Acorn Squash Harvest

This weekend I harvested the acorn squash in my vegetable garden.

20140914IMG_7513The largest ones are about the size of a volleyball. I had planted 6 groups of three seeds each (which exhausted the entire seed packet) and kept the strongest two plants in each group. After washing and drying them (hopefully in the sun) for a few days I’ll move them to the cold room for storage.

Aside from just cooking and eating them, I have a recipe (adapted from one for Pumpkin-Ginger Soup) that is a favourite of Audrey’s:

  • 1 medium acorn squash
  • ¾ cup raw unsalted cashews
  • 2″ long piece of ginger root (Audrey really loves ginger)
  • water
  • salt to taste
  1. Soak cashews in water for several hours to soften them, producing a smoother soup
  2. Cut squash in half. Scoop out and discard seeds. Bake cut side down at 350°F until very tender and slightly browned (30-45 minutes).
  3. Scoop out the flesh from the squash. Purée in a blender in batches, adding water if necessary to keep it circulating. Water from soaking the cashews can be used. Put puréed squash in a saucepan or soup pot.
  4. Purée the cashews in blender until smooth, adding water as necessary. Add to squash.
  5. Peel ginger and slice thinly across the grain. Purée in blender until smooth, adding water as necessary. Add to squash and cashews.
  6. Stir soup and heat gently to blend flavours. Add water as needed to adjust consistency.
  7. Add salt to taste and serve.

You can also steam or microwave the squash but the browning from the oven adds to the flavour of the soup. A food processor can be used instead of the blender as long as it can produce smooth purées. For extra-smooth soup, pass it though a sieve to remove larger bits.




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