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October 10, 2018
F Indian-Spiced
OOD
Roasted Squash Soup
Ingredients:
• 1 cup chopped yellow onion
• 8 ounces carrot, chopped
• 4 garlic cloves, peeled
• 1 (1-pound) butternut squash, peeled and cut into (1/2-inch) cubes
• 1 (8-ounce) acorn squash, quartered
• 1 tablespoon olive oil
• 1/2 teaspoon black pepper
• 2 cups water
• 1 teaspoon Madras curry powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon ground red pepper
• 2 (14-ounce) cans fat-free, lower-sodium chicken broth
• 1/4 teaspoon kosher salt
• 6 tablespoons Greek yogurt
• 6 teaspoons honey
Directions:
1. Preheat oven to 500°.
2. Arrange the first 5 ingredients on a jelly-roll pan. Drizzle with oil; sprinkle with pepper. Toss. Roast at 500° for 30 minutes or until vegetables are tender, turning once. Cool for
10 minutes. Peel acorn squash; discard skin.
3. Combine vegetable mixture, 2 cups water, curry powder, garam masala, and red pepper in a food processor; pulse to desired consistency. Scrape mixture into a large saucepan over
medium heat. Stir in broth; bring to a boil. Cook for 10 minutes, stirring occasionally, and stir in salt. Combine yogurt and honey, stirring well. Serve with soup.
Simple Roasted Acorn Squash
Ingredients:
Directions:
• Acorn Squash (about 1 teaspoon per squash)
• coconut sugar (about 1 teaspoon per squash)
• sea salt (a pinch per squash)
• raw honey (about 1 teaspoon per squash)
1. Preheat oven to 325 degrees Fahrenheit.
2. Use a sharp, sturdy knife to cut acorn squash. Pick one
of the valleys in between the ridges on the outside of the
squash, which go from the top to the bottom of the squash.
Making this first cut will take some
strength and force. Reposition your
knife and use that initial cut as your
entry point for slicing all the way
through.
3. Make the first cut on one side
of the stem, cutting straight down
until you feel the knife break
through the exterior and into the
hollow center. If 3. you’re nervous
about your hand slipping, you can
try using a towel.
4. Continue cutting the squash
around the tip, repositioning the
knife along the way if it feels like
your knife is stuck. Remember to
keep your fingers tucked in and
out of the way of the knife.
5. Once you’ve cut all the way
around the squash and are back at
the stem, pick up the acorn squash
and pull it apart with your hands,
not with the knife. Don’t worry
about cutting off the stem – it can
be roasted with it on. Scrape out
the seeds using a spoon.
6. If you’re not filling your acorn
squash with some sort of stuff-
ing, lay the squash down, flat-side
down, and slice into 1-2 inch slic-
es for roasting.
7. Line a baking sheet with alumi-
num foil or parchment paper and
set aside.
8. Slice the acorn squash in half
through the stem and remove the
seeds.
9. Lay flat, cut-side-down, and
slice into 1 inch – 1 1/2 inch slices
starting at the stem.
10. Lay the acorn squash slices out
evenly on the baking sheet.
11. Sprinkle with the coconut sug-
ar and sea salt, then drizzle with
the raw honey.
12. Roast for 40-50 minutes, un-
til the squash is tender and a fork
pierces the flesh easily.