Festive Stuffed Acorn Squash
Looking for an exciting, veggie-friendly main dish? Slide this stuffed acorn squash into your @LGUSA ProBake Convection® oven. #cooklikeaboss
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Butternut Squash Bundt Cake | Easy Vegan Baking
Spiced, sweet, and everything nice! This Vegan Butternut Squash Bundt Cake with Maple Glaze has a tender crumb and a delicate crust. Coated in a sweet maple glaze, each slice of this vegan bundt cake is even better than the last. Made with comforting spices, butternut squash, and maple flavour to keep you cozy all season long.
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Maple-Roasted Acorn Squash #shorts
Acorn squash roasted with maple cinnamon butter is so comforting in the winter months. It’s a sweet and savory side dish that is simple enough for a weeknight with Roast Chicken and stunning on a holiday table alongside a Juicy Roast Turkey.
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#shorts #acornsquash #natashaskitchen
Acorn Squash Bread
Acorn Squash Bread!
From More Veggies Please!:
RECIPE ⬇️
Makes one 9 × 5-inch loaf (about 8 slices)
1 small acorn squash (about 1 pound)
2 tablespoons olive oil
½ teaspoon + ½ teaspoon kosher salt, divided
1⅔ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¾ cup light brown sugar
½ cup canola oil or avocado oil ⅓ cup granulated sugar
⅓ cup apple cider
2 large eggs
1 teaspoon vanilla extract
Toppings
1 cup confectioner’s sugar
1–5 tablespoons apple cider
⅓ cup granola
1. Preheat the oven to 425°F. Cut the squash in half and use a soup spoon to scoop out the seeds and discard them. Arrange the squash cut-side-up on a rimmed baking sheet. Drizzle it with the olive oil and ½ teaspoon of the salt. Bake the squash until its flesh can easily be pierced with a fork—about 45 minutes.
2. Remove the squash from the oven, reduce the oven temperature to 350°F, and grease a 9 × 5-inch bread loaf pan. Scoop the flesh of the squash into the bowl of a food processor (discard the skins) and puree until smooth; this should give you 1 cup of puree.
3. In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, nutmeg, and cloves. In a second large bowl, whisk together the squash puree, light brown sugar, canola oil, granulated sugar, ⅓ cup cider, eggs, vanilla, and remaining ½ teaspoon of salt.
4. Pour the wet mixture into the dry ingredients and stir until just combined. Then pour the batter into the loaf pan and bake until the edges of the bread are brown and a toothpick inserted into its center comes out clean—about 55 to 65 minutes. Allow it to cool completely on a wire rack.
5. For the topping, whisk together the confectioner’s sugar and 1 tablespoon of cider until a smooth glaze forms. Drizzle over the cooled bread, sprinkle with the granola, and serve.
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#moreveggiesplease #acornsquash #fallrecipes #falltreats #fallfavorites #quickbread #healthyrecipes
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