Ina Garten Squash Recipe

Barefoot Contessa Butternut Squash and Apple Soup

Web2 cups good apple juice or cider. Warm the butter and olive oil in a large stockpot over low heat. Add the onions and curry powder and cook, …

1. Warm the butter and olive oil in a large stockpot over low heat. Add the onions and curry powder and cook, uncovered, for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
2. Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
3. Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, then cover, reduce the heat to low, and cook for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
4. Pour the soup back into the pot. Add the apple juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

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Maple Roasted Acorn Squash That Low Carb Life

WebSep 15, 2020 · Cut the acorn squash in half and scoop out the seeds. Lay the squash on the flat side and cut into 1 inch wide slices. Arrange …

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
2. Cut the acorn squash in half and scoop out the seeds. Lay the squash on the flat side and cut into 1 inch wide slices. Arrange squash on the prepared baking sheet.
3. Whisk together the maple syrup substitute, butter, cinnamon, and salt and brush over both sides of the squash.
4. Roast for 30 minutes and then flip the squash over. Continue roasting for 20 minutes more or until the squash is fork tender.

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