Showing posts with label Acorn Squash. Show all posts
Showing posts with label Acorn Squash. Show all posts

Tuesday, November 11, 2014

Sliced Acorn Squash with Parmesan Cheese


I decided that I wanted to photograph my acorn squash with the seeds still inside the center.  I felt that the seeds are a part of the acorn squash that quickly get discarded and forgotten.

The detail of the webbed center with the slippery seeds shows that great effort has been put into the growth cycle.  Thankfully the seeds are easy to remove.  I use a large spoon and gently scrape the sides.  The seeds go down the drain and I am left with two halves. Have you ever saved your seeds?  Would you treat them similar to pumpkin seeds and eat them?  Let me know if you use them and how.

We are fans of squash.  On the blog you will find an array of squash recipes.  We eat one zucchini every day in either our breakfast or dinner.  I find that squash just fits nicely into most recipes that use eggs, vegetable dishes like soups and stir frys,  as well as, stand on their own in simple recipes.

Here are links to a few of our favorites:

Creamy Baked Acorn Squash
Kuri Squash with Sausage
Zucchini Cheese Souffle


I like to use simple ingredients when working with squash.  The tender squash meat is transformed when seasoned with a bit of extra virgin olive oil or grass fed butter.  Then if you decide to add salt, pepper and some seasonings the dish is expanding its flavor profile.  When the slices came out of the oven I decided to add a sprinkle of parmesan cheese.  I found when the the squash was broiled and the edges were browned that this added a wonderful finishing touch to this simple recipe.

So the question that I run into is this.  Is this considered finger food or not? 

Well, for me it is not finger food because I eat the green peel too.  The cooking at a high temperature softens the green peel to a degree that it is edible.  I have several friends and family that also eat the whole slice.  It is also okay to eat the slices like you would a slice of watermelon.  I would consider the guest at your table to see if they are comfortable eating finger foods.  Who knows, they might like it.

If you are inclined to share recipes on Pinterest, Stumble Upon, Facebook and Twitter, I really do appreciate each and every share.  Thanks! Sherron


Sliced Acorn Squash with Parmesan Cheese

1 acorn squash, cleaned out and cut in half
3 tablespoons extra virgin olive oil
Flake Salt  (I use this brand)
Pepper
Garlic Powder
Onion Powder
1/4 cup Parmesan Cheese

1.  Preheat oven to 400 degrees.  Have a metal cookie sheet ready.

2.  To slice the acorn squash into 1/4 inch slices you will need a large sharp knife and a stable cutting board.  I used my belly to support the squash and pushed down on the knife to make the slices.  Trying to saw or cut them like a tomato did not work for me.  Use a technique that will help you achieve the result.

3.  Toss the slices in a large bowl with all of the seasonings and oil.  I did not give measurements because this step is based on your family and what they like.  I used my reliable 4 pack: salt, pepper, onion powder and garlic powder.  I also added some fresh mint.  You add what you like and use seasonings that best fit into your family's appetite.

4.  Bake slices for 20 minutes of until tender.  Sprinkle Parmesan Cheese over the top layer of slices and broil until golden brown.

5.  I removed the cookie sheet and transferred the slices to a serving plate.


Written by Sherron Watson

Note:  I have included one affiliate link to show you the brand and type that I use. There is no obligation to buy.  I do make a small fee but this all goes towards ingredients for recipes.  

Sunday, September 7, 2014

Creamy Baked Acorn Squash #SundaySupper


Squash of all kinds are gladly welcomed in our home.  We simply cannot get enough of this vegetable.  For Sunday Supper we are celebrating this versatile vegetable with an abundant list of recipes of every kind.  You will find all of the links at the bottom of this post.

My favorite squash is by far the acorn squash.

It is meaty, has great flavor, easy to prepare and makes an easy meal in and of itself.  Squash is so versatile in recipes too.  I grate them into meatballs, layer them in casseroles, add them to baked goods or saute, bake, fry, grill , freeze or roast each type.


Did I mention we use it A LOT in our home.  I believe I use squash every single day.  Along with the above suggestions I also scramble them into our morning eggs, our smoothies, and omelets.


This recipe is my favorite use of acorn squash.  The squash is baked with this little pool of deliciousness in the center.  The center is heavy cream or coconut milk (I have used both before and they are equally divine), a dab of grass fed butter, salt and pepper and if you want, a sprig of thyme.  The bonus ingredient is cheese.  We are Lacto Paleo in our home so we are not adverse to using a bit of cheese in some of our dishes.  For this dish I grated a 24 month aged parmesan cheese.  Just enough to give it a rich flavor profile.

I threw a few quartered sweet potatoes in to the baking dish too and seasoned them with salt, pepper and thyme.    The sweet potatoes can be eaten later or along with the squash.

When the squash is finished baking, you don't want to cut it in half.  If you do this you will lose the creamy center filling.  You want to scoop the squash out and hopefully get some of the rich cream (dairy or coconut) with each spoonful.

My mouth is watering just writing this.  It is a good thing I just bought an acorn squash last night.  I need to make this for lunch.



Creamy Baked Acorn Squash 
Makes two halves, enough for 4 people

1 large acorn squash, cut in half and seeds removed
2 tablespoons of grass fed butter, unsalted
1/2 cup of heavy cream OR coconut milk with cream
Salt
Pepper
5-6 sprigs of thyme
1-2 sweet potatoes, peeled and sliced (optional)
1 tablespoon of olive oil for the sweet potatoes only (optional)
1/4 cup hard cheese like: parmesan, pecorino romano (optional)

1.  Preheat oven to 375 degrees.

2.  Prepare squash and sweet potatoes.  If using the sweet potatoes, drizzle the olive oil over the tops of them.  Place in baking dish.  Add heavy cream, salt, pepper and thyme to the center of the acorn squash.  Bake for 40 minutes.  Remove and grate cheese over the top.  Bake an additional 20 minutes of until squash is soft.  Bake uncovered.

3.  Remove from oven and serve immediately.



Check out this list of recipes all centered around squash!

More Squash Recipes from the Sunday Supper Crew:

Starters – Appetizers & Cocktails:
Pickles & Relish:
Soups & Salads:
Main Dishes
Side Dishes:
Sweets to Start or End the Day:
Sunday Supper Movement


Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Written by Sherron Watson

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