Recipe: 22 Recipes for Acorn Squash

Hello George,

There are a recipes in this file using apples - I hope one is it. If not, let us know and we'll keep looking.

Betsy

Author: Helen Peagram
Date: 1998/01/30
Forums: alt.food.low-fat

MM: Asparagus and Acorn Squash Rings
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Title: Asparagus and Acorn Squash Rings
Categories: Veggies
Yield: 4 Servings

16 Asparagus stalks
2 x Small or medium acorn squash

---------------------------SAUCE---------------------------
1/4 c Clarified butter (see note)
2 tb Sugar
1/2 c Chopped walnuts
1/4 c Fresh lemon juice
2 tb Cider vinegar
6 tb Apple cider

Trim thick asparagus ends; cut squash in half
crosswise. Scoop out and discard squash seeds; slice
squash into 1/4-inch rings. In kettle, carefully cook
squash rings, then asparagus in boiling, salted water
until tender. Don't overcook. Drain each vegetable
as soon as it's tender. Heat butter in medium skillet.
Add sugar and walnuts. Stir over medium heat until
sugar is light brown. Deglaze pan with lemon juice,
vingar and cider. Cook, stirring constantly, to reduce
by half. To serve, layer 3 acorn squash rings on each
of 4 plates; put 4 asparagus spears thru acorn squash.
Spoon sauce over. NOTE: To make clarified butter,
slowly melt stick of butter over very low heat. Let
solids settle to bottom; use oil-clarified butter- on
top

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MM: Apple Filled Acorn Squash
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Title: Apple Filled Acorn Squash
Categories: Veggies
Yield: 6 Servings

3 x Acorn Squash

--------------------------COMBINE--------------------------
2 x Apples, chopped
1/2 c Chopped Walnuts
1 tb Grated Orange Peel
1/2 c Brown Sugar
2 tb Margarine, melted

Preheat oven to 350 deg F. Cut squash in half
lengthwise and scrape out seeds. Place cut side down
in baking dish and bake for 25 minutes. Mix the other
ingredients. Turn squash cut side up, fill with apple
mix and continue baking for 20 minutes, or until
squash is tender.

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MM: Baked Cranberry Acorn Squash
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Title: Baked Cranberry Acorn Squash
Categories: Veggies
Yield: 1 Servings

4 sm Acorn squash
1 c Chopped unpared apple
1 c Fresh cranberries, chopped
1/2 ts Grated orange peel
1/2 c Brown sugar
2 tb Butter or
-margarine, melted

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. Makes 8 servings.

From: Asbury Park Press 10/13/93 Ocean Spray
Cranberries, Inc., Plymouth Mass. Shared By: Pat
Stockett From: Pat Stockett Date: 10-14-93

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MM: Spiced Acorn Squash
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Title: Spiced Acorn Squash
Categories: Sidedish, Veggies
Yield: 8 Servings

4 lg Acorn squash
1 c Brown sugar
2 ts Cinnamon
1 ts Nutmeg
1 ts Cloves - ground
1 ts Salt
1 c Butter
1 c Orange juice

Wash and cut each squash in half. With a spoon,
scrape out the seeds and fibers. Mix together the
brown sugar, cinnamon, nutmeg, cloves, salt and
butter. Spoon the spice mixture into each squash half
and add 1 tablespoon orange juice to each. Place
squash on double thickness of foil and place on smoker
grid. Smoke for 2 to 3 hours.

Serves 8.

Recipe from "Cook'n Cajun Water Smoker Cookbook" by
Sondra Hester.

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MM: Acorn Squash Rings with Cranberries and Apples
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Title: Acorn Squash Rings with Cranberries and Apple
Categories: Microwave, Veggies
Yield: 4 Servings

1 Squash; acorn
1/4 c Butter
1/2 c Cranberries
1/4 c Sugar; brown packed
1/2 c Apple; finely chopped
1 ts Cornstarch
2 ts Water; cold

Fat grams per serving: Approx. Cook
Time: :12
Cut unpeeled squash into 1/4 rings with sharp knife.
Remove and discard seeds. Place in shallow dish & set
aside. In 4 cup measure cook butter at High 30-45
seconds or till melted. Stir in cranberries and brown
sugar. Cook, uncovered plastic wrap at High 2-3 min or
till skins have popped, stirring once. Stir in apple;
spoon in each ring. Cover and cook at High 5-7 min or
till tender. Drain juice with 1 cup measure. Dissolve
cornstarch in cold water, whisk into juices. Cook at
High 30-45 seconds till thickened. Pour over rings.

from Canadian Living Microwave Cookbook Source:
Microwaving with Style

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MM: Deluxe Acorn Squash
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Title: Deluxe Acorn Squash
Categories: Sidedish, Sausages, Veggies, Sthrn/livng
Yield: 4 Servings

1 lg Squash, acorn
1/4 lb Pork, ground
1 lg Apple; peeled, cored, choppd
1 tb Sugar, brown
1/4 ts Nutmeg, ground
1/4 ts Cinnamon, ground
1/2 ts Salt
Buter (or marg.)

Cut squash in half, and remove seeds. Cook, covered,
in boiling water for 10 minutes. Scoop pulp from
shells.

Cook pork until brown; stir in apple and pulp. cook
over medium heat for 10 minutes, stirring often. Add
sugar, nutmeg, cinnamon, and slat; mix well. Spoon
into squash shells; dot with butter. Place shells in
a shallow pan; bake at 350 degrees for 30 minutes.

SOURCE: Southern Living Magazine, October 1980. Typos
by Nancy Coleman. From: Nancy Coleman

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MM: Glazed Acorn Rings
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Title: Glazed Acorn Rings
Categories: Sidedish, Veggies, Sthrn/livng
Yield: 4 Servings

1 lg Squash, acorn
1/3 c Orange juice
1/2 c Sugar, brown; firmly packed
1/4 c Syrup, light corn
1/4 c Butter (or marg.)
2 ts Lemon rind; grated
1/8 ts Salt
Orange slices; opt.
Parsley; opt.

Cut squash into 3/4-inch-thick slices; remove seeds
and membrane. Arrange squash in lightly greased
shallow baking dish. Pour orange juice over squash.
Cover and bake at 350 degrees for 30 minutes.

Combine next 5 ingredients in a saucepan. Bring to a
boil; reduce heat, and simmer 5 minutes. Pour sugar
mixture over squash. Bake, uncovered, an additional
15 to 20 minutes or until squash is tender, basting
occasionally. Garnish with orange slices and parsley,
if desired.

SOURCE: Southern Living Magazine, October 1980. Typos
by Nancy Coleman. From: Nancy Coleman

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MM: Stuffed Acorn Squash W/apples & Pecans
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Title: Stuffed Acorn Squash W/apples & Pecans
Categories: Veggies
Yield: 3 Servings

----------------------MM BY H PEAGRAM----------------------
3 Acorn Squash (1 /2 lb
- Halved Lengthwise &
-Seeded
4 tb Butter
1 md Onion, Chopped Fine
1/4 c Celery, Chopped
Salt
Pepper
1 tb Ginger, Peeled &
-Minced
2 c TART(!) Apples, Peeled
-& Chopped Fine
1/4 ts Allspice, Ground
1 c Breadcrumbs
1/3 c Pecans, Lightly
-Toasted & Chopped
-Coarsely
1 lg Egg, Beaten

Preheat the oven to 400 degrees. If necessary, cut a
thin slice from the bottom of a halved squash in order
to make it stand level when stuffed. Oil a large
non-stick roasting pan. Place the squash skin side up
in the pan. Bake until the thickest part of the flesh
is tender when pierced with a fork (about 45 minutes).
Heat 3/4 of the butter in a large skillet over medium
heat. Add the onion, celery and a pinch of salt and
pepper. Saute, stirring occasionally, until the onion
is soft but not brown (about 5 minutes). Add the
ginger and apples. Saute, stirring often, for about 10
minutes. Stir in the allspice. Transfer to a bowl.
Cool slightly. Add the breadcrumbs and pecan. Add the
egg. Toss lightly. Reduce oven temperature to 350
degrees. Fill the squash halves with generous amounts
of stuffing. Melt the remaining butter and drizzle
over the squash. Cover. Bake until the stuffing is
heated through (about 30 minutes). Serve. From: Joel
Ehrlich Date: 12-08-94

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MM: Acorn Squash Rings
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Title: Acorn Squash Rings
Categories: Veggies
Yield: 12 Servings

2 md Acorn Squash
1/2 c Unsweetened Orange Juice
1/4 c Firmly Packed Brown Sugar
OR Brown Sugar Twin To
Equal.
2 tb Light Corn Syrup
2 tb Oleo
1 ts Grated Lemon Rind

Cut Each Squash Crosswise Into 6 (1/4 Inch Thick)
Slices. Discard Seeds & Membrane. Arrange Slices in
A 13 X 9 X2 Inch Baking Dish Coated With Cooking
Spray. Pour Orange Juice Over Squash & Bake At 350
For 30 Min.
Combine Brown Sugar, Corn Syrup, Oleo & Lemon Rind in
A Small Non- Aluminum Saucepan. Bring To A Boil;
Reduce Heat & Simmer 2 To 3 Min.,Stirring Constantly.
Brush Sugar Mixture On Squash & Bake, Uncovered,An
Additional 15 Min. OR Until Tender, Basting
Occasionally.
(Fat 2. Chol. 0.) From: Robert Miles Date: 09-29-95

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MM: Creamed Brussels Sprouts and Onions in Acorn Squash
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Title: Creamed Brussels Sprouts and Onions in Acorn
Categories: Veggies, Sthrn/livng, Publication
Yield: 8 Servings

4 md Acorn squash
3 tb Butter or margarine; melted
1 ts Salt
1/2 ts Pepper
2 ea 10-ounce packages frozen
-brussels sprouts
1 lb Small white onions
2 tb Butter or margarine
2 tb All-purpose flour
2 c Milk

Cut squash in half lengthwise, and remove seeds.
Place cut side down in shallow baking pans, and add 1
inch water. Bake, uncovered, at 400 degrees F for 30
minutes or until tender. Drain. Brush inside of hot
acorn squash with melted butter; sprinkle with salt
and pepper, and set aside.
Combine brussels sprouts and onions; cook according
to package directions. Drain, and set aside.
Melt 2 tablespoons butter in a heavy saucepan over
low heat. Add flour; cook 1 minute, stirring
constantly, until thickened and bubbly. Pour white
sauce over brussels sprouts and onions; toss gently.
Spoon brussels sprouts and onions evenly into squash
halves. Yield: 8 servings.

Thomas Jefferson, Virginia _Company's Coming!_
Southern Living/Southern Heritage Oxmoor House, 1983
ISBN 0-8487-0603-X Typos by Jeff Pruett From: Jeff
Pruett Date: 10-09-95

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MM: Acorn Squash with Ham and Apples
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Title: Acorn Squash with Ham and Apples
Categories: Leftovers, Move, Veggies
Yield: 1 Servings

3 Acorn squash
1/2 ts Salt
2 c Diced cooked ham
1 c Diced unpeeled tart apples
1/4 c Brown sugar
1/2 ts Dry mustard
1/8 ts Pepper
2 tb Butter

Wash and cut squash in halves lengthwise. Remove
seeds. Place, cut side down, in 15-1/2 x 10-1/2x 1"
jelly roll pan. Pour in 1/4" boiling water; bake in
hot oven (400) 30 minutes. Remove from oven and turn
squash halves cut side up. Sprinkle with salt.

Combine ham, apples, brown sugar, mustard and pepper.
Spoon into squash cavities. Top each with 1 tsp.
butter.

Return to oven and bake until apples are tender, 20 to
25 minutes. Makes 6 servings.

From: Farm Journal-- America's Best Vegetable Recipes
Shared By: Pat Stockett From: Pat Stockett Date:
10-10-95

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MM: Acorn Squash with Creamed Onions
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Title: Acorn Squash with Creamed Onions
Categories: Veggies
Yield: 1 Servings

3 Acorn squash
-salt
2 lb Small onions, peeled
-(about 4 cups)
1/2 c Light raisins
2 tb Butter or margarine
2 tb Flour
1/4 ts Salt
1 1/2 c Milk
1/4 ts Ground nutmeg

Wash squash; cut in halves length-wise, and remove
seeds. Place squash, cut side down, in shallow baking
pan; add a few Tbsp. water to pan. Bake in hot oven
400, 30 minutes. Turn cut side up; sprinkle with salt
and continue baking 25 to 30 minutes, until tender.

Cook onions in boiling salted water, covered, about 30
minutes, or until tender. Drain. Simmer raisins in
water to cover 10 minutes; drain.

Melt butter; blend in flour and 1/4 tsp. salt. Add
milk all at once. Cook and stir until sauce is
thickened. Blend in 1/4 tsp. nutmeg. Gently stir in
onions and raisins. Spoon into cooked squash halves;
sprinkle with additional nutmeg. Makes 6 servings.

From: Farm Journal--America's Best Vegetable Recipes
Shared By: Pat Stockett From: Pat Stockett Date:
10-10-95

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MM: Stuffed Acorn Squash 3
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Title: Stuffed Acorn Squash 3
Categories: Move, Veggies
Yield: 1 Servings

1 Acorn squash
1/2 lb Ground turkey
1/4 c Celery, diced
1/4 c Onion, diced
-dash of salt
-hint of cinnamon
1 Thick slice of stale rustic
-bread, cubed
1/2 c Applesauce
-handful of raisins
1/4 ts Nutmeg

Wash the squash, cut in half, and clean out the
centers. Cut a very thin slice off the bottom of each
half so the squash will sit without wobbling. In a
microwave-safe dish, microwave the squash cut side
down on high for 5 to 6 minutes, or until tender but
not mushy.

Cook the turkey with the celery, onion, and spices
until no longer pink. Fold in the applesauce, the
bread cubes, and the raisins. Add this mixture to the
center of the cooked squash. Bake, uncovered, in
350-degree oven for 20 minutes. Serves 2.

Nutritional analysis per serving: Calories 451;
protein 34.3 grams, carbohydrates 45.1 grams, fat 15.7
grams, cholesterol 116 mg; fiber 4.4 grams; sodium
218.5 mg. From: Randy Roller Date: 10-06-95

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MM: Instant Acorn Squash
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Title: Instant Acorn Squash
Categories: Veggies, Sidedish
Yield: 1 Servings

1 lg Acorn squash

Half and deseed one large acorn squash.

Pour approx. one TBLSP of orange juice into the center
cavity. pierce flesh well with a fork. Microwave on
HIGH for anywhere between 4 and 7 minutes. Start
checking it at 4... you should be able to pierce it
with a fork, but it shouldn't be truly tender yet.

At this point, remove from the nuker, pour out any
remaining orange juice, and replace it with a little
maple syrup. Spread the syrup to cover all exposed
surfaces. Stabbing it a few more times with the fork
won't hurt it either. return to the microwave and
finish cooking for another minute or two, until really
soft. Let stand about 3 minutes, add a pat of
butter... devour. From: Danial Mannen Date: 22 Apr 96

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MM: Baked Acorn Squash for Two~
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Title: Baked Acorn Squash for Two~
Categories: Veggies
Yield: 2 Servings

1 md Acorn squash - (about 1
Pound)
1 1/2 tb Brown sugar
1/8 ts Ground cinnamon
1/8 ts Ground nutmeg
1 tb Unsweetened orange juice
1 ts Nonfat margarine - melted
1 tb Finely chopped pecans -
Toasted

Cut squash in half crosswise; remove and discard
seeds. Place squash halves, cut side down, in an
11x7x1-1/2-inch baking dish. Add water to depth of 1/2
inch. Bake, uncovered, at 350~ for 40 minutes. Remove
from oven, and invert squash halves. Combine brown
sugar, cinnamon, nutmeg, orange juice, and melted
margarine in a small bowl, stirring well. Spoon
mixture into squash halves. Bake, uncovered, an
additional 20 minutes, basting occasionally. Sprinkle
with pecans. Yield: 2 servings.

Per serving: Calories 127; fat 3.4 g (24%); sat fat
0.3 g; carbohydrate 25.3 g; protein 1.7 g; cholesterol
0 mg; sodium 23 mg.

Exchanges: 1-1/2 starch, 1/2 fat

Typed for you by Marjorie Scofield 4/13/96

Recipe By : Light Cooking for Two

From: Marjorie Scofield Date: 06 Jul 96

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MM: Baked Acorn Squash with Bacon
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Title: Baked Acorn Squash with Bacon
Categories: Veggies
Yield: 6 Servings

3 Acorn squash
6 tb Butter
Salt and freshly ground
Black pepper
3 sl Bacon, cut into halves
2 tb Brown sugar

Preheat oven to moderate (350-degrees F.)

Cut the squash in half and spoon out the seeds.
Arrange the squash halves, cut side up, on a baking
sheet.

Drop one tablespoon of butter into the cavity of each
half and season to taste with salt and pepper. Add
half a slice of bacon to each half and one tablespoon
of brown sugar. Bake 45 minutes, or until the
vegetable is tender when tested with a fork.

From: Plgold Date: 25 Sep
1996 20:38:54 -0600

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MM: Acorn Cabbage Bake^ - T O H
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Title: Acorn Cabbage Bake^ - T O H
Categories: Publication, Veggies
Yield: 8 Servings

2 lg Acorn squash
1 tb Butter
2 c Shredded cabbage
1 md Onion; chopped
1 md Apple; chopped
1/2 lb Pork sausage; cooked and
. drained
2 tb Slivered almonds
3/4 ts Salt
1/2 ts Ground sage
1/4 ts Ground thyme
1/4 ts Pepper

Preheat oven to 400?. Put 1/2" water in a 13'x9'x2"
baking dish. Grease a
2 quart casserole; set aside.

Halve & seed squash. Bake, cut side down, until
tender, about 20 minutes. Cool. Scoop squash from
shells, you should have about 4 cups.

Saute cabbage, onion and apple in butter about 5
minutes, or until tender. Add meat, almonds, salt,
sage, thyme and pepper; mix well and add squash.
Transfer to casserole; bake at 350? until heated
through, about 30 minutes.

Alene Lundberg Cedar Falls, Iowa

Taste of Home Garden Fresh Recipes Autumn 1997.
Previously in "Bountiful Harvest". Carolyn Shaw 7-97.
From: Kneadles (Carolyn (Hudate: Sat, 26
Jul 1997 02:04:15 Gmt

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MM: Acorn Squash Rings^ - T O H
---------- Recipe via Meal-Master (tm) v8.05

Title: Acorn Squash Rings^ - T O H
Categories: Publication, Veggies, Fruits
Yield: 8 Servings

2 lg Acorn squash; about 1 1/2
.lb each; sliced into rings
. and seeds removed
4 tb Butter; divided
2 tb Maple syrup
1 md Onion; 1/4'd & sliced
1 lg Golden delicious apple; cut
. into 1/2" pieces
1 lg Red delicious apple; cut
. into 1/2" pieces
1 Banana; sliced
1 Orange; sectioned and cut
.into 1" pieces
1/2 ts .to 1 curry powder
1/4 ts .to 1 pepper
1/4 ts Salt
2 tb Chopped toasted almonds

Preheat oven to 350?. Line a baking pan with foil.

Arrange rings on baking pan. Bring butter and syrup to
a boil; brush on squash rings. Cover; bake 30 minutes.
Add apples; cook until crisp-tender, about 3 mintues.
Stir in remaining fruit and seasonings; heat through.
Place squash on serving dish, fill centers with apple
mixture and sprinkle with almonds.

Lina Vainauskas Shaw Air Force Base, South Carolina

Taste of Home Garden Fresh Recipes Autumn 1997.
Previously in "Bountiful Harvest". Carolyn Shaw 7-97.
From: Kneadles (Carolyn (Hudate: Sat, 26
Jul 1997 02:04:15 Gmt

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MM: Stuffed Acorn Squash
---------- Recipe via Meal-Master (tm) v8.05

Title: Stuffed Acorn Squash
Categories: Low-fat, Veggies
Yield: 4 Servings

1/2 c Cranberries
1 sm Apple, chopped in 3/4-inch
Pieces
1/4 c Chopped raisins
Juice and grated peel of 1
sm Orange
1 1/2 tb Honey
ds Salt

I've tried this by precooking on stove and stuffing
into squash before serving or by baking with squash.
Esp. if using dried cranberries, it works better to
precook and pour; otherwise, they redry. So, bake the
squash at 350F 1/2 hour face down in water, 2nd half
hour upright stuffed or unstuffed, and serve.

A great hit, and pretty too. Two people commented at
a dinner party that if they'd been served squash that
way as a kid, they would have eaten it!

Date: Mon, 04 Oct 93 07:43:24 PDT From: Julia
Eulenberg From: Laurel's
Kitchen

Converted to MM format by Dale & Gail Shipp, Columbia
Md. From: Dale Shipp Date: 15 Nov 97

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MM: Mapleglazed Acorn Squash
---------- Recipe via Meal-Master (tm) v8.05

Title: Mapleglazed Acorn Squash
Categories: Veggies
Yield: 12 Servings

MM BY HELEN PEAGRAM
3 Acorn squash (1 1/2 pounds
Each)
6 tb Butter
1/2 c Maple syrup
1/2 ts Cinnamon
1/2 ts Ginger
1/2 ts Mace

Heat oven to 400 degrees. Butter a baking dish.

Cut top and bottom off squash. Slice crosswise into
1/2inch thick slices. Use a cookie cutter to cut out
center seeds. Arrange squash in baking dish. Combine
remaining ingredients in a small saucepan and heat
until bubbly; pour over squash. Bake, basting
occasionally, until tender, 30 minutes.

If squash needs browning, turn up heat in broiler;
broil until lightly glazed.

Yield: 12 servings

Notes: Thanksgiving Special with Drew Nieporent

Formatted by suechef

Recipe By : TVFN Show #TGSP94

From: Sue

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MM: Lemony Acorn Slices
---------- Recipe via Meal-Master (tm) v8.05

Title: Lemony Acorn Slices
Categories: Publication, Veggies
Yield: 6 Servings

MM BY HELEN PEAGRAM
2 lg Acorn squash about 2.25 lbs
Each
1 c Plus 2 tablespoons water,
Divided
1/2 c Sugar
2 tb Lemon juice
1 tb Butter or margarine
1/4 ts Salt
1/8 ts Pepper
Lemon wedges and fresh mint,
Optional

Wash squash. Cut in half lengthwise; remove and
discard the seeds and membrane. Cut each half
crosswise into 1/2 in slices; discard ends. Place
slices in a large skillet. Add 1 cup water; bring to
a boil. Reduce heat; cover and simmer for 20 minutes
or until tender. Meanwhile, in a heavy saucepan,
combine sugar and remaining water. Cook over medium
heat until sugar melts and syrup is golden, stirring
occasionally. Remove from the heat; carefully add
lemon juice, butter, salt and pepper. Cook and stir
over low heat until butter melts. Place squash on a
serving plate; top with syrup. Garnish with lemon and
mint if desired. Yield: 6 servings.

Recipe By : Taste of Home, August/September, 1997

From: Ngavlak

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MM: Acorn Squash with Onion-Berry Filling
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Title: Acorn Squash with Onion-Berry Filling
Categories: Veggies, Onepot
Yield: 4 Servings

MM BY HELEN PEAGRAM
1 Orange
2 md Acorn squash
2 c Chopped purple onion
2 tb Olive oil
1/3 c Firmly packed brown sugar
1 cn (16-ounce) whole-berry
Cranberry sauce

Cut unpeeled orange into quarters, and remove seeds.
Pulse orange in food processor until chopped; set
aside.

Cut squash in half; discard seeds. Place, cut sides
down, in an 11- x 7-inch baking dish. Pour about 1/2
cup water into dish.

Microwave, covered, at HIGH 12 minutes or until tender.

Saut purple onion in hot oil in a skillet 5 minutes
or until lightly browned. Add brown sugar, and cook 4
minutes. Remove from heat. Stir in cranberry sauce and
orange. Spoon into squash halves, reserving remaining
mixture to serve with turkey or chicken. Makes 4
servings.

Recipe By : Sue Gulledge, Springville, Alabama

From: Suzy Wert