Acorn Squash with Maple Butter

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Acorn Squash with Maple Butter

Ingredients
  • 2 small acorn sqash
  • butter
  • maple syrup
  • salt and pepper
Instructions
  1. Preheat oven to 375 degrees F.
  2. Slice each of 2 small acorn squash into 4 wedges, scoop out seeds and strings and arrange skin side down in a baking dish.
  3. Top each wedge with a dab of butter and a drizzle of maple syrup, cover with aluminum foil and bake in a 375 degrees F oven for 30 minutes.
  4. Remove foil, bake a further 30 minutes and season with salt and pepper, if desired.
Ingredients
  • 2 small acorn sqash
  • butter
  • maple syrup
  • salt and pepper
Instructions
  1. Preheat oven to 375 degrees F.
  2. Slice each of 2 small acorn squash into 4 wedges, scoop out seeds and strings and arrange skin side down in a baking dish.
  3. Top each wedge with a dab of butter and a drizzle of maple syrup, cover with aluminum foil and bake in a 375 degrees F oven for 30 minutes.
  4. Remove foil, bake a further 30 minutes and season with salt and pepper, if desired.
Recipe Notes

Servings: 4

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…