Get Squashed!

Roasted Harvest Squash Soup

Serves 4-6

1 Acorn Squash

1 Sweet Potato

1 Pumpkin Pie Pumpkin

Oil, about ¼ cup                   

2 Carrots, Peeled and Diced       

1 Small Onion, Diced

1 ½ Quart Vegetable or Chicken Stock

2T Brandy                             

1T Brown Sugar

2t Ground Nutmeg

Pinch of Cayenne Pepper

Salt and Pepper to Taste

Garnish:

Pumpkin Seeds

Mascarpone

Cut the squash, sweet potato, and pumpkin into cubes. Toss lightly with oil and roast at 350 degrees for about 50 minutes or until cooked.

In a large pot, add some oil and sauté the carrots and onions until tender. Add the roasted squash and the remaining ingredients. Simmer for about 30 minutes and season to taste. 

Pour into bowls and garnish with pumpkin seeds and a dollop of mascarpone or sour cream.

Stuffed Squash with Kale and Cranberries

Serves 4

*there are many varieties available so be adventurous in your choosing.  I made mine with delicata squash.

2 small squash

Oil

1 Bunch of Kale

½ Cup Dried Cranberries

½ t Garam Masala (You may substitute nutmeg or cinnamon)

Pinch of Cayenne Pepper

8 Oz Cream Cheese or Neufchatel Cheese

Salt and Pepper To Taste

Cut the squash in half, lightly oil and roast at 350 degrees for 45 minutes to 1 hour depending on the size of the squash.  Poke it with a fork to see if it’s tender.

Wash the kale and remove the stem about half way up the leafy green.  Cut the leaf in half long ways and then into about 1 cm cuts. In a pot or large sauté pan put about ½ cup of water and add the kale.  Cook about 2-4 minutes or until wilted and drain.  Add the remaining ingredients and stuff it into the middle of the squash.

Bake another 10 minutes and serve!

Roasted Root Vegetables with Apples and Pecans

Serves 6-8

2 Apples

2 Fennel Bulbs

1 Small Red Onion

1 Butternut Squash, Peeled and Seeded

1/3 Cup Brown Sugar

1T Balsamic Vinegar

1t Ground Nutmeg

½ Cup Chopped Pecans

3T Oil

Salt to Taste

4 Sprigs Parsley, Chopped

Preheat the oven to 350 degrees. Chop all of the fruits and vegetables into large dice. On one sheet pan put the squash with 2T oil and nutmeg and bake for about 30 minutes or until its tender when you poke a fork into it.  On another sheet pan put the remaining oil, apples, fennel, onion, brown sugar, and balsamic vinegar and bake for about 20 minutes.

When cooked, mix together with the remaining ingredients and serve!