Roasted Acorn Squash Soup With Rosemary And Garlic Recipes

ROASTED ACORN SQUASH SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
• Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
• Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
• Bring the mixture to a simmer and cook for 20 minutes.
• Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
• Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.

SWEET ROASTED ROSEMARY ACORN SQUASH WEDGES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the acorn squash in half from top to bottom using a sharp knife. Use a spoon to scrape out the stuff inside. Cut each half into 4 equal wedges, and then place the wedges, skin-side down, in a baking dish. Sprinkle lightly with salt.
• Combine the butter, brown sugar, salt, rosemary and chili powder in a bowl and mix into a paste. Smear the paste all over the squash.
• Roast in the oven for 20 minutes. Then baste with the butter mixture from the bottom of the pan and return to the oven for another 20 minutes.
• Serve in the baking dish, drizzling more sauce at the end. Yummy!

ROASTED ACORN SQUASH SOUP WITH ROSEMARY AND GARLIC

Steps:

• If you don't have any pre-roasted Thanksgiving leftovers --
• Halve and scoop out the innards of 2 medium to large Acorn Squash. Roast them, cut side down in a 400 degree oven for about 45min or until tender when pierced with a fork. Remove from oven and allow to cool. When cool scoop out flesh and set aside.
• Heat the ghee or oil in a deep sauce pan on medium heat. When warm add the onions, 4 cloves of garlic, rosemary, thyme, and salt.
• Cook gently until the onions are translucent and just beginning to caramelize(about 8-10 minutes).
• At this stage add your scooped out squash and gently mash it with a wooden spoon until it is soft and broken up and entirely incorporated with the onion, garlic and herbs.
• Cook this mixture over medium heat for about 5 minutes or until squash is bubbling. Add the other two cloves of garlic, the broth and the milk.
• Gently mix all. If it is too thick add a little more milk and adjust seasonings.
• Allow this to gently simmer for about 5-8 minutes.
• Turn off the heat.
• Puree approximately half of the soup in a blender until smooth and add back to the pot. Mix thouroughly.
• Serve piping hot with little cubes of gruyere scattered over the top.

ROASTED SQUASH SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Divide the squash/pumpkin (cut-side up), garlic and onions between 2 sheet pans. (Keep the onions and garlic together.) Drizzle over the olive oil and rub to fully coat everything in the oil. Season with the sage, rosemary, thyme and some salt and pepper. Flip the squash so they are cut-side down and roast until fork-tender, 40 to 45 minutes. Allow the squash to cool slightly, about 5 minutes.
• While the squash cool, heat the stock and heavy cream in a large pot over medium heat. Add the roasted onions and garlic and bring to a simmer.
• Scrape out the flesh of the squash and add to the pot. Using an immersion blender, puree the soup to your desired consistency. Grate over the nutmeg to taste and adjust other seasonings, as needed.
• To serve, ladle the soup into bowls and sprinkle over the granola.

ROASTED ACORN SQUASHES WITH ROSEMARY

Steps:

• Preheat oven to 425 degrees. Mix oil, sugar, and rosemary in a small bowl. Arrange squash wedges in a single layer, cut side up, on a rimmed baking sheet. Rub rosemary-sugar mixture onto squash wedges, and season with salt and pepper. Roast, rotating sheet halfway through, until edges are golden brown and wedges are tender when pierced with the tip of a knife, 35 to 40 minutes. Serve warm.

ROASTED ACORN SQUASH, SHALLOTS, AND ROSEMARY

Steps:

• Preheat oven to 450 degrees. Halve each squash lengthwise. Scoop out and discard seeds. Carefully cut each half into four wedges.
• On a rimmed baking sheet, combine squash with shallots, fresh rosemary, olive oil, and balsamic vinegar. Season with salt and pepper; toss well to coat, and spread in a single layer.
• Roast, turning squash halfway through, until browned and tender, 35 to 40 minutes.

ROASTED ACORN SQUASH WITH SHALLOTS AND ROSEMARY

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Peel shallot, leaving root ends intact. Separate cloves, if large.
• Combine shallot, squash, rosemary, olive oil, and vinegar on a rimmed baking sheet. Season with salt and pepper; toss well to coat and spread out in a single layer.
• Roast in the preheated oven, turning halfway through, until browned and tender, 35 to 40 minutes.