Best 6 Acorn Squash Velout Recipes

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BUTTERNUT AND ACORN SQUASH SOUP



Butternut and Acorn Squash Soup image

This is a rich and sweet yet surprisingly simple soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream.

Provided by LEAH977

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 10

1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
3 tablespoons butter
¼ cup chopped sweet onion
1 quart chicken broth
⅓ cup packed brown sugar
1 (8 ounce) package cream cheese, softened
½ teaspoon ground black pepper
½ teaspoon ground cinnamon to taste
fresh parsley, for garnish

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
  • Melt the butter in a skillet over medium heat, and saute the onion until tender.
  • In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
  • Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.

Nutrition Facts : Calories 266.4 calories, Carbohydrate 33.8 g, Cholesterol 42.2 mg, Fat 14.5 g, Fiber 5.2 g, Protein 5.1 g, SaturatedFat 9 g, Sodium 139.3 mg, Sugar 11.1 g

ACORN SQUASH SOUP



Acorn Squash Soup image

I don't usually like squash. Someone gave me some home-grown acorn squash and I found this recipe to use them up. I like this! Use lots of nutmeg and any kind of squash (acorn, butternut, hubbard) you'd like. This freezes well. Add more broth for a thinner consistancy. Try adding some cooked wild rice. YUM!

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 acorn squash, cooked
2 tablespoons butter
1 small onion, diced
1/4 teaspoon salt
14 ounces vegetable broth or 14 ounces chicken broth
1/4 teaspoon nutmeg
1/8 teaspoon cayenne

Steps:

  • Melt butter in a saucepan and sauté the onion. Add squash pulp to onion. Add broth, nutmeg and cayenne.
  • Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes.
  • Puree with a hand blender (or in batches in a regular blender). Serve hot.

ROASTED ACORN SQUASH



Roasted Acorn Squash image

This is one of my favorite side dishes to make in the fall, and it's incredibly easy to make!

Provided by Joanne Ozug

Categories     Side Dish

Time 50m

Number Of Ingredients 6

2 whole acorn squashes*
1/4 cup pure maple syrup
3 tbsp unsalted butter**
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1/2 tsp salt

Steps:

  • Preheat the oven to 375F.
  • Wash each squash well, then dry with a towel.
  • Trim the top and bottom off, then cut each squash in half through the center.
  • Use a melon baller or spoon to remove the inner seeds and strings.
  • Lay each cut half on its flat side, and cut straight down toward the cutting board to make 1-inch thick slices.
  • In a small bowl, microwave together the maple syrup, butter, cinnamon, cloves, and salt for about 60 seconds, until the butter has melted. Stir well with a spoon.
  • Place the cut slices on a rimmed sheet pan in a single layer, then brush the maple butter onto both sides of each piece.
  • Roast for 25 minutes on the first side, then flip each slice over and bake for another 15-20 minutes, until caramelized and soft. Enjoy!

Nutrition Facts : Calories 95 kcal, Carbohydrate 18 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 150 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

ACORN AND BUTTERNUT SQUASH GRATIN CASSEROLE



Acorn and Butternut Squash Gratin Casserole image

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 that creates the most amazing topping. This is the best Thanksgiving vegetable side dish you could put on your table.

Provided by Edyta

Categories     Casserole     Side Dish

Time 1h10m

Number Of Ingredients 10

1 Large Acorn Squash (Peeled and cut in 1 inch cubes)
1 Large Butternut Squash (Peeled and cut in 1 inch cubes)
4 Medium Yellow Potatoes (Thickly sliced)
1 whole Roasted garlic
1/2 Large Sweet Onions (Chopped)
1/2 teaspoon Dry Thyme
1/2 teaspoon Fresh Nutmeg
1 cup Milk (Whole or 2 %)
3 cups Gruyere Cheese (Shredded (about 0.5 lbs))
1 tbsp Olive Oil (for cooking onions)

Steps:

  • Roast your garlic. Peel the paper off the garlic head; Chop the top of your garlic head and place the whole head in a tin foil, sprinkle with olive oil, salt and pepper, and roast at 400F for an hour. Once your garlic is roasted, remove it from the oven and let it cool off. Keep the oven hot at 400F.
  • Peel and cut your squash (unless you purchased pre-cut then skip this step). In order to make it easier to peel, cut the squash in half, place in a microwave for 2 minutes; let cool before peeling; then peel and cut into about 1-inch squares;
  • Place both squashes into a large pot with salted water and bring to boil; reduce to simmer and partially cover; cook squashes until fork-tender for about 20 minutes;
  • Peel the potatoes and sliced them in 1/4 inch thick slices; place potatoes in a pot of salted water, bring to boil, then reduce to simmer, cover and cook until tender for about 10 minutes;
  • Chop your onions, heat up a skillet, add some olive oil, onions and dry tyme; sprinkle with some salt and pepper and cook until onions are soft and translucent (for approx, 5 minutes); Squeeze out garlic cloves from the roasted garlic head and add them to the onions; break the garlic using wooden spoon and mix all together;
  • Drain your squashes in a colander and place back into a large bowl. Using a potato masher, roughly mash the squashes;
  • Add onions, thyme and garlic mixture into the bowl; add salt, pepper, fresh nutmeg and mix everything gently; check for seasoning and adjust as needed;
  • Once potatoes are fork-tender, drain them and to the bowl with squashes;
  • Transfer the squashes mixture into a 9x13 baking dish,
  • Pour milk over the squashes mixture;
  • Step 11: Shred your Gruyere cheese and place it on top of the milk;
  • Transfer the baking dish into the preheated oven to 400F and bake for 30 minutes until bubbly and golden brown;
  • Remove from the oven and let cool slightly before serving.

Nutrition Facts : Calories 382 kcal, Carbohydrate 37 g, Protein 19 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 56 mg, Sodium 196 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving

ACORN SQUASH VELOUTé WITH GINGER AND MUSTARD SEEDS



Acorn Squash Velouté with Ginger and Mustard Seeds image

Provided by Raji Jallepalli

Categories     Soup/Stew     Ginger     Onion     Tomato     Appetizer     High Fiber     Squash     Fall     Seed     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 9

3 tablespoons plus 1 teaspoon vegetable oil
2 1/2 cups chopped onions
8 cups 1-inch pieces peeled acorn squash (about 3 1/4 pounds)
2 tablespoons chopped fresh ginger
4 1/2 cups (or more) canned low-salt chicken broth
2 tablespoons tomato purée
Pinch of cayenne pepper
1 tablespoon cumin seeds
1 tablespoon mustard seeds

Steps:

  • Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until light golden, about 8 minutes. Add squash and ginger; sauté 5 minutes. Add 4 1/2 cups broth. Simmer until squash is very tender, about 35 minutes.
  • Working in batches, purée soup in blender. Return to same pot. Add tomato purée and cayenne. Season to taste with salt and pepper. Simmer 10 minutes to blend flavors; add more broth if soup is too thick. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over medium heat before serving.)
  • Heat 1 teaspoon oil in small skillet over medium heat. Add cumin and mustard seeds and stir until fragrant, about 2 minutes. Ladle soup into bowls. Top with seed mixture and serve.

APPLE WALNUT ACORN SQUASH



Apple Walnut Acorn Squash image

Filled with apples, nuts, bacon, and spices, this acorn squash recipe is a full-flavored side dish. The sweet and buttery acorn squash flavor combines with the tart apples and salty bacon to create a dish your family will love (even the picky eaters). The best part of this acorn squash recipe? The majority of it is prepared in...

Provided by Kitchen Crew

Categories     Vegetables

Time 37m

Number Of Ingredients 11

1 acorn squash
2 apples, 1 Fuji and 1 Granny Smith; peeled, cored, and chopped into a petite size
2 tsp lemon juice
1/4 c white sugar
1/2 tsp apple pie spice
2 pinch Kosher salt
2 pinch black pepper
4 tsp brown sugar; separated
3 slice bacon; cooked and crumbled
1/4 c toasted walnuts; chopped
4 Tbsp salted butter; separated

Steps:

  • 1. Mix together the chopped apples and lemon juice.
  • 2. Mix together the sugars and spice.
  • 3. Combine the apples with the sugar and spice mixture.
  • 4. Fold in the crumbled bacon and chopped walnuts. Set aside while you prepare the acorn squash. (That will give the apple filling time to have its flavors come together.)
  • 5. Cut the acorn squash in half and remove seeds.
  • 6. Set on a round microwave-safe dish and pierce the inside of the squash with a fork.
  • 7. Melt 2 Tbsp of butter. Brush the inside of the squash with the melted butter.
  • 8. Sprinkle 2 tsp of brown sugar and a couple of pinches of salt and pepper over acorn squash halves to season the squash.
  • 9. Then microwave for 6 minutes.
  • 10. Fill the squash with the apple filling. (Depending on the size of your squash you may have some extra filling leftover.) Dot the top of each squash with the remaining 2 Tbsp of butter. Sprinkle the remaining 2 tsp of brown sugar over the filling.
  • 11. Microwave again for 6 minutes.
  • 12. Remove from the microwave. The dish will be hot so use pot holders to remove the dish from the microwave. Let it sit in the dish for a few minutes to cool. Then serve.

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