Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!nntp.primenet.com!nntp.gctr.net!hermes.visi.com!news-out.visi.com!cam-news-hub1.bbnplanet.com!sanjose-news-feed1.bbnplanet.com!news.gtei.net!nntp.mainstreet.net!news.mainstreet.net!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: Nancy Van Ess Newsgroups: rec.food.recipes Subject: Collection (3) Acorn Squash Followup-To: rec.food.cooking Date: 3 Sep 1999 20:24:03 -0600 Organization: worldnet.att.net Lines: 123 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <19990830231220.LCZX24199@HPCustomer> Reply-To: Nancy Van Ess NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:35646 Spicy Squash Soup Squash & Parsnip gratin Stuffed Acorn Squash * Exported from MasterCook * Spicy Squash Soup Recipe By : Cooking Light, Nov/Dec 1994, page 123 Serving Size : 7 Preparation Time :0:08 Categories : Soups And Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups low-salt chicken broth -- divided 1 1/2 cups chopped onion 1/2 teaspoon crushed red pepper -- (1/2 to 1) 3 cups cubed peeled acorn squash -- (1-1/4 pounds) 1/2 teaspoon salt 3 cups water 1/2 cup uncooked long-grain rice 1/4 cup chunky peanut butter Chopped fresh parsley -- (optional) Place 1/4 cup chicken broth in a large saucepan; bring to a boil. Add onion and crushed red pepper; cook 5 minutes or until tender. Add remaining 2-3/4 cups broth, squash, salt, and water; bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Add rice; cover and simmer 20 minutes or until squash and rice are tender. Place peanut butter and half of soup in a blender; cover and process until smooth. Pour puree into a bowl. Repeat with remaining soup, and add to bowl, stirring well. Yield: 7 servings (serving size: 1 cup). - - - - - - - - - - - - - - - - - - NOTES : Ladle soup into individual bowls; garnish with parsley, if desired. Nutr. Assoc. : 0 0 0 2017 0 0 3977 0 0 * Exported from MasterCook * Squash-&-Parsnip Gratin Recipe By : Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 160 Serving Size : 6 Preparation Time :0:00 Categories : Vegetable Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup dry breadcrumbs 1/4 cup finely chopped fresh parsley 1/2 teaspoon salt 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 1/4 teaspoon pepper 4 cups acorn squash -- 1 pound cubed and peeled 2 cups butternut squash -- 1/2 pound cubed and peeled 2 cups chopped peeled parsnip 1 tablespoon olive oil Olive oil-flavored vegetable cooking spray 1/2 cup shredded reduced-fat sharp cheddar cheese -- 2 ounces Oregano sprigs -- optional Combine the first 6 ingredients in a large bowl, and stir well. Add squashes, parsnip, and oil, tossing to coat. Spoon squash mixture into a 2- quart casserole coated with cooking spray. Cover and bake at 325 degrees for 1-1/2 hours. Sprinkle with cheese, and bake, uncovered, an additional 15 minutes. - - - - - - - - - - - - - - - - - - Serving Ideas : Garnish with oregano, if desired. NOTES : Use any combination of winter squash to equal 6 cups, if desired. Serving size: 1 cup. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 20144 0 0 26115 0 * Exported from MasterCook * Stuffed Acorn Squash Recipe By : Dee Bell Serving Size : 2 Preparation Time :0:45 Categories : American Baked Main Course Sauteed Vegetable Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large acorn squash 2 tablespoons butter 2 tablespoons chopped onions 1/2 cup chopped broccoli florets 1/4 cup chopped mushrooms 2 tablespoons chopped celery 2 tablespoons chopped walnuts 1/2 teaspoon brown sugar 1/2 teaspoon soy sauce 1 tablespoon chopped fresh basil 1/4 cup grated Muenster cheese Heat oven to 400 F. Cut squash in half and remove the seeds. Rub the cut flesh with salt and place flesh side down in a baking dish and bake for about 35 minutes. While the squash is baking, saute onion in butter until clear and add chopped broccoli florets, mushrooms and celery. Saute about 4 minutes. Stir in walnuts and fresh basil, then sprinkle with brown sugar and soy sauce, adjust seasoning to taste. Toss to mix well. Check baking squash with a fork to see if it glides through the flesh. Stuff with vegetable mixture, top with equal amounts of grated cheese and return to oven for about 5 minutes. - - - - - - - - - - - - - - - - - - NOTES : Baked acorn squash halves stuffed with sauteed broccoli, cheese and walnuts. Nutr. Assoc. : 0 0 0 20011 0 0 0 0 0 0 4184 ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.