Showing posts with label Winter Vegetables. Show all posts
Showing posts with label Winter Vegetables. Show all posts

Thursday, December 2, 2010

Acorn Squash with Brown Sugar and Rosemary

We love acorn squash. My go to recipe is roasted . The squash is so sweet and delicious cooked this way. I guess I've never thought of cooking it sliced. When I saw this recipe over at Tomatoes on the Vine, I thought the flavors sounded amazing and couldn't wait to give it a try. I am so glad I did. The brown sugar gives the squash a wonderful carmelized glaze, it's so beautiful!!




Acorn Squash with Rosemary and Brown Sugar
Serves 4
Recipe from Fine Cooking (Courtesy of Tomatoes on the Vine)
Ingredients:
1-2 pound acorn squash (unpeeled), halved lengthwise, seeded, and cut into 8 wedges
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1/2 cup dry white wine
3 tablespoons packed dark brown sugar
1 tablespoon chopped fresh rosemary
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper
Directions:
Using a paring knife, score each wedge of squash lengthwise down the middle of the flesh. heat the butter and oil in an 11 to 12-inch straight-sided saute pan over medium-high heat. Arrange the squash in the pan in a single layer and cook, flipping occasionally, until deep golden-brown on all cut sides, about 10 minutes (note: if your pan is not large enough to brown all the squash at once, brown it in batches, and then return to the pan to simmer.
Carefully pour the wine into the pan, then quickly scatter the brown sugar, rosemary, lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper over the squash. Cover the pan, reduce the heat to low, and simmer until the squash is almost tender, about 10 minutes more.
Uncover the pan and increase the heat to medium. Flip the squash and cook until the liquid is thick and the squash is tender, about 5 minutes more. Transfer the squash to platter, season with salt and pepper to taste, drizzle any remaining liquid over the top, and serve.

I am linking this to Foodie Friday at Designs by Gollum.

Monday, November 22, 2010

Quinoa Stuffed Acorn Squash

Stuffed vegetables are hearty, delicious and filling. I've stuffed peppers before but never squash.


I can't find where I saved this recipe originally, if this is your recipe, thank you for such a delicious dish.
Happy Thanksgiving!

Stuffed Acorn Squash
1 acorn squash
1 small onion, diced
2 garlic cloves, minced
2 stalks celery, diced
1 cup mushrooms, diced
1 cup cooked grains (rice, quinoa, millet, or even just breadcrumbs)
1 cup vegetable broth
1/2 tsp poultry seasoning or a combination of sage, marjoram, oregano, thyme and rosemary
salt and pepper

Directions:
While the squash is roasting in the oven, sauté the onion, garlic, celery and mushrooms until soft. Add grains, broth and herbs and mix well. Spoon into the squash and bake for 20 minutes at 350 degrees. Serves 4-6.

I am linking this to Tasty Tuesday, Tuesdays at the Table and Tempt My Tummy Tuesday.

Wednesday, September 9, 2009

Signs of Fall

Fall has been in the air in Nebraska for several weeks. It's made for a wonderful August and early September. Unlike years past when this time of year is hot and humid. I noticed the trees up north at Tim's moms were starting to get a glimmer of the fall colors. Fall is my favorite season. I love the trees and their changing colors. Pumpkins, Halloween, Acorn Squash, Apple Orchards...what else reminds you of fall?




Acorn Squash
1 acorn squash, cut in half
(Microwave for 60 seconds and it will be a little easier to cut in half)
3 Tablespoons Butter
2 Tablespoons Honey
1 Tablespoon Cinnamon
Pinch of nutmeg
Salt and Pepper

Place the squash in a casserole dish. Use a casserole dish that is a size so they will stand up while baking. Place 1/4 cup of water in the bottom of the dish. Sprinkle with salt and pepper. Bake in a 400 degree oven for 30 minutes.

Mix together butter, honey, cinnamon and nutmeg. After 30 minutes, remove squash from the oven and brush with the butter mixutre. Cover with foil and return to the oven for 30 minutes.