Acorn & Butternut Squash

Rated:

, 0 Comments

Total visits: 269

Posted on: 28th Nov 2013

Hello Everyone,

Today I thought that I would write two recipes one for Acorn squash and one for Butternut squash.

Enjoy the holiday and have fun making these recipes.

Maryjane

Acorn Squash with Dates

Acorn Squash with Dates

Enjoy these acorn squash with dates � a delicious side dish prepared easily in the microwave.

4 Reviews

The Quick Take:

Calories 45 Fat 1 1/2g Saturated Fat 0g Sodium 20mg

View Full Nutrition Information toggle

Prep Time 5 min Total Time 25 min Servings 4

Ingredients

1 acorn squash (1 1/2 to 2 lb)

2 tablespoons chopped dates or raisins

1 tablespoon packed brown sugar

1 1/2 teaspoons no-trans-fat vegetable oil spread

Directions

Step1

Pierce squash with knife in several places to allow steam to escape. Place on microwavable paper towel in microwave oven. Microwave uncovered about 5 minutes or until squash feels warm to the touch. Cut in half; remove seeds.

Step2

In shallow microwavable dish, place squash halves, cut sides down. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 5 to 8 minutes, rotating dish every 2 minutes, until tender. Let stand 5 minutes.

Step3

In small bowl, mix remaining ingredients. Turn squash cut sides up. Spoon date mixture into centers of squash. Microwave uncovered on High about 1 minute or until sugar is melted. Cut each squash half into 2 serving pieces.

Butternut Squash Soup

1 small butternut squash, cut in half, seeds removed

2 teaspoons olive oil

1 pinch black pepper

1 teaspoon salt (optional)

1/2 small onion

1/2 cup diced carrots

1/2 cup diced celery

3 cloves garlic, minced

1/2 teaspoon curry powder

6 ounces coconut milk

2 cups unsalted chicken broth

1 tablespoon chopped flat leaf parsley

What You Need

Blender or food processor

Aluminum foil

Cookie tray

Measuring spoons

Measuring cups

Large saucepan

Spoon

Cutting board

Sharp knife

Large bowl

How To Make It

01 Place oven rack in the middle of the oven and preheat the oven to 400 degrees F.

02 Place the butternut squash halves, cut side up, on a cookie sheet lined with aluminum foil. Rub 1 teaspoon of oil on the squash and season the squash with black pepper and salt, if desired.

03 Roast the squash in the oven until fork tender, 50 to 55 minutes.

04 Remove from the oven and let cool for 10 minutes.

05 Use a spoon to scoop out the flesh and set aside in a large bowl. (There should be about 2 cups.)

06 Heat the remaining 1 teaspoon of oil in a large saucepan over medium heat.

07 Add the onion, carrot, celery, garlic and curry powder. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes.

08 Add the squash, coconut milk and chicken broth to the saucepan. Bring to a boil, reduce heat and simmer 5 to 7 minutes.

09 Working in batches, puree the soup in a blender or food processor until it's smooth and silky.

Username:
Password:
Forgotten password?

Most Popular

Acorn & Butternut Squash

Login