19 November 2009

acorn squash, processed

You'll Need:
  • an acorn squash
  • garlic (Called for an entire head, we used a few cloves)
  • 1 c vegetable stock
  • parsley
  • salt n pepa

Now, just:
  1. Cut the squash in half, salt n pepa it and roast in a baking pan, face down for about 45 minutes. Add some water to cover the bottom of the pan. While you're at it, roast the garlic too in some foil.
  2. Once cooked and mushy, scoop out the squash & peel the garlic (hot hot hot). Add to food processor with vegetable stock, parsely and maybe some more seasoning. Process.
  3. That's it. Serve over pasta with some parmesan and, if desired, a big dollop of ricotta cheese.

1 comment:

  1. That looks delicious! I make a squash sauce quite often with butternut and make it a little on the sweet side and use a bit of maple syrup.
    Over tortellini...mmmm that is the best!


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