Best 5 Bergies Acorn Squash Blintzes Recipes

BERGIE'S ACORN SQUASH BLINTZES

Steps:

• Bake whole squash in 350F degrees degree oven for about 1 1/4 hrs (Until the squash is very soft).
• Cool.
• Then peel, cut and discard seeds.
• Puree Squash with 4 1/2 Tbsp of butter until very smooth.
• Transfer to a bowl, stir in salt, nutmeg and pepper.
• Arrange crepes (recipe follows) on a work surface cooked side down Spoon 1/4 cup of squash into the center of each crepe Fold bottom and top flaps in, then fold in sides to form a 2 1/4" package.
• Melt 1 Tbsp of butter in a heavy skillet over Med heat Brown both sides, turning once.
• Continue adding a Tbsp of butter for each batch until all are browned.
• Place seam side down in a large baking dish.
• (can be prepared 3 days ahead, covered and refrigerated. Bring to room temp before continuing with the recipe).
• Position rack in center of a 400F degrees degree oven.
• Melt remaining butter and brush over crepes.
• Sprinkle with Salt and Pepper.
• Bake uncovered, until puffy (about 20 minutes).
• Top each crepe with Sour cream and chives and serve immediately.
• Instructions for crepes: Mix flour, eggs, water and milk, 2 Tbsp butter and salt in your blender and process until smooth (Batter should have the consistency of whipped cream. If it is too thick, thin with additional water).
• Heat 6" crepe pan, brush lightly with butter.
• Use about 2 Tbsp of Batter for each crepe.
• Cook crepe until batter is set and edges are golden.
• Do not cook second side.
• Can be prepared ahead.
• Stack between sheets of baking paper and wrap in Plastic and refrigerate.
• These freeze well for up to a month.

SPRINGTIME BEIGNETS & BERRIES

Steps:

• Beat butter, sugar, salt and cinnamon until crumbly. Beat in 1/2 cup water and evaporated milk. In another bowl, dissolve yeast in remaining water; add to milk mixture. Beat in egg until blended., Add 2 cups flour; mix until well blended. Stir in enough remaining flour to form a soft dough (dough will be sticky). Place in a greased bowl, turning once to grease the top. Cover; refrigerate 4 hours or overnight., Bring dough to room temperature. On a floured surface, roll dough into a 16x12-in. rectangle. Cut into 2-in. squares. In an electric skillet or deep fryer, heat oil to 375°. Drop beignets, a few at a time, into hot oil. Fry until golden brown, about 1 minute per side. Drain on paper towels. Dust with confectioners' sugar. If desired, serve with assorted berries and whipped topping.

ACORN SQUASH WITH BABY BITTER GREENS

Steps:

• Preheat the oven to 375 degrees F.
• Scrub the acorn squash. Slice it crosswise into 1/2-inch rings. Remove and discard the pulp and seeds. Combine the squash rings with 1/4 cup of the oil, the pimenton and some salt and pepper in a large bowl and toss to coat. Spread the squash on a baking sheet and roast until tender, 20 to 40 minutes.
• Meanwhile, whisk together the vinegar, shallot, mustard and sugar in a small bowl. Add the remaining 1/4 cup oil in a steady stream, whisking constantly. Toss the greens and cheese with half of the dressing in a large salad bowl. Season with salt and pepper and toss again. Arrange the squash rings over the top and drizzle with the remaining dressing. Scatter the Sweet and Salty Pepitas over the squash and serve.
• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and lightly oil the foil.
• Melt the butter in a saute pan over medium heat. Add the pepitas, toss to coat in the butter and then add the sugar, cinnamon, ginger, allspice, cloves and 1 teaspoon salt. Spread the pepitas on the prepared baking sheet in 1 layer and bake, stirring once or twice, until golden brown all over, 12 to 15 minutes. Let cool completely. Yield: 2 1/2 cups

BAKED ACORN SQUASH WITH BLUEBERRY-WALNUT FILLING

Steps:

• Preheat oven to 400°, Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each squash half to allow them to lie flat. Place in shallow roasting pan, cut side down. Add 1/2 in. of hot water to pan. Bake, uncovered, until squash is tender, about 35 minutes. Drain water from pan; turn squash cut side up. Spread with butter; season with salt and pepper., For filling, in a large bowl, toss apple pieces with lime juice. Add blueberries, walnuts and nutmeg; divide among squash halves. Drizzle with maple syrup. Bake until heated through, about 30 minutes. Cover loosely with foil if filling browns too quickly.

ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
• Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won't slide around too much) while baking.
• Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.