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How To make Acorn Squash'N Pasta Soup
8 oz Acine di Pepe or Ditalini
-OR Small Shells, uncooked 2 md Acorn squash
- (about 1 1/2 lb each), - split, peeled, seeded - and quartered 2 tb Margarine
1 lg Onion -- chopped
3/4 ts Ground mace or nutmeg
1/2 ts Ground ginger
1/2 ts Cinnamon
1 c Grated carrot
1 1/2 ts Brown sugar
3 cn Low-sodium chicken broth
-(13 1/4 oz. each)
TOPPING:
1 c Non-fat sour cream
1 tb Sugar
Cook squash in one inch of water in covered saucepan for 15 minutes, or until tender. Cool. Scrape out pulp and put back in pot. Add margarine, onion, carrots, sugar, mace, ginger and cinnamon. Cover and simmer gently for 10 minutes, stirring occasionally. Cook until vegetables are tender. Add 3 cups of the broth and puree all in a blender or food processor. Return to the pot and add remaining three cups of broth, bring to a boil and add pasta. Cook, stirring occasionally, for 10 minutes, or until pasta is done. Before serving, blend sour cream and sugar in a separate bowl. Put dollop on top of each bowl of soup. Serve hot. NOTE: If soup is too thick, thin with additional chicken broth. Serves 4 to 6 Each serving contains: 330 Calories; 12.5 g Protein; 62.2 g Carbohydrates; 5 g Fat; 2.1 mg Cholesterol; 710
mg Sodium. Calories from Fat: 13% Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)
How To make Acorn Squash'N Pasta Soup's Videos
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Recipe Breakdown
-Preheat oven to 350º
-Squash
-1/2 an onion
-Olive Oil
-Salt & pepper
-Garlic powder
-Paprika
-Pecorino Romano
-Cook for 20 minutes
-Balsamic oil
Making Squash and Red Pepper Soup
In this video Bethan makes a Squash and Red Pepper Soup from the Turks Turban squash she cooked in a previous vlog. For this recipe you will need:
3 medium sized leeks (sliced)
3 medium size carrots (small cubes)
1 large red pepper (small cubes)
Half a squash (cooked or uncooked)
1 oxo cube or vegetable stock
Half a large celeriac (small cubes)
Salt and pepper
Method: Put all the vegetables (apart from the cooked squash) into a pan and fill with water until it reaches the top of the vegetables and then put the pan on to boil. Once the water is boiling add the stock cube and turn the temperature down to a medium het and leave to simmer for 15 minutes with a lid on. Once the veg is soft add the cooked squash and stir together. Season with salt and pepper and leave on a medium heat for 3-4 minutes for the squash to warm through. Once the squash is warmed through, blend the soup with either a hand blender or static blender and taste for seasoning. [n.b.if you are using uncooked squash, cut it into small cubes and add it at the beginning with the other vegetables].
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Bethan’s Kitchen and Garden is a channel full of tips for growing your own veg. I love to talk about no dig growing, general allotment advice and all things gardening related! I experiment with growing fruit, veg, perennials and everything in between, and recipes to make the most of my harvests. Subscribe to be notified of my next green fingered release!
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Baby Hubbard Squash Recipe: Stuffed Hubbard Squash
Baby hubbard squash variety comes in three colours: dark green, greyish-bluish, and orange. Small winter squash are wonderful for stuffing. Do look for different variety of winter squash in October.
Serves 2 persons
Ingredients:
375ml red bell pepper, cubed
olive oil 5ml+ 5ml
375ml zucchini, cubed
125ml onion, diced
a pinch of salt
140g cooked chorizo, cubed
Salt and black pepper
5ml fresh sage, chopped
1 baby hubbard squash
6 pinches of salt
8 sprinkles of black pepper
5ml olive oil
Preheat the oven to 350F. Cook the squash for 35 minutes until the flesh is fork tender.
Info about my baby blue hubbard squash: It weighs 1068 grams. Without the raw seeds and fiber, it weighs 844 grams. Dried seeds weigh 51 grams.
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Pressure cooker Delicata squash n taters
Using the Pressure cooker! I love this thing. I can do artichokes in much shorter time as well. Works great. There are several vegan cheesy sauce recipes out there as well as some vegan hollandaise sauce recipes to use on your veggies. This time I did a delicata winter squash which tastes very similar to butternut, maybe even better, put cinnamon and sugar on that. I also used the top rack and put some lightly seasoned potatoes on. Use your favorite herbs and add some water to the bottom and in 10 minutes or less you can make some pretty amazing foods. Give it a try if you are tired of waiting half hour for the rest of your food to be done ;) Thanks for checking out the channel.
Squash Casserole Recipe | The Best you'll ever taste. #squashcasserole #foodie #quickrecipes
Squash Casserole Recipe The Absolutely Best you'll ever taste... #squashcasserole #foodie #quickmeals #quickrecipes #casserole #foodstagram #cheesy #foodblogger #squash #easymeals #easymealprep