- Acorn Squash Cake with Streusel Topping
- Acorn Squash Puff
- Acorn Squash Soup with Honey & Cinnamon*
- Acorn Squash Stuffed with Rutabagas & Pecans
- Acorn Squash with Cranberry Onion Filling
Acorn Squash Cake with Streusel Topping
¼ cup butter, softened
¾ cup light brown sugar, lightly packed
1 large egg
1 cup cooked and mashed acorn squash
½ tsp. vanilla extract
1 cup whole wheat flour
1 cup flour
2 tsp. baking soda
½ tsp. salt
1 tsp. ground cinnamon
1 cup chopped pecans
Streusel Topping:
½ cup firmly packed light brown sugar
1/3 cup flour
½ tsp. ground cinnamon
¼ cup butter, softened
½ cup chopped pecans
Beat butter and sugar at medium speed with an electric mixer until creamy.
Add egg, beating well, then stir in squash and vanilla. Combine flour, baking
soda, salt, and cinnamon. Gradually add to squash mix, beating at low speed
after each addition. Pour batter into a greased 9-inch baking pan and sprinkle
with streusel topping. Bake at 350 degrees for 40 minutes. Cool in pan on a wire
rack.
Acorn Squash Puff
3 cups cooked and mashed acorn squash
½ cup molasses or maple syrup
3 tbsp whole wheat flour
1 1/4 tsp salt
1/2 tsp nutmeg
1/2 to 1 tsp ginger
3 eggs, separated
1/4 cup finely chopped pecans or walnuts
Preheat the oven to 350 degrees. In a large bowl, blend together the squash,
molasses or syrup, flour, salt, nutmeg, ginger and egg yolks. Beat the egg
whites until stiff but not dry. Fold into the squash mixture. Turn into an oiled
1-1/2 quart baking dish. Sprinkle nuts around the outside edge and bake one
hour or until golden and crusty.
Acorn Squash Soup with Honey & Cinnamon
1 tbsp butter
1 large carrot, roughly chopped
1 stalk celery, roughly chopped
½ large onion, roughly chopped
1 large acorn squash, peeled, seeded and chopped
2 ½ cups low sodium chicken stock
½ tsp ground cinnamon
1 tbsp fresh chopped tarragon
¼ cup whipping cream
1 ½ tbsp honey
2 tsp salt
1 tsp pepper
In a large stockpot, over medium high heat melt the butter. Add the carrot,
celery and onions and sauté for about 4 to 5 minutes. Do not burn the butter.
Add squash, chicken stock and cinnamon and cover and simmer until squash
is soft, about 20 to 30 minutes. Using a food processor or hand blender puree
the soup until smooth. Return to heat and stir in the tarragon. Season with salt
and pepper. Whip the cream until lightly whipped. Add the honey. Divide the
soup into 4 bowls and swirl in the honey-cream.
¼ cup butter, softened
¾ cup light brown sugar, lightly packed
1 large egg
1 cup cooked and mashed acorn squash
½ tsp. vanilla extract
1 cup whole wheat flour
1 cup flour
2 tsp. baking soda
½ tsp. salt
1 tsp. ground cinnamon
1 cup chopped pecans
Streusel Topping:
½ cup firmly packed light brown sugar
1/3 cup flour
½ tsp. ground cinnamon
¼ cup butter, softened
½ cup chopped pecans
Beat butter and sugar at medium speed with an electric mixer until creamy.
Add egg, beating well, then stir in squash and vanilla. Combine flour, baking
soda, salt, and cinnamon. Gradually add to squash mix, beating at low speed
after each addition. Pour batter into a greased 9-inch baking pan and sprinkle
with streusel topping. Bake at 350 degrees for 40 minutes. Cool in pan on a wire
rack.
Acorn Squash Puff
3 cups cooked and mashed acorn squash
½ cup molasses or maple syrup
3 tbsp whole wheat flour
1 1/4 tsp salt
1/2 tsp nutmeg
1/2 to 1 tsp ginger
3 eggs, separated
1/4 cup finely chopped pecans or walnuts
Preheat the oven to 350 degrees. In a large bowl, blend together the squash,
molasses or syrup, flour, salt, nutmeg, ginger and egg yolks. Beat the egg
whites until stiff but not dry. Fold into the squash mixture. Turn into an oiled
1-1/2 quart baking dish. Sprinkle nuts around the outside edge and bake one
hour or until golden and crusty.
Acorn Squash Soup with Honey & Cinnamon
1 tbsp butter
1 large carrot, roughly chopped
1 stalk celery, roughly chopped
½ large onion, roughly chopped
1 large acorn squash, peeled, seeded and chopped
2 ½ cups low sodium chicken stock
½ tsp ground cinnamon
1 tbsp fresh chopped tarragon
¼ cup whipping cream
1 ½ tbsp honey
2 tsp salt
1 tsp pepper
In a large stockpot, over medium high heat melt the butter. Add the carrot,
celery and onions and sauté for about 4 to 5 minutes. Do not burn the butter.
Add squash, chicken stock and cinnamon and cover and simmer until squash
is soft, about 20 to 30 minutes. Using a food processor or hand blender puree
the soup until smooth. Return to heat and stir in the tarragon. Season with salt
and pepper. Whip the cream until lightly whipped. Add the honey. Divide the
soup into 4 bowls and swirl in the honey-cream.
Acorn Squash Recipes
Acorn Squash Stuffed with Rutabagas & Pecans
2 medium acorn squash, halved and inside pulp scraped out
1 tbsp vegetable oil
1 large rutabaga
1 tsp salt
½ cup toasted pecans
½ cup butter
¼ cup packed brown sugar
¼ cup honey
1/8 tsp allspice
1. Roast the squash: Heat oven to 350. Use a sharp knife to trim the bottom of
each half of squash to form a flat surface. Rub with vegetable oil. Place the
squash halves cut side down in an ovenproof baking dish. Bake until the
squash are tender when pierced with a sharp knife – 35 minutes.
2.Stuff the squash: Peel and cut the rutabaga into 1-inch pieces and place into
a large skillet. Cover with cold water, add the salt, and bring to a boil over high
heat. Cover the skillet with a tight fitting lid and cook until the vegetables are
tender when pierced with the tip of a sharp knife – 8 to 10 minutes. Coarsely
chop ¼ cup of the pecans in a food processor fitted with a steel blade. Add the
butter and brown sugar and pulse to blend. Turn the squash over so the rind
sides are down and fill the centers with the cooked rutabagas. Spoon an equal
amount of the pecan butter into each of the centers. Increase oven temp to
400. Drizzle the squash with the honey and dust with the allspice and
remaining pecans. Roast for an additional 15 minutes. Serve immediately.
Acorn Squash with Cranberry Onion Filling
1 Orange
2 md Acorn squash
2 c Chopped red onion
2 tb Olive oil
1/3 c Firmly packed brown sugar
1 can (16-oz) or homemade whole-berry Cranberry Sauce
Cut unpeeled orange into quarters, and remove seeds. Pulse orange in food
processor until chopped; set aside. Cut squash in half; discard seeds. Place, cut
sides down, in an 11 x 7" baking dish. Pour about 1/2 cup water into dish.
Microwave, covered, at HIGH 12 minutes or until tender. Saute onion in hot oil
in a skillet 5 minutes or until lightly browned. Add brown sugar, and cook 4
minutes. Remove from heat. Stir in cranberry sauce and orange. Spoon into
squash halves, reserving remaining mixture to serve with turkey or chicken.
2 medium acorn squash, halved and inside pulp scraped out
1 tbsp vegetable oil
1 large rutabaga
1 tsp salt
½ cup toasted pecans
½ cup butter
¼ cup packed brown sugar
¼ cup honey
1/8 tsp allspice
1. Roast the squash: Heat oven to 350. Use a sharp knife to trim the bottom of
each half of squash to form a flat surface. Rub with vegetable oil. Place the
squash halves cut side down in an ovenproof baking dish. Bake until the
squash are tender when pierced with a sharp knife – 35 minutes.
2.Stuff the squash: Peel and cut the rutabaga into 1-inch pieces and place into
a large skillet. Cover with cold water, add the salt, and bring to a boil over high
heat. Cover the skillet with a tight fitting lid and cook until the vegetables are
tender when pierced with the tip of a sharp knife – 8 to 10 minutes. Coarsely
chop ¼ cup of the pecans in a food processor fitted with a steel blade. Add the
butter and brown sugar and pulse to blend. Turn the squash over so the rind
sides are down and fill the centers with the cooked rutabagas. Spoon an equal
amount of the pecan butter into each of the centers. Increase oven temp to
400. Drizzle the squash with the honey and dust with the allspice and
remaining pecans. Roast for an additional 15 minutes. Serve immediately.
Acorn Squash with Cranberry Onion Filling
1 Orange
2 md Acorn squash
2 c Chopped red onion
2 tb Olive oil
1/3 c Firmly packed brown sugar
1 can (16-oz) or homemade whole-berry Cranberry Sauce
Cut unpeeled orange into quarters, and remove seeds. Pulse orange in food
processor until chopped; set aside. Cut squash in half; discard seeds. Place, cut
sides down, in an 11 x 7" baking dish. Pour about 1/2 cup water into dish.
Microwave, covered, at HIGH 12 minutes or until tender. Saute onion in hot oil
in a skillet 5 minutes or until lightly browned. Add brown sugar, and cook 4
minutes. Remove from heat. Stir in cranberry sauce and orange. Spoon into
squash halves, reserving remaining mixture to serve with turkey or chicken.
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