Sunday, September 12, 2010

This Week's Share-Arugula and Acorn Squash

This week's share will include both acorn squash and arugula as well as tomatoes, potatoes, asian greens, and garlic. Both the acorn squash and the arugula have nice nutty overtones, perfect for the tastes of the fall season. One of my personal favorites in an arugula salad with either apples or asian pears--here is a link to Food and Wine's version.

And for a simple way to prepare acorn squash click here for Fine Cooking's braised acorn squash with rosemary and brown sugar--yum!

Finally here is the latest Note from Nikki--I am sure the acorn squash will be a fine substitute for the carnival squash.

Below is a lovely recipe for this fall weather we are experiencing.


Carnival Squash Soup


6-8 C stock (chicken or veggie)
4 carnival squash, halved and seeded (acorn or any other orange-fleshed winter squash would also work)
Glug of olive oil
1 large, sweet onion, chopped
2-3 cloves of garlic, minced
2-3 Tbsp peeled, minced ginger
2 apples, peeled, cored, and chopped (I used honey crisps because it was what I had on hand. Go for any tart or sweet/tart apple)
Generous pinch of allspice
Sea salt
Fresh ground pepper
1-3 Tbsp honey, depending on the sweetness of your apples and squash
Generous splash of milk, half and half, or cream
Dollop of sour cream to top each bowl, or, alternatively, fresh grated gruyere cheese

Roast squash in a 400 degree oven until soft.
Scoop out the flesh, discard the skin, and set aside.
Saute the onion, garlic, and ginger in the olive oil until softened.
Add in the apples and squash, stirring to combine.
Toss in the allspice, sea salt, and pepper, and saute briefly to combine.
Add in the stock and turn up the heat to bring the liquid to a simmer.
Simmer until the squash and apples start to break down and become very soft (10-15 minutes).
Stir in the milk, half and half, or cream.
Turn off the heat.
Using an immersion blender, puree the mixture until it is smooth and consistent.
Taste and adjust the seasoning to your liking.
Ladle the soup into bowls and top each one with either a dollop of sour cream or a sprinkling of cheese (not both ;-)).

Serve with a loaf of warm, farm fresh, whole-grain bread and plenty of butter.


Serves 6-8

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