Ground Cherry and Acorn Squash Soup

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Ground Cherry and Acorn Squash Soup

Ingredients
  • 1 lb Acorn squash
  • 1/2 cup Ground Cherries dehusked
  • 1 cup water
  • 1/4 tsp kosher salt
  • 3/4 - 1 cup red torpedo onion small dice
  • 2 tbsp cold-pressed sunflower oil
  • 1 tbsp maple syrup
Instructions
  1. Acorn Squash: Preheat oven to 400°F. Split the squash in half and scoop out the seeds. Place on a foiled line baking sheet and bake for about 40 minutes to 1 hour until the flesh is soft and can be scooped out. Measure out 1 cup squash.
  2. Ground Cherry stock: Combine the ground cherries, water and 1/4 tsp salt in a small pot. Cover with a lid and simmer about 15 minutes. Work through a fine mesh strainer.
  3. Caramelized onion: In a small pot, sweat the onion with 1/4 tsp salt and sunflower oil for about 15 minutes or until soft and dark red.
  4. To finish: In a blender, combine the 1 cup squash, ground cherry stock and caramelized onions and blend until smooth. Add maple syrup and salt to taste. You can also blend in additional squash or add liquid to adjust the flavour as needed.
Ingredients
  • 1 lb Acorn squash
  • 1/2 cup Ground Cherries dehusked
  • 1 cup water
  • 1/4 tsp kosher salt
  • 3/4 - 1 cup red torpedo onion small dice
  • 2 tbsp cold-pressed sunflower oil
  • 1 tbsp maple syrup
Instructions
  1. Acorn Squash: Preheat oven to 400°F. Split the squash in half and scoop out the seeds. Place on a foiled line baking sheet and bake for about 40 minutes to 1 hour until the flesh is soft and can be scooped out. Measure out 1 cup squash.
  2. Ground Cherry stock: Combine the ground cherries, water and 1/4 tsp salt in a small pot. Cover with a lid and simmer about 15 minutes. Work through a fine mesh strainer.
  3. Caramelized onion: In a small pot, sweat the onion with 1/4 tsp salt and sunflower oil for about 15 minutes or until soft and dark red.
  4. To finish: In a blender, combine the 1 cup squash, ground cherry stock and caramelized onions and blend until smooth. Add maple syrup and salt to taste. You can also blend in additional squash or add liquid to adjust the flavour as needed.
Recipe Notes

An aromatic squash soup for early fall…

Squash Muffins

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Squash Muffins

Ingredients
  • 1 Butternut Squash peeled and cut into chunks
  • 1 Acorn squash peeled and cut in pieces
  • 3 1/2 cups (875 ml) oat flakes
  • 1 1/2 cup (375ml) whole wheat flour
  • 2 cups (500mL) brown sugar
  • 4 tsp (20mL) Baking Powder
  • 1 1/2 tsp (7 ml) baking soda
  • 1/4 tsp (1 ml) nutmeg
  • 3 Eggs
  • 1/3 cup (80 ml) olive oil
  • 3/4 cup (180 ml) Milk
  • zest of an orange
  • 1 tsp (5 ml) vanilla
  • 1/4 tsp (2 ml) ground ginger
  • 3 cups (750 ml) grated carrots
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a saucepan, cook squash until tender. Drain and purée in a blender. Put aside.
  3. In a bowl, combine oat flakes, whole wheat flour, brown sugar, baking powder, baking soda and nutmeg. Put aside.
  4. In another bowl, beat the eggs. Add 3 cups (750 ml) mashed squash, oil, milk, orange peel, vanilla and ginger.
  5. Add the carrots and the dry ingredients and mix well.
  6. Pour into oiled muffin pans and bake for about 30 minutes or until toothpick inserted inside comes out clean.
  7. Let cool before removing from pan.
Ingredients
  • 1 Butternut Squash peeled and cut into chunks
  • 1 Acorn squash peeled and cut in pieces
  • 3 1/2 cups (875 ml) oat flakes
  • 1 1/2 cup (375ml) whole wheat flour
  • 2 cups (500mL) brown sugar
  • 4 tsp (20mL) Baking Powder
  • 1 1/2 tsp (7 ml) baking soda
  • 1/4 tsp (1 ml) nutmeg
  • 3 Eggs
  • 1/3 cup (80 ml) olive oil
  • 3/4 cup (180 ml) Milk
  • zest of an orange
  • 1 tsp (5 ml) vanilla
  • 1/4 tsp (2 ml) ground ginger
  • 3 cups (750 ml) grated carrots
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a saucepan, cook squash until tender. Drain and purée in a blender. Put aside.
  3. In a bowl, combine oat flakes, whole wheat flour, brown sugar, baking powder, baking soda and nutmeg. Put aside.
  4. In another bowl, beat the eggs. Add 3 cups (750 ml) mashed squash, oil, milk, orange peel, vanilla and ginger.
  5. Add the carrots and the dry ingredients and mix well.
  6. Pour into oiled muffin pans and bake for about 30 minutes or until toothpick inserted inside comes out clean.
  7. Let cool before removing from pan.

Pumpkin Compote

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Pumpkin Compote

Ingredients
  • 6 cups (1.5L) Buttercup squash peeled, cubed (about one medium squash)
  • 4 cups (1L) Butternut Squash peeled, cubed (about one small squash)
  • 4 cups (1L) Acorn squash peeled, cubed (about one small squash)
  • 4 cups (1L) orange juice
  • 3/4 cup (180mL) white sugar
  • 3/4 cup (180mL) dark brown sugar
  • 2 tsp (10 mL) vanilla extract
Instructions
  1. Place squash cubes in a large saucepan and pour in orange juice. Cover and bring to a boil over medium-low heat; allow to simmer for 20 minutes.
  2. Add both sugars and vanilla. Continue cooking over medium heat, uncovered, stirring often to prevent squash from sticking to pan. Cook for 10 to 15 minutes, or until squash is very soft.
  3. Reduce or increase the amount of orange juice to adjust the consistency to your liking.
  4. For a smoother compote, purée the mixture in the blender. Serve hot or cold in pretty dessert cups, along with ginger cookies.
Ingredients
  • 6 cups (1.5L) Buttercup squash peeled, cubed (about one medium squash)
  • 4 cups (1L) Butternut Squash peeled, cubed (about one small squash)
  • 4 cups (1L) Acorn squash peeled, cubed (about one small squash)
  • 4 cups (1L) orange juice
  • 3/4 cup (180mL) white sugar
  • 3/4 cup (180mL) dark brown sugar
  • 2 tsp (10 mL) vanilla extract
Instructions
  1. Place squash cubes in a large saucepan and pour in orange juice. Cover and bring to a boil over medium-low heat; allow to simmer for 20 minutes.
  2. Add both sugars and vanilla. Continue cooking over medium heat, uncovered, stirring often to prevent squash from sticking to pan. Cook for 10 to 15 minutes, or until squash is very soft.
  3. Reduce or increase the amount of orange juice to adjust the consistency to your liking.
  4. For a smoother compote, purée the mixture in the blender. Serve hot or cold in pretty dessert cups, along with ginger cookies.
Recipe Notes

Variations:

  • Add ground ginger, cinnamon, anise or nutmeg for a spicier flavour.
  • Replace some of the brown sugar with maple syrup.
  • Try different varieties of squash!
  • Note that pumpkin tends to produce more liquid than other squash when cooked. The amount of orange juice should thus be decreased.