Wednesday, October 13, 2010

Recipes: Acorn Squash Soup Bowls

Acorn Squash Soup Bowls
Serves: 2-4 Prep Time: 30 min  Cook Time: 50 min

2 acorn squash
1 tablespoon butter
1/2 cup heavy cream
1 tablespoon mascarpone cheese
1 teaspoon nutmeg
1/2 teaspoon fresh parsley
2 tablespoons freshly grated Parmesan cheese

Preheat oven to 375 degrees. Cut top off of acorn squash (2 large servings) or cut in half (four smaller servings). Click here for tips on cutting acorn squash. Set squash bowls on Weston Baking Mat on baking sheet.
Spoon out insides of squash and separate out seeds. Put insides, heavy cream, and mascarpone cheese into Roma by Weston La Petite Saucemaker and Food Strainer. Season with nutmeg and parsley and bring to a simmer in a small saucepan.

Pour soup into squash bowls and bake for 40 minutes, or until soft. Sprinkle with freshly grated Parmesan cheese and bake for an additional 10 minutes, or until melted and browned.

Serve immediately.

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