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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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This is from Cooking Light-the November 2007 issue. I have not tried it yet, but the apple cider, molasses, and curry powder sound interesting to me, plus the baking technique for getting the pulp. Ingredients:
3 lbs butternut squash |
2 lbs acorn squash |
cooking spray |
2 cups onions, coarsely chopped |
2 teaspoons canola oil |
5 cups reduced-sodium fat-free chicken broth |
2/3 cup apple cider |
2 tablespoons molasses |
1 teaspoon curry powder |
3/4 teaspoon salt |
1/8 teaspoon ground red pepper |
2/3 cup half-and-half |
chopped fresh thyme (optional) |
Directions:
1. Preheat oven to 425 degrees.
2. Cut each squash in half lengthwise; discard seed and membranes.
3. Place squash, cut sides down, on a jelly roll pan coated with cooking spray.
4. Combine onion and oil, tossing to coat.
5. Spread onion mixture onto pan around squash.
6. Bake at 425 degrees for 45 minutes or until squash and onion are tender.
7. Cool slightly.
8. Scoop out squash pulp from skins; discard skins.
9. Place onion and squash in a Dutch oven.
10. Stir in broth and the next 5 ingredients (through pepper); bring to a boil.
11. Reduce heat; simmer 5 minutes.
12. Place half of squash mixture in a blender.
13. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
14. Place a clean towel over opening in blender lid (to avoid hot splatters).
15. Pour into a large bowl.
16. Repeat procedure with remaining squash mixture.
17. Return pureed mixture to pan; stir in half and half.
18. Cook over medium heat 5 minutes or until thoroughly heated.
19. Garnish with thyme, if desired.
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