SQUASH PREPARATION RECIPES

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BAKED ACORN SQUASH RECIPE | ALLRECIPES



Baked Acorn Squash Recipe | Allrecipes image

This is a very easy and yummy vegetable side dish to make!!

Provided by CORWYNN DARKHOLME

Categories     Acorn Squash Side Dishes

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 4 servings

Number Of Ingredients 5

2 acorn squash, halved and seeded
salt and pepper to taste
¼ cup butter, diced
6 tablespoons firmly packed brown sugar
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place squash in a shallow baking pan, cut side down.
  • Bake in preheated oven for 30 minutes, or until tender.
  • Turn cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon.
  • Bake for 20 minutes more.

Nutrition Facts : Calories 319.8 calories, CarbohydrateContent 56.7 g, CholesterolContent 30.5 mg, FatContent 11.9 g, FiberContent 11.2 g, ProteinContent 3 g, SaturatedFatContent 7.4 g, SodiumContent 97.4 mg, SugarContent 19.8 g

COCONUT & SQUASH DHANSAK RECIPE - BBC GOOD FOOD



Coconut & squash dhansak recipe - BBC Good Food image

This quick and easy vegetarian curry is perfect for a healthy weeknight dinner – with butternut squash, coconut milk, lentils and spinach

Provided by Cassie Best

Categories     Dinner, Main course, Vegetable

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 10

1 tbsp vegetable oil
500g butternut squash (about 1 small squash), peeled and chopped into bite-sized chunks (or buy a pack of ready-prepared to save time), see tip, below left
100g frozen chopped onions
4 heaped tbsp mild curry paste (we used korma)
400g can chopped tomatoes
400g can light coconut milk
mini naan bread, to serve
400g can lentils, drained
200g bag baby spinach
150ml coconut yogurt (we used Rachel’s Organic), plus extra to serve

Steps:

  • Heat the oil in a large pan. Put the squash in a bowl with a splash of water. Cover with cling film and microwave on High for 10 mins or until tender. Meanwhile, add the onions to the hot oil and cook for a few mins until soft. Add the curry paste, tomatoes and coconut milk, and simmer for 10 mins until thickened to a rich sauce.
  • Warm the naan breads in a low oven or in the toaster. Drain any liquid from the squash, then add to the sauce with the lentils, spinach and some seasoning. Simmer for a further 2-3 mins to wilt the spinach, then stir in the coconut yogurt. Serve with the warm naan and a dollop of extra yogurt.

Nutrition Facts : Calories 320 calories, FatContent 17 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 7 grams fiber, ProteinContent 9 grams protein, SodiumContent 1 milligram of sodium

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