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Old 09-24-2018, 11:04 AM
 
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It's fall!

And I'm in a rut when it comes to preparing acorn squash and butternut squash. I love roasted butternut squash, and roasted acorn squash stuffed with quinoa, but that is getting old.

Other than making them into soup, what are your favorite ways to prepare these fall squashes?
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Old 09-24-2018, 11:20 AM
 
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I'm also a fan of stuffing acorn squash. My preferred filling is ground pork sausage, garlic, onions, and bell pepper. I top it with cheddar cheese.

EDIT: I just noticed your post was under the vegetarian/vegan subgroup. Kindly disregard
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Old 09-26-2018, 04:09 PM
 
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I only cook it whole on a rack in the oven. My hand strength isn't good so I am not able to cut it before going into the oven, but cooking it on the rack with foil underneath is a great way. It is soft and moist after cooking and very very tasty.
I like it plain but some cinnamon might be good too.
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Old 09-27-2018, 08:09 AM
 
Location: Nantahala National Forest, NC
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I like acorn squash cut in half, scooped then baked with brown sugar, butter, maple syrup...
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Old 09-27-2018, 01:37 PM
 
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Quote:
Originally Posted by greatblueheron View Post
I like acorn squash cut in half, scooped then baked with brown sugar, butter, maple syrup...
This is what I ended up doing. It was pretty good.

Mamasplace, I've heard you can cook whole squash in the crockpot, too. I haven't tried it yet but probably will with the butternut squash.
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Old 09-27-2018, 07:55 PM
 
Location: The New England part of Ohio
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I have a good Stuffed Acorn Squash Recipe that was adapted from a recipe in the "Forks Over Knives" magazine. I've been making a version of this for quite a while, but I noticed that it's in this month's publication. I'm making this later this week. It involves quinoa, carrots, celery, sage and cherry tomatoes. Alternately, I make the same recipe without the grape tomatoes and with dried cranberry, chopped nuts, pumpkin pie spice, drizzled with a high quality maple syrup.

One is completely savory, and the other savory and sweet. Both are good.


I also have a Fettuccini recipe that calls for pumpkin, but any cooked and mashed winter squash will do. It's different and the sauce is vegetable based. It could be vegan if someone used egg free noodles.

Other recipes that I like are Velvety Butternut Mushroom Bisque , Acorn squash soup with apples and leeks, Hungarian Squash Soup, and Moroccan Stew which uses butternut squash.
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Old 09-29-2018, 02:08 PM
 
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I've made a butternut squash lasagne many times, and it's really good. Use in place of pasta, and don't worry about it being neatly cut or solid coverage like with lasagne noodles. I roast it, peel it, make some 1/2 inch-ish slices out of it and layer with other lasagne ingredients. YUM.
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Old 09-29-2018, 02:29 PM
 
Location: Coastal Georgia
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Acorn: I stab it a few times, then microwave for about 4 minutes. When it’s cool enough to handle, cut in half and remove the seeds. Place butter, brown sugar, salt and raisins in the cavity, and bake until the filling is bubbly, and the squash is tender.

Butternut: Peel and boil as you would potatoes. Drain thoroughly, mash with salt, butter and brown sugar. Simmer on low if there is any excess water.

I guess you all know that you can make make squash pie with butternut instead of pumpkin.

I’m sure there must be more adventurous recipes, but we just love it plain like this.
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Old 10-01-2018, 03:48 PM
 
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https://sweetpeasandsaffron.com/slow...-lentil-curry/
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Old 10-01-2018, 08:13 PM
 
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Thanks for the inspiring ideas, everyone!

I've never tried incorporating butternut squash into pasta dishes. The fettuccine and the lasagna dishes sound intriguing. Sounds labor intensive, but also maybe worth it.

I tried cooking butternut squash in the slow cooker. Just washed it off, poked some holes for the steam to escape, and let it go. It wasn't as tasty as when you peel it, dice it, and then roast it - but considering the quick prep, it turned out well! We ate it with cinnamon sprinkled on top. It paired really well with lentils and a salad.

If you enjoy pumpkin seeds, squash seeds are also tasty. Don't throw them out - just clean the pulp off of them and roast at 300 F for about an hour.
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