Cook With Acorn Squash
It's always great to try new foods. It gives your taste buds a treat and increases your palate. Here are some fun cooking recipes with acorn squash.
Breakfast Baked Acorn Squash with Greek Yogurt, Honey and Pecans
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
1 medium acorn squash
1 teaspoon coconut oil
1/2 teaspoon cinnamon
2 teaspoons brown sugar
1 cup nonfat plain greek yogurt, divided (Or vanilla greek yogurt or even plain yogurt
2 teaspoons honey
2 tablespoons chopped pecans, or nut of choice
1. Preheat oven to 400 degrees F. Line a baking sheet with foil.
2. Cut acorn squash in half lengthwise and scrape out seeds with a spoon. Place halves facing up on foil-lined baking sheet.
3. In a small bowl, mix together coconut oil and cinnamon. Use your fingers to rub each half of the flesh of the acorn squash with the coconut oil and cinnamon mixture. Place 1 teaspoon of brown sugar in the middle of each half and rub into the acorn squash. Bake for 45 min-1 hour or until squash is fork tender.
4. Once squash is done, allow to cool for 5-10 minutes then place on plates or put in tupperwear if you are planning to enjoy this later. When ready to serve, make sure squash is warm then scoop 1/2 cup yogurt into each squash half.
5. Drizzle each with a teaspoon of honey and pecans. Serves 2.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Serves: 2 servings
1 small acorn squash
1 Tbsp of olive oil + a pinch of paprika, cayenne, garam masala, salt & pepper for roasting the squash.
1 can chickpeas, rinsed and drained
1 garlic clove, minced
1 Tbsp lemon juice
⅛ tsp garam masala
⅛ tsp cayenne pepper
3-4 Tbsp olive oil
Sea salt & pepper to taste
Red pepper flakes to garnish
1. Preheat oven to 400 degrees.
2. Cut the acorn squash in half, remove the seeds. (Rinse, dry and roast the seeds for a snack)
3. Line a tray with parchment paper, put acorn squash face up and drizzle with olive oil. Sprinkle a pinch of paprika, garam masala, cayenne, salt and pepper over each half of squash.
4. Bake for 20-25 minutes or until pierced with a fork easily. Remove & let cool.
5. Drain and rinse the chickpeas. Remove the skins & add to the blender.
6. Scoop the squash out of the skins and add it to the blender.
7. Add garlic, lemon juice, olive oil, ⅛ tsp cayenne, ⅛ tsp garam masala, and pepper.
8. Blend on high until completely smooth & creamy.
9. Top with a drizzle of olive oil and red pepper flakes to garnish.
Avocado Quinoa Stuffed Acorn Squash
Serves: serves 6-8
3-4 small acorn squash, sliced in half
2 tablespoons olive oil
1 medium onion
2-3 cloves of garlic, minced
1 teaspoon cumin
1 teaspoon coriander
1 4-oz. can of green chiles
1.5 cups cooked quinoa
1 can black beans, drained and rinsed
¼ cup chopped scallions
¼ cup toasted pepitas
¼ cup feta cheese, optional
2 avocados, diced
a few squeezes of lime
salt & pepper
1. Preheat oven to 400 degrees F.
2. Cut acorn squash in half and scoop out the insides. Drizzle with olive oil and sprinkle with salt and pepper. Roast cut side up for for about 35-50 minutes or until your squash is tender in the middle and browned around the edges. (The timing will depend on your squash. If it’s taking too long to become tender, flip it upside down for a portion of the roasting time).
3. Meanwhile, heat oil in a large skillet over medium heat. Add the red onion and a few pinches of salt and pepper. Cook the red onion until translucent, then add the garlic, cumin, coriander and stir. Add the green chilies and stir again, then add the quinoa, black beans, scallions, pepitas, feta cheese, a squeeze of lime and a more salt and pepper, to taste.
4. Remove skillet from the heat, let it cool, then stir in the diced avocado. Taste and adjust seasonings.
5. Scoop the filling into the acorn squashes halves. (note: if you’re not scooping the filling into the squashes right away, scoop the mixture out of the pan and into a bowl and set aside.
Make ahead tip: make the quinoa pilaf up to two days in advance and store it in the fridge. Wait to add the avocado until ready to stuff & serve.
Acorn Squash Lasagna
1. Preheat the oven to 350°F.
2. Cut the acorn squash in half and scoop out the seeds. Slice into 1/2 inch slices, toss with oil and roast on a tin-foil lined baking sheet until tender, about 15-20 minutes. Remove from the oven and let cool. Layer your lasagna: sauce, noodles, squash, a light sprinkling of cheese and repeat until you reach the top of your casserole. Finish with a layer of sauce and a generous sprinkling of cheese.
3. Bake lasanga, uncovered for 30-40 minutes or until cheese is brown and crispy.
Easy Acorn Squash with Mushrooms and Roasted Onions
1 acorn squash, halved, seeded, and cut into 1/2 inch pieces
1 red onion, cut into 1/2 inch wedges
10 oz baby bello mushrooms, cut into bite sized pieces
2 large cloves garlic, minced
1 T fresh thyme
1 T fresh parsley
1/3 cup parmesan cheese
extra virgin olive oil (EVOO)
freshly ground sea salt and black pepper
splash of balsamic vinegar
1. Preheat oven to 475º
2. Toss acorn squash and red onion pieces with EVOO and season with salt and pepper.
3. Roast on an even layer for 15-18 minutes, until squash is tender.
4. Meanwhile, heat a skillet on medium heat, add EVOO, your chopped baby bello mushrooms, garlic and thyme, and season with salt and pepper.
5. Cook until mushrooms are tender (adding a splash of balsamic vinegar halfway through cooking), then turn heat to warm and add parmesan and parsley.
6. Arrange squash and onion pieces in a radial manner, add mushrooms/parmesan mixture on top, and serve immediately!
Spicy Roasted Squash with Feta and Herbs
3 tablespoons coconut oil, melted
3 tablespoons brown sugar
1 teaspoons chili garlic sauce
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces feta cheese, crumbled
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped cilantro
1 tablespoon freshly chopped oregano