Best 6 Granola Crusted Acorn Squash Recipes

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Calling all food enthusiasts and health-conscious individuals! Embark on a culinary adventure with our tantalizing Granola-Crusted Acorn Squash recipe. This wholesome and versatile dish showcases the perfect harmony between sweet and savory flavors, featuring tender acorn squash enveloped in a crispy and nutty granola crust. But that's not all; we've also included a delightful array of complementary recipes to elevate your mealtime experience. From hearty salads and tangy sauces to delectable desserts, this article offers a comprehensive guide to creating a memorable and satisfying culinary journey. Whether you're a seasoned cook or just starting your culinary exploration, our recipes cater to various skill levels and preferences, ensuring that every bite is an explosion of taste and nourishment. Get ready to impress your taste buds and embrace the goodness of wholesome eating with our Granola-Crusted Acorn Squash and the accompanying recipes.

Let's cook with our recipes!

GRANOLA CRUSTED ACORN SQUASH



Granola Crusted Acorn Squash image

The sweetness of baked squash is perfectly complemented by the crunchy Cascadian Farm organic granola topping in this baked side dish.

Provided by By Inspired Taste

Categories     Side Dish

Time 1h5m

Yield 6

Number Of Ingredients 7

2 acorn squash
1/4 cup butter, melted
1 tablespoon chopped fresh rosemary leaves
1/2 cup Cascadian Farm® organic French vanilla almond granola
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Heat oven to 375°F. Spray 3-quart casserole with cooking spray.
  • Cut each squash in half; scoop out seeds. Cut squash into 1/2-inch-thick slices. Arrange slices, overlapping slightly, in casserole.
  • In small bowl, mix melted butter and rosemary. In another small bowl, mix granola and 1 tablespoon of the butter mixture. Brush squash slices with remaining butter mixture. Sprinkle with parsley, salt, pepper and granola mixture.
  • Cover; bake 30 to 40 minutes or until squash is tender when pierced with fork. Uncover; bake 5 to 10 minutes longer or until lightly browned.

Nutrition Facts : ServingSize 1 Serving

LIGHT SAUSAGE-STUFFED ACORN SQUASH



Light Sausage-Stuffed Acorn Squash image

Just a few ingredients make a savory and hearty meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 9

2 medium acorn squash (about 2 1/2 lb)
1/2 lb bulk turkey sausage
1 medium onion, chopped (about 1/2 cup)
1/2 cup thinly sliced celery
1 can (4 oz) mushroom pieces and stems, drained
1/2 cup fat-free sour cream
1/2 teaspoon yellow mustard
2 tablespoons grated Parmesan cheese
1/4 teaspoon paprika

Steps:

  • Heat oven to 400° F. Cut squash in half lengthwise; remove seeds. Place squash, cut side down, on large baking dish. Pour water into dish until 1/4 inch deep. Cover and bake 30 to 40 minutes or until tender, turning cut side up halfway through baking.
  • Meanwhile, in medium nonstick skillet, combine sausage, onion, celery and mushrooms. Cook over medium-high heat for 5 to 6 minutes or until sausage is no longer pink and vegetables are tender, stirring frequently. Add sour cream and mustard; mix well.
  • Spoon sausage mixture into squash halves. Sprinkle with cheese and paprika.

Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 60 mg, Fiber 10 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 6 g, TransFat 0 g

ROASTED ACORN SQUASH AND GORGONZOLA PIZZA



Roasted Acorn Squash and Gorgonzola Pizza image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h

Yield 4 side dish servings

Number Of Ingredients 10

1 (1- pound) acorn squash
2 tablespoons maple syrup
1 tablespoon olive oil
1 teaspoon red pepper flakes
1/4 teaspoon salt, plus 1/4 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 pound pizza dough
1 cup shredded whole milk mozzarella
1/2 cup crumbled Gorgonzola
1 cup arugula

Steps:

  • Preheat the oven to 375 degrees F.
  • Slice the squash in half from top to bottom. Scoop out the seeds. Slice the squash into 1/2 to 3/4-inch wide half moons and place in a medium bowl. Toss the squash with the syrup, olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place the squash on a parchment-lined baking sheet. Bake the squash until tender and golden, about 20 to 25 minutes.
  • Keep the temperature on the oven at 375 degrees F. Roll out the pizza dough on a flour dusted piece of parchment paper to a 13-inch diameter. Place the pizza and the parchment paper on a baking sheet. Sprinkle the mozzarella cheese and the Gorgonzola on the pizza dough. Bake in the oven until golden and cooked through, about 25 to 30 minutes.
  • Peel the skins off the squash. Top the cooked pizza with the cooked squash. Top with arugula and the remaining 1/4 teaspoon salt and pepper. Slice and serve.

PERFECT ROASTED ACORN SQUASH



Perfect Roasted Acorn Squash image

Learn how to roast acorn squash with this simple recipe! When prepared properly, acorn squash can be so delicious. Recipe yields 4 side servings.

Provided by Cookie and Kate

Categories     Side dish

Time 40m

Number Of Ingredients 3

2 medium acorn squash
1 tablespoon extra-virgin olive oil, divided
1/4 teaspoon fine salt

Steps:

  • 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 the olive oil over the squash, and sprinkle with 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 very easily pierced through by a fork, about 30 to 45 minutes depending on the size of your squash. Add any desired toppings, and serve warm.

Nutrition Facts : ServingSize 1/2 acorn squash, Calories 116 calories, Sugar 0 g, Sodium 151.8 mg, Fat 3.7 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 22.5 g, Fiber 3.2 g, Protein 1.7 g, Cholesterol 0 mg

ROASTED ACORN SQUASH



Roasted Acorn Squash image

Here's a perfectly simple way to prepare one of autumn's finest offerings that came to The Times in 2010 when the Well blog published several recipes from Cooking Light magazine. Just toss slices of acorn squash with honey, olive oil, freshly ground black pepper and salt and pop into a hot oven for about a half hour.

Provided by Tara Parker-Pope

Categories     vegetables, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 5

2 acorn squash (about 3 pounds)
2 tablespoons honey
4 teaspoons olive oil, plus more for greasing the pan
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt

Steps:

  • Heat oven to 375 degrees. Cut 1/4 inch from stem end and bottom of each squash, and discard. Cut each squash in half crosswise. Discard seeds and membrane.
  • Cut each squash half crosswise into 2 slices, each 1-inch thick.
  • Combine honey, olive oil, pepper and salt in a large bowl. Add squash, and toss to coat.
  • Place squash on an oiled sheet pan. Bake at 375 degrees for 30 minutes or until tender.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 154 milligrams, Sugar 9 grams

ROASTED ACORN SQUASH WITH POMEGRANATE AND GOAT CHEESE



Roasted Acorn Squash with Pomegranate and Goat Cheese image

Acorn squash is one of my favorites for the holidays. This holiday treat adds some color and flavor to the table. You can sub out kabocha squash for this recipe if you prefer. Balsamic vinegar is also a great substitute for maple syrup.

Provided by Jet Tila

Categories     side-dish

Time 1h10m

Yield 2 to 4 servings

Number Of Ingredients 8

2 acorn squash
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 to 8 sprigs thyme
Ground cumin, for sprinkling
1/4 cup maple syrup, warmed
1/2 cup pomegranate seeds
1/2 cup crumbled goat cheese

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper.
  • Wash the two whole squash under running water and pat dry. Cut the squash in half by inserting the tip of a chef's knife in the center of the squash where the stem connects. Push the tip in until it has cut all the way through the skin and flesh, then press down firmly on the handle, bringing the heel of the blade all the way to the cutting board. Turn the squash 180 degrees and repeat on the other side, splitting the squash. Scrape out the seeds with a spoon.
  • Slice the squash into 1/2-inch-thick slices. Heat a 14-inch cast-iron pan over medium-high heat and add the olive oil. Once heated, add the squash in an even layer. Season with salt and pepper and sear on the first side until lightly golden brown, about 3 minutes, in batches if needed. Place the seared squash on the prepared sheet tray, seared-side down, and season the top side with salt and pepper. Scatter the thyme sprigs over the squash and put into the oven. Roast until the edges are brown and the squash is tender in the middle, 20 to 30 minutes.
  • Transfer the squash to a large bowl, season with more salt, pepper and cumin to taste. Drizzle with the warmed syrup and toss to combine. Pour onto a platter and sprinkle with the pomegranate seeds and goat cheese.

Tips:

  • Choose the right acorn squash: Look for acorn squash that is heavy for its size and has a deep green color. Avoid squash that has blemishes or bruises.
  • Prepare the squash properly: Cut the squash in half lengthwise and scoop out the seeds. Drizzle the squash with olive oil and season with salt and pepper.
  • Make the granola crust ahead of time: The granola crust can be made up to 3 days in advance. Store the crust in an airtight container at room temperature.
  • Roast the squash at a high temperature: Roasting the squash at a high temperature will help to caramelize the natural sugars and give the squash a crispy crust.
  • Serve the squash warm: Acorn squash is best served warm. You can reheat the squash in the oven or microwave before serving.

Conclusion:

Granola-crusted acorn squash is a delicious and healthy fall dish. It is easy to make and can be tailored to your own taste preferences. Whether you like your squash sweet or savory, there is a recipe in this article that you will enjoy. So go ahead and experiment with different ingredients and flavors to create your own unique granola-crusted acorn squash dish.

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