Summer squash like zucchini are out of season and it is time to roll in something a little different. After years of Butternut Squash and Spaghetti Squash, it is time to move on to Acorn Squash for the fall of 2021. The outside of an acorn squash looks a lot like some of the little white and green pumpkins you use to decorate your house, but they can be used for so much more than just a fall festive decoration.
- Acorn Squash is low in calories but high in nutrients, especially Vitamin C
- Acorn Squash is a great sense of fiber which slows digestion, regulates blood sugar, and keeps you feeling full.
- Acorn Squash is loaded with Antioxidants that keep your cells from damage
Recipes:
Maple Roasted Acorn Squash (Loveandlemons.com)
- 3 Acorn Squash, halved and seeded
- Extra Virgin Olive Oil for drizzling
- Maple Syrup for drizzling
- Chopped Sage and/or Rosemary
- Sea salt and fresh ground Pepper
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Place the acorn squash halves on the baking sheet cut-side up. Drizzle with olive oil, maple syrup, and sprinkle with salt and pepper. Use your hands to coat the squash. Sprinkle the sage and/or rosemary into the center of the squash and roast until tender and golden brown around the edges, 25 to 40 minutes depending on the size of your squash.
Season to taste and serve hot as a side dish
Vegetarian Stuffed Acorn Squash (Cookieandkate.com
- 2 medium Acorn Squash
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon fine Sea Salt
- 1/2 cup Quinoa
- 1 cup Water
- 1/4 cup dried Cranberries
- 1/4 cup raw Pepitas (hulled pumpkin seeds)
- 1/4 cup chopped Green Onion
- 1/4 cup chopped fresh flat-leaf Parsley
- 1 clove Garlic, minced
- 1 tablespoon Lemon Juice
- 3/4 cup grated Parmesan
- 1/2 cup crumbled Goat cheese or Feta
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
- Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with ¼ teaspoon of the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.
- Meanwhile, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam for 5 minutes. Uncover and fluff the quinoa with a fork.
- In a medium skillet, toast the pepitas over medium heat, stirring frequently, until the pepitas are turning golden on the edges and making little popping noises, about 4 to 5 minutes. Set aside.
- Pour the fluffed quinoa mixture into a medium mixing bowl. Add the toasted pepitas, chopped green onion, parsley, garlic, lemon juice, the remaining ¼ teaspoon salt, and the remaining 1 tablespoon olive oil. Stir until the ingredients are evenly distributed. Taste and add additional salt, if necessary.
- If the mixture is very hot, let it cool for a few minutes before adding the Parmesan cheese and goat cheese. Gently stir the mixture to combine.
- Turn the cooked squash halves over so the cut sides are facing up. Divide the mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 15 to 18 minutes, until the cheesy quinoa is turning golden on top.
- Sprinkle the stuffed squash with the remaining 1 tablespoon chopped parsley, and serve warm.
Roasted Acorn Squash with Ricotta and Pomegranate (Whatsgabycooking.com)
- 2 whole Acorn Squash, cleaned and quartered
- 4 tablespoons Olive Oil
- Kosher Salt and freshly cracked Pepper
- 8-10 ounces Fresh Ricotta or Buratta
- 1/2 cup Pomegranate Seeds
- Honey to Drizzle
- Freshly Grated Nutmeg
Heat oven to 425 degrees F.
Drizzle the squash with olive oil and arrange on a large roasting pan
Transfer the baking sheet into the oven and roast for 35-40 minutes, flipping halfway, until the squash is fork tender.
Once out of the oven, place a dollop of ricotta or burrata in each of the squash quarters , sprinkle with equal amounts of the pomegranate seeds, drizzle with honey and top with freshly grated nutmeg. Can be served warm or at room temperature.
