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Posts Tagged acorn squash

Acorn Squash Fondue

From your share:
1 Medium Acorn Squash
3/4 cup Apple Cider

From your kitchen:
6 ounces Cream Cheese
1/2 cup Heavy Cream
8 ounces Sharp Cheddar
1/2 teaspoon Freshly Grated Nutmeg
1 tablespoon Unsalted Butter
1/2 teaspoon Thyme
to taste Sea Salt

Preheat oven to 350 degrees.

Cut the top off the acorn squash and scoop out the seeds. Shave a small portion of the bottom of the squash off to make it sits flat. Add dash of cinnamon, dash of seasalt and the unsalted butter slice inside the squash. Bake squash for approximately 30 minutes. Remove and let cool for about 5 minutes.

Carefully scoop out the meat of the squash, leaving about 1/2” thick rim inside. The squash shell will be your serving bowl.

In a saucepan over medium heat, combine the squash and apple cider and cook
until immersed. You can use an immersion blender if desired. Once broken up, add
the heavy cream and cream cheese. Stir constantly until fully melted. Add the grated
sharp cheddar, nutmeg and thyme

Continue blending over medium heat until the fondue is complete.
Pour fondue into the acorn squash shell and sprinkle the top with sugared pecans
and a dash of nutmeg. Serve with french baguette pieces, apple slices, dried fruit
and anything else you love to dip.

From: Food 52.com

 

 

Apple Butter Baked Acorn Squash

Ingredients:
1 acorn squash (or other winter squash)
2 Tbsp apple butter (try Alstede Farms’ brand!)
2 pats of butter
pinch of nutmeg

Directions:
1. Preheat oven to 350°. Cut your acorn squash in half lengthwise and scoop out the seeds and extra pulp.
2. Place your acorn squash pieces skin side down in a shallow baking dish. Fill each squash with a generous dollop of apple butter, top with a pat of butter. Add some water to the dish (about 1/4 inch). Bake on the middle rack for about an hour (or until nicely caramelized).  Sprinkle each with a pinch of nutmeg.
3. Serve hot. Use a fork to scoop out your yummy squash.

 

 

Grilled Acorn Squash

3 acorn squash, halved crosswise and seeded
3 tablespoons honey
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ginger
1/4 teaspoon nutmeg
2 tablespoons butter

Place each piece of squash cut side down in a separate sheet of heavy duty foil.  Wrap tightly and seal.

Place on coals or on top of grill, med heat.  Cook for 30 minutes. Open foil carefully, turn over and spoon mixture of remaining ingredients into the cavities of the squash. Reseal foil and cook for additional 30-40 minutes or until tender when fork tested.

From: Food.com

Roasted Squash with Wild Rice Stuffing

3 medium acorn or sweet dumpling squash (about 1 1/2 pounds each), halved lengthwise and seeds removed
3 tablespoons unsalted butter, melted
1 tablespoon packed dark brown sugar
1/2 medium yellow onion, finely chopped
2 medium shallots, finely chopped
4 celery stalks, finely chopped
1 tablespoon minced fresh thyme leaves
2 cups cooked wild rice mix
2/3 cup pecans, toasted and finely chopped
1/4 cup dried cranberries, finely chopped
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed

INSTRUCTIONS:

Heat the oven to 450°F and arrange a rack in the middle.
Place the squash cut-side up on a baking sheet, brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, sprinkle with the brown sugar, and season with salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.
Meanwhile, place 1 tablespoon of the melted butter in a large frying pan over medium heat. When it foams, add the onion, shallots, and celery, season with salt and pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in the thyme and cook until just fragrant, about 1 minute.

Remove from the heat and stir in the rice, pecans, cranberries, and measured salt and pepper.

Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining tablespoon of butter over top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.

adapted from: Chow.com

Moroccan Style Acorn Squash

2 tbsp. brown sugar
1 tbsp. melted butter
2 acorn squash (halved and seeded)
2 tbsp. olive oil
2 cloves chopped garlic
2 stalks chopped celery
2 carrots (chopped)
1 cup garbanzo beans (drained)
1/2 cup raisins
1 tbsp. ground cumin
salt
pepper
14 oz.. chicken broth
1 cup couscous (uncooked)
Preheat oven to 350 degrees

Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.

Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.

Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

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