Makes 4 to 6 servings
1 large butternut squash, sliced in half lengthwise
1/2 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 teaspoon granulated sugar
1/4 cup melted butter
1/4 cup honey
1. Preheat oven to 350 degrees F.
2. Scoop seeds and stringy flesh out of squash. Place squash, cut-side down in a baking dish. Pour hot water in baking dish about one-quarter of the way up the sides of the squash.
3. Bake squash 45 to 50 minutes or until fork tender. Remove squash from oven and let cool. Carefully peel skin and dice the flesh.
4. Meanwhile, stir nuts with cinnamon, ginger, nutmeg and sugar. Place diced squash in a baking dish and pour butter over it. Drizzle with honey and sprinkle with nut mixture.
5. Bake 10 to 15 minutes or until squash is caramelized.
Makes 4 servings
2 large acorn squash, sliced in half lengthwise
3/4 cup uncooked long grain rice
1-1/2 cups water
1 medium onion, chopped
4 celery ribs, chopped
1/4 cup butter, cubed
2 medium tart apples, peeled and chopped
1 cup shredded cheddar cheese
1/2 cup chopped pecans
4 ounces cream cheese
1/4 cup apple cider vinegar
3 tablespoons honey
3 teaspoons ground ginger
1 teaspoon ground thyme
Salt and black pepper to taste
1. Preheat oven to 350 degrees F. and line a baking sheet with aluminum foil.
2. Scoop seeds and stringy flesh out of squash. Place cut-side down on prepared baking sheet and bake for 45 to 50 minutes or until tender.
3. While squash is cooking, cook rice in water until rice is tender and water is absorbed.
4. In a large skillet, saute the onion and celery in butter until tender. Stir in apples and cook for a few minutes (apple should still be crisp). Take skillet off of heat and mix in rice, cheese, pecans, cream cheese, vinegar, honey, ginger and thyme. Season with salt and pepper to taste.
5. Spoon rice mixture into squash halves and place back on baking sheet, cut-side up. Bake 15 to 20 minutes or until cheese is melted and mixture is heated through.
Makes 4 servings
1 small spaghetti squash, sliced in half lengthwise
6 tablespoons unsalted butter
2 medium shallots, thinly sliced
16 fresh sage leaves
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
3/4 cup grated Parmesan
1. Preheat oven to 375 degrees F.
2. Place squash in a baking dish and pour hot water into dish about half-way up the sides of the squash. Bake for 45 to 50 minutes or until tender. Flip squash and cook another 10 to 15 minutes or until very soft. Remove squash from oven and let cool.
3. Scoop seeds out of squash and, using a fork, gently scrape out flesh in strands. Place strands in a bowl and set aside.
4. Heat butter in a skillet until it begins to foam. Add shallots and cook until translucent. Stir in sage leaves and heat until they get crispy.
5. Add squash to skillet, season with salt and pepper, and gently toss and heat through. Sprinkle cheese on top and serve.
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