- 2 Large acorn squash
- 3 tablespoons of butter (or margarine)
- 1 onion (chopped)
- 10-14 oz chicken broth
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
1. Place the acorn squash in the microwave for 5 minutes. You want it to soften slightly but not cook through.
2. While the squash is in the microwave, saute the onions in the butter over medium heat.
3. After the squash has cooled for a few minutes, slice the tops off and scrap out the inside. BE CAREFUL NOT TO PUNCTURE THE FLESH. If you make a hole in the flesh of the squash, you wont be able to use it as a serving bowl.
4. Separate the seeds from the pulp.
5. Add the pulp to the onion saute and cook for a few minutes. You want it to soften.
6. Add the chicken broth, nutmeg, cayenne pepper and salt and bring it to a boil. Continue cooking over medium heat for 5 minutes. Note: I like mine to be thicker (like a puree) so I don’t go too heavy on the broth. I recommend using only a little at a time as you can always add more to thin it out.
7. Puree the mixture in a blender and pour it into the squash shells.
8. Garnish to your liking (I used bay leaves on top and pumpkin seeds on the bottom) and serve.