Some good baked winter squash recipes include Better Homes and Garden?s wild rice-stuffed acorn squash with cranberries, pecans and pancetta and Rachael Ray?s roasted butternut squash. For best results, select winter squash that are heavy for their size and firm.Continue Reading
For Better Home and Garden?s recipe, first preheat the oven to 400 degrees Fahrenheit. Fill a large roasting pan with half an inch of water. Arrange 3 1-1/2 pound seeded and halved acorn squash in the roasting pan, cut sides down. Bake, uncovered, for 30 minutes.
Turn the squash halves to the other side and brush with 2 tablespoons of melted butter. Sprinkle with 1/4 cup brown sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake, uncovered, 20 to 25 minutes or just until tender. Meanwhile, cook and stir 4 ounces of chopped pancetta in a skillet over medium heat until crisp. Remove and drain on paper towels.
Add 1/2 cup of chopped onion to the drippings in skillet; stir and cook until the onion is tender. Add 2 cups lightly packed baby spinach, 1 tablespoon snipped fresh sage and the cooked pancetta. Cook and stir for 2 minutes; remove from heat. Mix in 2 cups of cooked wild and/or brown rice, 2/3 cups toasted and chopped pecans, and 1/2 cup dried cranberries.
Fill each squash half with about 2/3 cup of the rice mixture. Drizzle with 2 tablespoons of melted butter and bake, uncovered, 20 to 25 minutes.
Rachael Ray?s roasted squash recipe is simple and includes butternut or acorn squash, butter, maple syrup, freshly grated nutmeg and freshly ground black pepper.Learn more about Vegetables