Acorn Squash Soup is good as an appetizer or side dish
As the days begin to warm this spring, a delicious bowl of Acorn Squash Soup hits the spot.
People tend to think of the acorn squash as a winter squash, but it’s good anytime of the year. Acorn Squash Soup can be a flavorful appetizer or a delicious side dish with a meal.
Cut an acorn squash in half and scoop out the seeds and pulp. Place the squash open side down on a greased baking pan. Place the pan in a pre-heated 400 degree oven and cook for 40 minutes. When the squash is done, take out and set aside to cool.
Once the squash has cooled, remove the squash from the skin and place in a boiler. Add 2 tablespoons softened butter, 1/2 cup plus 2 tablespoons milk, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 2 tablespoons sugar, a pinch of Kosher salt, and 1/2 teaspoon ground cinnamon to the cooked squash.
Mix the ingredients well. Using a hand-held blender, puree the soup mixture until the desired consistency.
Acorn Squash Soup goes well as a side dish to a meal
This makes 2 to 3 servings and can be served hot or cold. For an added touch, place a dollop of sour cream in each soup bowl when it is served.
When I prepared this Acorn Squash Soup, I served it with Blue Cheese Meatballs (recipe to come later) and Creamy Cheesy Spinach.
Thanks for stopping by today. I hope I’ve enticed you to try this Acorn Squash Soup recipe. If you do, please be sure to stop back by and let me know how it turned out. Do you have a favorite Acorn Squash Soup recipes? Do you have a favorite type squash you like to cook?
Cut an acorn squash in half and scoop out the seeds and pulp. Place the squash open side down on a greased baking pan. Place the pan in a pre-heated 400 degree oven and cook for 40 minutes. When the squash is done, take out and set aside to cool.
Once the squash has cooled, remove the squash from the skin and place in a broiler. Add 2 tablespoons softened butter, ½ cup plus 2 tablespoons milk, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, 2 tablespoons sugar, a pinch of Kosher salt, and ½ teaspoon ground cinnamon to the cooked squash.
Mix the ingredients well. Using a hand-held blender, puree the soup mixture until the desired consistency.
This makes 2 to 3 servings and can be served hot or cold. For an added touch, place a dollop of sour cream in each soup bowl when it is served.
A trip to the grocery store a couple of weekends ago lead me to make the most delicious Deep Dish Dutch Apple Pie I’ve ever made.
The local grocery had four packs of Red Delicious apples on sale. Each pack contained four beautiful apples that were just starting to mellow. I planned to take the apples home and make a pie that night but one thing lead to another and I didn’t.
Before I knew it the week had slipped by, it was the weekend again and I still hadn’t made a pie. Looking at the apples I knew I had to make one now or lose the apples completely if I waited another day.
I peeled the apples, cored and quartered them. I lost about a third of the apples to bad spots since I had waited so long. But I still had about 6 cups of apple quarters when I finished. I put half the apples in a bag and froze them for a later project.
Looking on the internet and through my cookbooks, I had come across a recipe for a Dutch Apple Pie but it seemed a little plain to me. I decided to perk it up a bit by using the Red Delicious instead of tart apples, adding cinnamon and making a few more tweaks that suited my taste buds.
This dessert is mouth-watering delicious
Here’s the way I made my Deep Dish Dutch Apple Pie. The original recipes hadn’t called for a deep dish, but I’m glad I decided to use one. It turned out to be a good-size pie. You may already make a pie similar to this one, but give it a try anyway … it’s so delicious you won’t be disappointed.
Preheat the oven to 350 degrees. Peel, core and quarter enough Red Delicious apples to make 3 cups (about 6-8 apples depending on size).
Combine 2 cups all-purpose flour, 1 cup (packed) dark brown sugar, 1/2 cup quick-cooking oats and 3/4 cup melted butter in a large bowl. When completely mixed, take out 1 cup of the mixture to use later as part of the topping. Press the remaining mixture into a deep 9-inch pie pan and place in the refrigerator to set while you prepare the filling.
Using a 3-quart saucepan, combine 2/3 cup sugar, 3 tablespoons corn starch, 1 1/4 cup cold water and 1 teaspoon ground cinnamon mixing until smooth. Bring the ingredients to a boil and cook for 2 minutes or until the mixture becomes thick. Stir constantly. Once it thickens, remove from heat and take the pie crust out of the fridge.
While the cinnamon mixture is hot add 4 tablespoons of imitation vanilla flavoring and 3 cups of quartered apples. Make sure the apples are completely coated and then pour everything into the pie crust.
Take the cup of reserved crust mixture and mix with 1/3 cup of chopped pecans. Combine well and then completely cover the pie. Place the pie in a preheated 350 degree oven for 40 minutes. You can place the pie on a baking sheet just in case any excess filling runs over. When done, remove from oven and place on cooling rack for at least 30 minutes.
The crust will be firm and easy to cut into wedges. However, the pie slices won’t be easy to remove while still warm because the filling is so full and slightly juicy. You may need to use a spoon to help get the pieces out or put the pie in the fridge to chill before cutting.
This Deep Dish Dutch Apple Pie will be so delectable you won’t need any extra topping like ice cream, just a huge appetite.
Thanks for stopping by today. Do you have a favorite apple pie recipes? Is it anything like this Deep Dish Dutch Apple Pie recipe? Be sure to let me know if you try this recipe.
A yummy dessert that will hit the spot anytime of the year
Ingredients
CRUST:
2 Cups all-purpose flour
1 Cup (packed) dark brown sugar
½ Cup quick-cooking oats
¾ Cup melted butter
(Reserve 1 cup of mixture for topping)
FILLING:
⅔ Cup Sugar
3 Tablespoons corn starch
1¼ Cup cold water
1 Teaspoon ground cinnamon
4 Tablespoons imitation vanilla flavoring
3 Cups peeled, cored, quartered Red Delicious apples
TOPPING:
1 Cup reserved crust mixture
⅓ Cup chopped pecans
Instructions
Preheat the oven to 350 degrees. Peel, core and quarter enough Red Delicious apples to make 3 cups (about 6-8 apples depending on size).
Combine 2 cups all-purpose flour, 1 cup (packed) dark brown sugar, ½ cup quick-cooking oats and ¾ cup melted butter in a large bowl. When completely mixed, take out 1 cup of the mixture to use later as part of the topping. Press the remaining mixture into a deep 9-inch pie pan and place in the refrigerator to set while you prepare the filling.
Using a 3-quart saucepan, combine ⅔ cup sugar, 3 tablespoons corn starch, 1¼ cup cold water and 1 teaspoon ground cinnamon mixing until smooth. Bring the ingredients to a boil and cook for 2 minutes or until the mixture becomes thick. Stir constantly. Once it thickens, remove from heat and take the pie crust out of the fridge.
While the cinnamon mixture is hot add 4 tablespoons of imitation vanilla flavoring and 3 cups of quartered apples. Make sure the apples are completely coated and then pour everything into the pie crust.
Take the cup of reserved crust mixture and mix with ⅓ cup of chopped pecans. Combine well and then completely cover the pie. Place the pie in a preheated 350 degree oven for 40 minutes. You can place the pie on a baking sheet just in case any excess filling runs over. When done, remove from oven and place on cooling rack for at least 30 minutes.
