baked acorn squash slices with brown sugar and pecans

BAKED ACORN SQUASH SLICES WITH BROWN SUGAR AND PECANS SKIN
BAKED ACORN SQUASH SLICES WITH BROWN SUGAR AND PECANS PLUS

Moisten edge of lower crust lightly with water. Place bottom crust in 9-inch pie dish.Ģ.Combine apples, sugar, cornstarch, lemon juice, cinnamon and nutmeg in large bowl. Prepare pie crust according to package directions for 2 crust pie. *Recipe courtesy of Food Network Magazineħ cups thinly sliced peeled tart Michigan apples*ġ tablespoon butter, cut into small piecesġ.

BAKED ACORN SQUASH SLICES WITH BROWN SUGAR AND PECANS SKIN

Put each quarter flat-side down and cut off the skin with a paring knife chop the squash. Quarter the squash with a chef's knife, then scoop out the seeds. Hold the squash against your body and remove the skin with a vegetable peeler chop. Let rest 5 minutes before serving.Ĭut about 1 inch off the bottom end with a chef's knife. Transfer the skillet to the oven and bake until golden, about 30 minutes. Sprinkle over the squash, then top with the gruyere. Melt the remaining 1 tablespoon butter in the microwave and toss with the breadcrumbs, parmesan and parsley season with salt and pepper. Stir in the heavy cream and cook until slightly thickened, 2 minutes. Add the broth and cook until it is mostly absorbed, about 5 more minutes. Drain and add the squash to the skillet along with the garlic, mace, 1 teaspoon salt and a few grinds of pepper. Cover with plastic wrap and microwave until the squash is just tender, about 5 minutes.

Meanwhile, combine the butternut and kabocha squash in a large microwave-safe bowl with 1 cup water. Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Top with parsley.ġ small butternut squash, peeled and cut into 1/2-inch cubesġ small kabocha squash, peeled and cut into 1/2-inch cubesġ cup low-sodium chicken or vegetable brothġ/2 cup grated gruyere cheese (about 2 ounces) Sprinkle with more cheese and bake until lightly browned, about 15 minutes. Transfer the squash to a rimmed baking sheet and fill with the rice mixture. Add the nutmeg, 3/4 teaspoon salt and a few grinds of pepper. Whisk in the milk until smooth, then bring to a simmer and cook until thickened, about 5 minutes. Add the flour and cook, stirring, 3 minutes. Add the onion cook, stirring, until softened, about 5 minutes. Meanwhile, heat the remaining 2 tablespoons butter in a large pot or Dutch oven over medium heat. Microwave until tender, about 15 minutes. Cover with plastic wrap and pierce with a knife to vent. Put the squash, cut-side up, in a large microwave-safe dish with 1 tablespoon water dot with 1 tablespoon butter and season with salt and pepper. Position a rack in the upper third of the oven preheat to 425 degrees F.

BAKED ACORN SQUASH SLICES WITH BROWN SUGAR AND PECANS PLUS

* Recipe courtesy LikeItLoveIt at Ģ small acorn squash, halved lengthwise and seededġ cup shredded cheddar cheese (about 4 ounces), plus more for toppingġ 10 -ounce package frozen chopped spinach, thawed and squeezed dry Sprinkle with remaining pecans and parsley. Stir in half of the pecans and half of the parsley. Rewarm over medium heat before continuing. Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes.ġ0. Add onion and sauté until very tender, about 15 minutes.ĩ. Melt butter or margarine in a heavy large skillet over low heatĦ. Toast at 350 degrees F (175 degrees C) for 5-8 minutes.ģ.

Place pecans on an ungreased baking sheet.Ģ.

Baked acorn squash slices with brown sugar and pecans