Fall Fest: Scrumptious Savories

Fall is fully in the air. I see blogs and Facebook posts all over the place showing yummy treats and fun fall activities happening everywhere. This week I would like to focus on a few savory recipes that are very well-liked in my household.

The first recipe I will focus on is a Stuffed Acorn Squash. This is a perfect side to make with either chicken or turkey. If making this for adults, plan for a half a squash per person.

Stuffed Acorn Squash

Start by preheating your oven to 400 degrees. To make these you will want to start by cutting your squash in half and scooping out all of the seeds. Then, you will want to get each half set up in its own foil packet and set them in a large enough pan so that they can sit level. Leave the foil open so you can fill each half with the stuffing. Place two tablespoons of butter and two tablespoons of brown sugar in each acorn half. Then fill each half with your favorite boxed stuffing mix. I usually use Stove Top and need one box per four squash halves. Then after adding your stuffing, fill each squash half up with chicken broth. I like to add enough so that each half overflows and there is some excess chicken broth down in the foil on the outside of the skin. Add a little bit of salt, pepper, garlic powder, and onion powder to the top of each half. Wrap each half tightly with aluminum foil. Bake in preheated oven for 60 min  or until squash is very tender.

ENJOY!!

Next, I would like to share a new recipe for me. We just tried this soup a few weeks ago and LOVED it!! Even my girls loved it!

Roasted Butternut Squash Soup

Serves: 6-8
Prep Time: 20 min

Cook Time: 1 hour

Ingredients
1 Butternut Squash (about 3 lbs)
2 Tbsp. Olive Oil
3 tsp. salt
1 tsp black pepper
1 Tbsp. unsalted butter
1 Large yellow onion, diced (about 1 ½ cups)
3 celery stalks, chopped (about 1 ½ cups)
1 Tbsp. chopped fresh sage (I substituted 1 tsp. dried rosemary instead)
6 Cups chicken broth
¼ tsp. nutmeg
¼ tsp. cayenne pepper
½ cup freshly grated parmesan cheese

Directions

Preheat oven to 425.

Cut the squash in half horizontally; then cut both pieces in half vertically so you have four pieces of squash. Clean out the seeds, and cut the bottom half into two more pieces (you should end up with six pieces of squash).

Rub 2 tablespoons of olive oil on the squash, then sprinkle with 2 teaspoons of salt and the pepper. Put squash on a baking sheet, skin side down, and roast for 30 min. , or until you can easily pierce with a fork.

In a large stockpot, heat the butter over medium heat. Add the onion, celery, and sage and saute, stirring occasionally until the vegetables are translucent and tender (about 10 min).

Use a spoon to remove the squash from the skin and add it to the stockpot with the vegetables, along with the broth, nutmeg, cayenne, and one teaspoon of salt. Bring to a boil. Lower heat and simmer for 20 min. Remove from heat.

Using a blender or food processor, blend the soup in batches until smooth. Return to the pot and keep warm. Top with parmesan and croutons if desired.

DELISH!! This soup was amazing!! If you served it in a bread bowl, it would put it over the top and be amazing!!

Hope you enjoy these two savory recipes this fall!! Come back and let me know if you like them!

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