.
Nutrition Facts : Calories 194.2 calories, Carbohydrate 37.1 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 3.8 g, Protein 2.2 g, SaturatedFat 3.7 g, Sodium 10.3 mg, Sugar 15.4 g
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5/5 (1)
Total Time 1 hr
Category Vegetable
Calories 146 per serving
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