Acorn Squash Casserole
4 medium acorn squash, sliced
1 teaspoon salt
1/4 cup sweet onion, chopped
1/4 cup margarine or butter, melted
2 hard cooked eggs, chopped
1/2 cup shredded sharp Cheddar cheese
1/2 cup butter cracker crumbs
Extra butter
Cook squash slices in a small amount of boiling water with a 1/4 teaspoon of salt for about 10 minutes or until tender. Drain and set aside. Sauté onion in butter until tender. Combine drained squash, sautéed onion, butter, chopped egg, and cheddar cheese in a casserole. Top with cracker crumbs and dot with butter. Bake at 350 degrees for 20 minutes.
Healthy Stuffed Winter Squash
3 small acorn squash, washed and cut in half
1 large sweet onion, diced
1 tablespoon olive oil
1 cup finely diced celery
1 cup fresh spinach, coarsely chopped
1 cup whole wheat bread crumbs
1/4 teaspoon salt
1/4 cup finely ground almonds
2 tablespoons butter or margarine
Bake squash at 350 degrees for 35 minutes or until tender. Meanwhile, sauté the onions in oil until soft. Add diced celery. Cover and simmer on medium heat until tender. Add spinach; stir to wilt. Combine the crumbs with salt and ground nuts. Stuff the squashes with spinach and sprinkle the crumb mixture on top. Dot with butter. Return to oven for 15 minutes.
Fall Festival Stuffed Squash
1 medium acorn squash
1 large red apple, unpeeled and diced
1 tablespoon celery, diced
1 tablespoon sweet onion, minced
2 teaspoons butter or margarine, melted
2 teaspoons water
salt to taste
A dash of cinnamon
Lightly grease a baking sheet. Cut squash in half and place cut side down on prepared baking sheet Combine apples, celery, and onion. Add butter and water. Place mixture in a small baking dish and cover. Bake both at 400 degrees for 45 minutes or until tender. Remove from oven. Salt squash and fill with apple mixture. Sprinkle a dash of cinnamon on top. Serve immediately.
Acorn Squash Cornbread
1 cup cooked acorn squash, mashed
1 egg
2 teaspoons baking powder
1 teaspoon salt
1 cup vegetable oil
3/4 cup yellow corn meal
2 tablespoons butter
Grease a 9 inch square pan. In a large bowl, beat the egg lightly and add to the squash. Add the other ingredients and mix lightly. Place the batter into prepared pan. Dot the batter with butter and bake at 350 degrees for 40 minutes.
Autumn Acorn Squash Soup
2 large acorn squash, seeded and quartered
3 large red apples, peeled and chopped
1/3 cup white grape juice
2 teaspoons curry powder
1 teaspoon nutmeg
1 teaspoon cinnamon
7 cups chicken broth
1 cup water
2 cups half and half
Bake squash and apples in a large baking dish at 350 degrees for 30 minutes or until tender. Peel squash when slightly cooled. Puree the squash and apple together in a blender or food processor until smooth. Pour the grape juice in a large kettle or stock pot. Add the squash puree, curry powder, nutmeg, cinnamon, chicken broth and water. Cook on medium-low heat for 45 minutes.
Add half-and-half and bring mixture to a simmer over medium heat for a few minutes. Serve immediately.
For more recipes and tips to save money on your grocery bills, visit us at www.reallyworkingfromhome.com.
