Recipe by WiGal
This is from Cooking Light-the November 2007 issue. I have not tried it yet, but the apple cider, molasses, and curry powder sound interesting to me, plus the baking technique for getting the pulp.
- 3 lbs butternut squash
- 2 lbs acorn squash
- cooking spray
- 2 cups onions, coarsely chopped
- 2 teaspoons canola oil
- 5 cups reduced-sodium fat-free chicken broth
- 2⁄3 cup apple cider
- 2 tablespoons molasses
- 1 teaspoon curry powder
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon ground red pepper
- 2⁄3 cup half-and-half
- chopped fresh thyme (optional)
Directions See How It's Made
- Preheat oven to 425 degrees.
- Cut each squash in half lengthwise; discard seed and membranes.
- Place squash, cut sides down, on a jelly roll pan coated with cooking spray.
- Combine onion and oil, tossing to coat.
- Spread onion mixture onto pan around squash.
- Bake at 425 degrees for 45 minutes or until squash and onion are tender.
- Cool slightly.
- Scoop out squash pulp from skins; discard skins.
- Place onion and squash in a Dutch oven.
- Stir in broth and the next 5 ingredients (through pepper); bring to a boil.
- Reduce heat; simmer 5 minutes.
- Place half of squash mixture in a blender.
- Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
- Place a clean towel over opening in blender lid (to avoid hot splatters).
- Pour into a large bowl.
- Repeat procedure with remaining squash mixture.
- Return pureed mixture to pan; stir in half and half.
- Cook over medium heat 5 minutes or until thoroughly heated.
- Garnish with thyme, if desired.