Subject: Collection (3) Acorn Squash
From: Nancy Van Ess <[email-masked]>
Date: 3 Sep 1999 20:24:03 -0600
Newsgroups: rec.food.recipes

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).

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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.

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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.

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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

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