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Fire roasted acorn squash12/16/2023 ![]() ![]() Pour the soup into a pot and heat it through before serving. Blend until the soup is very smooth, then taste it and add salt as needed. Add the roasted tomatoes, vegetable broth, coconut milk, nutritional yeast, and maple syrup to the blender as well. Cut the bottom of the bulb of garlic off and squeeze the roasted garlic cloves into the blender as well. Scoop the flesh of the squashes out of the skin along with the herbs and add this to a blender. Once you remove your squashes and garlic from the oven, allow them to sit until they are cool enough to handle. Roast your squashes for 30-40 minutes until the flesh is very tender. Place the whole unpeeled bulb of garlic onto the tray, then place the tray in your preheated oven. Then, cut each rosemary sprig in half and add one to each of the squashes. Place 2 sprigs of thyme onto each acorn squash half. Drizzle the flesh of each acorn squash half with olive oil and sprinkle it with a bit of salt. Place the acorn squash halves onto your prepared baking sheet cup side up. Scoop out all of the pulp and seeds from the inner cavity and discard it (or put it in your compost!). Line a baking sheet with parchment paper and set it aside.Ĭut your acorn squashes in half lengthwise (from stem to tip).
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