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Acorn Squash

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FOOD
November 18, 2009
  Stuffed acorn squash Note: This recipe is adapted from "Cooking From Quilt Country" by Marcia Adams. She says some families enrich the stuffing with some chopped ham. Total time: About 2 hours Servings: 4 to 6 2 acorn squash 1 tablespoon oil 1 cup chopped onion 2 tablespoons minced parsley 1 slice dense textured brown bread 2 tablespoons butter, melted ...
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TRAVEL
April 13, 2013 | Los Angeles Times
We recently dined at Acqua Pazza in Rancho Mirage. The service was excellent and the food choices unique. I enjoyed acorn squash stuffed with quinoa and currants ($12.99), plus gelato for dessert. Pastas from $13.99, entrees from $15.99. Acqua Pazza, 71-800 Highway 111 Rancho Mirage; (760) 862-9800, http://www.acquapazzabistro.com Cheryl Kohr By email
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FOOD
January 19, 2012
Roasted acorn squash and apple salad Total time: 1 hour Servings: 4 Note: Adapted from Susan Dumeyer and David Sundeen of Windrose Farm. They use white acorn squash; you can substitute regular acorn or even delicata squash. Arugula can be substituted for the spicy mustard greens, and another firm white cheese (such as manchego) can be substituted for the Rinconada Tomme. 1 medium to large acorn squash, seeded and cut into wedges Cooking oil Salt and pepper to taste 1/4 cup Banyuls vinegar 3/4 cup grapeseed oil 2 large tart apples, such as White Pearmain or Hauer Pippin Splash of lemon juice 1 pound mixed spicy baby mustard greens, such as Golden Frill, Red Streak or Suehlihung 1/2 cup toasted hazelnuts, roughly chopped 1/4 pound Rinconada Tomme cheese 1. Heat the oven to 425 degrees.
CALIFORNIA | LOCAL
November 19, 2012 | By Dalina Castellanos, Los Angeles Times
Sizzling saucepans, men and women in chef pants running with pots of water and frantic cries for salt made the cooking stations at Le Cordon Bleu College of Culinary Arts in Pasadena like a scene from a show on the Food Network. Further enhancing the resemblance were boxes of mystery ingredients: acorn squash, alfredo sauce, persimmons, a pineapple and animal-shaped graham crackers. But the frenzy wasn't a taping of the show "Chopped. " It was the recent California School Nutrition Assn.'s annual conference.
FOOD
November 20, 1986
Here are two new ideas for stuffing acorn squash: One fills the hard-shelled vegetable with pears, and the other teams it with apples and brown sugar for an ideal accompaniment to a Thanksgiving-stuffed turkey. In Pear-Stuffed Acorn Squash, an appealing vegetable dish, a tasty stuffing of diced pears, orange marmalade, lemon juice and peel, brown sugar and butter is nestled in partially baked squash halves brushed with butter, then sprinkled with salt and cinnamon.
REAL ESTATE
April 23, 1989 | BILL SIDNAM, Sidnam has written garden columns and features for The Times since 1975. and
Smaller is better when it comes to winter squash. For instance, a huge banana or hubbard squash usually provides too much eating for the average family. Once cut, the remainder of the squash tends to lose its quality rapidly. That's where acorn squash has its advantage. When cut in half, each half is a perfect size for an individual serving, and it can be baked and served right in its shell. In years past it wasn't practical for the average gardener to grow acorn squash.
TRAVEL
April 13, 2013 | Los Angeles Times
We recently dined at Acqua Pazza in Rancho Mirage. The service was excellent and the food choices unique. I enjoyed acorn squash stuffed with quinoa and currants ($12.99), plus gelato for dessert. Pastas from $13.99, entrees from $15.99. Acqua Pazza, 71-800 Highway 111 Rancho Mirage; (760) 862-9800, http://www.acquapazzabistro.com Cheryl Kohr By email
CALIFORNIA | LOCAL
November 19, 2012 | By Dalina Castellanos, Los Angeles Times
Sizzling saucepans, men and women in chef pants running with pots of water and frantic cries for salt made the cooking stations at Le Cordon Bleu College of Culinary Arts in Pasadena like a scene from a show on the Food Network. Further enhancing the resemblance were boxes of mystery ingredients: acorn squash, alfredo sauce, persimmons, a pineapple and animal-shaped graham crackers. But the frenzy wasn't a taping of the show "Chopped. " It was the recent California School Nutrition Assn.'s annual conference.
FOOD
November 15, 2000 | DIANE MORGAN, SPECIAL TO THE TIMES
I'm a sucker for winter squash. One look at the beautiful kabocha, buttercup, delicata and acorn squashes at the farmers market and I think about soups, stews or roasted wedges of squash. And leftover roasted squash can be turned into something good, such as this soup. Acorn squash baked with Bourbon is an old favorite of mine. To serve and have enough left over to make soup, start with two 2-pound acorn squashes. Cut each squash into 8 wedges and remove the seeds and stringy pulp.
FOOD
September 24, 1997 | DONNA DEANE, Deane is director of The Times Test Kitchen
Balsamic vinegar combined with nonfat chicken broth and thyme is a great flavor accent for acorn squash. And don't throw away the squash seeds--toasted, they add crunch to the smooth texture of the squash. To prepare seeds for toasting, put them in a strainer and rinse off any fibers and squash under cold running water. Pat them dry with paper towels, then scatter in a single layer on a baking sheet sprayed with nonstick olive oil cooking spray.
FOOD
January 19, 2012
Roasted acorn squash and apple salad Total time: 1 hour Servings: 4 Note: Adapted from Susan Dumeyer and David Sundeen of Windrose Farm. They use white acorn squash; you can substitute regular acorn or even delicata squash. Arugula can be substituted for the spicy mustard greens, and another firm white cheese (such as manchego) can be substituted for the Rinconada Tomme. 1 medium to large acorn squash, seeded and cut into wedges Cooking oil Salt and pepper to taste 1/4 cup Banyuls vinegar 3/4 cup grapeseed oil 2 large tart apples, such as White Pearmain or Hauer Pippin Splash of lemon juice 1 pound mixed spicy baby mustard greens, such as Golden Frill, Red Streak or Suehlihung 1/2 cup toasted hazelnuts, roughly chopped 1/4 pound Rinconada Tomme cheese 1. Heat the oven to 425 degrees.
FOOD
November 18, 2009
  Stuffed acorn squash Note: This recipe is adapted from "Cooking From Quilt Country" by Marcia Adams. She says some families enrich the stuffing with some chopped ham. Total time: About 2 hours Servings: 4 to 6 2 acorn squash 1 tablespoon oil 1 cup chopped onion 2 tablespoons minced parsley 1 slice dense textured brown bread 2 tablespoons butter, melted ...
FOOD
November 20, 2002 | Russ Parsons, Times Staff Writer
ON my Thanksgiving table we usually have dishes that come from all over the United States, from Wapakoneta, Ohio, to Montgomery, Ala. Add it all up and you've probably got something like the definitive California spread. After all, almost half of all of us come from someplace else (according to the 2000 census, 22.5% were born in other states and 26.2% in other countries). Those food traditions are important. They are the things we've carried with us.
FOOD
November 15, 2000 | DIANE MORGAN, SPECIAL TO THE TIMES
I'm a sucker for winter squash. One look at the beautiful kabocha, buttercup, delicata and acorn squashes at the farmers market and I think about soups, stews or roasted wedges of squash. And leftover roasted squash can be turned into something good, such as this soup. Acorn squash baked with Bourbon is an old favorite of mine. To serve and have enough left over to make soup, start with two 2-pound acorn squashes. Cut each squash into 8 wedges and remove the seeds and stringy pulp.
FOOD
October 22, 1997 | BETTY ROSBOTTOM, SPECIAL TO THE TIMES
Soups made with root vegetables, stews simmered until the meat is fork tender, smothered pork chops and rich pies made with apples are some of the dishes I love to serve when entertaining in the fall. When I recently filled my shopping cart with ingredients inspired by the season--dark green acorn squash tinged with orange, a package of dried wild mushrooms and a bunch of fresh rosemary--plus some Italian Arborio rice, risotto was the result.
FOOD
September 24, 1997 | DONNA DEANE, Deane is director of The Times Test Kitchen
Balsamic vinegar combined with nonfat chicken broth and thyme is a great flavor accent for acorn squash. And don't throw away the squash seeds--toasted, they add crunch to the smooth texture of the squash. To prepare seeds for toasting, put them in a strainer and rinse off any fibers and squash under cold running water. Pat them dry with paper towels, then scatter in a single layer on a baking sheet sprayed with nonstick olive oil cooking spray.
FOOD
October 22, 1997 | BETTY ROSBOTTOM, SPECIAL TO THE TIMES
Soups made with root vegetables, stews simmered until the meat is fork tender, smothered pork chops and rich pies made with apples are some of the dishes I love to serve when entertaining in the fall. When I recently filled my shopping cart with ingredients inspired by the season--dark green acorn squash tinged with orange, a package of dried wild mushrooms and a bunch of fresh rosemary--plus some Italian Arborio rice, risotto was the result.
FOOD
November 21, 1996 | DONNA DEANE, TIMES TEST KITCHEN DIRECTOR
So much goes onto the Thanksgiving table that you need at least a few dishes that can be done long before the last-minute rush of potato mashing and gravy making. This squash pudding not only comes together before the turkey goes in the oven, it's also easy and low in fat. Scented with rosemary and topped with toasted pine nuts, it just may become one of your family favorites. It certainly was a hit in The Times Test Kitchen.
FOOD
February 26, 1997 | MARY CARROLL, SPECIAL TO THE TIMES; Carroll is the author of the "No Cholesterol (No Kidding!) Cookbook," (Rodale Press, 1991)
"What's low in fat, low in calories, loaded with vitamins and tastes good?" goes the joke. "Nothing!" goes the punch line. But we beg to differ. Winter squash is nutritious and sweet enough to please a family at dinner time. Winter doldrums can be livened up by featuring a variety of stuffed winter squash as inexpensive, meatless alternatives. The darling of nutritionists, winter squash is loaded with vitamin A, fiber and vitamins C and B complex.
FOOD
November 21, 1996 | DONNA DEANE, TIMES TEST KITCHEN DIRECTOR
So much goes onto the Thanksgiving table that you need at least a few dishes that can be done long before the last-minute rush of potato mashing and gravy making. This squash pudding not only comes together before the turkey goes in the oven, it's also easy and low in fat. Scented with rosemary and topped with toasted pine nuts, it just may become one of your family favorites. It certainly was a hit in The Times Test Kitchen.
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