Spiced Kabocha Squash Soup

Ingredients

  • 1/2 medium kabocha or 1 butternut squash (about
  • 2 lbs.), halved
  • 5 cloves garlic
  • 1 small onion, chopped (about 1 cup)
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground allspice
  • 1/8 tsp. ground cinnamon
  • 1 15-oz. can low-sodium vegetable broth
  • 3 Tbs. finely chopped chives
  • 1 tsp. sherry vinegar

Directions

  1. Preheat oven to 350°F. Line baking sheet with foil and coat with cooking spray. Place squash cut-side down on prepared baking sheet, and tuck garlic cloves in hollow under squash. Bake 50 minutes, or until tender. Cool 10 minutes. Scoop flesh from shell, and place in large bowl. Peel garlic cloves.
  2.  Heat large pot over medium heat, and coat with cooking spray. Add onion, and cook 7 minutes, or until translucent. Add ginger, allspice and cinnamon, and cook 1 minute more. Stir in squash, garlic, broth and 3 & 1/2 cups water. Bring to a simmer, and reduce heat to medium low. Partially cover pot, and simmer 25 minutes. Purée in blender or food processor until smooth. Serve hot or cold, and stir in chives and vinegar just before serving.
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Buttery Cinnamon-Sugar Acorn Squash

Ingredients

  • 4 large acorn squash, quartered
  • 1 c. butter, melted
  • 3 tbsp. cinnamon
  • 3 tbsp. sugar

Directions

  1. On two large baking sheets, brush squash with melted butter. Stir together cinnamon and sugar and sprinkle over squash.
  2. Bake until squash is tender and golden, 45 to 50 minutes.

Pork Chops & Acorn Squash

Ingredients

  • 6 boneless pork loin chops (4 ounces each)
  • 2 medium acorn squash, halved lengthwise, seeded and sliced
  • 1/2 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 1 tablespoon orange juice
  • 3/4 teaspoon salt
  • 3/4 teaspoon browning sauce, optional
  • 1/2 teaspoon grated orange zest

Directions

  1. Place pork chops in a 5-qt. slow cooker; add squash. In a small bowl, mix remaining ingredients; pour over squash. Cook, covered, on low 4-6 hours or until pork is tender.

Spaghetti Squash and Chickpea Sauté

Ingredients

  • 3 lb. spaghetti squash
  • 1 small red onion, finely chopped
  • 4 tbsp. fresh lemon juice
  • 2 tbsp. olive oil
  • 2 cloves chopped garlic
  • 1 15-ounce can chickpeas, rinsed
  • 1 c. fresh flat-leaf parsley, chopped
  • 2 oz. crumbled feta

Directions

  1. Using a large serrated knife, halve spaghetti squash lengthwise; discard seeds. Place both halves cut side down on a large piece of parchment paper, and microwave on high until just tender, 9 to 11 minutes. Use a fork to shred squash strands, and transfer to a large bowl.
  2. In a small bowl, toss onion, lemon juice, and a pinch each salt and pepper.
  3. In a nonstick skillet, heat 1 tablespoon olive oil and chopped garlic until beginning to turn golden brown. Add chickpeas; cook for 2 minutes. Toss with spaghetti squash, 1 tablespoon olive oil, and 1/4 teaspoon each salt and pepper. Fold in parsley and onion (and juices). Top with crumbled feta.