- 1 or more Acorn, Butternut, or Carnivale Squash
- Chopped walnuts or pecans, cinnamon, maple syrup, butter.
Cut squash in half, scoop out seeds.
Place cut side down on baking pan. (for some reason they get sweeter this way)
Bake at 350 degrees about 30 minutes or until softened.
Turn cut side up, add your choice of nuts, etc. Serve.
- 1 small butternut squash (about 1 1/2) lb), cut in half
- 1 acorn squash, cut in half
- ½ spaghetti squash (about 1 ½ pounds)
- 3 t butter or olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 T minced fresh ginger
- 1 Tsp curry powder
- 2 Granny Smith or tart apples, peeled and cut into ½ in chunks
- 2/3 C sherry
- 5 C water or Vegetable Stock
- 1 tsp. salt
- Fresh ground black pepper to taste
- 1 pinch cayenne (opt)
- Preheat oven to 400. Lay the squash halves cut side down on baking sheets, and roast them for 45 minutes or until the flesh is soft (the spaghetti squash may take a bit longer). When the squash has cooled a little, scoop out the seeds and discard them. Then, scoop the squash into a bowl.
- Heat the butter and oil in a medium saucepan over medium heat. Add the onion. Cook for 5 minutes, stirring frequently, until the onion softens. Add garlic, ginger, and curry powder, and cook, stirring for 1 minute. Add the apples and the sherry, and simmer til apples soften.
- Purée the squash flesh with the water or stock in batches in a blender or food processor. Transfer the squash purée to a large saucepan, then puree the apple-sherry mix and add to the squash.
- Heat the soup, season with salt and peppers.