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Acorn Squash- storage tips and recipes

Acorn Squash

Acorn Squash will last up to a month in a cool (50 to 55 degrees F.) dark cellar or storage area, but only

about two weeks in the refrigerator. Ideally, only cut or cooked acorn squash should be refrigerated.

They will suffer chill damage at temperatures below 50 degrees F. Once cut, wrap raw pieces in plastic

wrap, refrigerate, and use within four days.

 

Apple Stuffed Acorn Squash                             

Submitted By: Karen Scaglione to allrecipes.com

Prep Time: 10 Minutes       Cook Time: 55 Minutes

Ready In: 1 Hour 5 Minutes       Servings: 2

 

Ingredients:

1 medium acorn squash

1 cup chopped, peeled apple

4 teaspoons honey 2 teaspoons butter

1/8 teaspoon ground cinnamon

 

Directions:

1. Cut squash in half; discard seeds. Place squash cut side up in a 9-in. x 5-in. x 3-in. loaf pan. Fill centers

with apple. Cover and bake at 400 degrees F for 30 minutes.

2. In a microwave-safe bowl, combine the honey and butter. Cover and microwave on high for 15-20

seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon. Bake, uncovered, 25-30

minutes longer or until tender.

 

 

Acorn Squash Soup                                 

Submitted By: Dorrene Butterfield to allrecipes.com

Prep Time: 20 Minutes      Cook Time: 10 Minutes

Ready In: 30 Minutes          Servings: 6

 

Ingredients:

1 small onion

1/4 cup chopped celery

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1 teaspoon chicken bouillon granules

1/2 teaspoon dill weed

1/4 teaspoon curry powder  

dash cayenne pepper

2 cups chicken broth

1 (12 ounce) can evaporated milk

3 cups mashed cooked acorn squash

salt and pepper to taste

5 bacon strips, cooked and crumbled

 

Directions:

1. In a large saucepan, sauté the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne

until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash,

salt and pepper; heat through.

2. In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon.

 

 

Roasted Acorn Squash Soup                            

Submitted By: FutureChefShay to allrecipes.com

Prep Time: 20 Minutes                  Cook Time: 1 Hour 5 Minutes

Ready In: 1 Hour 25 Minutes                        Servings: 6

 

Ingredients:

2 acorn squash, halved and seeded

water, as needed

3 tablespoons unsalted butter

1 large sweet onion, chopped

1 large carrot, peeled and chopped

1 clove garlic, minced

3 1/2 cups low-sodium chicken stock

1/4 cup half-and- half

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 pinch salt and ground black pepper to taste

 

Directions:

Preheat oven to 400 degrees F (200 degrees C).

 

Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover

the bottom.

 

Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 water.

Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.

 

Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5

to 7 minutes. Pour chicken stock into the pot; add the squash.

 

Bring the mixture to a simmer and cook for 20 minutes.

 

Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before

leaving on to blend. Puree in batches until smooth and return to pot.

 

Stir half-and- half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin

the soup with water if desired.

 

 

Baked Acorn Squash Rings                   

from The Martha Stewart Cookbook

 

Ingredients:

1 small acorn squash

4 tablespoons (1/2 stick) unsalted butter, cut into pieces

Coarse kosher salt and freshly ground black pepper

1/3 cup packed dark brown sugar

 

Directions:

Preheat oven to 350 degrees F.

 

Cut the unpeeled squash crosswise into 1/2-inch slices and place them on a cutting board. Using a

biscuit cutter or cookie cutter slightly larger than the seed center, cut out the seeds from each ring and

discard.

 

Place the squash rings on a lightly buttered baking sheet. Dot each ring with butter and season to taste.

Sprinkle a bit of brown sugar over each ring.

 

Bake the squash for 15 minutes. Turn the rings over, dot with more butter and sugar, and bake until

tender, 5 to 10 minutes longer. Serve hot.

 

 

Roasted Acorn Squash with Cider Drizzle 

From EatingWell: November/December 2009

&quot;Roasting squash in the oven caramelizes its natural sugars. Here we serve acorn squash with a cider

reduction that’s spiced with cinnamon and cloves. A touch of butter gives it a luxurious finish.&quot;                  

 

4 servings | Active Time: 15 minutes | Total Time: 45 minutes

 

Ingredients:

1 medium acorn or carnival squash (about 1 3/4 pounds)

1 teaspoon extra-virgin olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 cups apple cider

1 tablespoon packed brown sugar

1 1 3-inch cinnamon stick

3-5 whole cloves

2 teaspoons butter

 

Directions:

Preheat oven to 400°F. Coat a baking sheet with cooking spray.    Cut squash in half lengthwise and

scoop out seeds. Cut each half in half again lengthwise. Brush the cut sides of the squash with oil and

season with salt and pepper. Place the squash, cut-side down, on the prepared baking sheet. Roast for

20 minutes, turn the squash over so the opposite cut side is down, and continue roasting until tender,

15 to 20 minutes more.   Meanwhile, combine cider, brown sugar, cinnamon stick and cloves to taste in

a small saucepan; bring to a boil over medium-high heat. Cook, stirring occasionally, until reduced to a

thin, syrupy glaze, 20 to 25 minutes. (Watch carefully toward the end to prevent burning.) Remove from

the heat and discard the cinnamon stick and cloves. Stir in butter until melted. Serve the roasted squash

with the cider drizzle.

 

 

Autumn Ravioli Recipe from Joe Hernick

Makes: 30-40 ravioli. Hands-on time: 1 hour. Total time: 2-3 hours.

Recipe scales well.

 

Ingredients:

2-3 Medium size winter squash (acorn) or 1 large hubbard

4-5 Small to medium beets

3-4 small onions or 1 large onion (any type)

2 Tablespoons butter

2 Tablespoons cooking oil (light olive, vegetable, etc.)

1/2 Cup heavy cream

8oz Fresh goat cheese (chevre)

Fresh nutmeg

Salt &amp; pepper to taste.

One package won-ton wrappers

 

Hardware:

Roasting Pan

Frying Pan

Nutmeg or microplane grater

Food processor (or potato masher &amp; bowl)

Small finger bowl of water.

Wire cooling/drying rack.

Large pot for boiling pasta

 

Directions:

 

Preheat oven to 375.

 

Wash &amp; dry squash and beets.

 

Halve squash, remove seeds and pulp. Discard or use seeds for something else.

 

Peel and halve beets.

 

Rub beets and inside of squash with oil. Salt lightly.

 

Roast squash and beets (sharing same pan) in 375 oven for one hour, or until both can be easily pierced

with a dull fork.

 

Remove from oven, allow to cool for ~15 minutes.

 

While squash and beets are roasting:

 

Cut onions into paper-thin slices using knife, mandolin, or food processor.

 

Place sliced onions and butter into unheated frying pan or skillet. Set heat to medium.

 

Gently brown onions in butter over 20-30 minutes. Add salt to taste. (Do not burn. Minimize stirring.)

Grate 1/4 teaspoon of fresh nutmeg on onions. Reduce heat as required. Remove from heat when

onions are light brown and translucent.

 

Scoop roasted squash flesh into food processor. Discard skins.

Place roasted beets into food processor.

Place browned onions into food processor.

 

Pulse until vegetables come together. (15-30 seconds) Mixture will become reddish/pink as beets blend!

 

Add 1/2 of the cream. Pulse to combine.

 

Add the chevre in three batches, pulsing to incorporate.

 

Final mixture should be a smooth, easily-scoopable, cohesive paste that will stay on a tablespoon when

held upside down.

 

Add remaining cream as required if mixture is too thick to scoop.

 

(Alternate method - mash all vegetables in large bowl, stir in cream and chevre. This will yield a

&quot;chunkier&quot; filling)

 

Set large pot of salted water to boil.

 

To assemble ravioli:

 

Take one wonton wrapper in palm of hand.

 

Wet four edges of wonton with water from fingerbowl (use finger of small brush.)

 

Place one teaspoon of filling in middle of wonton.

 

Fold edges over, transforming square into rectangle with filling in middle.

 

Seal two sides with pressure, pressing wet edges together; lay on flat surface and squeeze as much air as

possible from ravioli before sealing 3rd edge. Ideally each ravioli should only contain vegetable/cheese

filling with no air bubbles.

 

Place ravioli on drying rack. Repeat &#39;til wontons and/or filling are done.

 

Let rest 10-20 minutes on drying rack. (At this point you may cook immediately, store in refrigerator for

24-36 hours, or freeze for 2-3 months.)

 

Cook in boiling water for 2-4 minutes. (Test one ravioli to determine cooking time - fresh pasta cooks

very quickly!)

 

Drain and serve immediately with melted herb butter (e.g. Sage or thyme.)

This entry is related to the following products. Click on any of them for more information.
Onion, Green, Beets, Apples, Acorn Squash,
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