Acorn Squash Stew

Good morning everyone!  Since I have TONS of studying to do, and get more done at Starbucks than at home, I have deemed today “Starbucks Friday Wednesday.” I have a feeling that by Friday I’m going to be sick of Starbucks after spending so much time studying here this week!

I started this morning off with a Green Monster. This one was so much better than yesterday’s.  I actually enjoyed this one, rather than forcing myself to drink it!  I think the banana was key…

IMG_3259My green monster contained

  • Spinach
  • 3/4 banana
  • Frozen mixed fruit
  • Skim milk
  • Apple cider
  • 1/2 packet of Amazing Grass-Berry flavored.

It was delicious, and I’m excited to have the other serving tomorrow morning!

And yes, that is Leslie’s blog in the background.  I read her “Engagement Story” recap post while I sipped my breakfast!

Today I’m having the same Starbucks drink as yesterday… yum.  I like to enjoy my drinks slowly, so this one should last until my next class in 5 hours!

IMG_3261And I could resist this Maple Scone. It is by no means healthy.  But it was worth Every.Single.Bite!  No worries, I have some nutritious meals and snacks packed for the rest of the day! :)

Acorn Squash Stew

I threw together this stew last night on a whim.  It was delicious, and a lot better than the pumpkin curry soup I tried to make a few weeks ago!

And, it was super easy!

Ingredients

  • 1 Acorn Squash
  • 1 Yellow Onion, Chopped
  • 3 Cups Vegetable Stock
  • Cinnamon, nutmeg, allspice, salt, pepper to taste (I used a lot!)
  • 1 T. Olive Oil
  • Toasted pumpkin or squash seeds (optional)

Steps

  1. Preheat the oven to 375 degrees.
  2. Slice the acorn squash in half.  Scoop out the seeds and stringy insides.  If you want to roast them later, set the seeds aside in a separate bowl!
  3. Place the squash halves face-down in a baking pan with about a 1/2-inch water.  Roast in oven until the flesh of the squash is soft and easy to scoop out.  It took about 45 minutes for me.
  4. Scoop out the flesh and set it aside.
  5. In a large stockpot, heat the olive oil over medium heat.  Add the onions and cook until translucent and soft.
  6. Add the squash, stock, and seasonings.
  7. Cover and bring to a boil.  Reduce heat and simmer approximately 20-30 minutes.  Add more seasoning if desired.

Serve and enjoy!  I topped mine with some pumpkin seeds.IMG_3251Next time, I want to try adding some apple chunks at the end, because I like soups with more texture.  This was delicious though, and would be perfect with  cheddar-apple quesadilla or sandwich!

Okay, study time.  I’ll be back with another recipe the next time I need a break!

Comments

  1. says

    Just out of curiosity, how big was your onion? When I made my gingered pumpkin soup the other day the onion (recipe called for medium yellow onion) kind of overpowered the pumpkin flavor, and I didn’t even use all of my onion!
    Also, my mom went to a cookbook talk at the 318 hosted by Mrs. Woodbeck, and this guy has a restaurant up in way north Minnesota, and he has a recipe for a hot wild rice cereal with dried cranberries, blueberries and cherries. I’ll send you the recipe if you want, once my mom sends it to me.

  2. says

    It was pretty small because I got it at the Farmer’s Market instead of the grocery store. :)

    I cooked it pretty thoroughly before adding the squash, so most of the sharp onion taste was muted and it was more sweet than sharp.

    Um, YES PLEASE on that hot cereal recipe!!

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