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Customer Recipes

Acorn Squash Gratin

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Serves 5

his is a lovely and simple side dish that would be wonderful at Thanksgiving or any other meal this fall and winter. It looks most elegant in individual four-ounce ramekins. Use a large heavy knife to cut the squash in half and don't forget to toast the pine nuts before mixing them into the squash.

  • 1 acorn squash (about 2 1/4 pounds), halved lengthwise, seeds and strings removed
  • 1 teaspoon Napa Valley organic olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 large cloves Melissa's organic garlic
  • 2 tablespoons Melissa's organic pine nuts, toasted
  • 3 tablespoons Reggiano Parmesan cheese, shredded
  1. Preheat the oven to 400? Fahrenheit.

  2. Measure out 1/2 teaspoon olive oil into each squash half and quickly brush olive oil onto cut sides of squash and season with salt and pepper. Lay squash cut sides down on a baking sheet and place garlic next to the squash. Bake for 30 minutes, or until tender when pierced with a fork.

  3. Remove squash from the oven. Carefully scoop the flesh out of the skin and into a mixing bowl. Squeeze the soft garlic out off the crispy skin. Mash the squash with the soft garlic and mix in pine nuts. Divide among five half-cup ramekins or mash into a gratin dish. Sprinkle tops with cheese and bake 15 more minutes, until tops are brown. Serve hot.

Each 1/2-cup serving contains:
Saturated Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C
3 g    
1 g    
0 mg 
160 mg 
22 g    
4 g    
0 g    
4 g    
15% DV
37% DV
13% DV
9% DV