Guest guest Posted October 4, 1999 Report Share Posted October 4, 1999 * Exported from MasterCook * Acorn Squash 'n Pasta Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Food Processor National Pasta Association Pasta Soups/ Stews/ Chowders Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Acine di Pepe, Ditalini or Small Shells -- uncooked 2 medium acorn squash (about 1 1/2 pounds each) -- split, peeled, seeded and quartered 2 tablespoons margarine 1 large onion -- chopped 3/4 teaspoon ground mace OR 3/4 teaspoon nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon cinnamon 1 cup grated carrot 1 1/2 teaspoons brown sugar 3 13 1/4-ounce cans vegetable broth (about 6 cups) TOPPING 1 cup non-fat sour cream 1 tablespoon sugar Cook squash in one inch of water in covered saucepan for 15 minutes, or until tender. Cool. Scrape out pulp and put back in pot. Add margarine, onion, carrots, sugar, mace, ginger and cinnamon. Cover and simmer gently for 10 minutes, stirring occasionally. Cook until vegetables are tender. Add 3 cups of the broth and purée all in a blender or food processor. Return to the pot and add remaining three cups of broth, bring to a boil and add pasta. Cook, stirring occasionally, for 10 minutes, or until pasta is done. Before serving, blend sour cream and sugar in a separate bowl. Put dollop on top of each bowl of soup. Serve hot. Serves 4-6 Source: " National Pasta Association " S(Internet address): " http://ilovepasta.org/ " - - - - - - - - - - - - - - - - - - - Per serving: 323 Calories (kcal); 5g Total Fat; (12% calories from fat); 18g Protein; 56g Carbohydrate; 4mg Cholesterol; 477mg Sodium Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates NOTES : If soup is too thick, thin with additional broth. Nutr. Assoc. : 4913 2017 0 0 0 0 2130706543 0 0 0 0 4017 0 0 25082 0 * Exported from MasterCook * Baked Acorn Squash Recipe By : Serving Size : 2 Preparation Time :1:00 Categories : Baked Fall Side Dish Vegetable Winter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole acorn, butternut, or banana squash 2 tablespoons butter 2 tablespoons brown sugar 1/8 teaspoon salt Preheat oven to 400ºF. Halve squash and remove the seeds. Melt a very small portion of the butter (about a sixth), brush each half of the squash with the butter, sprinkle with salt and place flat side down in a baking dish. Bake for about 45 minutes. Check with a fork to see if it glides gently through the flesh. Turn right side up, divide the rest of the unmelted butter evenly, place in cavity and sprinkle with the brown sugar. Return to oven for 5 minutes. Serve immediately. Description: " Baked, buttery and sweet winter squash. " Source: " Earth Kitchen Cookbook by Dee Bell " Ratings : Cholesterol Rating 3 Complete Meal 3 Complexity 1 Cost 2 Fanciness 2 Fat Content 5 Good For Crowds 10 Kid Appeal 5 Looks 2 Serving Temperature 9 - - - - - - - - - - - - - - - - - - - Per serving: 222 Calories (kcal); 12g Total Fat; (44% calories from fat); 2g Protein; 31g Carbohydrate; 31mg Cholesterol; 260mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 2017 0 0 0 * Exported from MasterCook * Cinnamon Squash Rings Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Main and Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons packed brown sugar 2 tablespoons milk 1 egg 3/4 cup soft bread crumbs (about 2 1/2 slices bread) 1/4 cup cornmeal 2 teaspoons ground cinnamon 1 large acorn squash (1 1/2 pounds) -- cut crosswise into 1/2 inch slices and seeded 1/3 cup margarine or butter -- melted Heat oven to 400º. Mix brown sugar, milk and egg. Mix bread crumbs, cornmeal and cinnamon. Dip squash slices into egg mixture, then coat with bread crumb mixture; repeat. Place in ungreased rectangular pan, 13 × 9 × 2 inches. Drizzle with margarine. Bake uncovered 30 to 35 minutes or until squash is tender. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. Copyright: " © General Mills, Inc. 1998. " - - - - - - - - - - - - - - - - - - - Per serving: 188 Calories (kcal); 11g Total Fat; (52% calories from fat); 3g Protein; 20g Carbohydrate; 32mg Cholesterol; 165mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 20226 0 0 2017 4098 * Exported from MasterCook * Glazed Acorn Squash Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main and Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 acorn squash (1 to 1 1/2 pounds each) 4 tablespoons maple-flavored syrup 4 tablespoons whipping (heavy) cream OR 4 tablespoons margarine or butter Heat oven to 350º. Cut each squash lengthwise in half; remove seeds and fibers. Place squash, cut sides up, in ungreased pan. Spoon 1 tablespoon syrup and 1 tablespoon whipping cream into each half. Bake uncovered about 1 hour or until tender. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. Copyright: " © General Mills, Inc. 1998. " T(Bake): " 1:00 " - - - - - - - - - - - - - - - - - - - Per serving: 189 Calories (kcal); 6g Total Fat; (25% calories from fat); 2g Protein; 36g Carbohydrate; 20mg Cholesterol; 14mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates NOTES : Lighter Glazed Acorn Squash: For less fat and fewer calories, omit whipping cream. Apple-Stuffed Acorn Squash: Bake squash 30 minutes. Mix 1 large tart red apple, diced, 2 tablespoons chopped nuts, 2 tablespoons packed brown sugar and 1 tablespoon margarine or butter, melted. Spoon apple mixture into squash halves. Bake about 30 minutes longer or until tender. Nutr. Assoc. : 2017 866 721 0 2130706543 * Exported from MasterCook * Honey Nut Squash Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Microwave Side Dishes The National Honey Board Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 acorn squash 4 tablespoons honey 2 tablespoons chopped walnuts 2 tablespoons seedless raisins 2 tablespoons margarine -- melted 2 tablespoons Worcestershire sauce Halve squash lengthwise and remove seeds. Microwave squash according to manufacturer's directions (approximately 8 minutes). Combine honey, margarine, walnuts, raisins and Worcestershire sauce; spoon into center of each squash half. Microwave at HIGH (100%) 30 seconds or until thoroughly heated and lightly glazed. Source: " The National Honey Board " S(Internet address): " http://www.honey.com/ " - - - - - - - - - - - - - - - - - - - Per serving: 403 Calories (kcal); 16g Total Fat; (33% calories from fat); 4g Protein; 68g Carbohydrate; 0mg Cholesterol; 290mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 2017 0 0 4680 0 0 * Exported from MasterCook * Honey-Kissed Vegetables Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Side Dishes The National Honey Board Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups acorn squash -- pared, seeded and cut into chunks 1 turnip -- pared and cut into chunks 1 cup julienned carrots 1 small onion -- halved and quartered 1/4 cup honey 2 tablespoons margarine -- melted 1 teaspoon grated orange peel 1/4 teaspoon ground nutmeg Steam squash, turnip, carrot and onion over water in covered skillet about 5 minutes or until tender. Drain. Combine honey, margarine, orange peel and nutmeg. Drizzle over vegetables and toss; serve. Source: " The National Honey Board " S(Internet address): " http://www.honey.com/ " - - - - - - - - - - - - - - - - - - - Per serving: 120 Calories (kcal); 4g Total Fat; (27% calories from fat); 1g Protein; 22g Carbohydrate; 0mg Cholesterol; 68mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 20024 0 0 0 0 0 * Exported from MasterCook * Honey-Roasted Vegetables Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Fennel Mixed Vegetables Peppers Squash Thanksgiving/Christmas Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup olive oil 1/2 cup honey 1/4 cup red wine vinegar 1/2 teaspoon salt 1 tablespoon fresh thyme -- chopped 2 acorn squash -- cut in wedges 2 red bell peppers, seeded and -- cut in 2 " pieces 2 green bell peppers, seeded and -- cut in 2 " pieces 2 yellow bell peppers, seeded and -- cut in 2 " pieces 1 fennel bulb -- sliced 2 small purple onions -- sliced Combine first 5 ingredients in a large bowl; add remaining ingredients, stirring to coat vegetables. Place vegetables in an aluminum foil-lined roasting pan. Bake at 425, stirring occasionally, 40-45 mins. or until tender and lightly browned. Serve vegetables with a slotted spoon. - - - - - - - - - - - - - - - - - - - Per serving: 202 Calories (kcal); 11g Total Fat; (45% calories from fat); 1g Protein; 28g Carbohydrate; 0mg Cholesterol; 123mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Winter Baked Pasta Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Meatless Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups hot cooked tricolored wheel-shaped pasta 3 cups cooked broc-o-flower or broccoli flowerets (about 1 pound) 3 cups peeled and chopped cooked acorn, buttercup or butternut squash 1/2 cup chopped green onions 1/2 cup chopped celery 2 cups milk 1 cup part-skim or regular Ricotta cheese 1 tablespoon cornstarch 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon ground nutmeg 1 clove garlic -- finely chopped 1/2 cup soft bread crumbs 2 tablespoons grated fresh Parmesan cheese 2 tablespoons shredded Gouda cheese Heat oven to 375º. Grease 3-quart casserole. Mix pasta, broc-o-flower, squash, green onions and celery. Mix milk, Ricotta, cornstarch, salt, pepper and nutmeg. Pour over pasta, mix well. Spoon into casserole. Sprinkle with remaining ingredients. Bake uncovered about 35 minutes or until golden brown. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. Copyright: " © General Mills, Inc. 1998. " - - - - - - - - - - - - - - - - - - - Per serving: 391 Calories (kcal); 9g Total Fat; (19% calories from fat); 19g Protein; 61g Carbohydrate; 28mg Cholesterol; 551mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2836 1538 2017 0 0 0 20167 0 0 0 0 0 0 0 5684 Quote Link to comment Share on other sites More sharing options...
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