Morning everyone! Monday is a bonus day here on the blog: Erin and I will both be posting!
As promised, this post will feature squash, specifically acorn squash.
Mike and I hosted a small dinner party on Saturday. Erin, her boyfriend, and another friend came over and we had a great time eating, drinking and playing board/card games. NYC is busy place with so many things to do, but sometimes the most fun is when you cook and hang out at home! For dinner we had acorn squash soup and rolls to start. For the main course we had salmon, quinoa, and asparagus. Then for dessert, we had Happy Herbivore’s chocolate zucchini muffins.
This was my second time cooking acorn squash. The first time I roasted it, so I was excited to try something new. I would give you the recipe, but I’m not sure what content and copyright laws apply. I’ll have to look into that for future posts. Does anyone know?
I just threw the veggies into a pot with vegetable broth and boiled for 2o minutes. Then I pureed the soup in batches. Finally, I added frozen corn and heated it in the pot again.
After some experimenting, I’ve decided soups and puddings and other mixes are my favorite way to eat squash. I know a lot of people like it roasted, but I absolutely love soup! I can’t eat a lot of store bought or restaurants soups because cream and tomatoes are hard on my stomach. So I love to find vegetable based soup recipes without those two ingredients.
My next couple posts will include two more ways to prepare squash. Tomorrow, I’ll be talking about what’s in my lunch box and how to prep for a busy week! If you’re not a squash lover, don’t worry, tomorrow’s recipe includes all kinds of vegetables to mix and match!
What’s your favorite way to eat squash? Have you seen any creative recipes using squash?