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Pan-fried Italian acorn squash recipe


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  • Dish type
  • Side dish
  • Vegetable side dishes

This dish can be served as a starter along with cheese or as a side dish. Since the squash is sweet, a good accompanying dish would be a salty one.

1 person made this

IngredientsServes: 4

  • 400g acorn squash, peeled and seeded
  • olive oil
  • 1 onion, thinly sliced
  • 125ml white wine vinegar
  • 2 teaspoons sugar
  • sultanas
  • mint leaves
  • sage leaves
  • pine nuts

MethodPrep:25min ›Cook:20min ›Extra time:2hr resting › Ready in:2hr45min

  1. Cut the squash into 1cm thick slices in the shape of a half moon.
  2. Heat some oil in a saucepan and fry the squash slices until they are golden brown on both sides. Place them on a plate lined with kitchen roll.
  3. Add the onion to the same saucepan, adding a little more oil if necessary. Fill a glass with half vinegar and half water. Add the sugar and mix until the sugar has dissolved. Use lukewarm water to dissolve the sugar better.
  4. Put the squash slices back in the saucepan and pour the vinegar, water and sugar mixture over the squash. Add some sultanas, cover with a lid and let it cook on low heat for a few minutes.
  5. Put the squash slices on a plate and add a few mint or sage leaves and some pine nuts. Let it sit for a few hours before serving at room temperature. You can also serve this dish cold which would be great for a summer dinner.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

This is a lovely and unique salad/ side dish. Thanks so much for sharing!-22 Sep 2012


Spaghetti Squash Cakes

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

How to Cook Eggs

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

How to Freeze Eggs

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.

Ingredients (10)

  • 1 small spaghetti squash (about 2 to 2 1/2 pounds)
  • 6 tablespoons olive oil
  • 1/4 cup cornstarch
  • 2 large eggs, lightly beaten
  • 3/4 teaspoon caraway seeds, toasted and lightly crushed
  • 3/4 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 3/4 cup sour cream
  • 4 teaspoons finely chopped chives
  • 2 teaspoons freshly squeezed lemon juice
  • Calories 205
  • Fat 16.34g
  • Saturated fat 4.42g
  • Trans fat 0.0g
  • Carbs 13.43g
  • Fiber 2.06g
  • Sugar 4.23g
  • Protein 2.91g
  • Cholesterol 57.71mg
  • Sodium 229.13mg
  • Nutritional Analysis per serving (8 servings)Powered by

Vegetarian Stuffed Patty Pan Squash

These 'lil local patty pan squash are fun, adorable, tasty, and very stuffable. This vegetarian / vegan stuffed squash recipe is versatile as you can fill them with any leftovers that you may have. In this case - wild rice with sautéed carrots, celery, red peppers, onions, and garlic.

Patty pan squash are a variety of summer squash and like most summer squash (potentially all), the skin and seeds are edible.

Wanna bring your game up? Dice the squash seeds/pulp and pan fry with the onions & other veggies.

Wanna add some cheese? Knock it out - Parmesan or Feta cheese would taste fantastic. Wanna add some nuts? Would also be delicious with pepita seeds, pecans, or whatever you got and love.

Don't want to stuff 'em? Slice off the tough ends and then dice these babies up any way you see fit ( no need to peel!). Cook them or leave them whole or gut 'em and stuff 'em like in this recipe.

Serving Suggestion

Serve this Stuffed Patty Pan Squash recipe with a complementary dish like:


Recipe Summary

  • 3 thick hickory-smoked bacon slices
  • 1 cup chopped sweet onion
  • 3 garlic cloves, minced
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon chopped fresh oregano
  • 1 bay leaf
  • 4 cups sliced zucchini
  • 4 cups sliced yellow or zephyr squash
  • 2 cups cherry tomatoes, halved
  • 2 tablespoons butter
  • 1 tablespoon red wine vinegar
  • Salt and freshly ground pepper
  • Garnish: bay leaf

Sauté bacon in a large skillet over medium-high heat 8 minutes or until crisp remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.

Sauté onion and next 4 ingredients in hot drippings 4 minutes or until onion is tender. Add zucchini and yellow squash cook, stirring often, 10 minutes. Stir in tomatoes, and cook, stirring occasionally, 10 minutes. Remove from heat, and stir in butter and vinegar. Season with salt and pepper to taste. Garnish, if desired.


Italian Stuffed Acorn Squash Recipe

Schedule your weekly meals and get auto-generated shopping lists.

  • 1 whole acorn squash
  • 1 package rice
  • 1 package (2-4 pieces) Italian sausage
  • 1 onion
  • 1 bunch greens of choice (I like komatsuna)
  • Block Parmesan cheese
  • Salt/pepper

Ingredients

  • 1 whole acorn squashshopping list
  • 1 package riceshopping list
  • 1 package (2-4 pieces) italian sausageshopping list
  • 1 onionshopping list
  • 1 bunch greens of choice (I like komatsuna) shopping list
  • Block parmesan cheeseshopping list /peppershopping list

How to make it

  • First, slice the acorn squash in half - you need a good large knife to do this.
  • Scoop out the insides/seeds and place cut side down in baking dish w/a shallow pool of water on bottom.
  • Bake until slightly tender (fork meets resistance) for about 20 minutes at 375.
  • In the meantime, cook rice according to package instructions.
  • Saute chopped onion and chopped greens.
  • Brown Italian sausage - either chop into cubes or crumble.
  • Combine rice, onion, greens, sausage and salt/pepper in large bowl.
  • Scoop into inside of squash and bake for about 40 minutes at 375 - squash should be cooked and insides hot & bubbly. If you have extra filling you can bake next to the squash in the baking dish - remember to grease dish.
  • Shave fresh Parmesan cheese on top.

How To Serve Squash

I love finding different ways to serve acorn squash since it’s such a visually attractive root vegetable. It’s often under used or treated as an after thought.

This season, why not dress it up a bit and show your guests how versatile it can be by making it the star of your next dinner party.

Serve it whole or slice it into half moons to use as a topping for salads or as a side dish. It’s extremely versatile and because the flavor is relatively mild, it pairs beautiful with just about anything!

Serve it with other colorful sides such as:


Cheesy Acorn Squash Gnocchi with Italian Sausage

Heat a large skillet with ½ the butter over medium high heat, add half the gnocchi and sear for 5-7 mins until browned on each side. Remove from pan and repeat with remaining butter and gnocchi. Add sausage to the pan and cook until browned. Remove from pan.

Add tomatoes, garlic, Italian seasoning, salt and pepper to the pan. Cook for 3-5 mins until tomatoes are soft. Stir in basil, and add gnocchi & sausage back to the pan. Pour in cream and cook 3-5 mins until everything is hot. Top with cheese, heat until melted.

Acorn Squash Gnocchi

( For an easier version use 1lb package of pre-made gnocchi or make traditional potato gnocchi if desired)

1 ½ cups AP flour plus more

Lightly rub the potatoes with olive oil, prick them all over with a fork and bake on the lower rack at 375 for 45 minutes until for tender. Line a large baking sheet with foil. Add the squash and rub with oil, S&P. Bake on the upper rack for about 30 mins, stirring once, until soft.

Peel the hot potatoes and pass them through a ricer or colander into a large bowl. Add the hot squash and pass it into the bowl with the potatoes. Let cool slightly, add the egg yolks, ricotta, parsley, garlic, and salt. Stir until combined. Sprinkle on the 1 ½ cups of flour and gently stir in. Scrape the dough onto a lightly floured surface and knead gently until smooth but still slightly sticky.

Cut the gnocchi dough into 5 pieces and roll each piece into a ¾ inch thick rope. Cut the ropes into ½ inch pieces and transfer to a floured baking sheet.

Lightly oil another baking sheet. In a large saucepan or pasta pan of simmering salted water cook half of the gnocchi until it rises to the top. Using a slotted spoon, transfer the gnocchi to the baking sheet. Repeat with the remaining gnocchi. Sear according to top recipe.


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Delicious, not one morsel leftover. What I did: sauteed the onions with the pancetta for about 10 minutes. Added the wine first, then the broth, as with other risottos (and did not need all 6 cups of broth). Roasted the squash with a bit of EVOO, salt and pepper, added towards the end of cooking. Browned the butter and sizzled two tbsp chopped fresh sage in it before adding to the risotto at the end of cooking. I did try a small portion with a bit of blue cheese as recommended by others, but did not think it necessary (or even that tasty). This risotto, as I prepared it, was excellent. I might try using more squash, and in bigger chunks next time, but definitely like the carmelized texture and taste that roasting gives to the squash. I considered adding garlic, but decided against it, and did not think it needed any additional seasoning, but the sage sizzled in brown butter was excellent (had tasted the risotto before adding this - a bit bland without it). Purists may not appreciate reviews from cooks that have played with the recipe, but I read and appreciate all the varied reviews before I ever try a new epicurious recipe - and often get some excellent ideas from other cooks!

Loved it. went the traditional route adding wine to the rice separately before the broth to layer flavors. Roasted butternut squash like another reviewer recommended and even tossed in a few red pepper flakes for good luck

This was fantastic! I had delicata squash on hand, so I used that instead. My kids and husband all went for seconds. Easy, cheap, and very good.

We really liked this. I roasted the cut squash while I was chopping and cooking bacon, onion, etc. I added 2 cloves garlic. I also added frozen peas at end and really liked the color and texture. No butter needed at the end.

Turned out great . I sauteed quickly pan fried some shrimp and added to the risotto at the end for a fabulous meal!

This would have gotten four forks except that the squash never got soft enough the first time I made it. The second time, I cut up the squash, coated it with olive oil, sprinkled salt and pepper, and baked it for about 20 minutes at 450 degrees. I then added it towards the end so that it wouldn't break apart too much. Excellent! Also, I find that risotto is so creamy in and of itself that the extra butter is really not necessary.

Made this with some peas thrown in and pumpkin. It's pretty good, though I added a good bit of salt to it afterwards. Or Parmesan. Overall nice delicate flavor.

I like the idea of this recipe because I like to cook with seasonal ingredients. I agree with some people, however, that it could use a little something. I would suggest using some fresh sage, or perhaps a tiny bit of blue cheese, like other people have suggested. Also, I would not recommend adding the wine to the broth--when making risotto, the wine is supposed to added after the rice is sauteed, and after the wine has evaporated, then you begin to add the broth/stock.

This has become a cool-weather staple for me. After Labor day my pantry is never without a butternut, onion and arborio. I've used both pancetta and thick cut breakfast bacon. Both are terrific, but the bacon packs more of a smokey punch, which I happen to prefer. For guests, though, Iɽ go with the more delicate pancetta. I cut the recipe in half when it's just me, and there's enough for two dinners. I freeze any leftover squash cubes. A suggestion: don't over-sautee the squash because you're worried about it being underdone. If your cubes are the right size, they'll come out perfectly. You don't want them so mushy that they fall apart. And, of course, always add way more cheese than in called for!

This was a superb blend of flavors, and very simple - I used frozen squash. I only added two things: I added 2 tsp dehydrated orange peel to the broth mixture and a pinch of ground nutmeg to the dish I think these really brightened the dish and helped it not be so "heavy". I would NOT substitute regular bacon for pancetta. I also have to limit onions to just a tiny bit, but it still had plenty of flavor. I didn't think it needed any more than the 2T of parm at the end, and I think I would use only 1T of butter next time, because I don't need extra fat/calories. I think it could serve 5 as a main dish, but I will warn that although the taste holds up well reheated, it does get a bit gummy. Otherwise, it's a four-fork dish!

This was my first ever attempt at risotto and it turned out lovely. I took the advice of another poster and added some fresh sage, which complemented the flavors nicely. Used Trader Joe's packaged squash and needed to cut each square chunk into six smaller chunks so that they would cook at the same speed as the risotto. We had this with Leg of Lamb and homemade mint sauce for Thanksgiving. Wonderful mother-daughter bonding experience! (It needs more wine now! No, it doesn't, keep stirring!)

Butternut squash is perfect for a cool fall evening, although, this recipe was a bit disappointing. I made the recipe as is and felt that the final dish was a bit tasteless.

As is, it is a nice, easy, tasty recipe for the 2 of us. If I were to serve it for company, however, Iɽ probably add some depth with blue cheese or something like that. But again, great for a quick easy meal.

It was very easy using Trader Joe's pre-cut chunks of squash. They were bigger than 1/2" so every once in awhile, after adding the broth, I put the lid on to cook the squash. I didn't have pancetta so I used some black forest ham but it gave it too sweet a taste. I definitely want to try it again with the saltier, smokier flavor of pancetta.

Fabulous dish. Pancetta is hard to find here, so I substituted proscuitto, which paired beautifully with the squash. The result was so delicious - rich but light, it tasted of summer and winter all at the same time. This one is a keeper!

With all of the rave reviews, and as a huge fan of risotto, I was very surprised how "blah" I found this recipe. There was not any depth of flavor, and the color of the dish was not very appealig,

This was a wonderfully warm, creamy and pleasing mid-week meal for my family. I liked it so much tha I made it again over the weekend, served as a side next to grilled pork. I was cooking for a crown,so I doubled the recipe -- a bit tricky, especially when stirring, but end result was just as good as the mid-week version. Even my 3 year-old likes it! And hey, if a cook from Italy (near Alba to be exact) endorses it, you know it must be good! A fall keeper!

I live 50 km from Alba and this is one of my favourite traditional recipes! Very nice to see it here. Try it as described and you will love it!

Tried it with Canadian bacon, but I really think it would be better with pancetta. Next time, I'll try harder to get it. Added more wine (so less broth) and I worked in some chopped fresh sage which really added a nice layer.

I made this dish substituting chopped bacon for the pancetta and found that there was a strong bacon flavor, so I might cut it down by a quarter next time. I served it with the pork medallions with dried cherry sauce, also from epicurious, and people kept asking for more sauce for their rice.

Creamy and ever so elegant, rissoto is one dish that turns out better at home than it does in four star Italian restaurants. One member of my dinner party thought the sqash was a bit "crunchy". I would consider pre- baking the squash to allow it to soften first when I repeat this recipe. Pancetta is delicate and subtle and makes this a tour de force. Bacon would be too smoky for my taste. Canadian bacon would probably work well if pancetta were not available.

We had some sweet potatoes left after Thanksgiving and decided to make this recipe using this in place of squash together with a little extra wine and parmasan. It's excellent.

I gave this recipe only 2 forks, because as it stands it is a little bland. But I made it again last night with some modifications and WOW - what a difference. Try Canadian Bacon instead of pancetta, red wine instead of white, a bit more onion and definitely more parmesan. A VERY hearty meal - as much a "comfort" food as risotto can be.

This is an absolutely great dish that I make several times each winter. I use butternut squash, and since I cannot find pancetta in Shreveport, I substitute Canadian bacon, which blends nicely with the squash and gives it a wonderful flavor. I am planning to make it again this weekend - the first time this fall - and can't wait!


Everyone’s always looking forward to the main events on holiday menus, but we’re shining the spotlight on Giada’s Italian side dishes.

Hold on to your hats, everyone – holiday season is really here. We’re ready to fully enjoy these few months of family gatherings and feasting! While the piece de la resistance main course always gets the most attention, we don’t think anyone should skimp on the sides. When everyone’s expecting the same main protein (and if a riot would break out in the family if you didn’t serve it), side dishes are the opportunity to get a bit creative with the menu! From decadent goodies to fresh counterparts, here’s our definitive list of our favorite Italian side dishes for the season.

AKA – bookmark this page, and you’ll have holiday meals on lock!


Roasted Acorn Squash Pancakes

OMG, speaking OF: now that it’s October, Aaron and I are starting to put together a scary movie list to go through this month leading up to Halloween. It’s our annual Weidner tradition. No one can stop us. Not even Jack Torrance. (read: except for Jack Torrance)

What should we add to the list this year? What are your all-time favorite scary movies ever ever ever? Old and classic, new and weird, anything goes.

Wait. You don’t think my scared and frazzled nerves will transmit to the babies, do you? Should we skip it this year? Will I turn them into little nervous nilly willy hoodlums tearing the streets apart by the time they’re five? Well, I mean like, even more hoodlumy?

I’m sure it’s fine. Right? Great. Now I’m worried. I’m sure this isn’t helping either. UGH.

Oh yeah! MOOOOOORE PANCAKES. (the Johnny Carson one)

Except these are actually savory. With sautéed shallots in them. And roasted acorn squash. And a little cinnamon and nutmeg. And whipped cream on top because pregnancy.

Make it happen because I cried a lake when I ate these. A frickin’ lake. All over my very important black tank top that’s embarrassingly too tight now.

(If the link doesn’t work, I’m sorry. They were undergoing some maintenance yesterday and I still seem to be having trouble. Maybe it will work for you. Maybe it won’t. Maybe Jack Torrance is behind this whole thing.)