Acorn Squash (3) Collection

Discussion in 'Food and nutrition' started by lindatn, Nov 23, 2005.

  1. lindatn

    lindatn Guest

    Baked Acorn Squash
    Maple Glazed Squash Rings
    Rice-Stuffed Acorn Squash


    From: "Toni Rieke" <[email protected]>
    Would like to know how you fix acorn squash. Thanks.
    Toni

    Baked Acorn Squash

    1 Acorn Squash, halved
    2 pats of butter
    2 teaspoons of honey or maple syrup
    2 tablespoons of brown sugar
    Salt & pepper

    Preheat oven to 375 degrees.
    Scoop the seeds out of each half with a spoon
    Add 1 pat of butter, 1 teaspoon of honey or maple syrup, 1 tablespoon of
    brown sugar, salt and pepper to the hollow scoop of each half.
    Place upright on a greased cookie sheet and roast for 20 to 30 minutes or
    until tender when flesh is poked with a fork.
    This is a delicious, quick and easy side dish that is great anytime of the
    year.



    Maple Glazed Squash Rings

    1 acorn squash, about 2 pounds salt pepper
    2 tablespoons brown sugar
    1 tablespoon cornstarch
    1 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1 cup apple cider
    2 tablespoons raisins
    2 tablespoons butter
    1 teaspoon maple flavoring

    Slice squash into 1-inch thick rings, discarding seeds. Arrange in shallow
    baking pan. Bake, covered, in a 350 oven for 35 to 45 minutes, or until
    just tender. Season with salt and pepper. In medium saucepan, combine
    brown sugar, cornstarch, cinnamon, and nutmeg. Stir in apple cider. Cook,
    stirring constantly, until thickened and bubbly. Stir raisins, butter and
    maple flavor into the sauce. Spoon over squash. Continue baking,
    uncovered, for 15 to 20 minutes, or until squash is tender. Serves 4.



    Rice-Stuffed Acorn Squash

    Prep Time: 30 min Total Time: 45 min
    Makes: 6 servings

    3 medium acorn squash, halved lengthwise, seeded
    2 Tbsp butter
    1-1/2 cups leftover cooked rice
    1/2 cup Pecan Pieces, toasted
    1 cup Mexican Style Shredded Cheese, divided

    Preheat oven to 375 F. Place squash halves in microwaveable dish; cover
    with plastic wrap, turning back one corner to vent. Microwave on HIGH 12
    to 14 minutes or until squash is tender, turning after 6 minutes. Let
    stand, covered, 5 minutes. Scoop squash from shells, leaving
    1/4-inch-thick shells; place squash in large bowl. Add butter; mash
    squash. Add rice, pecans and half of the cheese
    mix well. Spoon evenly into squash shells. Place on baking sheet;
    sprinkle with remaining cheese. Bake 12 to 15 minutes or until filling is
    heated through and cheese is melted.


    Linda in Tennessee


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