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I was looking for a recipe for leftover chicken and an acorn squash. This was EXCELLENT. My 2 year old son and husband loved it as well. I will definitely make it again. I skipped the cumin and added a tsp. of vanilla. We had it with garlic bread. Delicious - thank you :) We also roasted the squash seeds at 300 F for 20 minutes with salt and olive oil - good for any squash seeds - yummy!
Quick (once squash is baked) and enjoyable meal. I used chicken thighs in place of breasts. A very nice way to present acorn squash, and it's thick, but not overly thick. We, too, enjoyed this with crusty bread, beside a nice warm fire in the fireplace!
My husband and I really enjoyed this. I ended up using half a tsp cumin, half tsp curry and adding a little cinnamon as well. I blended the squash and the broth together in the blender which may have made it thinner than I had expected it. I then served it over rice. I was quite concerned because my husband is not a squash lover, so I gave him just a little to start. He commented that it was like a light, less oily version of curry and helped himself to several servings. My kids enjoyed the rice, but they are still developing a decent pallet.
This was a great meal! I used quinoa instead of the potato. It's healthy and added great texture to the soup.
Delicious! Baked the squash in the morning for a quick throw together in the afternoon! Will definitely make this again and pass the recipe on to friends.