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Awesome Acorn Squash - 225 recipes

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In a large pot, saute the onion and shallots in safflower oil, for 5 minutes to soften

  • GARNISHES:
  • 1 cup onion diced
  • 1 cup shallots diced
  • 2 tablespoons safflower oil
  • 3 pounds acorn squash peeled, eeded, and cut into 1" cubes (or delicata or other winter squash)
  • 3 cups apples (cooking variety of choice) peeled, cored, and diced
  • 1 tablespoon minced ginger
  • 4 cups vegetable stock
  • 2 cups apple juice
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-ground white pepper
  • 1/4 teaspoon nutmeg
  • 1 cup soy milk (rice milk or other non-dairy milk)
  • 1/2 cup oat bran
  • Toasted pumpkin seeds or almonds
  • Freshly snipped chives
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In a small bowl, stir together the granola and 1/4 teaspoon of the ginger

  • OPTIONAL GARNISH:
  • 1 cup granola
  • 1/4 teaspoon ground ginger - (to 1/2)
  • 1/2 cup apple juice or water
  • 1 acorn squash - (abt 1 3/4 lbs) well washed, and halved horizontally
  • 1 tablespoon honey - (to 2)
  • Cinnamon to taste
  • Salt to taste if desired
  • 1 tablespoon sweet butter cut in two
  • 4 carrot slices - (to 6) (or cranberries)
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In a medium saute pan, heat 3 tablespoons of the butter, add the onion and mushrooms, and saute until they soften a...

  • 7 tablespoons unsalted butter
  • 2 onions cut into fine dice
  • 3/4 pound fresh mushrooms thinly sliced
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 3 cups mascarpone
  • 3/4 pound Emmentaler grated
  • 1/4 pound Parmigiano-Reggiano grated
  • 3 whole eggs beaten
  • 1 1/2 teaspoons freshly-grated nutmeg
  • 8 slices white bread cut into 1" squares
  • 2 large acorn squash seeds and strings
  • removed, caps reserved
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Bring 6 quarts water to boil

  • 1 acorn squash peeled, seeded, and cubed to yield 1 1/2 cups
  • 8 tablespoons olive oil divided
  • 12 scallions trimmed at each end
  • 20 large spot prawns peeled
  • 8 ounces campari
  • 8 ounces dry white wine
  • 1 cup chopped tomatoes
  • 1 tablespoon chopped fresh rosemary leaves
  • Salt to taste
  • Freshly-ground black pepper to taste
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Preheat oven to 400 degrees

  • 4 small acorn squash - (abt 4" dia ea)
  • 1 tablespoon butter
  • 1/4 cup diced red bell pepper
  • 1 green onion thinly sliced
  • 1 pound bulk breakfast sausage
  • 1/2 teaspoon freshly-ground black pepper
  • 1/4 teaspoon salt
  • 1/2 cup sugar-free maple syrup
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Heat oven to 375 degrees. Brush squash with oil and sprinkle with salt and pepper

  • 1 acorn squash - (abt 1 1/2 lbs) deseeded, and cut into 6 wedges
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly-ground black pepper
  • 3/4 cup unsweetened applesauce
  • 2 teaspoons butter
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon Atkins Sugar Free Pancake Syrup warmed
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Heat the oven to 350 degrees

  • 2 acorn squash
  • 1/4 cup butter - (1/2 stick)
  • 1/2 cup chopped hazelnuts
  • 2 tablespoons orange liqueur or rum Salt to taste)
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* Note: Acorn squash baked with Bourbon is an old favorite

  • 2 strips bacon cut 1" pieces
  • 2 Granny Smith apples peeled, cored, and chopped
  • 8 roasted acorn squash wedges see * Note
  • 4 cups chicken broth
  • 1/2 cup whipping cream
  • 1/4 teaspoon freshly-grated nutmeg
  • 1 tablespoon sugar
  • Salt to taste
  • Freshly-ground black pepper to taste
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Preheat the oven to 375 degrees

  • 1 acorn squash - (1 1/4 lbs) halved lengthwise, then cut into crescents, seeds and fibers
  • removed
  • 6 tablespoons melted butter divided
  • 1 teaspoon light brown sugar
  • 1/2 teaspoon Essence (see Bayou Blast recipe)
  • 2 tablespoons olive oil plus
  • 1/3 cup olive oil
  • 3 ounces goat cheese crumbled
  • 4 slices rye bread cut into cubes
  • 1/4 cup pure maple syrup
  • 2 tablespoons creme fraiche
  • 2 tablespoons white wine vinegar
  • 1 1/2 teaspoons prepared horseradish
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/2 bunch frisee or chicory tough stems
  • removed, rinsed and spun dry
  • 5 cups mesclun lettuces rinsed, spun dry
  • 1/4 cup chopped walnuts
  • 8 ounces thick-cut bacon cut thick strips, fried until crisp, and drained
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By

Preheat the oven to 350 degrees

  • BASIC TOMATO SAUCE:
  • 4 medium acorn squash halved, cleaned
  • Olive oil as needed
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 pound Italian sausage casing removed, and cut into 1/2" pieces
  • 1 cup sliced red onion
  • 4 cups Basic Tomato Sauce (see below)
  • 1/2 pound rigatoni pasta cooked until tender, tossed in olive oil and cooled
  • 1/2 pound mozzarella cheese cut 1/2" cubes
  • 1 tablespoon finely-chopped fresh parsley leaves
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 tablespoons finely-chopped garlic
  • 2 teaspoons salt
  • 1/2 teaspoon freshly-ground white pepper
  • 2 1/2 cups chopped peeled tomatoes with juice
  • 1/4 cup chopped fresh basil
  • 1/2 cup chicken stock
  • Freshly-ground black pepper to taste
  • 1 pinch sugar
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By

Preheat oven to 375 degrees

  • 2 acorn squash halved lengthwise, and seeded
  • 2 Rome apples cored, and chopped with skins
  • 2 tablespoons finely-chopped leeks
  • 1/4 cup brown sugar
  • 1/4 cup pecan pieces
  • 1 1/2 teaspoons crushed fennel seeds
  • 1/4 cup orange juice
  • 1/4 cup butter - (1/2 stick) melted
  • 1 tablespoon shredded orange zest
  • 1/2 teaspoon ginger
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Preheat the oven to 350 degrees

  • 1 large acorn squash
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ginger
  • 1/2 cup crushed pineapple in own juice drained
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Acorn Squash With Pineapple Apple And Acorn Squash Soup