Best 3 Acorn Squash With Boursin Custard Recipes
Acorn squash, a versatile winter squash with a sweet and nutty flavor, takes center stage in this culinary journey. Roasted to perfection, its caramelized skin and tender flesh create a delightful canvas for a creamy and flavorful custard filling. The star of this filling is Boursin cheese, a French triple-cream cheese known for its rich and tangy flavor. Blended with eggs, cream, and aromatic herbs, the custard transforms into a luxurious and indulgent center, perfectly complementing the roasted squash. Alongside the main event, this article offers a tantalizing array of complementary recipes to elevate your culinary experience. Indulge in a medley of roasted vegetables, where vibrant carrots, Brussels sprouts, and sweet potatoes dance harmoniously on a sheet pan. Embark on a culinary adventure with a zesty salsa verde, its vibrant green hue and herbaceous flavor adding a refreshing touch to the rich flavors of the squash and custard. Discover the art of crafting a simple yet elegant arugula salad, where peppery arugula leaves, toasted walnuts, and a tangy citrus vinaigrette create a refreshing and flavorful accompaniment. And for a sweet ending, delight in a classic fall treat – maple roasted butternut squash. With its caramelized edges and subtly sweet flavor, it's the perfect way to conclude this culinary exploration.
Check out the recipes below so you can choose the best recipe for yourself!
ACORN SQUASH WITH BOURSIN CUSTARD
My personal favorite side dish to be served during the winter. It's a hearty dish with a delicious custard.
Provided by The Tiny Chef
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cut squash in half lengthwise. Microwave squash halves, covered in syran wrap, for 10 minutes (or until tender.).
- With a small spoon, gently scoop out and discard seeds, taking care not to break skin.
- In a food processor or with a mixer beat herb cheese, cream cheese, and egg until smooth.
- Pour filling equally into squash halves. Return to microwave, cooking uncovered for 9 minutes.
- Let cool and serve on a platter.
Nutrition Facts : Calories 147.9, Fat 6, SaturatedFat 3.4, Cholesterol 50.8, Sodium 60.1, Carbohydrate 22.9, Fiber 3.2, Sugar 0.1, Protein 3.8
ACORN SQUASH WITH ROASTED GARLIC CUSTARD
From Delicious Living Magazine, this is a sweet, creamy and savory dish that you will love! Winter squashes are use everywhere, but were so useful in the colder states, where the hard squash would winter over well. West, Mid West, New England, Canada, Mid Atlantic.
Provided by Sharon123
Categories Vegetable
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F Using a sharp knife, cut the squash in half lengthwise. Using a sturdy spoon, scoop out the seeds and fibrous membranes.
- Rub squash halves lightly with half the oil and season with salt, pepper and a sprinkling of brown sugar. Place on a baking sheet. Use the remaining oil to coat the whole garlic bulb. Place it on the tray with the squash.
- Bake the squash for 30 minutes. Remove and cool to room temperature.
- Bake the garlic for an hour or until very soft. Remove and cool. Cut the garlic in half and squeeze out the soft cooked garlic into a bowl. Set aside.
- Meanwhile, in a sauce pan, bring the milk to a simmer. Whisk the eggs and garlic together. Gradually whisk the hot milk into the eggs. Season with the salt, pepper and nutmeg.
- Prepare a baking dish that will hold all four halves of squash. Pour one cup of water into the bottom. Cut a small sliver off the bottom of each squash to stabilize it in the baking dish.Place the squash in the baking dish, in the water.
- Pour enough egg mixture into the halved squash to fill the cavity to a half inch from the top. Bake for 50-60 minutes or until custard is firm. Remove from the oven and serve warm. Enjoy!
ACORN SQUASH CUSTARD
Perfect for your fall gatherings! These would also be great for a buffet because they are individual servings. You can make these a day ahead and add to the baking time.
Provided by TishT
Categories Vegetable
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F Line large rimmed baking sheet with foil, spray with nonstick cooking spray. Generously butter 10 1/2 cup nonstick muffing cups. Cut squash in half; rmove seeds. Place cut side down, on baking sheet. Bake 40 minutes until almost tender.
- Turn squash cut side up, sprinkle with brown sugar and butter. Bake 30-35 minutes or until tender.
- Scoop flesh of squash with butter sugar mixture into a large bowl (should have about 4 cups). With a potato masher, mash squash until smooth. Stir in remaining ingredients until well combined.
- Fill muffin cups with squash mixture.
- Note: Custards can be made to this point up to 1 day ahead. Cover and refrigerate. An additional 5-10 minutes baking time may be needed.
- Bake 30-35 minutes or until brown around edges and toothpick inserted in center comes out moist but not wet.
- Cool in pan 5 minutes, invert onto baking sheet. With spatula, gently place custards on serving platter.
Tips:
- Choose the right acorn squash. Look for squashes that are heavy for their size, with a deep green color and no blemishes.
- Cut the squash in half lengthwise. This will make it easier to scoop out the seeds and pulp.
- Roast the squash halves face down. This will help the squash caramelize and develop a slightly smoky flavor.
- Use good quality Boursin cheese. This is the key ingredient in the custard, so don't skimp on it.
- Make sure the custard is thick enough. It should coat the back of a spoon and hold its shape when you pour it.
- Serve the squash immediately. It's best when it's hot and fresh out of the oven.
Conclusion:
Acorn squash with Boursin custard is a delicious and easy-to-make dish that's perfect for a fall meal. The squash is roasted until tender and caramelized, and the Boursin custard is rich and creamy. This dish is sure to impress your guests, and it's also a great way to use up leftover squash.
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