3 lb acorn squash
4 heads of garlic
2 med red onions, peeled and halved
3 med carrots, peeled and halved lengthwise
1/4 c olive oil
1/2 tsp dried thyme leaves
4 c brown chicken broth
Salt
Pepper
Preheat oven to 375 F.
Cut the squash crosswise in half and scoop out the seeds.
Break the garlic into cloves but don’t bother peeling the cloves.
Toss the onions, carrots, and garlic in the olive oil and put everything in a heavy bottomed roasting pan with the squash halves flat side up. The pan should just be large enough to hold the vegetables in a single layer.
Roast for about 1.5 hours, stirring the vegetables (except the squash) every 20 minutes so the brown and cook evenly.
Near the end of cooking, after about 1 hour and 20 minutes, add the thyme to the roasting pan.
When the squash is soft (easily penetrated with a knife or skewer) let it cool and scoop the pulp out into a missing bowl and discard the peels.
Working in batches, combine the squash with the roasted vegetables, herbs, and enough broth to get it to turn around in a blender or food processor.
Puree until smooth.
Work the puree through a food mill or strainer into a clean pot.
Add the rest of the broth and season to taste with salt and pepper.
4 heads of garlic
2 med red onions, peeled and halved
3 med carrots, peeled and halved lengthwise
1/4 c olive oil
1/2 tsp dried thyme leaves
4 c brown chicken broth
Salt
Pepper
Preheat oven to 375 F.
Cut the squash crosswise in half and scoop out the seeds.
Break the garlic into cloves but don’t bother peeling the cloves.
Toss the onions, carrots, and garlic in the olive oil and put everything in a heavy bottomed roasting pan with the squash halves flat side up. The pan should just be large enough to hold the vegetables in a single layer.
Roast for about 1.5 hours, stirring the vegetables (except the squash) every 20 minutes so the brown and cook evenly.
Near the end of cooking, after about 1 hour and 20 minutes, add the thyme to the roasting pan.
When the squash is soft (easily penetrated with a knife or skewer) let it cool and scoop the pulp out into a missing bowl and discard the peels.
Working in batches, combine the squash with the roasted vegetables, herbs, and enough broth to get it to turn around in a blender or food processor.
Puree until smooth.
Work the puree through a food mill or strainer into a clean pot.
Add the rest of the broth and season to taste with salt and pepper.
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