Roasted Acorn Squash With Apples And Cranberries Recipes

ACORN SQUASH STUFFED WITH APPLES, NUTS AND CRANBERRIES

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.

CRANBERRY ROASTED SQUASH

Steps:

• Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to two 15x10x1-in. baking pans. Roast until tender, stirring and rotating pans halfway through cooking, 45-55 minutes.

BAKED ACORN SQUASH WITH APPLE STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with olive oil.
• Place squash, cut-side down, on baking sheet.
• Combine apple, celery, water, onion, and butter in a small baking dish; cover with aluminum foil.
• Bake squash and apple mixture in the preheated oven until squash and apple are tender, about 45 minutes. Fill squash halves with apple mixture; drizzle with maple syrup and sprinkle with cinnamon.

BAKED CRANBERRY ACORN SQUASH

Steps:

• Cut squash in half lengthwise; remove seeds.
• Place cut side down in 13 x 9 x 2 inch baking dish.
• Bake in a 350 degree oven for 35 minutes.
• Turn cut side up.
• Combine remaining ingredients; fill squash with fruit mixture. Continue baking for 25 minutes, or until squash is tender.

CRANBERRY-STUFFED ACORN SQUASH

Steps:

• Cut squash in half; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes., Meanwhile, combine cranberries, apple, orange, brown sugar, walnuts, butter and orange zest. Drain water from pan; turn squash cut side up. Sprinkle with salt. Stuff with cranberry mixture. Bake 25 minutes longer or until squash is tender.

ROASTED ACORN SQUASH SALAD WITH SPICY PEPITAS AND CRANBERRIES

Steps:

• Preheat the oven to 400 degrees.
• Place acorn squash slices on a baking sheet lined with parchment paper. Brush both sides of each slice with olive oil and sprinkle with salt and pepper. Roast for 40 minutes, turning them and rotating the sheet halfway through the process. Set aside.
• Turn down the heat of the oven to 300 degrees. Mix the pepitas with lime juice, cayenne pepper, and salt. Spread them onto a small baking sheet and roast for 8-10 minutes. Make sure to stir them half way through the roasting process. Set aside to cool.
• To make the dressing, whisk together the apple cider vinegar, olive oil, salt and pepper.
• To assemble the salad, place arugula and salad greens in a large mixing bowl. Stir in the spicy pepitas, farro (or whatever grain you have on hand), cranberries, and pomegranate seeds. Drizzle it with 3/4 of the salad dressing. Gently toss everything to make sure that all the green leaves are coated with the dressing.
• Transfer the salad onto a large serving plate. Place the slices of roasted acorn squash on top as seen in the photo. Spoon the rest of the salad dressing over the acorn squash slices.
• Top it off with chunks of goat cheese. Serve immediately.

ACORN SQUASH WITH CRANBERRY APPLE STUFFING

Steps:

• Cut squash in half and with a spoon, remove pulp and seeds.
• In a large pyrex baking dish place squash cut-side down.
• Pour 1/4-inch boiling water into pyrex dish (or use 1/4 inch room temperature apple juice for extra sweetness).
• Place dish in oven and bake squash for 30 minutes at 350 degrees.
• In a large bowl, combine apples, cranberries and cinnamon and grapeseed oil to make stuffing.
• Remove squash from the oven after the 30 minutes.
• Turn halves over and stuff center of each squash half with apple mixture.
• Return to oven and bake for 30-35 minutes (or longer) until squash and apples are tender.

ROASTED ACORN SQUASH WITH APPLES AND CRANBERRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place squash into a large pot of boiling water; boil for 15 to 20 minutes. Transfer squash to a large bowl of ice cold water and set aside until cool enough to handle, 5 to 10 minutes.
• Peel squash along the ridges using a vegetable peeler, then use a teaspoon or grapefruit spoon to dig out peel in the valleys of the squash. Slice squash in half and remove seeds and stem. Cut remaining squash into bite-sized chunks.
• Combine squash, apples, celery, onion, and dried cranberries in a large bowl.
• Combine brown sugar, salt, cinnamon, and nutmeg in a small bowl. Add to squash mixture and toss well to combine. Pour mixture into the prepared baking dish. Add water and dot the top with butter. Sprinkle with walnuts.
• Bake, uncovered, in the preheated oven until squash is fork-tender, about 1 hour. Add some liquid halfway through to prevent drying out, if necessary. Serve hot.