But it can still be used in savory recipes. For most of these fall recipes ahead, you won't even need to peel the squash-it's edible and will get tender when cooked! The inside of the squash is mild, buttery, and slightly sweet. Use a sharp knife to cut the squash in half and scoop out the seeds. But if you've never cooked with acorn squash before, boy, are you missing out! Just ask Ree Drummond who says, "I'm a real squash fanatic, whether it's pumpkin, butternut, spaghetti or acorn… so I'm always looking for great ways to prepare it that's a little set apart from the fray." While some people might be intimidated by the fall gourd that literally looks like a giant acorn, it's actually surprisingly easy to cook and it can be used in countless recipes-both sweet and savory! Whether you try it roasted, stuffed, pureed, or grated into homemade muffins, these acorn squash recipes will prove just how versatile it can be.ĭespite the hard outer skin, acorn squash is surprisingly easy to work with. Heck, even delicata squash has a devoted following. Of course, many people jump straight to butternut squash recipes or pumpkin recipes. This is terrific with Acorn Squash and Tahini Dip.īehind the scenes of the photo shoot in our crowded breakfast nook with Simon standing guard while Vincent drinks.Fall is the perfect time to break out your favorite winter squash recipes. Turn the combination into a casserole dish, and return to the oven for 20-30 minutes until heated through. Stir to combine, then fold in the cooked bulgur. Add the squash, the Greek seasoning, and the tomato sauce. Drain the fat, then add the chopped onion and sauté until softened. In a large skillet, brown the ground beef. Turn off heat and let rest 5 minutes, then fluff. Bring the stock to a boil, reduce heat and simmer, covered, for 10 minutes. To cook the bulgur, combine bulgur and beef stock in a saucepan. To toast the almonds heat a dry skillet over medium heat, add the almonds, and give the skillet a shake every 2-3 minutes until you smell toasted almonds, about 5-8 minutes depending on the size of the chop. Place cut side down on a rimmed baking sheet, add a cup or so of water, and bake for an hour until tender. To roast the squash, cut it in half, stem to point, and scoop out the seeds & strings. Garnishes: olives, marinated artichoke hearts, feta cheese, hummus, chopped tomatoes, lettuce and Acorn Squash Tahini Dip with Greek Seasoning I'm not under an obligation to share what I've been doing with the fruits, but hey-I started a blog to share what I do with produce.ġ small acorn squash (or 1 cup roasted squash puree)ġ ½ cups precooked bulgur (I used Trader Joes 10 minute bulgur)ģ cups beef stock ( here's how I make mine) So far I've made Buddha's Hand Feta Yogurt Dip, Rambutan Hairy Eyeballs, Mustard Greens Kheema with finger limes, and (not shown) Passion Fruit & Banana Muffins.
I have not seen such nice packing since we lived in Japan.
#ACORN SQUASH CASSEROLE DESERTS RECIPE FREE#
I sense I'm on the cusp of yet another change, as always happens in Life.īecause I answered a question on G+, I received a free box of FreakyFruits from Melissa's Produce. The other will be playing in the marching band at the last game of the season, wearing a costume he made that makes no sense to his folks. One will be trick or treating in a medieval dress from the thrift shop with a floor length cloak she sewed herself. We'd have a pre-trick-or-treating neighborhood party with a secondary goal of preventing too much candy ingestion. When I had young kids I was all about getting nutritious finger foods into them while they were bouncing around ready to head out for loot. Single and pre-kids if I was home I'd have a bag or two of candy to hand out to the kids who stopped by. Happy Halloween! I've been reflecting on how Halloween has changed for me over the years.
0 kommentar(er)
