Recipes with acorn squash or basil?

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 questionsRecipes with acorn squash or basil?
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.Recipes with acorn squash or basil?
Beef with Acorn Squash and Potatoes (Crockpot)


Ingredients


2 pounds lean beef, such as round, cubed about 1-1/2-inch


1 acorn squash, peeled, seeded and cut in 1-inch pieces


2 large red potatoes, cubed in 1-1/2-inch pieces


1 large onion, quartered and sliced 1/4-inch thick


1 package dry mushroom gravy mix.


1 can (14-1/2 ounces) diced tomatoes with juice


1/4 teaspoon allspice


1/4 teaspoon garlic powder


1/4 teaspoon pepper


2 large bay leaves


salt to taste








Instructions


Combine all ingredients in crockpot. Cover and cook on low for 8 to 10 hours.





Yield: 6 servings








';Sweet and buttery squash - this is quick and easy and my family loves it.';





Original recipe yield:


1 squash








INGREDIENTS


1 medium acorn squash, halved and seeded


1 tablespoon butter


2 tablespoons brown sugar


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.


Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash wont slide around too much) while baking.


Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes








Orange Baked Acorn SquashSUBMITTED BY: Susan





';Baked acorn squash with a buttery orange flavor, accented with nutmeg. Kids love this!';





Original recipe yield:


4 servings











INGREDIENTS


2 acorn squash, halved and seeded


1/4 cup frozen orange juice concentrate, thawed


2 tablespoons butter


4 teaspoons brown sugar


1 teaspoon ground nutmeg


1/8 teaspoon ground cinnamon


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Fill a baking dish with about 1/2 inch water. Place squash halves cut side down in the dish, and bake 40 minutes in the preheated oven.


In a bowl, whisk together the thawed orange juice, butter, brown sugar, nutmeg, and cinnamon.


Turn squash halves cut side up in the baking dish, and drizzle evenly with the orange juice sauce. Continue baking 20 minutes.








Basil Grilled Chicken With Tomato Basil Butter


Recipe #1760941 rating


This is from the cookbook ';Red White %26amp; Blue Ribbon 2004';, a collection of winning recipes from recipe contests and food festivals. Molly Pardo of Jupiter, FL took 2nd place at Gold Kist Farms 15th Annual Winning Taste Recipe Contest. The chicken needs to marinate at least 4 hours, so plan accordingly.


by yooper | Edit...My Notes





Requires Premium MembershipMy Notes





ONLY YOU see your private notes, and they print with the recipe.








6 servings 25 min 15 min prep


Change to: servings US Metric


Chicken


6 boneless skinless chicken breast halves


3/4 cup olive oil


1/2 cup chopped fresh basil


3 tablespoons grated romano cheese


3/4 teaspoon minced garlic


1/2 teaspoon italian seasoning


3/4 lb mozzarella cheese, sliced


Tomato Basil Butter


3/4 cup unsalted butter, softened


1/2 cup sun-dried tomatoes packed in oil, drained and chopped


1/3 cup chopped fresh basil


3 tablespoons grated romano cheese


salt and pepper, to taste





Not the one? See other Basil Grilled Chicken With Tomato Basil Butter Recipes


Barbecue Main Dish


North American Main Dish


Chicken Main Dish


Spring Main Dish


For the chicken: Rinse chicken and pat dry; place in a non metallic dish or ziplock plastic bag. Combine olive oil, basil, Romano chese, garlic and Italian seasoning; pour over chicken, tossing to coat all sides. Cover dish or seal bag; refrigerate at least 4 hours, turning occasionally.


Preheat charcoal or gas grill to medium-high heat. Lightly coat grill grate with oil or non-stick cooking spray. Remove chicken from marinade; discard marinade. Grill chicken about 4-6 inches from heat sourse for about 7 minutes per side, or until no longer pink inside (160 F on a meat thermometer).


Lower grill to low. Top chicken with mozarella cheese. Close gill and let cheese melt. Put chicken on a platter and top with some tomato basil butter. Serve chicken with remaining tomato basil butter on the side.


For the tomato basil butter. Put softened butter in a small bowl. Add remaining ingredients and blend well. Season with salt and pepper; set aside.














Basil ShrimpSUBMITTED BY: Gail Laulette





';This was given to me by my friend, Elaine. It is one of the most delicious shrimp recipes for the BBQ I have ever had, and it is so easy. My son would eat the whole recipe if I didn't watch him.';





Original recipe yield:


9 servings





PREP TIME 25 Min


COOK TIME 5 Min


READY IN 1 Hr 30 Min


PHOTO BY: Allrecipes US METRIC





SERVINGS About scaling and conversions





INGREDIENTS


2 1/2 tablespoons olive oil


1/4 cup butter, melted


1 1/2 lemons, juiced


3 tablespoons brown mustard


1/2 cup minced fresh basil


3 cloves garlic, minced


salt to taste


white pepper


3 pounds fresh shrimp, peeled and deveined


skewers


DIRECTIONS


In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.


Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.


Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.
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.
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.
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.
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.
Basil, fresh Mozzarella, tomatoes,


dice or slice place in a bowl add olive oil and balsamic or wine vinegar..S%26amp;P
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!
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.
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
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