This month's theme for cooking club: Autumn!
I had the soup this time and I've always wanted to make something with butternut squash (this is because I have a secret obsession with butternut squash ravioli). I had a lot of fun going to market to get the squash this week.
It was hysterical to watch me cut them open and seed them. It was dangerous! I thought I was going to cut myself open! It's hard to cut the squash into halves before you warm them. I've never cooked with anything like that before. I couldn't stop giggling. And every little thing I did was a mini victory. It was a rewarding cooking experience. The smell & the taste were so good & well worth all the trouble. I'm really happy with how it turned out.
- 1 butternut squash, halved and seeded
- 1 acorn squash, halved and seeded
- 3 tablespoons butter
- 1/4 cup chopped sweet onion
- 1/2 cup of half & half
- 1 quart fat free chicken broth
- 1/3 cup packed brown sugar
- 1 (8 ounce) package cream cheese, softened
- 1/2 teaspoon ground black pepper
- ground cinnamon to taste
- fresh parsley, for garnish
Preheat oven to 350 degrees F. Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender.
Meanwhile, melt the butter in a skillet over medium heat, and saute the onion until tender.
Remove squash from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, half & half, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
Transfer to slow-cooker to keep warm.
Garnish with parsley, and serve warm
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