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• #Acorn squash casserole with cheese cracker#

This is one of those “fun to make” dishes, by the way. 3 Next add a generous tablespoon of butter to the center of each squash followed by 2 to 3 heaping tablespoons of brown sugar. Place the halves, flesh side up, on a baking sheet and sprinkle each half with salt. Place the cleaned squash, cut side down in an oven proof dish, add 1 cup water, Cover with foil bake in 350 oven for apprx 45 minutes or until squash is tender. But if your family is close like mine, they won’t be afraid to share. 2 Halve each squash, then scrape out the seeds and stringy membranes. If the squash are large, they might be a little to big for one person. While some folks might prefer to scrape out the individual halves into a large casserole dish, I prefer to serve them straight out of the oven. The results is a soft, flavorful squash that’s dripping with all the good things in life. Pour out any water that collects in the bowl. Place in a mixing bowl and coarsely mash squash with a fork. Return to a boil, then reduce the heat and simmer until squash is tender, about 6 8 minutes. This is as easy as it comes: you simply halve and hollow out acorn squash, then fill the hollow center with butter, brown sugar, maple syrup, and salt…then you bake it. instructions: Bring a pot of water to a boil. I’m a real squash fanatic, whether it’s pumpkin, butternut, spaghetti, or acorn (or zucchini or summer squash, for that matter) so I’m always looking for great ways to prepare it that’s a little set apart from the fray. Today’s offering is Baked Acorn Squash, something I’ve made off and on for years, and something about which I fantasize during the years I don’t make it. Later this week, I’ll have some special Halloween treats to share, but for now, let’s keep going with the Thanksgiving theme. So far this fall I’ve added Homemade Pumpkin Puree, Fresh Corn with Wild Rice, Whiskey Glazed Carrots, Creamy Herbed Potatoes, and Pumpkin Cake with Whiskey Whipped Cream to the basic Thanksgiving menu we started last year, and I promise many more holiday-friendly dishes in the coming weeks. I wanted to begin cooking Thanksgiving food early this year so you’d have plenty of time to read, examine, and even practice dishes beforehand, if you’re into that sort of thing. What I am not responsible for is when people argue that it’s gone before seconds.And…the holiday dishes continue here on P-Dub Cooks. Now, now, I understand that the Holidays are for splurging, feasting and devouring – trust me, this one will be devoured at your next Holiday gathering or meal. I’ll bet kids won’t even realize they’re actually eating a vegetable ( my husband didn’t).

I’ve conquered and perfected this recipe three times and I love it even more than I did the last. * Tip: these make perfect 1-2 serving sized portions, and are a visually appealing dish for any gathering! Keeping the lid on the skillet and stirring in intervals will speed up the process. Saute squash and onions with 1 tablespoon of olive oil until tender. But if you don’t, it’s really not that big of a deal.ĭon’t believe my hype? Rather than making an entire dish, dip your toes in the water by simply halving the acorn squash (remove the seeds), dousing them with butter, cinnamon, nutmeg, and some honey, baking them then topping them off with a crushed pecan and walnut streusel. Coarsely grate cheeses (freshly grated works best here) then add crushed crackers and set aside. The onnnnly downside is if you don’t rush the cooked, mashed squash through a cheese cloth…it can get watery. The cinnamon and nutmeg really make this earthy, flavorful squash, so it really doesn’t take much to make this dish sweet enough to beat the sweet potato. Plus, if you can’t have SP ( or you’re avoiding the starches – I get it) you definitely won’t feel like you’re giving up anything. Pour remaining squash mixture and repeat with remaining crumbs and melted butter on.

#Acorn squash casserole with cheese cracker#

Sprinkle 1/2 cup of cracker crumbs over and pour 1/2 of melted butter. Pour one-half of squash mixture into a 2 quart casserole baking dish. Bake in the preheated oven until set and lightly. Turn the dressing into the prepared baking dish. Gently stir in the cooked squash, and lightly mix in enough of the reserved squash cooking liquid to give the dressing the consistency of cooked oatmeal (slightly soupy). Honestly, once all is said and done you won’t even be able to tell the difference between the squash and sweet potato. In a medium size bowl, mix cheese with squash mixture. Stir the soup mixture into the cornbread. YUP, a Holiday classic and all-time fav for so many…DUPED! That’s a word, right? Introducing a sweet potato casserole alternative using ACORN SQUASH.