Reasons why I love Squash:
1. It looks silly.
2. It’s cheap.
3. It’s delicious.
4. It’s filling.
Thus meeting all the criteria of a Brooklyn Bitch on a Budget’s financial (and culinary) criteria, I think it’s pretty safe to say that squash earns it’s superstar status once the fall months come around. At our annual friends-only Fall Feast (where I supplied a tremendous apple cake that is still being praised, thank you very much), a very talented chef presented us with an acorn squash soup. Butternut squash, I’ve had. Pumpkin, I’ve craved. But acorn squash was something else entirely.
Needless to say, I was totally blown away with how cheap and easy his recipe was. While I swore under penalty of death (or at least a black-jellybean-less existence) never to reveal his secrets, I think it’s safe to say we consumed enough spiked apple cider to make the agreement null and void.
All you need:
2 medium acorn squashed
1 c vegetable stock
½ c half and half
Sprinkle of salt and pepper to taste
Pinch of nutmeg
1. Preheat oven to 400.
2. Slice squash in half and scoop out seeds. Discard.
3. Grease a baking sheet with olive oil and add squash, placing cut-side down.
4. Roast until squash is tender when poked with a fork (approx 30 min).
5. Let cool. Scoop out additional flesh and discard.
6. Combine with vegetable stock and blend in food processor until smooth.
7. Bring to a simmer in a medium pot. Season with salt and pepper to taste.
8. Add nutmeg.
9. Add half and half until desired thickness. Heat through.
Kudos to the incredible Fish Stolen, the mastermind behind the delicious dinner that had us all too full for dessert (thank God I love you to pieces anyway and the cake tastes damn good for breakfast).
Totally Bitchin’ Throwback: Make-It-Youreself: Home Coffeehouse
Bitches Beyond: Weekend Wish List