Posts Tagged ‘squash recipes’

Tasteful Tuesday: Cheesy Roasted Acorn Squash

Tuesday, October 9th, 2018

Apples and pumpkins get a lot of attention during the Fall, so today we’re switching our recipe focus to squash. This Roasted Acorn Squash is perfect for a snack or as a side dish, and the best part about it is the cheese!

Acorn Squash | Sturbridge Yankee WorkshopWhat you’ll need:

  • 2 acorn squash (about 2 pounds each),
    halved lengthwise, seeded and
    cut into 3/4-inch slices
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Asiago cheese
  • 8 sprigs fresh thyme
  • 4 tablespoons olive oil
  • salt and pepper to taste

Directions:

  1. Preheat oven to 400°F.
  2. In a large bowl, toss all ingredients together until squash is well coated. Lay out on a cookie sheet or jelly roll pan.
  3. Roast in preheated oven for about 20-25 minutes, or until golden brown and tender.

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Tuesday Recipes: Thanksgiving Vegetables, Sprouts and Squash

Tuesday, November 12th, 2013
With the Thanksgiving holiday right around the corner, it is time to start planning! Whether you are hosting for a group of 12 or a party of two, there are easy ways to ensure that your entire meal goes off without a hitch: plan ahead. Here we share our best tips and recipes for Thanksgiving vegetable side dishes that everyone will love. Browse through more recipes on our blog by clicking: here.

Best Roasted Brussels Sprouts

Do you think that you are not a fan of Brussels sprouts? Think again. When these petite cabbages are roasted, they develop a nutty, sweet flavor that will leave even the pickiest eaters asking for more!

Prep time: 10 minutes • Total time: 1 hour • Servings: 4 (for larger groups, simply scale the recipe up)

Ingredients

  • 2 small red onions, sliced into wedges
  • 3 tablespoons olive oil
  • Salt and pepper
  • 2 pints Brussels sprouts, trimmed and halved
Stoneware Baking Sheet
Roasted Brussels Sprouts Directions

  1. Preheat oven to 425 degrees. In a medium bowl, toss onions with 1 tablespoon olive oil; season with salt and pepper. Spread onions on a rimmed baking sheet, and roast until translucent, 15 to 20 minutes.
  2. In same bowl, toss Brussels sprouts with remaining 2 tablespoons olive oil; season with salt and pepper. Add to baking sheet with onions, and toss to combine. Roast, tossing occasionally, until vegetables are tender and caramelized, 25 to 30 minutes.

Butternut Squash With Sage

Creamy, nutty, and good for you, too.  Butternut squash may look daunting, but it is really quite easy to make. This recipe is a sure winner with little prep time.

Prep Time: 10 minutes • Total Time: 20 minutes • Servings: 4 (for larger crowds, scale the recipe up)

Sage and Thyme Herb Markers Ingredients

  • 2 tablespoons butter
  • 2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch chunks
  • Salt and pepper
  • 1 tablespoon chopped fresh sage (or 1/2 teaspoon dried)
Directions

  1. Melt butter in a 12-inch skillet over medium heat. Add butternut squash. Season with salt and pepper. Cook, tossing frequently, until squash is lightly browned, 5 to 6 minutes.
  2. Add 1/4 cup water, and reduce heat to a simmer. Cover, and cook until squash is fork-tender, 8 to 10 minutes.
  3. Toss with sage, and enjoy!
Harvest Basket Shelf Rack

What are your favorite harvest vegetable recipes for Thanksgiving? Let us know in the comments!

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Tuesday Recipe: Slow Cooker Acorn Squash

Tuesday, November 5th, 2013

With Thanksgiving just around the corner, this week’s featured recipe offers a refreshing update to a traditional side dish. Buttery Acorn Squash recipe is courtesy of our Super Fast Slow Cooker Recipes Cookbook. This cookbook is ideal for quick and easy meals that can be cooked together in your slow cooker or crock pot; perfect for busy families.

Ingredients:

  • 2 acorn squash, halved and seeded
  • 3/4 c. brown sugar, packed
  • 2 t. pumpkin pie spice
  • 3/4 c. raisins
  • 1/4 c. butter
  • 1/2 c. water
Acorn Squash
Directions:

1. In a small bowl, combine brown sugar and pumpkin pie spice.
2. Next, spoon the mixture into squash halves.
3. Sprinkle with raisins and dot with butter.
4. Wrap each squash half individually in heavy-duty aluminum foil; seal tightly.
5. Pour water into a slow cooker.
6. Place squash, cut-side up, in slow cooker (packets of foil may be stacked).
7. Cover and cook on high setting for 4 hours; until squash is tender.
8. Open foil packets carefully, to allow steam to escape.
9. Cut up into portions, for approximately 4 servings.


USA Made Pumpkin Wagon Framed Print


Do you have a favorite slow cooker recipe? Share it in the comments below and we may feature it on our blog!

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