- an acorn squash
- garlic (Called for an entire head, we used a few cloves)
- 1 c vegetable stock
- salt n pepa
- 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.
- 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.
- That's it. Serve over pasta with some parmesan and, if desired, a big dollop of ricotta cheese.