Recipes with acorn squash or basil?

Question

I bought seeds for acorn squash and basil a few months ago so i could plant them for decoration. Now my acorn squash is starting to produce fruit. i don't want it to go to waste and I've never had acorn squash before so how does acorn squash taste? and what dishes can I make from it. Same thing is going on with the basil. Same questions

Answer 1

You are SO lucky; I could never get basil to do well. Pick a bunch and chop it up really fine with a nice sharp knife or chopper, and put the minced basil into ice cube trays and freeze it. When it's frozen , pop the cubes into a ziploc bag and just keep them in the freezer. Any time you make pasta sauce or pesto, you've got fresh basil at your fingertips.
Acorn squash is AWESOME. It's a little like sweet potatoes. Cut it in half (it's HARD), spoon out the seeds, brush the inside with some melted butter,sprinkle with some brown sugar and cinnamon, and bake it for about 45 minutes at 400. It's done when you can get a fork into it easily. Yum.

Answer 2

Apple Filled Acorn Squash

3 acorn squash
2 apples, chopped
1/2 cup walnuts, chopped
1 tablespoon orange rind, grated
1/2 cup brown sugar
2 tablespoons margarine, melted

# COMBINE all ingredients except for squash.
# Preheat oven to 350 deg F.
# Cut squash in half lengthwise and scrape out seeds.
# Place cut side down in baking dish and bake for 25 minutes.
# Mix the other ingredients.
# Turn squash cut side up, fill with apple mix and continue baking for 20 minutes, or until squash is tender.

Answer 3

The easiest way to make acorn squash is to cut in half and remove the seeds, then place in a pie plate facing up. Put some brown sugar and butter in the cavity and bake at 375 degrees until it starts to brown. Serve. It tastes wonderful -- sweet and delicious.

Basil makes wonderful pesto. Place cleaned fresh basil in a blender jar with olive oil, fresh garlic, some pignolia (pine) nuts or walnuts and a little parmesan cheese. Blend into a paste and serve over hot pasta, over chicken breast, or spread on French bread.

Answer 4

I always cook acorn squash with butter, brown sugar, and bacon.

Cut the squash in half and clean out the center. Set it round side down in a cake pan. I take a spoonfull of butter, a couple of brown sugar in the hollowed out center and two strips of bacon over the top.

Bake it in the over at 350 for about 40 min or so, untill the meat of the squash gets soft enough to tear with a fork and enjoy.

Answer 5

If you've never had make a super simple baked squash.

The squash will usually get a yellowish spot on the underneath side when it is ripe. Just remove stem, slice
in half through the stem end, remove seeds place a strip or
two of bacon across each one and cover with foil. Bake at
350 for a hour or until fork tender. I wouldn't do a fancy
recipe until you know if you even like it. I like this because
its super simple and healthy.

Answer 6

Just bake them! Put them in the microwave like you would a potatoe if you don't have time to use the oven! cook it until they are soft and cut them open dig out the seeds and stuff and then add butter and enjoy! Yum! I love Acorn Squash!

Answer 7

It is sweet like a sweet potato. I have sliced mine in half peeled them and cubed and roasted them with potatos. I leave the peel on the potato. In a zip loc bag dump in your quartered portatos and cubed squash. Take a packet of onion soup mix sprinkle in the bag and add about a tablespoon of olive oil or cooking oil. coat the squash and potatos. Pre-heat your oven to 425. bake until they are fork tender (about 25-30 mins.)

Its a sweet savory flavor with the soup mix, the potatos and squash and is very good. I've also had it roasted with carrots and parsnips sprinkled with salt, pepper and a little oil.

Answer 8

taste diff. but good this might help


Pizza with Sugo Sauce, Buffalo Mozzarella, and Fresh Basil Recipe
1 recipe Pizza Dough, recipe follows
1/4 cup extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/2 cup large pitted green Spanish olives, such as Manzanilla, chopped
2 tablespoons capers, drained
1/2 bunch fresh basil leaves, hand torn
2 (28-ounce) cans whole peeled tomatoes, drained and hand crushed
Kosher salt and freshly ground black pepper
1(8-ounce) ball fresh buffalo mozzarella, water drained


Make the pizza dough as directed in the master recipe. Stick a pizza stone in the oven and preheat them to 500 degrees F.
Coat a saute pan with the olive oil and place over medium heat. When the oil gets hazy, add the onion and garlic, cook and stir for 5 minutes to soften. Add the olives, capers, and some hand torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 10 minutes; season with salt and pepper and then take it off the stove.

Spread the sugo sauce evenly on the crust with a ladle. Rip the mozzarella into pieces with your hands and distribute them on top; scatter some basil leaves all around. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp, and the cheese is bubbly. Garnish with even more fresh basil before serving.



Pizza Dough:
1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 tablespoon kosher salt
Extra-virgin olive oil
3 cups 00 flour, plus more for dusting





In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.

Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.

Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.

Roll or pat out a piece of dough into a 12-inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.

Yield: 3 pizza crusts

Answer 9

you can take fresh mozzerella, tomatoes, basil, and balsamic vinegar. you have to cut the tomatoes into thin slices, put a small ball of the mozzerella onto it with a couple pieces of basil and sprinkle balsamic vinegar onto it. very good and not that expensive except the mozzerella, it has to be fresh

Answer 10

Basil, fresh Mozzarella, tomatoes,
dice or slice place in a bowl add olive oil and balsamic or wine vinegar..S&P