Acorn N Pasta Soup
Acorn Squash N Pasta Soup
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The scrumptious taste of acorn squash, spiced just right, really makes this soup stand out. Cooked in one pot, stove top, we added a hint of carrot and onion, to complement the squash beautifully. And just wait until you try the topping!Prep Time: 15 mins Cook Time: 20-25 mins Servings: 4-6 Main Ingredient: Squash, Pasta Difficulty Level: 2 |
Ingredients
8 oz Acine di Pepe OR Small Shells, uncooked
2 md Acorn squash, about 1 1/2 lb each, split, peeled, seeded, and quartered
2 tb Margarine
1 lg Onion, chopped
3/4 ts Ground mace or nutmeg
1/2 ts Ground ginger
1/2 ts Cinnamon
1 c Grated carrot
1 1/2 ts Brown sugar
3 cn Low-sodium Vegetable broth, 13oz.
TOPPING
1 c Non-fat sour cream
1 tb Sugar
Directions
Step 1:Cook squash in one inch of water in covered saucepan for 15 minutes, or until tender. Cool. Scrape out pulp and put back in pot. Add margarine, onion, carrots, sugar, mace, ginger and cinnamon. Cover and simmer gently for 10 minutes, stirring occasionally. Cook until vegetables are tender.
Step 2:Add 3 cups of the broth and puree all in a blender or food processor. Return to the pot and add remaining three cups of broth, bring to a boil and add pasta. Cook, stirring occasionally, for 10 minutes, or until pasta is done.
Step 3:Before serving, blend sour cream and sugar in a separate bowl. Put dollop on top of each bowl of soup. Serve hot.
Image Source: Merelymel13
Butternut Squash Carrot and Parsnip Ragout
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Butternut Squash Carrot and Parsnip Ragout – This succulent, butternut squash recipe has an abundance of vegetables in it. We listed the winter variety but feel free to use your favorites or whatever you have on hand. Reheats well in the microwave, if you happen to heve any left!
Prep Time: 25 mins |
Ingredients to make Butternut Squash Carrot and Parsnip Ragout
1 tsp Olive oil
3 c Butternut Squash,peeled,cubed,(about 1 lb)
Salt & freshly ground black Pepper
1 1/4 c Reduced-sodium Vegetable Broth
1 Tbsp Butter
2 c Peeled,diced carrots
2 c Peeled,diced parsnips
1 t Sugar
2 lg Leeks,trimmed,all but 2 inch of green removed
Freshly grated nutmeg to taste
Directions to make Butternut Squash Carrot and Parsnip Ragout
Step 1:Preheat oven to 350 degrees. In a shallow roasting pan on the stovetop, heat olive oil over medium heat. Add squash, season with salt and pepper and toss gently. Add 1/2 c of the stock and transfer the pan to the oven. Bake for 15 minutes, or until squash is just tender; do not over cook.
Step 2:Meanwhile, in a large nonstick skillet, heat butter oven medium heat. Add carrots, parsnips, sugar and salt and pepper to taste; cook until the vegetables are lightly browned, about 3 minutes. Add 1/2 c of the stock, cover the pan and simmer until tender, about 10 minutes.
Step 3:Transfer to a dish and set aside. Add leeks and the remaining 1/4 c stock to the skillet, season with salt and pepper, cover the pan and simmer until tender, about 10 minutes. Add the reserved squash, carrots and parsnips and toss gently.
Step 4:Taste and adjust seasonings, adding a grating of nutmeg. Simmer for an additional 3 to 4 minutes to warm through before serving.
Image Source: avlxyz
Calico Squash Casserole
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Calico Squash Casserole – Squash and every other vegetable you can imagine make this incredibly healthy casserole. Quick, easy, and positively loaded with vitamins and nutrients. Try it with a warmed up dinner roll, if you think you’ll have room.
Prep Time: 15 mins |
Ingredients to make Calico Squash Casserole
1 lb Yellow squash,sliced
1/2 lb Zucchini,sliced
1 c water
1/2 c Onion,chopped
1/4 c Green pepper,chopped
3 tb Green onion,chopped
1/4 c Butter or margarine,melted,divided
1 c Herb-seasoned stuffing mix
1 ea 10-3/4 ounce cream of mushroom soup,undiluted
1 ea 8 ounce can water chestnuts,drained,chopped
1/2 c Plain low-fat yogurt
1/4 c Pimiento,chopped
1 lg Carrot,grated
1/2 ts Salt
1/4 ts Pepper
Directions to make Calico Squash Casserole
Step 1:Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until squash is just tender. Drain and set aside.
Step 2:Saute onion, green pepper, and green onions in 1 tablespoon butter until tender; set aside.
Step 3:Combine stuffing mix and remaining 3 tablespoons butter in a large bowl; reserve 1/3 cup mixture.
Step 4:Combine squash mixture, onion mixture, soup, and remaining ingredients; spoon mixture into a lightly greased 12 x 8 x 2 inch baking dish. Sprinkle with reserved stuffing mixture. Bake at 350F for 30 minutes or until casserole is thoroughly heated.
Image Source: szlea