Make a package and throw it on the grill if you want to bake a blackberry brioche bread pudding in the summer instead of heating up the house. Serve by scooping into dishes and topping with whipped cream or ice cream!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 acorn squash
- 1 tablespoon extra-virgin olive oil
- 1 small white onion, chopped
- ½ tablespoon freshly minced garlic
- ½ tablespoon freshly minced ginger
- 1 large Golden Delicious apple – peeled, cored, and chopped
- 1 (14.5 ounce) can fat-free chicken broth, divided
- ½ tablespoon curry powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 1 pinch cayenne pepper
- 1 pinch salt and ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut acorn squash in half and remove seeds and pulp. Place cut-side down in a baking dish; add about 1 inch of water.
- Roast in the preheated oven until a knife can be easily inserted, 20 to 30 minutes.
- While squash roasts, heat oil in a medium saucepan over medium-high heat. Saute onion until almost translucent, about 5 minutes. Mix in garlic and ginger. Add apple and cook, stirring regularly to keep from sticking, until it starts to get mushy, 7 to 10 minutes. Pour in 1/4 of the chicken broth. Add curry powder, cinnamon, cardamom, cayenne, salt, and pepper.
- Remove squash from the oven and let cool enough to handle, about 5 minutes. Remove skin carefully, chop flesh roughly with a knife, and mash some of the flesh.
- Add squash to the pot with remaining chicken broth. Simmer soup over medium-low heat, stirring occasionally, for 5 to 10 minutes. Taste and adjust seasoning as needed. Pour into large bowls and serve.
- You may also roast the squash seeds to add as garnish later. Simply remove any pulp, wash, place in a sprayed baking pan and sprinkle with salt. Keen an eye on them because they will burn.
- If you want your apple to retain its color (doesn’t really matter) you may mix it with a bit of orange or lemon juice.
Reviews
Just no. Something is not right with this recipe. Too much curry for 1. I would add that in as I go. Needed more salt. Not enough chicken stock. I had to add water. In the end I also added 2 tbsp of brown sugar and if I could have would have added some butter or milk but I don’t eat dairy. This recipe needs some work.
Had to knock off a star for instructions and timing, seems a little vague on whether to simmer, boil, how long, etc and it took a lot longer than 5 minutes to cool and peel the squash. But, it has good flavor. Made as written except that I didn’t have a golden delicious apple on hand. I think I used a gala apple, and it was at the end of it’s shelf-life (last one in the bowl), so probably would have been sweeter with the correct, not overly ripe, apple. Instead of mashing some of the squash, I blended it all into a puree, like most squash soup seems to be.