Best 2 Gingered Acorn Squash Recipes

Gingering acorn squash is a delicious and nutritious dish that can be enjoyed as a side dish or main course. The sweet and nutty flavor of acorn squash pairs perfectly with the spicy ginger, making for a unique and flavorful dish. Acorn squash is also a good source of vitamins, minerals, and fiber, making it a healthy choice for any meal. If you are looking for a new and exciting way to cook acorn squash, try gingering it!

Here are our top 2 tried and tested recipes!

GINGERED ACORN SQUASH

Gingered Acorn Squash image

Acorn squash is flavored with a mixture of orange juice, ginger and nutmeg, and then baked until tender. An elegant dish that is almost too easy to make.

Provided by JGWINANS

Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes

Time 5m

Yield 4

Number Of Ingredients 4

Ingredients

2 medium acorn squash, halved and seeded
4 tablespoons fresh orange juice
½ teaspoon ground ginger
¼ teaspoon ground nutmeg

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Arrange squash halves cut side up in a shallow baking dish. Place one tablespoon of orange juice into each cavity. Sprinkle each one with ginger and nutmeg. Cover the dish with aluminum foil.
Bake for 60 to 90 minutes in the preheated oven, or until the squash is tender. Baking time will depend on the size of the squash. Remove from the oven, discard aluminum foil, and let the squash rest for 5 minutes before serving to let the juices settle.

Nutrition Facts : Calories 94.9 calories, Carbohydrate 24.3 g, Fat 0.3 g, Fiber 3.3 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 6.7 mg, Sugar 6.1 g

GINGERED ACORN SQUASH SOUP

Gingered Acorn Squash Soup image

Gingered Acorn Squash Soup is very easy to make, and the rich color, creamy texture, and hint of ginger contribute to its gourmet appeal. This came from the Ventura County Star newspaper in California. Miso can be found in health food stores.

Provided by Sharon123

Categories Vegetable

Time 1h56m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 large acorn squash (3 lbs. each)
2 teaspoons olive oil
1/4 teaspoon crushed red pepper flakes
7 cloves garlic, minced
1 medium yellow onion, chopped
2 tablespoons grated fresh gingerroot
2 medium russet potatoes, peeled and diced (2 cups)
3 1/2 cups vegetarian chicken broth or 3 1/2 cups vegetable broth, boiling
1/2 cup enriched soymilk or 1/2 cup milk
2/3 cup mellow white miso
1/2 cup dry sherry
1 teaspoon garlic granules
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 dash nutmeg

Steps:

Cut the acorn squash in half, crosswise.
Scoop out seeds and discard.
Place cut side down in 9 x13 baking pans (you will need two) and add about one inch of water.
Bake for an hour.
Remove from pans and set aside to cool.
If the squash are rather small, it might take as many as five squash to make the required six pounds.
Simply quarter some of the smaller squash to fit the baking pans.
Warm the oil and crushed pepper in a five-quart saucepan, over medium-high heat for one minute.
Add the garlic, onion, and ginger.
Cook for three minutes, add potatoes and cook mixture, stirring frequently for five minutes or until the potatoes soften.
Add boiling broth and reduce heat to medium low.
Scoop cooked squash (about eight cups) into a large bowl and mash lightly before adding to the pot.
Simmer for 15 minutes, stirring occasionally.
Remove soup to food processor in batches, adding some soymilk to each batch.
Return the purée to the soup pot.
Place miso in a small bowl, add the sherry, and blend with a fork or small whisk.
Add to the soup with the garlic, ginger, and nutmeg.
Simmer gently for 10 minutes.
Do not boil.
(Soup may be thinned with additional broth.) Sprinkle with a light dusting of nutmeg.
Enjoy!
Yield: 8 servings.

Tips:

Choose the right squash. Look for acorn squash that is heavy for its size and has a deep orange color. Avoid squash that has blemishes or bruises.
Wash the squash thoroughly. Use a vegetable brush to scrub the squash under cold water. This will help to remove any dirt or debris.
Cut the squash in half. Use a sharp knife to cut the squash in half lengthwise. Scoop out the seeds and pulp from the center of the squash.
Season the squash. Drizzle the squash with olive oil and sprinkle with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Roast the squash. Place the squash cut-side up on a baking sheet. Roast the squash in a preheated oven at 400°F for 30-40 minutes, or until the squash is tender.
Serve the squash. Serve the squash immediately, while it is still warm. You can top the squash with butter, brown sugar, or maple syrup.

Conclusion:

Acorn squash is a delicious and versatile vegetable that can be enjoyed in many different ways. These recipes provide a variety of ways to prepare acorn squash, from simple roasting to more complex dishes. Whether you are looking for a side dish, a main course, or a dessert, you are sure to find a recipe that you will enjoy.