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Recipe by:
Shaun Chapman
Courtesy of Sustainable Table ® Ingredients:
1 Vegetable or Chicken Boullion cube
2 medium Acorn Squash
Salt and white pepper (to taste)
Dash of Olive Oil
2 Tsps cumin seeds
1 Cinnamon Stick
1/2 cup to 1 cup of Tofu (optional)
3 cups of water Directions:
Preheat oven to 350 F.
Quarter your squash, remove the seeds (which make a tasty treat when washed and toasted with salt). Brush the inside of the squash with olive oil, and sprinkle with salt, pepper and cumin seeds.
Roast for about 45 minutes in a shallow pan (until the edges of the squash to become golden and the squash is soft when pierced with a fork). Remove from oven and let cool.
While the squash cools, drop the bouillon cube in a pot of water and bring to a boil. Place a cinnamon stick in the stock, and let it boil until you can smell the cinnamon. Once cool enough to handle, scoop the squash out of the skin and put it in a blender. Remove the cinnamon stick from the stock, and pour the liquid into the blender with the squash, adding tofu if you are using it. Blend till smooth, and serve! Recipe Number 160 added on 2006-12-05
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