Squash Recipes

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I have tried winter squash in soup, squash bread, and with pork loin. It is not usually grown in Australia.

Here are some more squash recipes, though not just winter or acorn squash.

www.cookbook4sale.com/holiday.php?season=11&char=Squash&showall=false

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Acorn Squash Rings With Cranberries And Apples


Recipe Ingredients:
1 Squash; acorn
1/4 c Butter
1/2 c Cranberries
1/4 c Sugar; brown packed
1/2 c Apple; finely chopped
1 ts Cornstarch
2 tsp Water; cold

Recipe Instructions:
Cut unpeeled squash into 1/4 rings with sharp knife.
Remove and discard seeds.
Place in shallow dish & set aside.
In 4 cup measure cook butter at High 30-45 seconds or till melted.
Stir in cranberries and brown sugar.
Cook, uncovered plastic wrap at High 2-3 min or till skins have popped, stirring once.
Stir in apple; spoon in each ring.
Cover and cook at High 5-7 min or till tender.
Drain juice with 1 cup measure.
Dissolve cornstarch in cold water, whisk into juices.
Cook at High 30-45 seconds till thickened.
Pour over rings.

From: search.yumyum.com/recipe.htm?ID=6590

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This one looks my style. Can't imagine what it tastes like.

I think it has two types of measurements.

"Baked Acorn Squash with Sausage and Rice Stuffing

2 medium acorn squash 2
4 tsp butter or margarine 20 mL
1/2 lb Honey Garlic or Mild Italian Sausages 250 g
1 onion, chopped 1
2 cloves garlic, minced 2
6 medium mushrooms, quartered 6
2 tsp fresh sage leaves, chopped (or 1 tsp crumbled dried sage) 10 mL
1/2 cup Knorr Chicken Broth 125 mL
1/4 cup dried cranberries 50 mL
1 cup cooked brown or white rice 250 mL
1/2 tsp salt 2 mL
1/4 tsp pepper 1 mL


Preheat the oven to 400o F (200o C). Cut each squash in half and scoop out the seeds. Arrange squash halves cut-side-down in a baking dish, add just enough water to cover the bottom of the dish and bake for 30 minutes. The squash halves should just be starting to be soften. Turn halves cut-side-up, drain the water from the pan (if it hasn’t all evaporated) and place 1 tsp (5 mL) butter into each cavity (it will melt).

Meanwhile, remove the sausage meat from the casings and crumble into a large skillet. Add the onion and garlic and cook over medium-high heat, stirring to break up the clumps of sausage, until onion is softened and the sausage meat is no longer raw – about 6 to 8 minutes. Add the mushrooms and sage and continue cooking for another 6 to 8 minutes, or until the sausage is beginning to brown and the mushrooms are tender. Add the chicken broth and dried cranberries, lower the heat to medium-low and cook, stirring, for another minute or two. Remove from heat, stir in the rice and season with salt and pepper.

By this time, the butter will have melted in the squash halves. Using a basting brush, brush this melted butter over the cut surface and cavity of the squash. Fill with the sausage and rice mixture, heaping the stuffing to use it all up. Arrange in the baking dish and bake for another 20 to 30 minutes, or until the squash is completely tender when pierced with the tip of a sharp knife."

From: www.homebasics.ca/viewrecipe.asp?recipeid=5550&search=1

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Shells with squash and chickpeas

Preparation time: 20'

Ingredients: (Serves 6)
1 pound shells (pasta) - 1 pound winter squash, peeled, seeded, and cut into 1/2" dices - 3 ounces speck (or prosciutto di Parma) diced - 1 cup canned chickpeas, drained and rinsed - 2/3 cup tomato purée - 2 teaspoons minced sage - 2 teaspoons minced rosemary - 1/2 cup extra - virgin olive oil - salt - freshly ground black pepper


In a skillet, heat 5 tablespoons of olive oil Add half the sage, half the rosemary, and all of the speck; sauté for 3 minutes over medium heat. Stir in the squash, and cook for 5 minutes. Fold in the chickpeas. After 5 minutes, stir in the tomato purée. Season with salt. Meanwhile, bring a large pot of salted water to a boil; cook the shells al dente. Drain the shells and toss them in the skillet for 1 minute; season with the pepper, drizzle with the remaining olive oil, sage, and rosemary and serve.

From: www.cucinait.com/