Ingredients Jump to Instructions ↓

  1. 1 acorn squash (about 1 pound)

  2. 1 fennel bulb (about 1-1/2 pounds), ferns trimmed off, chopped into 1- to 1-inch pieces

  3. 1/4 cup (1/2 stick) unsalted butter

  4. 1/2 cup fresh orange juice Salt and freshly ground black pepper, to taste

  5. 1 tablespoon snipped fresh chives, chopped Fresh flat-leaf parsley, or slivered fresh basil leaves, for garnish

Instructions Jump to Ingredients ↑

  1. Preparation: Bring a saucepan of water to a boil. Cut the acorn squash in half lengthwise. Remove the seeds and then cut the acorn squash into large chunks. Cook the acorn squash in the boiling water until tender, 10 minutes. Drain. When the acorn squash is cool enough to handle, remove the skin with a paring knife. Cut it into 1/2-inch cubes and set aside. Meanwhile, bring another pot of water to a boil. Add the fennel and cook until tender, 12 to 15 minutes. Drain and set aside. Melt the butter with the orange juice in a large skillet over medium-low heat, and cook for 2 minutes. Add the vegetables and cook, stirring, for 10 minutes. Transfer the vegetables to a food processor and puree until smooth. Serve warm, garnished with the chives or basil . Yield: 4 servings Source: Sheila Lukins U.S.A. Cookbook by Sheila Lukins (Workman Publishing) Reprinted with permission.


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