Nov 09, 2016

Looking for different ways to use Acorn Squash other than the go-to buttery & sugary deliciousness? 

Try these ideas for preparing acorn squash:

• Mix thin slices of acorn squash with whole wheat pasta noodles and cook according to the spaghetti package. This boosts your pasta with vitamins & minerals.
• Steam it! Thinly slice your acorn squash, then add a little cinnamon, ginger or nutmeg and either steam or microwave it for a low calorie side dish!
• Roast it!  Cube the acorn squash and mix with other chopped veggies like turnips, parsnips, carrots, potatoes and onions.  Drizzle lightly with olive oil, a pinch of salt & some pepper and roast at 400 degrees until they are fork tender.
• Stuff it! Make it southwest style and stuff roasted acorn squash with black beans, corn, tomatoes, cubed mango, bell pepper, cumin, chili powder, and cilantro.
• Make a delicious cream of acorn squash soup & you can even serve it inside hollowed-out squash halves.

Here is a fall-inspired acorn squash and apple soup recipe.  The Honeycrisp apples sweeten up the flavor of the squash & then your taste buds get a little surprise from the horseradish! Enjoy

Apple & Acorn Squash Soup

Prep/Cook Time: 55 minutes        Number of Servings: 4

Ingredients:

• 3 Acorn Squashes (or a total of around 3lbs)
• 3 ½ cups low sodium chicken broth
• 1 ½ cups apple cider
• 3 teaspoons prepared horseradish (divided)
• 2 cloves garlic, minced
• ¼ cup chopped celery
• Freshly ground black pepper, to taste
• 2 Honeycrisp apples, peeled, cored, diced
• Juice of 1 lemon
• Handful of fresh flat-leaf parsley, chopped

Directions:

1. Preheat oven to 450 degrees and spray baking sheet with non-stick cooking spray.  Cut the squash in half lengthwise and remove the seeds. 
2. Place squash cut side facing down on the prepared baking sheet and roast for approximately 45 minutes or until tender.
3. In a medium sized pot, add low sodium chicken broth, apple cider, 1 teaspoon horseradish, chopped celery, minced garlic, and black pepper.  Bring ingredients to a simmer.
4. Remove the flesh of the squash from their skins and place in a food processor or blender.  Add about 1 cup of the chicken broth mixture and puree until ingredients are a smooth texture. (Alternatively you can puree ingredients in the pot along with the squash with an immersion blender).
5. Then place pureed squash into the pot with the remaining broth mixture and turn heat to medium low to keep warm.
6. Meanwhile place diced apple in a bowl with the lemon juice and remaining horseradish and toss to mix well.
7. Spray a medium sized skillet with non-stick spray and turn up heat to medium high.  Add the apple mixture and sauté just until it starts turning a golden brown color.
8. Divide soup evenly into 4 bowls and garnish with the sautéed apple mixture & garnish with chopped parsley.

Nutrition Facts (per serving):

Calories:  235    Protein:  4.5gm    Total Carbohydrates:  59gm    Fiber:  7.4gm   

Total Fat:  0.4gm    Cholesterol:  0mg     Sodium:   101mg

Melanie Kluzek, Registered Dietitian for County Market

 

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