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Baked acorn squash recipes healthy12/6/2023 ![]() This is one of those “fun to make” dishes, by the way. But if your family is close like mine, they won’t be afraid to share. If the squash are large, they might be a little to big for one person. While some folks might prefer to scrape out the individual halves into a large casserole dish, I prefer to serve them straight out of the oven. ![]() The results is a soft, flavorful squash that’s dripping with all the good things in life. Each wedge of acorn squash is smeared with a generous helping of butter and brown sugar. This is as easy as it comes: you simply halve and hollow out acorn squash, then fill the hollow center with butter, brown sugar, maple syrup, and salt…then you bake it. Honey Roasted Acorn Squash Ingredients Acorn Squash - 2 pounds of acorn squash (either 2 small or 1 large squash). Sweet-Roasted Rosemary Acorn Squash Wedges. All you need is butternut squash puree, almond butter, and cocoa powder. Broil 1-2 minutes or until crumbs are lightly browned. This 3-ingredient fudge brownie recipe, which can be made in under 20 minutes, is free of grains, sugar, flour, and butter, making it a healthier alternative to traditional baked goods. Place squash on a baking pan and roast 12-14 minutes or until squash is tender. I’m a real squash fanatic, whether it’s pumpkin, butternut, spaghetti, or acorn (or zucchini or summer squash, for that matter) so I’m always looking for great ways to prepare it that’s a little set apart from the fray. Combine remaining ingredients in a small bowl and toss with squash. Serve it with a rice or potato side for a well-rounded meal. The stuffing gets its flavor from tomatoes, green and red peppers, and just a little cinnamon that will warm you from the inside out. For a savory take on acorn squash, try this tomato and beef dish. Today’s offering is Baked Acorn Squash, something I’ve made off and on for years, and something about which I fantasize during the years I don’t make it. Baked Stuffed Acorn Squash with Beef and Tomatoes. Later this week, I’ll have some special Halloween treats to share, but for now, let’s keep going with the Thanksgiving theme. So far this fall I’ve added Homemade Pumpkin Puree, Fresh Corn with Wild Rice, Whiskey Glazed Carrots, Creamy Herbed Potatoes, and Pumpkin Cake with Whiskey Whipped Cream to the basic Thanksgiving menu we started last year, and I promise many more holiday-friendly dishes in the coming weeks. I wanted to begin cooking Thanksgiving food early this year so you’d have plenty of time to read, examine, and even practice dishes beforehand, if you’re into that sort of thing. ![]() And…the holiday dishes continue here on P-Dub Cooks. ![]()
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