Thursday, October 20, 2011

Squash Sage Stew

So this post does not have any apples in it. But it does have acorn squash, so that's pretty good, right? Sanne found this recipe for Pumpkin, Barley and Sage Soup, but I suggested that we switch out the pumpkin for acorn squash, because. So she did, and it was good. She also made some corn muffins, featuring real corn. I believe it was a mix, but I could be wrong...

She just cooked a cob of corn...
"the Indians call it maize..."
...and mixed it into the batter

and baked it in a muffin tin. Perfection.

The soup wasn't much more complicated than that. She started by scooping the guts out of an acorn squash. She salted, peppered and olive oiled it, and roasted it in the oven for about half an hour.

Meanwhile, I chopped an onion, and it was sauteed with some chopped andouille sausage and a few torn sage leaves in some olive oil on high heat.

About 3 minutes or so, stirring continuously.

Then she added 1c barley, 4c water and 1t instant bouillon granules. Bring to boiling. Then reduce heat to a simmer, covered, 12 minutes, stirring occasionally.

When the squash is tender, scoop out all of the flesh and puree it. Then stir it into the soup, add 1T cider vinegar and season with salt and pepper. Let it heat through.

Then try to make it look as pretty as this, by garnishing with apple slices and sage. Serve with corn muffins and fall beer. Smile.

I'm a fan. 


1 comment:

  1. yummms! Please hurry and move back so you can feed me and Kate.