Acorn Squash with Kale and Pecans - She cooks he cleans

Ingredients (for 2 servings):

• One acorn squash, split lengthwise, seeds removed
• 12 kale leaves, washed
• 1 shallot, finely chopped (or about 1/3 cup sweet onion)
• 1 to 2 tablespoons oil of choice (I used bacon fat and butter.  EVOO and coconut oil are also good choices.)
• ~1/2 cup pecan halves
• balsamic vinegar
• butter or coconut oil for squash
• kosher salt and pepper, to taste

Preheat the oven to 4ooF.  Oil a shallow roasting pan and the inside surface of the squash; place the squash cut-side down in the pan.  Roast for 25-30 minutes at 400F, remove from oven, and flip the squash over.  Season the squash lightly with salt and pepper.  Place a dollop of butter or coconut oil in the bowl of the squash (about 1 tablespoon) with a splash of balsamic vinegar.  With a pastry brush, spread the butter/vinegar mixture over the edges and inside of the squash.  Return to oven and roast for an additional 20 minutes, or until the squash is very tender.

While the squash is cooking, remove the tough spines/stem from the kale. (Fold the leaf in half lengthwise, then use a knife to cut the thick part of the spine away from the leaf.)  Stack the leaves together, roll them slightly, and slice the leaves crosswise into slender strips.

Heat 1 to 2 tablespoons of oil in a saute pan over medium high heat.  Add the shallot and cook briefly (about 1 minute).  Add the kale and pecans, and stir/toss in the pan with the shallots over the heat until the kale is wilted and tender.  Splash with a little balsamic vinegar, and season with salt and pepper to taste.  If the taste is a little too acidic or bitter, sprinkle with a little raw sugar.  Stir well to mix, and set aside until the squash is done.

When squash is tender, fill the squash cavity with the kale mixture.  Serve hot and enjoy!

Stuffed Acorn Squash - Easy Paleo

Ingredients:

• 1 large acorn squash
• 1 lb. (500 g) ground beef
• 1 onion
• 1 apple (any variety)
• 6 slices of bacon (sugar free if doing a Whole30)
• *1 Tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
• 2 tsp dried thyme
• 2 tsp fennel seeds
• 1 tsp ground sage
• 1 tsp black pepper
• 1/2 tsp cinnamon
• 1/2 tsp sea salt
• 1/4 tsp nutmeg

*Note: when it comes to herbs and spices, I absolutely hate measuring them and usually just eyeball it. This is cooking, not baking, so quantities don’t have to be precise for the recipe to work out just fine. Adjust quantities to your taste or what’s available but just remember, it’s always possible to add more but very hard to take away!

Breakfast Stuffed Acorn Squash - PaleOMG

Serves: 2

Ingredients

• ¾lb Ground Sausage
• 1 acorn squash, cut in half, seeds removed
• 2 eggs
• ½ yellow onion, diced
• 1 garlic clove, minced
• salt and pepper, to taste

Instructions

1. Preheat oven to 375 degrees.
2. Place acorn squash cut-side down onto your baking sheet.
3. Bake for 20-25 minutes or until your acorn squash is soft when you press on the skin.
4. Remove from oven and let cool.
5. While your acorn squash is cooking, add a tablespoon of some kind of fat to a large pan over medium heat (I used bacon fat) then add your minced garlic and diced onion.
6. Stir around to keep from burning.
7. Once your onions become translucent, add your breakfast sausage to the pan.
8. Cook down, breaking up the breakfast sausage as it cooks.
9. Once the breakfast sausage is almost all the way cooked through, turn your heat to low and add your inside of your acorn squash. Do this by using a spoon to scoop out the insides, leaving just the skin of the acorn squash. Be careful not the tear the skin!
10. Mix the acorn squash and the breakfast sausage together then add it back to your acorn squash skin
11. Once both of your acorn squash halves are full, press into the middle with a spoon to breakfast a little resting spot for your egg.
12. Crack an egg on top.
13. Place back in the oven to cook for 10-15 minutes or until egg-cooked preference.
14. Serve!

Bacon Glazed Winter Squash - Door to Door Organics

Ingredients

• 2 acorn squash
• 3 slices of bacon
• 1 shallot
• 2 garlic cloves
• 1 tbs brown sugar
• 1 cup water
• 1 tbs salt
• 1 tsp ground black pepper

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Directions

1. Cut the squash in half and scoop the seeds out. Liberally coat with olive oil, salt and pepper. Roast at 375 degrees until soft, about 25 minutes.
2. While the squash is cooking, cook the bacon in a large skillet. When it's done cooking, remove the bacon, but keep the fat in the pan. If you're cooking vegan, skip this step.
3. When the squash is soft, remove it from the oven and peel it. You can cut the skin off with a chef's knife if you're comfortable cutting like this. If not, scoop the inside out with a spoon. Cut into bite-sized pieces.
4. Mince the shallot and garlic and add to a medium-hot skillet with the bacon fat or 1 tbs olive oil. Cook until soft.
5. Add the squash to the pan, season and stir. When nicely coated, add the sugar and water. Cook until the water is mostly evaporated.

Acorn Squash side dish

Great side dish.  http://www.elanaspantry.com/acorn-squash-with-cranberry-apple-stuffing/

Roasted Balsamic Acorn Squash- Health Bent

Ingredients:

• 1 acorn squash
• extra virgin olive oil
• salt & pepper
• red pepper/chili flakes
• 1/3 c balsamic vinegar

Instructions:

Preheat your oven to 400ºF.
Line a baking sheet with a silicon liner, silpat or parchment paper.
Slice the acorn squash into circles. Slice the circles into half moons. Remove the seeds either via knife, spoon or hand.
Douse squash half moons in olive oil, salt, pepper and chili flakes.
Place in the oven and bake until tender, about 15 minutes, under tender, but not mushy.
While the squash is baking, pour the balsamic vinegar in a small sauce pot and heat to a simmer. Let the vinegar reduce by at least half. The goal is a syrupy consistency. You won’t necessarily be able to see that consistency while the pot is over heat, so if you think it’s reduced enough, take it off the heat and while it cools you should be able to see it thickening. If it’s not thickening, give it some more time over the heat.
Do NOT put your face over the top of the vinegar while it’s reducing. The vinegar releases some kind of horribly bothersome vapor. Not fun.
Drizzle the reduced vinegar over the squash.

Roasted acorn squash

Serves 4, as a side

Ingredients

• 2 acorn/pepper squash;
• 3 tbsp clarified butter, tallow or coconut oil;
• 2 onions, thinly sliced;
• 3 cloves garlic, minced;
• 1 tsp ground coriander seed;
• ½ tsp nutmeg;
• Sea salt and freshly ground black pepper to taste;

Preparation

1. Preheat your oven to 375 F.
2. Cut each squash in half, but leave the seeds in. Place cut end up on a baking sheet and roast them for about 50 minutes to an hour, long enough so that the flesh is fork tender. Remove once cooked and let cool for several minutes.
3. Meanwhile, in a medium skillet over a medium heat, saute the onions in the cooking fat. Cook for close to 10 minutes, until the onions are translucent and begin to be golden brown.
4. Add the garlic to the skillet, followed by the coriander, nutmeg, salt and pepper. Continue to cook for about 2 minutes.
5. Remove the seeds from the squash and discard. Spoon out the tender flesh and discard the skin. Roughly mash up the squash and add it to the skillet. Mix well. Only leave on heat long enough to blend flavors.

Serve alongside a tender roast or steak. Enjoy!