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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Variations can be made with butternut squash, or any other type of winter squash. Acorn squash is very similar in taste to pumpkin while butternut is a bit sweeter, like a sweet potato. Ingredients:
1 acorn squash |
2 1/2 cups vegetable broth |
1 carrot |
1/2 red onion |
1/2 white onion |
2 tbs thyme |
Directions:
1. Split the squash in half lengthwise and roast on a lightly greased baking sheet, cut side down, at 400 F for about 45mins.
2. In a skillet, heat a tbs each of olive oil and butter and briefly saute the onion, just until it begins to soften.
3. Add the squash and carrots to the skillet and cover with broth. Season with salt, pepper, and thyme.
4. Bring to a light boil and let simmer until carrots are soft.
5. When vegetables are ready, puree in a blender, adding more broth or water if too thick. You don't want it too watery either - thicker than a soup, but not a paste. If it is too watery, you can add the mix back to the skillet and simmer until it thickens back up.
6. Makes 2 large servings, from a regular-sized acorn squash. Serves well with goat cheese.
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