2. In a large pasta pot place the whole green acorn squash and cover with water. Bring to a full boil. Turn off the heat and let it simmer in the hot water for 5 minutes.
Drain and cut into wedges and remove the internal seeds. Do not remove outer green skin, easier to handle.
3. Drizzle 2 tablespoons of the olive oil on a baking sheet, lay the green acorn squash wedges on it. Bake for 20 minutes turning once halfway thru baking. Remove from oven and sprinkle wedges with salt.
4. Whisk together the lemon juice, olive oil and honey. Toss the wedges with the lemon vinaigrette, gently as to not break them.
5. Can be served with lentils for gluten-free or arugula and feta cheese for a filling salad.
So, after butternut squash (which is the one that we regularly use all year round) and the sugar pie variety that I have used in these Pumpkin Date Roll Cookies, we were up for some acorn (or also known as pepper) squash
Ladle soup into bowls and sprinkle with minced green apple. Until I remember we went to Central Market right after moving to Texas and there were all these creamy soups on display, and first of all just being in Central Market makes you feel fancy and hippy and ready for anything, plus I'm pretty sure we had just gone to a yoga class, so I was definitely in the mood for fresh pressed juice and creamy butternut squash soup
Place the squash halves on a baking sheet and add 1 tablespoon of melted butter, brown sugar, and salt and pepper on top. Place squash in the oven and roast for 25 minutes. Add in this mixture to the inside of the acornsquash along with 1 tablespoon of butter on top. Place the squash in the oven and roast for another 25 minutes
" I made an interesting recipe from the book withacornsquash and ravioli. A little too rich for a main course, plus, the flavors are so complex with the nutty squash and sweetness of the tortellini, it needs to stand out on its own
This simple and savory stuffed acornsquash is easy-to-make and filled with nutritious ingredients. One of the easiest meals to make, without repurchasing all of your favorite pantry items, is stuffed squash
Roasted Butternut Squashwith Balsamic Vinegar Honey Butter from Food Lust People Love. This is my favorite way to have them but I have never had them with cranberries and I haven’t had acornsquash forever and I adore it
But sweet dumpling acornsquash finally is here. Beef Roast 3-5 lbsButternut Squash 2 cups cubedSweet Dumpling AcornSquash 2 cups cubedApplewood Smoked Bacon 8 slices cubedCarrots 1 cup slicedOnion 1 large cubedGreen Pepper 1 medium cubedCoconut Milk 1 cup full fat/organicBeef Broth 1 cup all natural/organicGarlic 1 clove mincedThyme 1 teaspoon Sea Salt/Pepper 1 teaspoon eachPlace all ingredients layered inside a crockpot or slow cooker cook on low for 4 to 6 hours until meat is tender
Cut squash in half and remove seeds. Spoon sausage into squash halves. Place squash cut side down on microwave safe dish with 1/4 inch water and microwave on high for 10-12 minutes, or until just tender. 2 medium acornsquash (could use Carnival, or other equivalent)