Renée Kohlman’s roasted acorn squash with maple goat cheese and pecans

Acorn Squash with Maple Pecans & Goat Cheese Pecans

Place the quartered squash flesh side up on one side of the baking sheet. Add the diced pepper, diced onions, and grape tomatoes to the other side. Drizzle all of the vegetables with olive oil and season with oregano, basil, thyme, salt, and pepper. Make sure you really rub the seasoning into the flesh of the squash.

Southwest Stuffed Acorn Squash with Goat Cheese Ambitious Kitchen

Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper. Wash the two whole squash under running water and pat dry. Cut the squash in half by inserting the tip of a chef's knife.

Meals That Heal Roasted Acorn Squash with Mushrooms, Peppers & Goat

Preheat oven to 375 Degrees. Cut the Acorn Squash in half. Remove the seeds. Lay the half squash face down and cut at each groove. Place squash on a baking sheet. Lightly spray olive oil on the squash. Sprinkle with the squash with onion powder, cumin, cayenne, and sea salt.

Roasted Acorn Squash with Cranberries, Goat Cheese and Balsamic Glaze

This savory roasted acorn squash is stuffed with a delicious mixture of herbed goat cheese and walnuts that pairs so well with the sweetness of the acorn squash. It can be served as a main course or as a festive fall side dish that would be perfect for Thanksgiving and the holiday season.

Acorn Squash with Barley and Goat Cheese Lemons and Basil

Drizzle the olive oil over the squash, and sprinkle with the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is very easily pierced through by a fork, about 30 to 45 minutes depending on the size of your squash.

Roasted Acorn Squash with Mushrooms, Peppers and Goat Cheese Recipe

2 teaspoons Pepitas. Roasted Garlic Dressing. Instructions. Heat your oven to 350 degrees. Line a baking sheet with parchment and arrange the squash and prosciutto on top, being careful to space it out. While the squash and prosciutto are in the oven, divide the spinach, goat cheese, craisins, and pepitas between two bowls.

I believe there is something joyful about a stuffed vegetable. All that

Instructions. Preheat oven to 400°F. Prepare a large baking sheet with parchment paper. In a large bowl, toss the acorn squash slices with olive oil and maple syrup. Season with sea salt and pepper. Spread out evenly in a single layer on the baking sheet so the slices are not overlapping so they have space to roast.

Southwest Stuffed Acorn Squash with Goat Cheese Ambitious Kitchen

Preheat an oven to 425F. Line a rimmed baking sheet with parchment paper, then place the sliced squash on top. Drizzle with 2 Tbsp extra virgin olive oil, then season with ½ tsp Kosher salt and ⅛ tsp black pepper. Roast the acorn squash. Cook until tender, about 20-25 minutes, flipping once halfway through.

Roasted Acorn Squash with Cranberries, Goat Cheese and Balsamic Glaze

Preheat oven 400˚F. Line a baking sheet with parchment paper. Slice off stem from squash and remove seeds. Then slice into thin slices. Lay out on the baking sheet and drizzle with olive oil, salt, pepper, and paprika.

Acorn Squash With Cranberry, Quinoa and Goat Cheese Stuffing

Sprinkle the seeds with the remaining salt, and set aside with the squash. For the filling: Set a large saute pan over high heat and add the butter. When melted, add the cabbage, onions, peppers.

Roasted Acorn Squash with Cranberries, Goat Cheese and Balsamic Glaze

Preheat oven to 425°F, and prepare a baking sheet by spraying it with cooking spray. Cut both ends of the acorn squash off and slice in half. Remove the seeds and cut each half of the squash into slices that are between ½-inch and 1-inch in thickness. In a large bowl, combine the olive oil, salt, pepper, sage and thyme.

Acorn Squash with Barley and Goat Cheese SideChef

Preparation: Preheat the oven to 400°, and line a large baking sheet with parchment paper. To prepare the acorn squash, wash and dry it thoroughly; then, place it in front of you on a work surface, and using a sharp knife, cut the squash, lengthwise, in half through the stem; scoop out the seeds and membrane, then cut each half into 3 wedges.

Maple Acorn Squash with Pomegranate and Goat Cheese Fresh Apron

Brush the squash with 2 tablespoons of the melted butter. Season aggressively with salt and pepper and place cut-side down on a rimmed baking sheet. Add 1 tablespoon water to the baking sheet and.

RoastedAcornSquashSaladwithHoneyedGoatCheese75301

Turn oven off and leave squash in the oven while preparing filling. Lightly heat a large skillet over medium heat. Add olive oil, red pepper, onion, garlic, jalapeno; cook until softened about 3 minutes. Add in cumin, black beans and corn; stir well to combine and cook a couple more minutes.

Renée Kohlman’s roasted acorn squash with maple goat cheese and pecans

Remove from oven; turn cut side up. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add mushrooms and shallot; cook, stirring occasionally, until tender, about 5 minutes. Add spinach; cook until wilted, about 1 minute. Season with ¼ teaspoon salt and ⅛ teaspoon pepper. Remove from heat and fold in bread and cheese.

Roasted Acorn Squash Fall Salad with Pomegranate and Goat Cheese

Instructions. Preheat oven to 375 degrees. Meanwhile, microwave whole acorn squash for ~4 minutes so that its easier to cut. Slice off top and bottom. Cut in half lengthwise and then slice into ½-3/4 inch slices. Line a baking sheet with parchment or foil. Place squash slices. Drizzle with olive oil and season with salt, pepper and rosemary.