Best 2 Gingered Acorn Squash Recipes

Embark on a culinary journey with our tantalizing gingered acorn squash recipes, a symphony of flavors that will elevate your taste buds. These delectable dishes showcase the versatility of this autumnal vegetable, transforming it into a culinary masterpiece. From savory main courses to delectable desserts, our collection offers a range of options to satisfy every palate. Prepare to be captivated by the sweet and spicy notes of ginger, perfectly complementing the earthy flavor of acorn squash. Let your senses dance with each bite as you explore these culinary creations, promising an unforgettable gastronomic experience.

Check out the recipes below so you can choose the best recipe for yourself!

GINGERED ACORN SQUASH

Gingered Acorn Squash image

Acorn squash is flavored with a mixture of orange juice, ginger and nutmeg, and then baked until tender. An elegant dish that is almost too easy to make.

Provided by JGWINANS

Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes

Time 5m

Yield 4

Number Of Ingredients 4

Ingredients

2 medium acorn squash, halved and seeded
4 tablespoons fresh orange juice
½ teaspoon ground ginger
¼ teaspoon ground nutmeg

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Arrange squash halves cut side up in a shallow baking dish. Place one tablespoon of orange juice into each cavity. Sprinkle each one with ginger and nutmeg. Cover the dish with aluminum foil.
Bake for 60 to 90 minutes in the preheated oven, or until the squash is tender. Baking time will depend on the size of the squash. Remove from the oven, discard aluminum foil, and let the squash rest for 5 minutes before serving to let the juices settle.

Nutrition Facts : Calories 94.9 calories, Carbohydrate 24.3 g, Fat 0.3 g, Fiber 3.3 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 6.7 mg, Sugar 6.1 g

GINGERED ACORN SQUASH SOUP

Gingered Acorn Squash Soup image

Gingered Acorn Squash Soup is very easy to make, and the rich color, creamy texture, and hint of ginger contribute to its gourmet appeal. This came from the Ventura County Star newspaper in California. Miso can be found in health food stores.

Provided by Sharon123

Categories Vegetable

Time 1h56m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 large acorn squash (3 lbs. each)
2 teaspoons olive oil
1/4 teaspoon crushed red pepper flakes
7 cloves garlic, minced
1 medium yellow onion, chopped
2 tablespoons grated fresh gingerroot
2 medium russet potatoes, peeled and diced (2 cups)
3 1/2 cups vegetarian chicken broth or 3 1/2 cups vegetable broth, boiling
1/2 cup enriched soymilk or 1/2 cup milk
2/3 cup mellow white miso
1/2 cup dry sherry
1 teaspoon garlic granules
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 dash nutmeg

Steps:

Cut the acorn squash in half, crosswise.
Scoop out seeds and discard.
Place cut side down in 9 x13 baking pans (you will need two) and add about one inch of water.
Bake for an hour.
Remove from pans and set aside to cool.
If the squash are rather small, it might take as many as five squash to make the required six pounds.
Simply quarter some of the smaller squash to fit the baking pans.
Warm the oil and crushed pepper in a five-quart saucepan, over medium-high heat for one minute.
Add the garlic, onion, and ginger.
Cook for three minutes, add potatoes and cook mixture, stirring frequently for five minutes or until the potatoes soften.
Add boiling broth and reduce heat to medium low.
Scoop cooked squash (about eight cups) into a large bowl and mash lightly before adding to the pot.
Simmer for 15 minutes, stirring occasionally.
Remove soup to food processor in batches, adding some soymilk to each batch.
Return the purée to the soup pot.
Place miso in a small bowl, add the sherry, and blend with a fork or small whisk.
Add to the soup with the garlic, ginger, and nutmeg.
Simmer gently for 10 minutes.
Do not boil.
(Soup may be thinned with additional broth.) Sprinkle with a light dusting of nutmeg.
Enjoy!
Yield: 8 servings.

Tips:

Choose acorn squash that are firm and heavy for their size, with deep green or orange skin.
To easily cut the acorn squash, use a sharp knife to slice it in half from top to bottom.
Scoop out the seeds and pulp from the squash with a spoon.
Drizzle some olive oil, salt, and pepper on the squash halves before roasting to enhance their flavor.
Roast the squash cut-side up for better caramelization.
To make the gingered brown butter sauce, use unsalted butter to prevent the sauce from becoming too salty.
Simmer the ginger and garlic in the butter until fragrant, but not burnt.
Add the brown sugar and maple syrup to the sauce and stir until dissolved.
Pour the sauce over the roasted squash and serve immediately.

Conclusion:

These gingered acorn squash recipes are a delicious and versatile dish that can be enjoyed as a side or main course. The sweet and tangy sauce perfectly complements the roasted squash, and the ginger adds a unique and flavorful twist. Whether you're looking for a quick and easy weeknight meal or a more elaborate dish to impress your guests, these recipes are sure to please. So next time you're looking for a new way to enjoy acorn squash, give one of these recipes a try!