Ingredients

The following ingredients have 4 Servings
  • 3 acorn squashes
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 2 tbsp olive oil
  • 2 carrots, (chopped)
  • 1 granny smith apple, (cored and chopped)
  • 1 shallot, (chopped)
  • 1/2 yellow onion, (chopped)
  • 1/2 red onion, (chopped)
  • 1/2 tsp dried ginger
  • 1/4 tsp dried sage
  • 1/8 tsp cayenne pepper
  • 1/8 tsp ground allspice
  • 4 cups vegetable stock

Instruction

  • Preheat oven to 400 degrees.
  • Line baking sheet with aluminum foil or parchment paper.
  • Lightly sprinkle with kosher salt and ground black pepper. Place squash, cut-side-down, onto baking sheet. Roast in oven for 45-50 minutes, or until flesh is tender and easily pierced. Remove from oven and allow to cool.
  • Once cool, remove flesh from skin by using a spoon and scooping out the flesh. Discard skin and set flesh aside.
  • In a large deep pot, heat olive oil over medium-high heat until hot. Add carrots, apple, shallot and onions and saute until tender, about 6-8 minutes. Once tender, add ginger, sage, cayenne, allspice, squash flesh and vegetable stock. Stir well and bring to a boil. Reduce heat and simmer for 15-20 minutes.
  • Remove pot from heat and puree mixture, either with an immersion blender (best thing ever), a blender (in batches) or a food processor.
  • Once pureed, season with any additional salt or pepper to taste. Garnish with thinly sliced red onion or apples, if desired.