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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep Time: 30 mins Cook Time: 1 h 10 mins Total Time: 1 h 40 mins Ingredients:
2 medium squash, acorn |
1 tablespoon oil, olive |
1/2 cup onion |
14 oz. chicken broth, reduced-sodium |
1/4 cup water |
2 tablespoon brown sugar, (packed) |
1/4 teaspoon salt |
1/4 teaspoon cinnamon |
1/8 teaspoon pepper, white |
1/4 cup half-and-half |
1 tbsp pumpkin seeds |
Directions:
1. . Preheat oven to 325°F. Wash squash, halve, and remove seeds. Place squash halves, cut sides down, in a 3-quart rectangular baking dish. Bake for 50 to 60 minutes or until tender. Let squash cool about 10 minutes or until cool enough to handle. Using a spoon, remove squash pulp from shells. Discard shells.
2. In a large saucepan, heat hot oil over medium heat. Add onion; cook until tender, stirring frequently. Add squash pulp, broth, and the water. Cook over medium-high heat until mixture just reaches boiling, stirring frequently. Stir in brown sugar, salt, 1/4 teaspoon cinnamon, and pepper. Remove from heat; cool slightly. Place half of the squash mixture in a blender or food processor. Cover and blend or process until smooth. Pour pureed squash into a medium bowl. Repeat with remaining squash mixture. Return all squash mixture to saucepan. Stir in half-and-half; heat through. If desired, garnish individual servings with pumpkin seeds and sprinkle with additional cinnamon.
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