• Nat'l Acorn Squash Day 3

    From Dave Drum@1:3634/12 to All on Sun Sep 5 12:45:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Butter-Nut Acorn Squash
    Categories: Squash, Breads, Nuts, Herbs
    Yield: 4 Servings

    2 (1 lb ea) acorn squash
    1/3 c Butter
    1/2 c Fine bread crumbs
    1/3 c Chopped walnuts; English or
    - American (black)
    6 tb Brown sugar; packed
    1/2 ts Salt
    Ground nutmeg

    In 2 cup glass measure, melt butter on maximum power for
    one minute.

    Wash squash, pierce and place on a microwave safe plate.
    Cook on maximum power for two minutes. Let cool a bit.
    Cut in half lengthwise. Remove seeds and fibers. Place
    cut side down on 12" x 7" x 2" microwave safe baking
    dish. Cook on maximum power for six minutes.

    While squash is cooking, add remaining ingredients to
    melted butter and mix well.

    Turn squash cut side up; divide crumb mixture among 4
    halves. Cook, covered, on maximum power 6 to 8 minutes or
    until squash is tender. Remove cover and let stand 5
    minutes before serving.

    Makes 4 servings.

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From JIM WELLER@1:135/392 to DAVE DRUM on Sun Sep 5 23:30:00 2021

    Quoting Dave Drum to All <=-

    Title: Butter-Nut Acorn Squash
    1/3 c Chopped walnuts
    6 tb Brown sugar; packed
    Ground nutmeg

    All the recipes you chose have sugar or honey and walnuts or one of
    the pumpkin pie spices.

    Acorn squash are also wonderful with savory seasonings like garlicky
    herb butter, tomato sauces, cayenne, curry or stuffed with sausage
    and bread or wild rice dressings. Also filled with creamed onions or
    steamed peas.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Bulgur and Beef Stuffed Acorn Squash
    Categories: Vegetables, Beef, Groundmeat
    Yield: 8 Servings

    8 oz Ground beef
    1 tb Oil
    2 sm Leeks; trimmed and sliced
    2 cl Garlic; minced
    14 oz Canned tomatoes; crushed
    1/4 ts Dried basil
    1/4 ts Dried thyme
    1/4 ts Dried oregano
    1/4 ts Rosemary
    1 c Bulgur
    1/4 ts Salt
    1/4 ts Pepper
    1/6 ts Cayenne
    4 Acorn squash; halved, cored

    Preheat oven to 350F. Heat a large oiled skillet over moderate
    heat. Add beef and cook, stirring, about 4 minutes or until
    browned. With a slotted spoon, transfer beef to a plate.

    Spoon off all but 1 tablespoon of fat from skillet. Add leeks and
    garlic, and saute about 5 minutes or until browned.

    Add the tomatoes and dried herbs to the skillet and bring to a
    boil. Stir in the bulgur. Cover and gently simmer about 15
    minutes.

    Stir in the beef and season with the salt and pepper. Stuff the
    mixture into squash and place in a roasting pan. Bake about 45
    minutes or until tender.

    To stuff the squash, slice it lengthwise and scoop out the seeds.
    Cut a thin slice from base of each half so it will sit flat. Spoon
    the filling into each half.

    Based on a low-fat, under seasoned recipe from the How-To Book of
    Healthy Cooking: Good Food That's Good for You by Reader's Digest

    Fixed by Jim Weller

    MMMMM


    Cheers

    Jim


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  • From Dave Drum@1:229/452 to JIM WELLER on Tue Sep 7 09:35:08 2021
    JIM WELLER wrote to DAVE DRUM <=-

    Title: Butter-Nut Acorn Squash
    1/3 c Chopped walnuts
    6 tb Brown sugar; packed
    Ground nutmeg

    All the recipes you chose have sugar or honey and walnuts or one of
    the pumpkin pie spices.

    True. My favourite way to do acorn squish ia a very simple butter and
    brown sugar treatment and into the oven.

    Acorn squash are also wonderful with savory seasonings like garlicky
    herb butter, tomato sauces, cayenne, curry or stuffed with sausage
    and bread or wild rice dressings. Also filled with creamed onions or steamed peas.

    Savoury is good, too. I've only had those variations as made by someone
    else.

    If doing savoury I am more likely to use a different squash for the dish.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Savoury Stuffed Squash (Pork)
    Categories: Squash, Pork, Rice, Vegetables
    Yield: 4 Servings

    4 sm Sweet Dumpling Squash; about
    - 8 oz each, seeded *
    Jarred marinara sauce

    MMMMM--------------------------STUFFING-------------------------------
    1 lb Italian Sausage; hot or mild
    1/2 c Chopped yellow onion
    15 oz Can diced tomatoes; w/juice
    6 oz Long-grain/Basmati rice **
    1/2 c Water
    1 ts Salt
    Pepper
    1 ts Worcestershire sauce
    2 tb Dried parsley
    1/2 ts Dried basil
    1/2 ts Dried oregano

    * Small, mildly sweet-tasting squash resembles a
    miniature pumpkin with its top pushed in. It has cream-
    coloured skin with green specks. Weighing only about 7
    ounces, it has sweet and tender orange flesh and is a
    great size for stuffing and baking as individual
    servings.

    ** Or orzo pasta

    Set the oven to 350ºF/175ºC.

    Cut tops from little squash; discard seeds. Chop the
    tops to add to the sausage and onions, set aside. Cook
    the sweet dumpling squash, uncovered, in boiling water
    for 5 minutes, then invert them on a rack in the sink
    to drain well.

    In a skillet, cook sausage, onion and the chopped squash
    until meat is browned and vegetables are tender. Drain
    off excess fat. Add undrained tomatoes, uncooked rice,
    water, salt, Worcestershire sauce, pepper, parsley,
    oregano, and basil.

    Bring to a boil; reduce heat. Cover and simmer 15 mins
    or until rice is tender. Stuff squash with meat mixture.
    Cover tops with jarred sauce and bake uncovered for 30
    to 35 minutes or until squash is tender.

    From: The Fertile mind of Uncle Dirty Dave

    Uncle Dirty Dave's Kitchen

    MMMMM

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