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Kissed with brown sugar and butter, this roasted acorn squash is simple enough for any night of the week, but pretty and tasty enough to save for the upcoming holidays. Get the recipe: Maple and ...
Preheat oven to 350 degrees. Halve and clean out the seeds. Place the halved squash on a parchment or Silpat lined baking sheet, flesh side down.
Acorn Squash with Brown Rice and Turkey Sausage Acorn squash comes loaded with vitamins A and C, and it's the perfect vessel for lean turkey sausage, peppers and onions. Healthy whole grains like ...
The flavor of acorn squash has been described as mild, subtly sweet, and nutty. [6] It is most commonly baked, but can also be microwaved, sauteed or steamed. For savory recipes, it may be stuffed with rice, meat or vegetable mixtures. [3]
Maple syrup, brown sugar, and cinnamon give this fluffy mash a lightly sweetened flavor that's similar to a sweet potato casserole. ... Get Ree's Mushroom and Quinoa-Stuffed Acorn Squash recipe ...
In a 100-gram reference serving, raw squash supplies 69 kilojoules (16 kcal) of food energy and is rich in vitamin C (20% of the Daily Value, DV), moderate in vitamin B6 and riboflavin (12–17% DV), but otherwise devoid of appreciable nutrient content (table), although the nutrient content of different Curcubita species may vary somewhat.
Stuffed squash, courgette, marrow, mahshi, or zucchini is a dish common in Egypt, the Balkans and the Ottoman cuisine, a kind of dolma. It consists of various kinds of squash or zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven. The meat version is served hot, as a main course.
Baked, not stirred, this recipe for pumpkin risotto takes some of the work off the chef without sacrificing that classic risotto flavor and texture. A sprinkle of goat cheese, parsley, and the ...