Dinner

Roasted Italian Garden Veggies

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Dinner, Uncategorized

Acorn Squash Soup

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Acorn Squash Soup

1 Acorn Squash
2 cloves Garlic, minced
2 c chicken stock
1 t Red Pepper Flakes
1/2 t Thyme
Salt and Pepper
1/3 c Creme Fraiche
1/4 c Pepita’s
1/2 c Corn
2 T Chives

Preheat oven to 350. Cut acorn squash in half. Place face down and let bake for about 45 minutes. Let cool and scoop flesh out. Place in blender with chicken stock, red pepper flakes, garlic, some salt and pepper, and thyme. Heat in a suave pan until hot. Stir in creme fraiche.

Top with toasted corn, Pepita’s, and chives.

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