It’s finally dumping that light fluffy powder outside my window and there are only 8 days till the chair lifts start turning up on the mountain! I know all my friends back East are getting pummeled with snow too – So whats better than a bowl of hot soup to warm you up on a cold snowy weekend? I have so much Acorn Squash in the fridge right now with all the recipes I’ve been cooking I needed to use them up! You probably don’t even need to go to the store for this simple acorn squash bisque, which is why its the perfect snow day soup. I adapted this recipe from Martha Stewart’s – Instead of half-and-half I used Greek Yogurt. Hope you enjoy and stay warm!
Its accumulating quickly outside!
Ingredients for Acorn Squash Bisque:
- 2-3 acorn squashes
- 1 tablespoon butter
- 1 medium onion, finely chopped
- Coarse salt and ground pepper
- 1/2 teaspoon fresh thyme leaves (or about 1 teaspoon dried if you don’t have fresh)
- 1 can (14 1/2 ounces) chicken broth
- 1/2 -3/4 cup Greek Yogurt
Preheat oven to 450
Halve squash lengthwise; scoop out and discard seeds. Place squash cut side down on a baking sheet and roast until almost tender when pierced with a knife (about 30 min). When cool enough, scrape out flesh of the squash with a spoon and discard the skins. Set remaining squash aside.
In large saucepan, heat butter over medium. Add onion, season with salt and pepper and cook until onion has become translucent about 3-5 minutes. Add squash, thyme, broth and 2 cups water. Bring to a boil over high heat; reduce to medium and cook until squash is very tender, about 10 to 12 minutes. Remove from heat and add Greek Yogurt.
Working in batches, puree mixture in a blender or food processor until very smooth. Return to pan and season generously with salt and pepper. Serve garnished with fresh thyme (if you have it on hand).
Last weekend I was longing for a little piece of home, so I decided to open one of my favorite cook books from Morning Glory Farm on Martha’s Vineyard. This is the ultimate cook book- every recipe looks/is amazing. It’s the perfect collection of recipes for every season from restaurants and locals all over the island. I had some delicious looking acorn squash from the market in the fridge and this recipe seemed perfect! Its vegetarian (and vegan) but the hearty wheat berries fill you up and it makes great leftovers the next day! It makes enough for 8 people but you could easily cut the recipe in half or cook less squash and save the rice salad for another meal (that’s what I did!) Enjoy!
- 4 acorn squash, halved and seeded
- 2 cups cooked wild rice
- 1 cup cooked wheat berries
- 1 cup roasted pears
- 1/4 cup canola oil, divided
- 1 large shallot, diced
- 1/3 cup apple cider
- 1/2 cup dried cranberries
- Salt and pepper to taste
Preheat oven to 375 degrees. Roast seeded and halved squash cut side down for 30-40 minutes.
While squash is roasting cook wild rice and wheat berries according to package directions. I got the wheat berries from the bulk section at whole foods which is the easiest way to find wheat berries. I brought a pot of salted water to boil and put the rinsed wheat berries in to cook for 1 hour or until tender.
Once squash is soft, cut pears into large dice and toss with 1/8 cup canola oil. Roast on a sheet tray about 20 minutes. (I didn’t add cinnamon to the pears but I think it would be a great addition and add some flavor- just a dash or two).
Saute shallot in rest of oil over medium heat. Pour apple cider in with shallots, cooking and stirring to deglaze pan.
Mix rice, berries, roasted pears and cranberries into shallot mix. Salt and pepper to taste.
Stuff each squash with filling and serve.
I served the stuffed squash with a simple salad of arugula, toasted almonds, blue cheese crumbs and apple slices tossed with balsamic dressing.
Sunflowers make everything better!