Tag Archive: acorn squash


I had some not so fresh anymore bread, some leftover squash puree, and three eggs on hand.  Food obsessed, waste not person that I am, I felt they were begging to be made into bread pudding!  The idea came to me since the squash puree was a little pumpkin pie ish, in other words, sweeter than I intended.  You could easily substitute canned pumpkin and sweeten it or canned pumpkin pie filling, which is already sweetened.  This would be a nice addition to any brunch!  The picture is from the Betty Crocker website.  The picture I took of mine with my new camera was an epic fail!  Since we were having it for breakfast, mine was served with butter and maple syrup.  Also, I opted to not put any nuts in mine.

Pumpkin Bread Pudding

3 C. pumpkin pie filling (I actually used leftover puree of acorn squash, pumpkin, and spaghetti squash)

8 C. cubed not so fresh bread

2 C. almond milk

3 eggs

Spray baking dish and put bread cubes in it.

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Combine puree, milk and eggs

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Pour over bread cubes and toss gently.  At this point, I refrigerated mine overnight.  You can cook it right away, though.  Make sure all the bread is completely immersed in the liquid.

Bake at 350 F for one hour.

This was yummy topped with butter and maple syrup.

 

 

 

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I can’t remember the last time we had acorn squash.  It was on sale the other day, and I decided to give it a try.  I simply roasted it in the oven with a little oil, salt, and pepper (ceramic dishes are reportedly better than metal).  We loved it so much, the kids want to have some for Thanksgiving.  I will try mashing it with some garlic.  It’s so sweet, even though many of the recipes I found called for adding sugar, it doesn’t need it one bit!  I can’t wait to try it lots of different ways.  My new favorite squash!  It reminded us of sweet potatoes, but creamy and nutty.  Really yummy!

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10 boneless skinless chicken thighs

1/2 c. sesame ginger dressing (I used Olde Cape Cod – makes a wicked marinade alone)

1/2 c. kimchi (I used wildbrine – I love this stuff)

1 large acorn squash

Oil for tossing acorn squash (I used grapeseed sunflower blend)

Salt and pepper to taste

Combine dressing and kimchi, and marinade chicken thighs at least 30 minutes (mine marinated overnight)

Cut acorn squash into wedges or slices and toss with oil, salt and pepper.

Place chicken in 13 x 9 baking dish.

Place squash in 13 x 9 baking dish.

Bake at 375F for 45 minutes.

I made some Minute multi-grain medley on the stovetop while the chicken and squash cooked in the oven.

 

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1 large acorn squash

1 large butternut squash

4 c. cooked crumbled Chorizo

3 c. cooked rice

1 small onion, diced

2 Tbsp. chopped jalapeno

1 Tbsp. minced garlic

1 Tbsp. smoked paprika

1 can black beans, drained

salt and pepper

1/4 c. minced clinatro

1-2 c. shredded sharp cheese

Sour cream and salsa for garnish (optional)

Preheat oven to 375 F.  Cut squash and place on a baking sheet drizzled with olive oil cut side down.  Roast about 30-40 minutes until fork will go in easily.  This needs to be done enough ahead of time for the squash to cool so you can cut it up in cubes.  I will do it a day or two ahead next time.

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Cook rice according to directions.

Meanwhile, place olive oil blend in a skillet.  Add onion, jalapeno, garlic and sausage.

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Cook until veggies are softened.  Stir in paprika, cooked rice, and black beans.  Let warm through.  Add salt and pepper and cilantro.

Place squash in bottom of lasagna pan.  Spoon sausage mixture over squash  Top with cheese.

Bake at 375 until cheese melts, 20 minutes or so.

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This recipe was a HIT!!!  We will definitely have it again!

 

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