12/22/2023 0 Comments Acorn squash recipes soup![]() ![]() How long does acorn squash last? Unlike other winter squashes that can hang out in your kitchen for weeks and weeks, an acorn squash is best eaten within 2 weeks.Can I microwave acorn squash? Absolutely! Winter squashes are really hard to cut through, so pierce it with a fork a few times and microwave for a minute or two to soften that harder outer skin, making it easier to slice.As long as there is no mold or rot, it is still safe to eat. If it is more orange than green, it's very ripe. How do I know if acorn squash is ripe? The squash will remain green, usually with one large orange spot.Is acorn squash healthy? It is full of fiber and potassium so it's pretty healthy.In a large pot, heat the oil until hot and sauté the onion for 5 minutes. Sprinkle with salt on both sides and roast for 20-25 minutes or until a fork pierces the squash very easily. Portion soup into bowls and garnish with cilantro leaves and a few drops of Sriracha if desired. Slice the acorn squash in strips (see picture above) and place them on a well greased baking sheet. Transfer soup and squash to a high powered blender and blend until smooth. Use a fork or spoon to scoop out the flesh. Bring to a boil and boil for 10 minutes, then reduce to a simmer for 15 minutes. Then pour in the coconut milk and vegetable broth. ![]() Whisk in red curry paste, lime juice and red pepper flakes until veggies are coated. Add in garlic and ginger and cook another minute. Add olive oil to a large saucepan and cook onion and carrot until softened. Place on a foil-lined baking sheet and roast at 400 degrees for 1 hour or until softened. Scoop out the seeds and rub the inside of the squash with olive oil. Use a sharp knife to slice the squash in half from top to bottom. Like most varieties of squash, acorn squash has a mild flavor and requires other ingredients to really make it shine. Sweet recipes will coat in it brown sugar or maple syrup and cinnamon, then roast it. Meanwhile in a large pot, heat remaining 2 tbsp of olive oil. Place cut side down on a foil lined baking sheet and roast for 30-40 minutes or until tender. Drizzle cut side with 1 tbsp olive oil and season with salt and pepper. Most savory recipes call for stuffing the squash with ingredients like sausage, rice and veggies and then roasting it in the oven. Cut Acorn Squash in half and remove seeds. Creative name, right? Acorn squash can be served savory or sweet. Not only is this squash recipe healthy, it's delicious! What is an acorn squash?Īn acorn squash is a green, winter squash that kind of looks like an enormous acorn. As I love Thai flavors, I figured it was worth a shot to use acorn squash instead and I am SO GLAD I did. There are tons of recipe out there making a Thai flavored soup using butternut squash, but my fall CSA box came with two acorn squashes. Garnish with a fresh sage leaf and a sprinkling of roasted seeds.Thai Acorn Squash Soup is a great vegetarian soup for fall, made with acorn squash, coconut milk, lime juice and red curry paste. Place the squash in shallow bowls and fill with hot soup. To make the squash bowls, slice about 1/2 inch from the bottom of each squash half so they will stay upright and not wobble around, spilling hot soup all over your guests. Remove and let cool for 10 minutes before using. ![]() Place the squash seeds on a baking sheet, drizzle with the remaining olive oil and sprinkle with salt. If using the squash seeds as a garnish, turn the oven temperature down to 325 degrees F. Pour into a saucepan and keep warm over low heat until ready to serve. Blend the squash chunks with the apples and onions in a blender until smooth, adding broth until desired consistency is reached. Let the squash cool slightly, and then peel off the skin. Roast until dark golden brown, about 40 minutes. ![]() Sprinkle with the thyme and some salt and pepper, and then scatter the sage leaves on top. Drizzle 2 tablespoons of the olive oil over the veggies, tossing to coat. Cut the top halves of acorn squash into large chunks and place on a baking sheet along with the apples and onions. Set aside the bottom halves of the squash as these will be soup bowls. Discard the fibers and reserve the seeds for garnish, if desired. Halve the acorn squashes widthwise and scoop out the seeds and any loose fibers. ![]()
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