- Home
- Lamb
- How To make Curried Stuffed Acorn Squash
How To make Curried Stuffed Acorn Squash
3 Acorn squash (about 1 pound
-each) 1 c Apple juice
1 cn (14-1/2 ounces) Swansons
- Beef Broth 1/3 c Sliced celery
1/4 c Chutney
2 tb Butter or margarine
2 ts Curry powder
1 pk (7 ounces) Pepperidge
-Farms Herb Seasoned -Cube Stuffing 2/3 c Chopped mixed dried fruit
1. Halve squash; remove seeds. In 13- by 9-inch baking pan, combine apple
juice and 1/2 cup of the broth. Place squash cut-side down in pan. Bake at 375 degrees for 30 minutes.
2. In small bowl, stir together chutney and 2 tablespoons of the broth; set
aside. 3. Turn squash cut-side up. With fork, prick inside of squash. Divide
chutney mixture evenly among squash halves. Bake 20 minutes more. 4. Meanwhile, prepare stuffing: In 2-quart saucepan over medium heat, in
hot butter, cook celery with curry until tender Add remaining broth. Remove from heat. 5. In large bowl, combine stuffing and fruit. Pour broth mixture over
stuffing mixture; toss to mix well. 6. Spoon stuffing mixture into squash halves, mounding slightly. Cover
loosely with foil. Bake 20 minutes more or until stuffing is hot. Serve with roast lamb or chicken. Makes 6 servings. Source: Stuffing for all Seasons; Campbell's soup pamphlet Found by Fran McGee
How To make Curried Stuffed Acorn Squash's Videos
Stuffed Acorn Squash | Fall Recipe
In this video I show you how to make Stuffed Acorn Squash. Fall is finally upon us, and meals like this just seem so appropriate! There's an abundance of different types of squash everywhere you look!
Roasted Garlic Parmesan Acorn Squash | Wonderful Mother's Day Side | TRADITIONAL NON KETO RECIPE
Today I've got one of my TRADITIONAL RECIPES, THIS IS NOT KETO OR LOW CARB. My Garlic Parmesan Roasted Acorn Squash is the perfect side for your Mother's Day Dinner.
Enjoy Some Beautifully Roasted Acorn Squash for Mother's Day. This is a great Mother's Day Dinner Idea.
Remember to Like, Comment, and Subscribe!
To purchase items I use in my videos visit my Amazon store:
Follow me on social media:
Follow Me on TikTok:
Visit My Website at
Instagram at
Join My Facebook Group Keto Kraze : facebook.com/groups/ketokraze/
Follow Me on Facebook at @sincerelylegeniaketo
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.
FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:
CONNECT:
►WEBSITE:
►ALL MY RECIPES:
#shorts #acornsquash #natashaskitchen
Roasted Acorn Squash with Curried Quinoa
Roasted Acorn Squash is a favorite fall and winter dish in our household. Served as wedges for a side dish or stuffed with a savory vegetable filling as a main course, this simple no-fuss recipe is a crowd pleaser. It’s just as easy to cook for a crowd as it is for one or two people. Try this and you’ll find yourself making it again and again
Find full recipe and with ingredients & measurements at:
Danielle Bussone is co-founder of Time For Change Kitchen and author of Time For Change: Whole Food For Whole Health!
Visit our website:
Subscribe to our newsletter to receive updates for our new recipes and videos:
Facebook:
Twitter:
Pinterest:
Instagram:
email: danielle@TimeForChangeKitchen.com
Mediterranean Stuffed Acorn Squash: Thanksgiving Sides
Download my ebooks:
Roasted acorn squash is stuffed with Mediterranean flavors. This dish is great as a side for your Holiday table or as a main vegetarian course. Simple, delicious, and flavorful.
Printable recipe:
Ingredients
2 acorn squash, halved and seeded
olive oil
salt
For the Filling:
5-6 mushrooms, chopped
3-4 tablespoons olive oil
1/2 cup couscous
1/3 cup vegetable or chicken broth
1 bell pepper, diced
3 scallions, thinly sliced
2 garlic cloves, grated
salt, to taste
freshly ground black pepper to taste
4 ounces feta cheese, crumbled
1/4 cup pine nuts, walnuts, or pecans
1/2 teaspoon dried oregano
1 tablespoon or more freshly chopped mint or parsley
2 tablespoons lemon juice
Instructions
Preheat the oven to 400 °F, 200 °C.
Rub both sides of the squash with olive oil. Season the inside of the squash liberally with salt and place cut side down on a baking sheet. Cover with foil and bake until tender. About 45 minutes.
Bring 1/3 cup broth to a boil and add the couscous with a tablespoon of olive oil. Cover and set aside for 5 minutes then fluff the couscous with a fork.
Add the mushrooms with 2-3 tablespoons of olive oil to a pan and cook over medium heat for 5-6 minutes or until golden.
Add the bell peppers and the scallions and cook over medium heat until soft. About 5 minutes. Season with salt.
Place the pine nuts in a pan and toast them until lightly golden over medium-low heat. About 4-5 minutes.
Add the veggies to the couscous along with the remaining stuffing ingredients and mix together. Taste and adjust the seasoning if necessary.
Fill the squash with the filling and bake (uncovered) for 15 minutes.
Serve.
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
STUFFED ACORN SQUASH | vegan and proud
Make this stuffed acorn squash with quinoa stuffing for your vegan Thanksgiving meal!
GET THE RECIPE
*********************************
FOLLOW
Website-
Twitter-
Instagram-
Facebook-
Pinterest-
#veganandproud #vegan #veganrecipes