This is one of those “fun to make” dishes, by the way. This Acorn and Butternut Squash Gratin Casserole is made 'Provencal style' with two types of winters squashes, whole roasted garlic, chunks of potatoes and tons of Gruyere cheese, which creates the most amazing topping. But if your family is close like mine, they won’t be afraid to share. Ingredients 4 large acorn squash (about 1-1/2 pounds each) 6 tablespoons butter, cubed 2 medium onions, chopped 1 medium green pepper, chopped 1 medium. 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. 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. 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. And, it is delicious Don’t let its good looks fool you. The bonus is that you can also bake it, roast it, saut it, stuff it, and EAT it. Pretty enough, in fact, to include it with your other fall decorations. Butter a shallow medium sized casserole dish. What is Acorn Squash It may just be the prettiest member of the squash family. Slice in half, remove seeds with a spoon and place cut-side up (skin down) on a parchment-lined baking sheet. This casserole would be very welcome at any Thanksgiving table. Golden acorn squash that’s baked until caramelized and tender, then stuffed with a harvesty blend of Italian sausage (I use chicken sausage to keep the recipe on the lighter side), mushrooms, apples, warm spices, and herbs, this recipe is super filling, easy to make, and healthy too. Microwave each squash separately for 6 minutes, or just until the flesh becomes tender enough to yield when pressed. Later this week, I’ll have some special Halloween treats to share, but for now, let’s keep going with the Thanksgiving theme. Pierce acorn squash with a fork 2-3 times. 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. You might want to double the recipe for your next get-together.And…the holiday dishes continue here on P-Dub Cooks. Place squash halves, cut-side up, on the prepared baking sheet. Trust me, this is one side dish the whole family will rave about. Preheat oven to 425F with rack in upper third of oven. Stir in walnuts and sprinkle the topping over the squash mixture. Rub the squash cavities and the cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper, to taste. Cut in butter until the texture is crumbly. Arrange a rack in the bottom third of the oven and heat the oven to 375☏. Scoop the seeds and stringy pulp out of the squash cavity and discard. Cook and stir for 2 minutes or until thickened and bubbly. Stir in the flour, salt and sage until blended. In a separate bowl mix flour, brown sugar, and oats. Meanwhile, cook beef, onion and celery over medium heat until no longer pink drain. Pour mixture into the prepared 9×13 baking dish. Add brown sugar, maple syrup, butter, salt, cinnamon, and nutmeg. Scoop out the pulp and place it in a large bowl. When done, let them cool down enough to handle. You can either discard the seeds or wash them and sprinkle with your favorite seasonings and bake them for a festive snack! I like salt and parmesan or cinnamon and sugar on my pumpkin seeds! Once de-seeded, place the pumpkin and squashes face down on the prepared sheets and bake, uncovered, 40-50 minutes, or until tender. Also, grease a 9×13 baking dish and set aside.Ĭut pumpkin and squashes in half, lengthwise, and remove the seeds. Prepare two baking sheets by greasing them. To get started on this scrumptious side dish, preheat the oven to 400F.
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