Ingredients

The following ingredients have 4 Servings
  • 20 oz acorn squash (565g, peeled and deseeded weight, 1 medium squash)
  • 1 apple
  • 1 onion (small)
  • 1 clove garlic (large)
  • 2 cups light stock (480ml, eg vegetable, chicken, as suits)

Instruction

  • Preheat oven to 400F/200C.
  • Peel both the squash and apple and remove seeds/core. Dice both into medium-sized chunks. Peel the onion and cut into large chunks.
  • Place the squash, apple and onion chunks in a roasting dish or on a baking sheet along with the garlic, unpeeled, and drizzle over a little olive oil. Season with a little salt and pepper (to taste). Toss so everything is lightly covered.
  • Roast for approx 30-40mins until the squash is tender and the apple and onion are just starting to brown. Remove the garlic from the skin and place everything in a blender along with the stock.
  • Blend until smooth and either serve or freeze until needed. If you feel the squash is too thick, then add a little more stock. If you like, drizzle a little cream or coconut milk on top for decoration.