4 acorn squash 3 carrots, sliced 1 onion, sliced 1/3 C. water 2 T. butter 1 T. flour 1 tsp. salt 1/2 tsp. pepper 3 C. chicken broth 1/2 C. sherry 1/2 tsp. nutmeg 1/8 tsp. paprika Dash of ground allspice Dash of red pepper 1 C. half-and-half 1 1/2 T. sherry Kale leaves Paprika
Cut squash in half lengthwise and remove seeds. Place squash, cut side down, in a broiler pan. Add about 1 inch depth of hot water to pan. Bake at 350 degrees F. for 40 minutes. Spoon pulp from squash halves to create 8 bowls, reserving pulp.
Place carrot and onion in saucepan and cover with water. Bring to a boil, cover, reduce heat and simmer for 15 minutes. (Vegetables should be tender.) Drain, then combine with reserved pulp and 1/3 cup water in a blender. Process until mixture is smooth (approximately 30 seconds). Set aside.
On low heat, melt butter in large Dutch oven. Add flour, salt and pepper stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth, pureed mixture, sherry, nutmeg, paprika, allspice and red pepper. Bring to a boil. Cover, reduce heat and simmer for 1 hour. Stir occasionally. Stir in half-and-half, and 1 1/2 T. sherry. Cook until heated. Serve in squash bowls on a bed of kale. Sprinkle with paprika.
Ken Oliver, "Cooking with Ken" E-mail questions: firstname.lastname@example.org
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