Three Acorn Squash Recipes for Fall by Rachel Paxton
Fall is a great time to enjoy acorn squash. These squash take a little extra effort to prepare, but it is definitely worth the effort.
To prepare your acorn squash for baking, you will need a large sharp knife to cut it in half. Cut it from the stem to the end of the squash. Next use a spoon to scoop out the seeds and stringy stuff inside.
Preheat oven to 400 degrees. Place each squash half cut side up in a baking pan that has approximately 1/4 inch of water in the bottom of it. Score the insides of the squash with a sharp knife. Into each squash half place approximately a tablespoon of butter and a couple of tablespoons of brown sugar.
Bake the squash for approximately 1 hour. The inside of the squash should be very soft, a fork or sharp knife should pierce it easily. This squash tastes wonderful straight from the oven and is a great accompaniment to any meal. With a little extra work, you can prepare the baked squash for one of these delicious recipes.
Enjoy!
Squash Dressing
1 small onion, chopped
1/2 cup celery, chopped
2 tablespoons margarine
2 cups cooked acorn squash, cubed
2 cups cooked crumbled cornbread
1 can cream of chicken soup
1 tablespoon poultry seasoning
salt and pepper to taste
Saute celery and onion in margarine. Add rest of ingredients and mix well. Pour into casserole dish and bake at 400 degrees, uncovered, for 25 to 30 minutes.
Squash Casserole
3 pounds acorn squash, baked and mashed
2 carrots, grated
1 large onion, chopped fine
1 can cream of chicken or cream of mushroom soup
1/2 pkg. Pepperidge Farm seasoned bread crumbs
1 (6 oz.) carton sour cream with chives
1/2 cup butter or margarine
Mix all ingredients except bread crumbs and margarine. Melt 1/4 cup margarine in 3-quart casserole before adding ingredients. Mix 1/4 cup melted margarine with bread crumbs. Sprinkle over top. Bake at 325 degrees for 1 hour.
Rice Stuffed Squash
2 medium acorn squash, baked
1 tablespoon butter
1/4 cup chopped onion
2 cups cooked rice
1 tablespoon mayonnaise
1 teaspoon prepared mustard
1/4 teaspoon celery salt
Saute onion in butter; add rice, mayonnaise, mustard, and celery salt; heat to serving temperature. Heap mixture into baked squash and serve.
Rachel Paxton is a freelance writer and mom who is the author of What’s for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, gardening, organizing tips, home decorating, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com.
Article Source: WAHM Articles