Tag: acorn squash recipe gordon ramsy

Roasted Pumpkin Sage Soup

Pumpkin season is in full swing, and this pumpkin soup is the perfect first course for any meal. Use a hollowed out pumpkin as a bowl for a beautiful presentation.


The aroma of roasted pumpkins and sage smells like everything I love about Thanksgiving – warmth, comfort, family and friends. 

If you can’t find sugar or pumpkin pie pumpkins, acorn squash or butternut would work fine it it’s place. This soup can be made ahead and reheated when ready to serve.

I went pumpkin picking a few weeks ago and and had so many sugar pumpkins, I knew I was going to use some as bowls. Wouldn’t this be beautiful on your Thanksgiving table! Completely optional, but if you want to do this, look for small pumpkins, about 2-1/4 to 2-1/2 lbs, otherwise your bowls will hold too much soup.  To make the bowls, I followed this method[1] only I roasted them 15 minutes longer. You can do this a day ahead, then heat in the oven before serving to keep your soup warm. I actually washed mine after using and they still look good.




Roasted Pumpkin Sage Soup
gordon-ramsay-recipe.com
Servings:  5 • Size: a little under 1-3/4 cup • Old Points: 2 pts • Points+: 3
Calories: 137.5 • Fat: 3 g • Carb: 25 g • Fiber: 7 g • Protein: 6 g • Sugar: 9 g
Sodium: 459 mg (without salt)


Ingredients:


  • 2 medium (6 lbs total) sugar pumpkins or pumpkin pie pumpkins
  • 1 tbsp butter (olive oil for dairy-free)
  • 3/4 cup shallots, diced
  • 3 cloves garlic, chopped
  • 4 cups fat free, low sodium chicken broth (vegetarians can use vegetable stock)
  • 1 tbsp fresh sage, plus more for garnish
  • salt and fresh pepper to taste
  • reduced fat sour cream for garnish, (optional)





Directions:





Heat the oven to 400°F. Using a heavy, sharp knife, cut the pumpkins in half. Scoop out seeds and place on a baking sheet; bake for 1 – 1-1/2 hours.


When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. This should make about 5 cups.

Add butter to a large pot or Dutch oven, on medium heat; add shallots and sauté until tender, about 4 minutes. Add garlic and cook an additional minute. Add pumpkin and broth to the pot, along with sage, salt and pepper and bring to a boil. Simmer, covered for about 15 minutes.


Blend in a blender or immersion blender and blend the soup until smooth.





(Optional) Garnish with light sour cream and sage.  Makes 8 1/2 cups.

References

  1. ^ this method (www.thegraphicweekly.com)

Farro and Sausage Stuffed Roasted Acorn Squash

This simple savory stuffed acorn squash is easy to make and filled with the wonderful flavors of Fall.  The stuffing is made with farro, chicken sausage, mushrooms, celery, onions and sage – you’ll love this!

It doesn’t get easier than this: simply halve and hollow out acorn
squash, then season with salt and roast in the oven. Nothing like
warming up the kitchen on a blistery night with baked squash in the
oven. While that bakes make the stuffing on the stove, then when the
squash is ready fill it with the stuffing and serve – the results are a
soft, flavorful squash filled with savory goodness! 

In the Fall I love preparing squash, whether it’s butternut, pumpkin, spaghetti, or acorn and I’m always looking for great new ways to prepare it. I recently had a stuffed acorn squash at a restaurant that was pretty good, but in the back of my mind I kept thinking it would taste so much better with this farro stuffing, which I LOVE! This stuffing is an adaptation of this brown rice and sausage stuffing[1], which you could of course use instead of farro. I’ve also made it with barley and it was wonderful.

Farro is my favorite new grain – I love it’s chewy, nutty texture which holds
up perfectly in this stuffing, but farro does contain gluten so if you want to make this gluten-free, swap it out for brown rice. This is perfect for a weeknight meal, but would also make a nice addition to your Thanksgiving table. Simply eat with a spoon to scoop out all the wonderful squash with the stuffing in every bite – enjoy!

Farro and Sausage Stuffed Roasted Acorn Squash
gordon-ramsay-recipe.com
Servings: 6 • Size: 1/2 squash 1/2 cup stuffing • Old Points: 4 pts • Points+: 5 pts
Calories: 213 • Fat: 5 g • Protein: 10 g • Carb: 37 g • Fiber: 6 g • Sugar: 0 g
Sodium: 272 mg (without salt) • Cholesterol: 0 mg
Ingredients:

  • 3 acorn squash, cut in half, seeds and fibers removed
  • olive oil spray (I used my mister)
  • salt and fresh cracked pepper to taste
  • 1/2 cup uncooked pearled farro, rinsed and drained
  • 1 1/2 cups reduced sodium chicken broth
  • 2 links raw sweet Italian chicken sausage
  • 1/2 tbsp olive oil
  • 1/2 large white onion, chopped
  • 2 celery stalks, chopped
  • 4 oz sliced fresh mushrooms
  • 2 sage leaves, chopped
  • parsley, for garnish

Directions:

Preheat oven to 350°F. Mist the cut side of squash with olive oil and season with salt and pepper. Place in a baking dish and add 1/4 cup water to the bottom of the pan. Cover and bake 50 minutes. Uncover and bake an additional 10 minutes. Remove from oven and allow to cool before serving.

Meanwhile, cook farro in chicken broth according to package directions.

While the farro is cooking, in a large saute pan cook chicken sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Set aside on a dish.

Add olive oil to the pan and add the onion, sauté 1 minute, add the celery, salt and pepper to taste; cook until celery is soft, about 8 to 10 minutes.

Add the mushrooms and sage to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms have released their juice and are cooked through. Return the cooled sausage and the cooked farro to the sauté pan and mix well.

Divide the farro stuffing evenly between the roasted acorn squash, garnish with parsley and serve.

References

  1. ^ brown rice and sausage stuffing (www.gordon-ramsay-recipe.com)

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