Welcome to a culinary journey where roasted acorn squash and applesauce intertwine to create a symphony of flavors. This delectable dish not only tantalizes the taste buds but also offers a delightful balance of textures. The tender, velvety flesh of the roasted acorn squash pairs harmoniously with the sweet and tangy notes of the homemade applesauce. Each bite is an explosion of flavors, textures, and aromas that will leave you craving more.
Our collection of recipes provides a variety of options to suit your preferences and dietary needs. Whether you're looking for a classic roasted acorn squash with applesauce, a vegan version with maple syrup, or a gluten-free alternative with quinoa stuffing, we've got you covered. Each recipe is carefully crafted to ensure that the natural flavors of the acorn squash and applesauce shine through.
So, prepare to embark on a culinary adventure that will elevate your taste buds and leave you with a newfound appreciation for this humble yet versatile vegetable. Let's dive into the recipes and explore the culinary wonders that await!
ACORN SQUASH WITH APPLESAUCE
This recipe (with slight variation) is from The Junior League Centennial Cookbook.
Provided by Weaver's Orchard
Categories Vegan Main Dish or Vegetable Side Dish
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Scrub the squash, halve lengthwise, and scoop out the seeds.
- Mix together the lemon juice, currants, applesauce, brown sugar and walnuts.
- Spoon the mixture into the squash halves and dot with butter.
- Place in a baking dish with ½ inch of hot water in the bottom.
- Cover and bake for 30 minutes; remove the cover and bake for an additional 30 minutes.
MAPLE-ROASTED ACORN SQUASH
Steps:
- Preheat the oven to 350 degrees F.
- Place the squash, cut sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
- Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.
BAKED ACORN SQUASH WITH APPLESAUCE FILLING
I love squash of all kinds! Recently ventured into acorn squash and trying to find new ways to use them.
Provided by Lynette !
Categories Vegetables
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Cut the squash in half lengthwise. Remove the seeds and membranes. Place the squash, cut side up, in a 13 x 9 x 2 inch baking dish. Add boiling water to the dish to a depth of 1 inch.
- 2. Combine the applesauce and the next 4 ingredients; stir well. Spoon into the acorn squash shells. Dot with the butter.
- 3. Cover and bake at 350° for 25 minutes. Remove cover, and bake an additional 25 minutes or until the squash is tender.
PERFECT ROASTED ACORN SQUASH
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
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
ACORN SQUASH IN ROASTED APPLES
Steps:
- Preheat oven to 375 degrees F.
- Cut squash in half lengthwise and remove seeds and fibers. Place squash cut side down in a baking dish. Pour the stock into the dish. Place in the oven and bake for 20 minutes.
- Scoop out the fruit from the apples, leaving a 1/4 border. Remove squash from oven, place apples cut side down in baking dish, fitting them around the squash. Return to oven and bake until squash and apples are just tender, about 15 to20 minutes more. Turn squash and apples over. Dot with butter and brown sugar. Return to oven for 10 minutes.
- Remove squash and apples from oven. Transfer apples to a warm platter and reserve, covered. Scoop squash flesh into a medium bowl. Mash with the cream, walnut oil, cinnamon and ginger, adding salt and pepper, to taste. Scoop the squash into the apple halves and serve.
APPLE-SPICE ACORN SQUASH
In Fostoria, Ohio, Joann Fell adds chopped apples and spices to warmed acorn squash, then microwaves for a fast and comforting mealtime accompaniment.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe baking dish. Add 1/2 in. of water. Microwave, uncovered, on high for 10-13 minutes or until almost tender; drain., Combine the apple, raisins, cinnamon and nutmeg; spoon into squash cavities. Dot with butter. Microwave, uncovered, on high for 6-8 minutes or until squash and apples are tender. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 207 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 47mg sodium, Carbohydrate 45g carbohydrate (24g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED ACORN SQUASH W/ APPLESAUCE
Another fall favorite, roasted squash sweetened w/ cinnamon and applesauce. Goes great w/ pork loin or roasted chicken w/ herbs.
Provided by sherry monfils
Categories Other Sauces
Time 1h45m
Number Of Ingredients 6
Steps:
- 1. Heat oven to 400. Place squash, cut side up on a ribbed baking sheet. In bowl, mix remaining ingredients.
- 2. Spoon mix evenly into squash halves. Bake about 1 hr- 1-1/2 hrs or until tender. Cut into 3rds, and serve.
ACORN SQUASH WITH APPLE
Peeling an acorn squash is the key to this delicious dish that's cooked in a microwave. A fast and easy delight for busy families.
Provided by Ed Haley
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice the halves into sections and finally cut into 1 inch chunks.
- Place the squash chunks into a large microwave-safe bowl along with the apples. Dot with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top. Cover with plastic wrap, and poke a few holes in it for ventilation.
- Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover, and stir. Return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. Serve hot.
Nutrition Facts : Calories 97.7 calories, Carbohydrate 19.2 g, Cholesterol 5.1 mg, Fat 2.9 g, Fiber 3.7 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 211.4 mg, Sugar 9.2 g
ROASTED ACORN SQUASH
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
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
Tips:
- Choose the right squash: Look for acorn squash that is firm and heavy for its size, with a deep green or orange color. Avoid squash that has any soft spots or bruises.
- Prepare the squash properly: Cut the squash in half lengthwise and scoop out the seeds and pulp. Drizzle the cut sides with olive oil and season with salt and pepper.
- Roast the squash at a high temperature: This will help to caramelize the natural sugars in the squash and give it a slightly crispy exterior.
- Make the applesauce ahead of time: This will save you time on the day you're serving the squash. You can also use store-bought applesauce if you're short on time.
- Serve the squash hot: Roasted acorn squash is best served hot out of the oven. Top it with applesauce, maple syrup, or your favorite fall spices.
Conclusion:
Roasted acorn squash is a delicious and versatile side dish that can be enjoyed all fall long. It's easy to make and can be paired with a variety of main courses. The sweet and tangy applesauce complements the roasted squash perfectly. This dish is sure to be a hit at your next dinner party or potluck.
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