acorn squash

[mightyh]

I've just recently tried acorn squash--had focused previously on butternut and spaghetti (both great) and I love it. I just microwave it and throw some butter and brown sugar on. I may be ready to try something more complicated, though. Do you have any recipes for acorn squash that are good? I just bought three different varieties and can't wait to use them.

[Jeanne G]

Mightyh,

I TOO recently discovered acorn squash!! http://www.cookinglight.com/bbs/smile.gif I bought it at the local farmer's mkt. I think it's really yummy too, and I cooked it similar to you, except in the oven vs. the nuker and w/o brown sugar, just s/p. (I opted to not do the sugar b/c that's the way I tend to like my veggies.) I will check some cookbooks over the weekend and see what I can find for us! http://www.cookinglight.com/bbs/wink.gif I'll let you know what I find.

Jeanne

Time to edit: Just searched epicurious real quick and found numerous options. This one got rave reviews and looked good to me, maybe I'll try it this weekend! Check out www.epicurious.com (http://www.epicurious.com) and plug in "acorn squash". The recipe is here:http://food.epicurious.com/run/recipe/view?id=1042 or below!!

ACORN SQUASH WITH WILD MUSHROOM CRANBERRY STUFFING

1 1 1/2- to 1 3/4-pound acorn squash, halved lengthwise, seeded


1/2 cup dried cranberries or currants
1/4 cup hot water
4 tablespoons (1/2 stick) butter
4 ounces fresh wild mushrooms (such as shiitake), stemmed, chopped
1/4 cup chopped onion
1 teaspoon dried rubbed sage
1 cup fresh whole wheat breadcrumbs

Preheat oven to 425°F. Place squash cut side down in 8x8x2-inch glass baking dish. Cover dish tightly with plastic wrap. Microwave on high 10 minutes. Pierce plastic to let steam escape. Uncover and turn squash halves cut side up. Season cavities with salt and pepper.

Combine dried cranberries and hot water in small bowl. Melt 3 tablespoons butter in heavy medium skillet over medium heat. Add mushrooms, onion and sage and sauté until beginning to soften, about 5 minutes. Add breadcrumbs and stir until crumbs brown lightly, about 3 minutes. Mix in cranberries with soaking liquid. Season to taste with salt and pepper.

Mound stuffing into squash halves. Dot with remaining 1 tablespoon butter. Bake until heated through and crisp on top, about 10 minutes.

2 Servings: Can be doubled.


Bon Appétit
October 1995





[This message has been edited by Jeanne G (edited 09-29-2000).]

[This message has been edited by Jeanne G (edited 09-29-2000).]

[ginny177]

Baked acorn squash is great filled with bits of leftove meats, rice, some veggies in a cream (or other type) sauce. Makes an easy, healthy dish.
Or , to lower fat, try sprinkling a bit of Balsamic vinegar on the cooked squash before serving.
Acorns are easily microwaved, too for quicker cooking.
Enjoy !

[mightyh]

I'm answering my own question... from epicurious, this also sounded good--got great reviews as comfort food. And it's a non-chicken breast dish!!

WINTER SQUASH AND CHICKEN STEW WITH INDIAN SPICES

86% would make it again

Curry powder, cumin, and cinnamon give this dish a hint of the exotic.
2 teaspoons olive oil
6 chicken thighs, skin removed


1 1/3 cups chopped onion
3 garlic cloves, minced
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
4 cups 1-inch pieces peeled butternut or acorn squash
2 cups 1-inch pieces peeled russet potatoes
1 cup canned low-salt chicken broth
1 14 1/2- to 16-ounce can diced tomatoes with liquid
2 tablespoons chopped fresh cilantro

Heat 1 teaspoon oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; sauté until brown on all sides, about 8 minutes. Transfer to plate.

Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin, and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro.

Serves 6.

Per serving: calories, 223; total fat, 7 g; saturated fat, 2 g; cholesterol, 41 mg

Bon Appétit
November 1995

Cooking for Health





Jane ( rocketjsqualor@cs.com ) from Eugene, OR on 06/10/00
This is my favorite recipe on this website and I make a few new ones each week. It's THAT good.

A Cook from Cincinnati, OH on 03/14/00
This is my husband's favorite dish (he calls it a "manly" stew). I use a mixture of chicken thighs and breasts and chop them into chunks. I have also used the meat from a deli chicken to cheat! I precook the potatoes and squash together in salted water while I'm cooking the onions, it works like a charm! It is wonderful with hot curry powder!

A Cook from San Francisco, CA on 02/20/00
A new staple has been added to our repertoire! This is a great stew - exotic enough, but not too much. My husband really likes it, and so do I.

A Cook from Boston, MA on 01/20/00
Great recipe. It smells so lovely and it is such a great "comfort food" in the winter. I've made it with sweet potatoes and russet potatoes and I prefer the sweet potatoes, they add another element to the stew. It is a great stew to make on a Monday and eat it all week.

Denise ( marden@attcanada.net ) from Ancaster, ON Canada on 11/16/99
This is one of our all-time favorite autumn meals. I love making it eary in the day and then warming it up before everyone comes home for dinner (at different times!). My parents who are non-curry, non-squash fanatics really enjoyed it as well.

[food girl]

I love acorn squash! I have this great recipe for quinoa-stuffed squash.
You cook the squash on the grill with a sprig of rosmary in the cavity. The filling is quinoa and some chopped veggies. I'll try to find the recipe!

[SandyM]

Sad to say, acorn squash is the only kind of winter squash I've tried, and that's because that's the only kind my mother made! I love it, and it's that time of year....... I bake it with a little butter, cinnamon and brown sugar. I'd love to try butternut, or spaghetti, or others, but have no idea what to do with them! Any ideas??? Thanks!!!

[mightyh]

Spaghetti squash is one of my favorites.... Just cut it in half, scoop out the pulp and seeds and microwave for 15 minutes or so until it's done. Then scrape out the flesh with a fork--it really looks like spaghetti and has a nice crisp texture to it.

I guess you can eat it like that or doctor it up however you want from there... I usually put it in a casserole dish with some canned, diced tomatoes (and juice), oregano, garlic, cooked and crumbled Italian turkey sausage, cheese, and maybe some tofu (or mushrooms or green peppers--whatever) and bake for about 30 minutes at 350.

It's a good meal and even self proclaimed "squash haters" will eat this. Kind of like spaghetti without all the carbs from the noodles. http://www.cookinglight.com/bbs/smile.gif

Please try it!

[mightyh]

Here's anothe recipe for Butternut Squash... I know October's issue had some recipes, but I haven't tried any of them yet.

Butternut Squash Soup

1. Peel, core, and thinly slice 1 apple or pear. Saute in 2Tb. butter until clear.

2. Add 1 peeled, seeded butternut squash and 4 c. chicken or vegetable broth.

3. May add peeled, chopped sweet potato, carrot, or acorn squash, cinnamon, cloves, or nutmeg. Milk or cream, if you want.

4. When veggies are soft, puree and serve hot. Also good served cold.

[lorilei]

I often bake my acorn or butternut squash facedown on a cookie sheet so that the sugars carmelize. When the squash is done, I scoop the squash out of its shell, add a bit of cinnamon, butter and a handful of feta cheese and then return it to the oven to bake for 10 minutes or so.

It's delicious -- and my husband (who is not a squash fan) is quite fond of it made this way.

[bookworm]

This might be a silly question. Does spaghetti squash (texture wise) taste stringy. I have recently tried butternut squash and liked it okay but it was a little stringy for me. I would like to try the speg squash but not sure if it's worth the effort. Just one of those quirky things.

[ElinorC]

Has anyone tried patty-pan squash? I'd love to try them but have no idea how to cook them. Do you peel them first? Help?

[SandyM]

I've had pattypan squash in a restaurant, and it was just steamed. Not peeled, though.

[mightyh]

Wow--all these recipes sound SO GOOD!!!! Lorilei - I like your idea of using the feta, but don't have any on hand right now. Would gorgonzola work?

[Ohioan]

Pattypan squash is very much like yellow summer squash in taste and texture, so you can treat it the same when you cook it, except for the shapes you cut it into. http://www.cookinglight.com/bbs/wink.gif Oh, and if you don't know yellow summer squash either, the next closest thing is zucchini, except that the yellow squash is a bit firmer and has a slightly thicker skin.

I like to cut pattypans in quarters and roast them. Or cut them up into a stew or chili. Nice. Yum.

http://www.cookinglight.com/bbs/smile.gifPhoebe

[lorilei]

Originally posted by mightyh:
Wow--all these recipes sound SO GOOD!!!! Lorilei - I like your idea of using the feta, but don't have any on hand right now. Would gorgonzola work?

Sounds good to me. I think the salty/sharp taste is what really makes the dish -- it's so opposite the sweet squash.

[SClementson]

mightyh, I've made the Winter Squash and Chicken Stew with Indian Spices a couple of times, and my husband and I both love it. I serve it with warm pita bread. It's even better the next day as leftovers! The spices make the whole house smell wonderful as it's cooking!

Also, Friday night I made the yummiest Butternut Squash risotto - it was incredibly good. Excellent comfort food, esp. on a cold night. If anyone wants the recipe I'd be glad to post it.

Sarah

[mightyh]

Please post the risotto recipe... I'm collecting so many good ones, I'll be able to make a squash cookbook soon http://www.cookinglight.com/bbs/smile.gif

[JennyLiz]

Any tips on cutting a butternut squash? I'm embarassed to admit, but I tossed the first one I bought because I had no idea how to break through the tough skin...

[mightyh]

Sorry--no tips. They're all really hard to cut. My knife gets stuck at least three times during the cutting/ cracking open... I'd love it if someone could tell me an easier way.

[SClementson]

Here's the risotto recipe: I baked the squash ahead of time to make things easier, and I served this with steamed asparagus and a salad of mixed greens.

BUTTERNUT SQUASH RISOTTO
Gourmet, October 1995

1 small butternut squash (about 1 1/2 lbs)
1 3/4 cups chicken broth
1/2 cup water
1 small onion, chopped (about 1/2 cup)
1 large garlic clove, sliced thin
1 1/4 teaspoons minced peeled fresh ginger
3 Tablespoons unsalted butter
1/2 cup Arborio or long-grain rice
1/4 cup dry white wine
2 Tablespoons chopped fresh chives

Garnish: chopped fresh chives and Reggiano-Parmesan curls shaved with a vegetable peeler

Preheat oven to 450 degrees.

Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4 inch dice. Put remaining half, cut side down, in an oiled shallow baking pan with diced squash and season with salt and pepper. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 15 to 20 minutes. Holding halved squash in a kitchen towel, scoop out flesh and chop coarse.

In a saucepan bring broth and water to a simmer and keep at a bare simmer.

In another saucepan cook onion, garlic, and ginger in butter over moderately low heat, stirring, until softened. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/4 cup broth, and cook, stirring constantly and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Stir in diced and chopped squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes. Stir in chives and salt and pepper to taste.

Spoon risotto into 2 shallow serving bowls and garnish with chives and Parmesan curls.

Serves 2.

Enjoy!

[ginny177]

JennyLiz - I often put my Butternut squash in the microwave on HI for a minute or two. this makes it easy to pierce with a knife tip. From there, cutting is easy. good luck.

[lorilei]

Originally posted by bookworm:
This might be a silly question. Does spaghetti squash (texture wise) taste stringy. I have recently tried butternut squash and liked it okay but it was a little stringy for me. I would like to try the speg squash but not sure if it's worth the effort. Just one of those quirky things.

Spaghetti squash is nothing BUT strings. It has very little flavor and has the consistency of angel hair pasta. I've always eaten it with pasta sauce, and it's quite good. But definitely stringy.

[mightyh]

Spaghetti squash is totally stringy... but not stringy in the way that you are probably thinking.

It's stringy like really finely/ thin cut zucchini would be. Not stringy like when you are carving a pumpkin and are grossed out by all the nasty strings that keep sticking to your arm.

If you scoop all the stringy pulp out of the middle of the spaghetti squash before cooking, I wouldn't consider the actual squash part you eat to be mushy-stringy. More like firm-stringy. Crunchy, almost... like adding alfalfa sprouts to a sandwich kind of crunch.

Can anyone else explain this better?

[bookworm]

I do have some recipes but have not tried them.

BARLEY- VEGETABLE STUFFED ACORN SQUASH

INGREDIENTS
3 MEDIUM ACORN SQUASH (ABOUT 12 OUNCES EACH)
1 TABLESPOON WATER
1 TABLESPOON DARK SESAME OIL
1 CUP SLICED FRESH SHIITAKE MUSHROOM CAPS
1 CUP DICED ONION
1 CUP DICED CARROT
1 CUP SLICED LEEK
2 GARLIC CLOVES, MINCED
2 CUPS CHOPPED FRESH SPINACH
2 CUPS COOKED PEARL BARLEY
2 TABLESPOONS LOW-SODIUM SOY SAUCE
¼ TEASPOON SALT
¼ TO ½ TEASPOON GROUND RED PEPPER
1 TABLESPOON TOASTED SESAME SEEDS

INSTRUCTIONS
CUT SQUASH IN HALF, LENGTHWISE; DISCARD SEEDS AND STRINGY PULP. PLACE SQUASH HALVES, CUT SIDES UP, ON A 12 INCH ROUND GLASS PLATTER; SPRINKLE WITH WATER. COVER LOOSELY WITH PLASTIC WRAP; MICROWAVE AT HIGH 15 MINUTES OR UNTIL TENDER, ROTATING PLATTER A HALF-TURN EVERY 5 MINUTES. LET COOL SLIGHTLY. SCOOP PULP FROM SHELLS TO EQUAL 2 CUPS, RESERVING PULP AND SHELLS; SET ASIDE.

HEAT OIL IN A LARGE NONSTICK SKILLET OVER MEDIUM HEAT. ADD MUSHROOMS AND NEXT 4 INGREDIENTS (MUSHROOMS THROUGH GARLIC); SAUTÉ 5 MINUTES. STIR IN RESERVED SQUASH PULP, SPINACH, AND NEXT 4 INGREDIENTS (SPINACH THROUGH RED PEPPER). SPOON 1 CUP SPINACH MIXTURE INTO EACH SQUASH SHELL HALF; SPRINKLE WITH SESAME SEEDS.

YIELD: 6 SERVINGS
CALORIES: 139; FAT: 3.5G

WILD RICEÐSTUFFED ACORN SQUASH

INGREDIENTS

3 CUPS VEGETABLE STOCK
1 CUP DRY WILD RICE (5 1/3 OUNCES)
1 TEASPOON SALT, DIVIDED USE
1 TABLESPOON CHOPPED FRESH THYME
1 TABLESPOON CHOPPED FRESH TARRAGON
4 LARGE ACORN SQUASH (ABOUT 5 POUNDS), HALVED AND SEEDED
½ MEDIUM ONION, FINELY CHOPPED
3 GARLIC CLOVES, PRESSED OR MINCED
1/4 TEASPOON GROUND ALLSPICE
1 TABLESPOON DRY VERMOUTH
1/4 CUP CANNED EVAPORATED SKIM MILK
1 TABLESPOON WALNUT OIL
1 CUP CRUMBLED BLUE CHEESE (4 OUNCES)
1/4 CUP TOASTED PUMPKIN SEEDS

INSTRUCTIONS
PREHEAT THE OVEN TO 350°F. BRING THE STOCK TO A BOIL OVER MEDIUM-HIGH HEAT. STIR IN THE WILD RICE, 1/2 TEASPOON OF SALT (OMIT IF USING SALTED STOCK), THYME, AND TARRAGON AND REDUCE THE HEAT TO LOW. SIMMER, COVERED, UNTIL THE RICE KERNELS BURST AND ARE TENDER, ABOUT 45 TO 50 MINUTES. FLUFF WITH A FORK BEFORE REMOVING FROM THE PAN.

PLACE THE SQUASH HALVES, CUT SIDE DOWN, IN A BAKING DISH. ADD WATER TO A DEPTH OF 1/4 INCH. COVER AND BAKE FOR ABOUT 45 MINUTES, OR UNTIL PIERCED EASILY WITH A FORK.

WHILE THE SQUASH IS COOKING, COMBINE THE ONION AND GARLIC IN A HEAVY PAN AND COOK, COVERED, OVER LOW HEAT FOR ABOUT 10 MINUTES, OR UNTIL THE ONION IS SOFT AND TRANSLUCENT, ADDING A LITTLE WATER IF NECESSARY TO PREVENT SCORCHING. UNCOVER AND ADD THE ALLSPICE, THE REMAINING SALT, AND VERMOUTH AND CONTINUE COOKING FOR 3 MORE MINUTES.

REMOVE THE SQUASH FROM THE OVEN AND ALLOW TO COOL UNTIL IT CAN BE SAFELY HANDLED. REMOVE THE COOKED FLESH FROM EACH SQUASH HALF, LEAVING ABOUT 1/4 INCH OF THE SQUASH AS A LINING AND BEING CAREFUL NOT TO TEAR THE
SHELLS. PLACE THE COOKED SQUASH IN A FOOD PROCESSOR. ADD THE COOKED ONION MIXTURE AND MILK AND BLEND UNTIL SMOOTH. SLOWLY ADD THE WALNUT OIL WHILE THE PROCESSOR IS RUNNING.

COMBINE THE BLENDED SQUASH AND COOKED RICE AND MIX WELL. SPOON THE RICE MIXTURE INTO EACH OF THE 8 SHELLS. TOP EACH ONE WITH 2 TABLESPOONS OF THE BLUE CHEESE AND 1/2 TABLESPOON OF THE TOASTED PUMPKIN SEEDS.

MAKES 8 SERVINGS
EACH FILLED CHEESE-TOPPED ACORN SQUASH HALF CONTAINS APPROXIMATELY: CALORIES: 260
FAT: 6 G

[bookworm]

"More like firm-stringy. Crunchy, almost... like adding alfalfa sprouts to a sandwich kind of crunch."

I like this description and will definately have to give it a try.

Thanks!

[Jeanne G]

Wow! I like this thread. And for anyone interested, last night I made the recipe I posted - with wild mushroom cranberry stuffing. Although I made it with button mushrooms - lots more than the recipe called for and less breadcrumbs. Everyone really liked it and I would definitely make it again! I'm so glad we can all share on this topic, b/c I really like this squash and love seeing all the recipes. http://www.cookinglight.com/bbs/smile.gif

[JennyLiz]

Thanks for the tip Ginny! Now I have to get down to business and try all of these new squash recipes!

[Denise]

I found this recipe stuck on the acorn squash I bought. It is a little different and very easy!

Cut squash in half, remove pulp and seeds, place in microwave safe dish, cut side down, with 1/4 cup water. Microwave 8-10 minutes or until cooked.
In a small saucepan combine 1 cup cut up dried fruit and 1/2 cup red wine. Cook until fruit absorbs all the wine. Stuff acorn squash with fruit mixture and enjoy!

[Joyce]

If anyone has purchased the new complete C/L, there is a recipe in there for orange glazed acorn squash (originally from November 97 I think). I would appreciate if someone could post it.

[Karen from VA]

Another wonderful winter squash is Golden Nugget. It's not easy to find, but it has great texture and taste. It looks just like a small (6-8 inch) pumpkin. It's meat is very orange, not dry and not mushy--just right. I cut it in half, lay each half cut side down in a glass dish, add about 1/2 cup water and microwave for 6-8 minutes. Good with just butter, salt and pepper.

Now, speaking of acorn squash, I got this recipe from a World Wide Recipes contributor and tried it last night. It's not light with all the sugar and butter, but it was delicious. My husband loved it.


* Exported from MasterCook *

Acorn Squash and Apples for Two

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Acorn Squash
1 medium size apple -- peeled and sliced thin
4 tablespoons brown sugar
2 tablespoons butter or margarine
Sprinkle of cinnamon

Leave the squash whole and cook on high for 8 to l0 minutes, or until it feels soft to the touch. Turn it after 4 or 5 minutes. Let it stand for 5 minutes more.

Cut the squash in half and remove the seeds and strings. Please cut side up on shallow baking bowls. Sprinkle with salt. Fill with sliced apples and top each half with 2 tablespoons of brown sugar and 1 tablespoon of butter. Add a dash of cinnamon.

Cover with wax paper and cook for 4 to 5 minutes on high until the apples are tender.

NOTES : You can use frozen scalloped apples, thawed, or pie filling apples and omit the brown sugar and butter. Reduce the cooking time to 2 minutes or until hot. But, fresh apples are better.




[This message has been edited by Karen from VA (edited 10-19-2000).]

[Susann]

I don't recall what issue it is from, but CL had a fantastic butternut and hominy stew a while back (it is actually on my menu list for this week!). If anyone is interested, let me know and I will post it when I get home.

[lanie]

Another easy and really good thing to do with Acorn Squash - I usually bake cut side down - when done - put a couple of spoonfuls of chopped green onions, a pinch of butter and a slice/blob of any cheese - back in oven until cheese melts - it is so good! Mozzarella works well.

[valeriek]

Susan,

I would love to have that recipe. Thanks!