Roasted Acorn Squash

  • cooking spray
  • 1 acorn squash (about 2 pounds)
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup grated Parmesan (1 ounce)

Heat the oven (with oven rack in the middle) to 425°F. Spray a rimmed sheet pan with cooking spray. Using your chef’s knife, shave a thin piece from the side of the squash to prevent the squash from rolling when you halve it. Trim the ends of the squash and cut it in half (lengthwise) from stem to opposite end. Scoop out the seeds and pulp. Slice into ¾-inch thick half-moons. On the pan, drizzle the squash with the oil and rub to coat evenly. Season with ¼ teaspoon of the salt, ⅛ teaspoon of the pepper and sprinkle with 2 tablespoons of the Parmesan. Turn the squash over and repeat with the remaining ¼ teaspoon salt, 1/10 teaspoon pepper and 2 tablespoons Parmesan. Roast, without turning, until the squash are golden brown and tender, 35 to 40 minutes.

Baked Acorn Squash with Brown Sugar

  • 1 acorn squash, cut in 1/2
  • 2 tablespoons brown sugar
  • 2 tablespoons butter, softened
  • 2 tablespoons maple syrup
  • Salt and Freshly ground black pepper

Preheat oven to 400 degrees F. Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper, to taste. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork. Serve 1 half per person.

Black Rice with Acorn Squash and Pecans

  • 1 1/2 cups black rice (wild or forbidden)
  • 2 tablespoons butter (oil for Vegan)
  • 2 shallots, peeled and diced
  • 1 cup pecan pieces
  • Zest of 1 orange
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons vegetable oil
  • 1 acorn squash, peeled seeded and diced
  • Salt and Pepper

Set a medium sauce pot over medium heat. Add the butter and shallot and sauté for 2 minutes. Then add the rice and toss to coat in butter. Add the appropriate amount of water as directed on the rice package (from 3-4 cups depending on the variety of rice.) Add 1 1/2 tsp salt, cover, and bring to a boil. Once boiling, stir, lower the heat to medium-low, cover, and simmer until cooked through–follow time directed on rice package. Meanwhile, preheat the oven to 450 degrees F. Toss the peeled and diced acorn squash in oil and spread over a baking sheet. Roast in the oven for 15 minutes. Turn and spread the acorn squash again and roast another 10 minutes. In the last 2-3 minutes sprinkle the pecans over the acorn squash so the pieces can toast. Once the rice and roasted acorn squash are ready, toss together with orange zest and thyme. Then salt and pepper to taste. Serve warm or at room temperature.

Garlic, Acorn Squash and Onion Quesadillas

  • 1 small/medium acorn squash
  • 4 tablespoons vegetable oil and butter for frying quesadillas
  • 3 tablespoons diced onion
  • 1 tablespoon minced jalapeno
  • 1 clove garlic, minced
  • 2 poblano chiles, roasted, peeled and cut into strips
  • Salt and pepper to taste
  • 10-inch flour tortillas
  • 1 cup shredded Mexican cheese blend of your choice

roast the acorn squash. Preheat oven to 400° and lightly oil a baking sheet. Halve the squash, scoop out the seeds and cut each half into half-inch slices. Lay them on the baking sheet and roast for about 20 minutes, until soft but not cooked to mush. When cool enough to work with, use a paring knife or your hands to peel the skin off each slice. Lightly chop the squash and put it in a bowl. Sauté the onions, garlic and jalapeno in the oil until translucent. Add the poblano strips and cook for a couple minutes more. Add the squash and cook for another 5 or 10 minutes, until the squash is tender and the flavors have melded. Season with salt and pepper and take off heat. Spread a few tablespoons of the cooked squash mixture onto one half of a 10-inch flour tortilla. Sprinkle with a couple tablespoons of the cheese. Fold over and place in a hot pan with melted butter, and fry until crispy. Cut the finished quesadilla into four triangles and top with your choice of garnishes. Eat while warm. Garnishes: Julienned radishes, sour cream and/or salsa verde

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