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
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.
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Stuffed Acorn Squash Casserole | A perfect dinner of side dish for Thanksgiving!
Rather than stuffing all the components that traditionally go into stuffed acorn squash, this recipe achieves the best of both worlds. A combination of quinoa, sausage, cranberries, and cheese are combined with chunks of acorn squash to create the perfect casserole. It’s perfect for any fall day and special enough for the Thanksgiving table!
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INGREDIENTS
For the squash:
- 2 large acorn squash
- 2 tbsp neutral oil
- 1 tsp salt
- 1/2 tsp black pepper
For the casserole:
- 1 cup quinoa
- 2 cups vegetable stock
- 1 medium onion, diced
- 3 ribs celery, diced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 cloves garlic, minced
- 2 tsp fresh thyme leaves
- 1 tbsp minced fresh sage
- 1 lb ground sausage
- 1 tbsp lemon juice
- 1/2 cup roasted pumpkin seeds
- 1/2 cup dried cranberries
- 4 oz feta cheese, crumbled
- 2 oz Parmesan cheese, grated
INSTRUCTIONS
- Preheat oven to 425°F. Cut each acorn squash in half lengthwise and scoop out the seeds. Slice the squash into ½-inch pieces and cut it into half again. Place the squash on two parchment-lined baking sheets. Drizzle with oil, rubbing the oil around the squash to coat evenly. Sprinkle with salt and black pepper and place in the preheated oven. Roast until the squash is deep brown and caramelized, 24-28 minutes. Once the squash is roasted, remove the baking sheets from the oven and turn the heat down to 375°F.
- In a 2-quart saucepan, bring the vegetable stock to a boil. Add the quinoa, cover, and simmer until the quinoa has absorbed the stock and becomes light and fluffy, 20 minutes. Once the quinoa is cooked, remove the saucepan from the heat and set aside.
- Heat 2 tbsp neutral oil in a large skillet over medium heat. Add the onion, celery, salt, and black pepper. Sauté until the onion and celery are softened, 6-8 minutes. Add the garlic, sage, and thyme leaves. Stir to warm the garlic and add the sausage. Break the sausage into small bite-sized pieces and cook until it browns, 8 minutes. Once the sausage is cooked, remove the skillet from the heat.
- Add the quinoa, lemon juice, pumpkin seeds, dried cranberries, and feta cheese to the sausage mixture and stir. Add half of the roasted squash to a greased 9×13 baking dish. Pour the filling mixture over the squash in the baking dish and top with the remaining roasted squash. Stir and arrange the squash into the filling and sprinkle the Parmesan cheese. Place in the 375°F oven and bake until warmed through, 24-30 minutes.
#dinner #Thanksgiving #sidedish #recipe
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
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Danielle Bussone is co-founder of Time For Change Kitchen and author of Time For Change: Whole Food For Whole Health!
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