Return to the 350° oven for about 20 minutes to brown the pecans and melt the cheese. Use a sharp knife to cut the squash in half and scoop out the seeds. Bake in the preheated oven for 45 minutes. Add sugar, butter, evaporated milk, eggs, and vanilla mix well. Remove squash from the oven and cool, then scoop flesh into a mixing bowl or bowl of a food processor. Preheat the oven to 350 degrees F (175 degrees C). Carefully scoop out squash place in a large bowl and mash.
Bake 8-10 minutes or until the squash is tender cool slightly. Roast squash cut-side up on a baking sheet in the preheated oven until flesh is soft, about 50 minutes. Drain water from pan turn squash cut side up. Generously top the stuffing in each squash half with chopped pecans and dot with the cheese. Preheat the oven to 400 degrees F (200 degrees C). Place the acorn squash halves in a baking dish and fill them up with the zucchini mixture. I make it in my air fryer whenever Im feeling nostalgic. Its easy to follow the basic recipe and make changes to suit your taste some reviewers left out the cheese, some added bacon, some reduced the brown sugar. Add the chopped tomatoes to the pan along with the maple syrup and fresh herbs and simmer a few more minutes to blend the flavors. This air-fryer acorn squash recipe was adapted from the one my passed down from my grandma, who always served it at Thanksgiving. Apples, onions, and cheese make a sweet and savory filling for acorn squash halves. In a frying pan, heat the olive oil & sauté the onion & garlic until lightly browned, then add the zucchini and lightly brown that - keep some texture to the zucchini as we don't want a slimy mess! Add a knob of butter to melt into the mixture. Chop the zucchini, onion, garlic, tomatoes and fresh herbs Drizzle with a little olive oil and roast in a the preheated oven for 20-30 minutes, until it is fork soft and some caramelization is happening Cut the acorn squash in half width-wise. I do think the simplicity &creaminess of the flavor worked well with the warm, luscious-tasting veggies, but you could substitute something similar Place acorn squash cut side down on a parchment paper lined baking sheet with onion, carrot, celery and garlic. 1 - acorn squash, about 2lbs, cut in half widthwiseĤ - medium zucchini, sliced into 1/2" roundsĪbout 1/2 cup total of equal parts chopped Italian parsley, lovage and tarragonĪbout 1/8th cup of maple syrup, or just a quick glug into the pan to tasteĪbout 1 cup of chopped or chunked cheese - I used Syrian cheese, which is a fresh cheese that is delicately flavored, and melted nicely without too much stringiness.
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