#Acorn squash recipes skin

If feeling adventurous, add a few dried cranberries or raisins or some pecans to each squash half.

Serve the squash with either a spoon or a fork.

Continue to smoke for another 30 minutes or until the flesh is soft when pierced with a sharp paring knife or fork.

At 1 hour and 30 minutes, spoon the butter mixture into the squash halves.

In a small saucepot over medium heat, melt the butter, sugar, and cinnamon together.

At 1 hour and 15 minutes, prepare the sweet filling.

Replenish the water and wood chips as needed, approximately at 45 minutes.

Place the squash on a rack of the smoker, flesh side up.

Brush or rub the inside of each squash half with the oil to coat the flesh, 1/2 teaspoon each half.

Scoop out and discard the seeds and fibrous strands.

With a large sharp chef’s knife, carefully cut each squash in half lengthwise.

Preheat the smoker to between 275☏ with the top vent open for approximately 5 to 10 minutes.

Fill the water bowl of your smoker 1/2 way.

Smoked Acorn Squash with Brown Sugar and Butter Recipe This particular preparation is a perfect main dish that can be served with a side salad. The ingredients include sausage and breadcrumbs to create a hearty stuffing.

The second recipe is a savory preparation that does require a bit of preparation using your stovetop. It includes butter, sugar, and maple syrup, making it perfect for a holiday side dish, such as roasted pork, or even a healthy dessert. The first recipe is for sweet smoked acorn squash. I have two favorite acorn squash recipes. Acorn squash is mild in flavor and can benefit from an aromatic fruit or nut wood smoke. In keeping with the fall and winter theme, I like to use apple or pecan wood chips. Once filled, smoke for an additional 30 minutes, or until the flesh is quite soft when pierced with a sharp paring knife or fork. Then, I will fill the cavity with either a savory pre-cooked sausage stuffing or a sweet mixture of brown sugar or maple syrup and butter. I generally oil and season the flesh and smoke for 1-1/2 hours at 250° to 300☏, depending on the size. Once the seeds are removed, you will have a cavity or bowl that can be seasoned or stuffed.

#Acorn squash recipes skin

The nice thing about acorn squash is that the ridged outer skin makes it possible to nestle the halves directly onto the smoker racks so that the smoke can circulate evenly. Discard the seeds, or clean them and toast or dehydrate them with some sea salt to have for a snack. Using a spoon, scoop out the seeds and fibrous strands. While you can smoke acorn squash slices, I recommend smoking squash halves. Winter squash can really benefit from this slow cooking method and it is so flavorful from the infused smoke. Smoking acorn squash in a Masterbuilt Smoker is a perfect way to cook it. This is a perfect food to take on a camping trip because it keeps quite well and doesn’t necessarily need a cooking vessel. I have also grilled this squash over a charcoal fire while camping. I mostly roast acorn squash in my oven or air fryer.

Once harvested, most winter squash can be stored for many weeks in a cool, dark space. The skin will be dark green and the area resting on the ground will be orange. If allowed to sit in the field or garden for too long the flesh can become stringy.Īcorn squash is generally ready to be harvested after 75 to 100 days of planting the seeds. However, this varies depending on when the squash is harvested. The texture is a bit softer than that of its cousin the pumpkin. These are acorn-shaped gourds with a gently ridged green outer shell and yellow interior flesh.įor the most part, the flesh of acorn squash is a little sweet when cooked. One of the most plentiful winter vegetables is acorn squash. These veggies are hearty, colorful, and filling. Stir in Bella Sun Luci sun dried tomatoes and roasted peppers to incorporate.įill each squash half with equal amounts of the filling, top with cheese and bake until the cheese is golden brown, about 15-20 minutes.The winter season offers a bounty of squashes and root vegetables. Cook and continue to break up the meat until it's brown, 7-9 minutes. Add the mushrooms, cook for a minute or two, add beef, break it up and cook for a minute or two, add the mustard, Bella Sun Luci Basque Norte meat marinade, salt and pepper. In a saute pan over medium heat cook the onion in 1 Tablespoon olive oil until translucent, add the garlic and cook 30 seconds. Line a sheet pan or cookie sheet with parchment paper.ĭrizzle 1 Tablespoon Bella Sun Luci olive oil into each squash half then flip the suashes so the skin is up.īake 40-45 minutes (or shorter/longer depending on the size of the squashes) until it's fork tender.

Cut both ends off of each squash, cut each squash the long way down the middle and remove the seeds with a spoon.