Roasted squash has the texture of mashed potatoes and the sweet nuttiness of pumpkin pie. This was my first foray into Acorn Squash and I found it surprisingly easy. Start by cutting your squash in half, scooping out the seeds and roasting it cut side down at 400* for ~30-40 minutes. Let it cool for 20 minutes.
Scoop your squash into a medium-large saucepan with a spoon. *If you do not have an immersion blender (I bought mine for $15 on amazon and I love it), put these items directly into a food processor instead of the pan. It should scoop out very easily and leave you with a clean shell. Top with 1 carton of chicken stock (we buy organic and read the ingredients labels, but you can make your own or use veggie stock). Add 1 tsp cinnamon. We also added 1/2 tsp cayenne for a little kick. Use your immersion blender to puree til smooth. This is going to be very thick on its own. If you'd like a bisque, you can add cream but it really doesn't need it. Heat through at medium heat and reduce to a simmer. Serve whenever you're ready to eat it.
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