Any good recipes for Accorn squash?

Honey Roasted Acorn Squash

Honey boosts the natural sweetness of acorn squash. Serve this simple side with roasted chicken or pork tenderloin.

Yield: 4 servings (serving size: 2 squash slices)

Ingredients
2 acorn squash (about 3 pounds)
2 tablespoons honey
4 teaspoons olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Cooking spray
Preparation
1. Preheat the oven to 375°.

2. Cut 1/4 inch from stem end and bottom of each squash, and discard. Cut each squash in half crosswise. Discard the seeds and membrane. Cut each squash half crosswise into 2 (1-inch-thick) slices. Combine 2 tablespoons honey, 4 teaspoons olive oil, black pepper, and 1/4 teaspoon salt in a large bowl. Add squash, and toss to coat. Place squash on a jelly-roll pan coated with cooking spray. Bake at 375° for 30 minutes or until tender.

Nutritional Information
Calories:
186 (23% from fat)
Fat:
4.8g (sat 0.7g,mono 3.3g,poly 0.6g)
Protein:
2.3g
Carbohydrate:
38.4g
Fiber:
4.3g
Cholesterol:
0.0mg
Iron:
2.1mg
Sodium:
157mg
Calcium:
95mg

Velvety Squash Soup

Two types of squash offer fuller, more rounded flavor--the earthiness of acorn squash offsets the sweetness of butternut--but you can use all of one type, if you prefer. Raw winter squash is tough to peel and dice, so we call for roasting the squash halves first, then scooping out the tender pulp.

Yield: 10 servings (serving size: 1 cup)

Ingredients
1 (3-pound) butternut squash
1 (2-pound) acorn squash
Cooking spray
2 cups coarsely chopped onion
2 teaspoons canola oil
5 cups fat-free, less-sodium chicken broth
2/3 cup apple cider
2 tablespoons molasses
1 teaspoon curry powder
3/4 teaspoon salt
1/8 teaspoon ground red pepper
2/3 cup half-and-half
Chopped fresh thyme (optional)
Preparation
Preheat oven to 425°.

Cut each squash in half lengthwise; discard seeds and membranes. Place squash, cut sides down, on a jelly-roll pan coated with cooking spray.

Combine onion and oil, tossing to coat. Spread onion mixture onto pan around squash. Bake at 425° for 45 minutes or until squash and onion are tender. Cool slightly. Scoop out squash pulp from skins; discard skins.

Place onion and squash pulp in a Dutch oven. Stir in broth and the next 5 ingredients (through pepper); bring to a boil. Reduce heat; simmer 5 minutes.

Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan; stir in half-and-half. Cook over medium heat 5 minutes or until thoroughly heated. Garnish with thyme, if desired.

Nutritional Information
Calories:
155 (17% from fat)
Fat:
3g (sat 1.3g,mono 1.1g,poly 0.5g)
Protein:
3.2g
Carbohydrate:
32.3g
Fiber:
4.2g
Cholesterol:
6mg
Iron:
1.8mg
Sodium:
418mg
Calcium:
118mg

Acorn Squash and Two Bean Gratin from Doctor Oz - Simply AMAZING!!!

Ingredients

Serves 4

1 small acorn squash (10 to 12 oz)

1 can (15.5 oz) black beans, drained and rinsed

1 can (15.5 oz) pinto beans, drained and rinsed

2 tbsp fresh lime juice

4 tsp extra-virgin olive oil

1 1/2 tsp chili powder

1 1/2 tsp ground coriander

1 1/2 tsp dried oregano

3/4 tsp salt

3 plum tomatoes, thinly sliced

1 cup shredded reduced-fat Mexican blend cheese (4 oz)

1/4 cup hulled pumpkin seeds



Directions

Heat the oven to 450°F. Bring a medium pot of water to a boil.



Meanwhile, halve the acorn squash lengthwise. Scoop out and discard the seeds and stringy strands. Thinly slice the squash crosswise, leaving the skin on. Place the squash in the boiling water and cook until crisp-tender, about 3 minutes. Drain.



While the squash is cooking, in a large bowl, stir together the black beans, pinto beans, lime juice, oil, chili powder, coriander, oregano, and salt. Add the drained squash and the tomatoes to the bean mixture and toss. Transfer to a 9 x 13-inch baking dish. Cover tightly with foil. Bake for 10 minutes, or until piping hot.



Uncover, top with the cheese and seeds, and bake for 5 minutes longer, or until cheese has melted. Serve hot.


Nutrition Facts

Per serving:

326 calories

15g fat

4g saturated fat

19g protein

34g carbohydrate

9g fiber

660mg sodium