Wednesday, October 10, 2012

ToDoList

Roasted Acorn Squash Soup.  Halve squash and place in center of each half generous olive oil and brown sugar.  Roast at 425-450 until squash is very tender and surface is caramelized, 1-1.5 hours.  Allow to cool, scoop out the squash, and add to stockpot along with vegetable stock and spices.  Puree to desired consistency and serve.
Posted by Ari at 9:29 AM

2 comments:

  1. UnknownOctober 13, 2012 at 9:06 AM

    I like the style of this recipe writing - very Bittmanesque =)

    ReplyDelete
  2. DebraOctober 14, 2012 at 12:03 PM

    Great idea while on my next trip to Russo's now that fall is in the air. Soup or no soup - caramelized squash is yummy.

    ReplyDelete

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