Although I do have a sweet tooth, I do not have a vegetable sweet tooth (even the idea of sweet potato pie with marshmallows makes me ill) and I’m just not into adding half-and-half to veggies, either. (Whoa, I lie! Unless they are smashed Yukon gold smashed potatoes, of course.) So I decided to strike out on my own for a savory acorn squash recipe.
This recipe is easily doubled or tripled.
Cube the squash and tomatoes and lay out on a lined baking sheet with the peeled garlic. Drizzle with olive oil and sprinkle with curry powder, salt and pepper.
Bake at 375 degrees for about 30 minutes, or until the squash is nice and soft.
Dump into a food processor and blend until smooth. Add some of the chicken broth if you need some liquid to get it blending.
Return blended squash mixture to a pan over low heat. Add the rest of the chicken broth, a few shakes of Worcestershire and vinegar. (If you like heat, now is the time to add the red pepper flakes.)
Mix well and enjoy!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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