Sorry people for being so long without posting a recipe for you but moving and doing a renovation at the same time is not the way to go.
This soup is really a showcase for your talents, so give it a go.
- 4 large acorn squash with stems and flat bottoms
- 4 cups chicken broth
- 1 1/4 cups whipping cream
- salt, pepper and nutmeg to taste
- 1/4 lb. Gruyere cheese
Cut around the stems so you carve out a lid. Scrape out the seeds and discard, making sure the stringy pieces and pulp are scraped out, but leaving a 1/2 thick shell. Discard the stringy pieces.
In a medium size pot, combine the pulp and broth, bringing to a boil. Reduce the heat and simmer briskly until the liquid is reduced to about 2 cups. This will take about 30 minutes. Transfer to a blender and puree until very smooth. Add the cream and seasonings.
Put the rack in your oven to the lowest position and preheat oven to 400 degrees. Divide half the cheese among the 4 squashes and ladle soup over the cheese. Top each one with the remaining cheese. Cover with the lids.
Arrange in a shallow roasting pan and bake until the squash is dark in colour and tender (40-45 minutes). Place the individual squash into soup bowls and serve. Just make sure you have a side plate to remove the lid on.
Triangles of cheese toast will also enhance the flavours, so place some on a plate and let everyone help themselves. Oh and perhaps glass of a crisp white wine will also work. Count me in!
Enjoy!
Acorn Citrus Bread For Winter Season
This recipe will make 2 loaves.
- 1 cup cooked and mashed acorn squash*
- 1/4 cup brown sugar
- 2 tbsp. honey
- 1/2 tsp. each of ground ginger and nutmeg
- generous pinch of salt
- 6 tbsp. unsalted butter, softened
- 1 1/2 tbsp. total finely ground lemon, lime and orange rinds
- 1 cup barely warm milk
- 1/3 cup warm water
- 1 tsp. brown sugar
- 1 tbsp. active dry yeast
- 4 1/2 cups flour
- 1 egg beaten with 1 tbsp. heavy cream
Cook squash until tender and drain all the liquid. Mash while still warm. Combine this now with the brown sugar, ginger, nutmeg, salt, butter, citrus rinds and warm milk. Mix thoroughly.
In 1/3 cup warm water and 1 tsp. brown sugar soften the yeast for about 5 minutes.
In a large mixing bowl (electric mixer with dough hook is perfect). Combine the squash mixture and yeast together. Begin working in the flour, 1 cup at a time, so the dough will pull away from the sides of the bowl. Knead the dough for about 5 minutes until it is smooth and elastic. Add more flour if required.
Butter a large bowl and place the dough into the bowl, turning to cover with the butter. Cover with plastic wrap and cover with a towel to let rise for about 1 hour, until doubled.
Turn the dough out and punch down and knead for 1 minute. Divide the dough into two loaves and place in greased loaf pans, seam side down. Cover with a dry towel and let rise until almost doubled. This should take about 35-40 minutes.
Preheat the oven to 375 degrees. Lightly brush the tops with the beaten egg and place in the lower third of the oven. Bake about 30 minutes. Remove from the oven and cool in the pans for 5 minutes.
Turn the bread out onto racks and cool at least one hour before serving. Serve warm with butter and a fruit compote.
(a l# squash should give this amount when cooked and mashed)
Acorn Squash with a Maple Glaze
Serves 4
- 2 acorn squash, cut in half and seeded,
- 2 tbsp. pure maple syrup
- 1/2 – 3/4 tsp. grated ginger
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Place the acorn squash cut side down and bake for 40 minutes. Turn over, sprinkle with a pinch each of salt and pepper.
Place the maple syrup and ginger in the microwave for 10 seconds and brush over the fleshy surface of the squash. Return to the oven for another 5 minutes.
Serve this with a lovely stuffed pork chop or a fish like salmon. Add a salad of your choice and you have prepared a great dinner. Damn YOU can do this!