Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Acorn squashes - (abt 1 1/2 lbs ea) (medium)

  2. 1/3 cup 78ml Dry sherry

  3. 1 cup 62g / 2 1/5oz Chopped onion

  4. 2 Garlic cloves - halved

  5. 1 1/4 cups 182g / 6.4oz Chopped red bell pepper

  6. 3 cups 711ml Low-sodium chicken broth

  7. 1 cup 237ml Unsweetened orange juice

  8. 2 teaspoons 10ml Grated peeled ginger root

  9. 1/2 teaspoon 2 1/2ml Curry powder

  10. 1/2 teaspoon 2 1/2ml Ground cinnamon

  11. 1/4 teaspoon 1 1/3ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Line a baking sheet with aluminum foil. Cut each squash in half lengthwise. Place squashes, cut-side down, on prepared baking sheet. Bake at 350 degrees for 30 minutes or until tender; let cool. Discard seeds and membrane. Scoop out pulp to yield 2 cups and set aside; discard remaining pulp. In a large saucepan, bring sherry to a boil over medium-high heat. Add onion and garlic; cook 3 minutes, stirring frequently. Add bell pepper; cook 3 minutes, continuing to stir. Add reserved squash pulp, chicken broth, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Place squash mixture in container of an electric blender or food processor; cover and process until smooth. Serve warm. This recipe yields 7 one-cup servings. Nutrition Analysis Per Cup: Calories 82 (10% from fat); Cholesterol 0 mg; Sodium 122 mg.


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