Winter squash is in season! I normally just roast my acorn squash in the oven with a little honey or maple glaze, but this recipe sounded too good not to make! So simple yet so delicious!
Acorn Squash Puree Ingredients:
2 (2-lb) whole acorn squash
2 Tbsp butter
1 tsp salt
1. Preheat oven to 400 degrees. Place both whole squash on a rimmed baking sheet and bake (turn occasionally) until very tender when pierced with the tip of a knife, about 1 hour. (or cook on high in the microwave on a paper towel for 20-25 minutes)
2. When squash is cool enough to handle, halve each lengthwise. Scoop out and discard seeds. Scrape flesh out and transfer to a food processor. Discard skin. Process until smooth.
3. In a saucepan, combine squash mixture, butter, and salt. Cook until hot, 3-4 minutes. Sprinkle with nutmeg.
4 strips bacon, cut into 1/2-inch pieces
1 medium onion, finely chopped
1/2 pound kale, thick stems removed, leaves finely chopped
4 cups Acorn Squash Puree (see above)
salt and pepper
1. Cook bacon in a large saucepan over medium heat, stirring occasionally until crisp. Using a slotted spoon, transfer bacon to a paper-towel-lined plate and set aside.
2. Add onion to fat in pan and cook until softened, about 5 minutes. Add kale and cook until tender, about 4 minutes more.
3. Add squash puree and 3 cups water (or more if you like a thinner soup) and bring just to a boil. Season with salt and pepper as desired. Garnish with reserved bacon.
Yield: 4 servings
Recipe from Martha Stewart