APPLE-SPICE ACORN SQUASH
In Fostoria, Ohio, Joann Fell adds chopped apples and spices to warmed acorn squash, then microwaves for a fast and comforting mealtime accompaniment.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe baking dish. Add 1/2 in. of water. Microwave, uncovered, on high for 10-13 minutes or until almost tender; drain., Combine the apple, raisins, cinnamon and nutmeg; spoon into squash cavities. Dot with butter. Microwave, uncovered, on high for 6-8 minutes or until squash and apples are tender. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 207 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 47mg sodium, Carbohydrate 45g carbohydrate (24g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
ACORN SQUASH WITH LEFTOVER STUFFING
Our Test Kitchen offer up this unique way to present leftover stuffing. Serve this squash as a hearty side dish or as a meatless entree.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. hot water. Bake, uncovered, at 400° until tender, about 30 minutes. , When squash is cool enough to handle, scoop out flesh, leaving a 1/4-in. shell (flesh will measure about 3 cups). Drain water from pan; place squash shells cut side up in pan and set aside. , In a large bowl, combine the flesh, egg, salt and pepper. Dissolve bouillon in boiling water; add to squash mixture. Add stuffing; spoon into squash shells. If desired, top with cheese. Sprinkle with paprika. Bake, uncovered, at 400° until heated through, 20-25 minutes. If desired, top with chopped parsley.
Nutrition Facts : Calories 240 calories, Fat 8g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 680mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 5g fiber), Protein 6g protein.
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Health Benefits
Acorn squash with raisin sauce is a perfect meal for anyone looking to maintain a healthy diet. Acorn squash is an excellent source of vitamins and minerals, such as vitamin A, vitamin C, potassium, and magnesium. These nutrients help to improve vision, strengthen bones, lower blood pressure, and support the immune system. Raisins are also a great source of vitamins and minerals. They are high in fiber, potassium, and iron, which improve digestion, regulate blood sugar levels, and prevent anemia.How to prepare acorn squash with raisin sauce
Ingredients
- 1 acorn squash
- 1/2 cup raisins
- 1/4 cup brown sugar
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 tbsp butter
- 1 cup water
Instructions
- Preheat oven to 375°F.
- Wash the acorn squash, then cut off the top stem and halve it lengthwise. Remove the seeds and fibers.
- Place the 2 halves face down in a baking dish, then add 1 cup water to the dish.
- Bake for 35-40 minutes or until the squash is tender. Allow to cool for 5 minutes.
- In a small saucepan, melt the butter, then add the raisins, cinnamon, nutmeg, and salt.
- Sautee for 2-3 minutes or until the raisins are plump and tender.
- Add the brown sugar and 1/4 cup water to the saucepan, then stir.
- Simmer for 5-7 minutes until the sauce thickens.
- Serve the acorn squash on a plate, then pour the raisin sauce over the top.
Variations
Acorn squash with raisin sauce is a versatile dish that can be prepared in different ways to suit different tastes. Some possible variations include:Grilled acorn squash with raisin sauce
- Preheat the grill to medium heat.
- Cut the acorn squash into wedges, about 1 inch thick, then remove the seeds and fibers.
- Brush the wedges with olive oil, then grill for 5-7 minutes on each side or until grill marks appear.
- Prepare the raisin sauce as per the original recipe, then top the grilled wedges with the sauce and serve.
Acorn squash and raisin soup
- Cut the acorn squash into cubes, removing the seeds and fibers.
- In a large pot, sautee 1 diced onion, 2 cloves of minced garlic, and 1 tsp of grated ginger in olive oil.
- Add the acorn squash cubes, 4 cups of vegetable broth, and 1/2 cup of raisins.
- Cook for 20-25 minutes or until the squash is tender.
- Blend the soup in a blender until smooth.
- Season with salt and pepper to taste, then serve.