Squash tend to be tough to cut through, but here are some tips on how to do so successfully: - The first rule of thumb is to use a sturdy but thin knife.
- Pierce the squash several times toward its center. Take particular care in the placement of these holes if you are making squash bowls - you don't want your soup to escape!
- Cook it in the microwave for 2-3 minutes, or until it is softer. This will reduce your cooking time in the oven if you are making squash bowls. After baking for 20 minutes, check your squash bowls.
- If you're making bowls, cut the squash in half at its center for smaller bowls, or cut off its top for a larger bowl.
Acorn Squash Soup Bowls
Serves: 2-4 Prep Time: 30 min Cook Time: 50 min
Ingredients
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.
