Acorn Squash and mini pumpkins make beautiful decorative serving pieces for fall holidays! This delicious server is easy to make-
Last Halloween, I scooped out mini pumpkins and filled them with guacamole and other dips.
See post on pumpkin ideas
This year, I am scooping out an acorn squash for Thanksgiving and filling it with my
vegan and gluten free roasted chestnut soup recipe for fall- so easy!!
The acorn squash makes a beautiful edible serving piece.
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| Roasted Chestnut Mushroom Soup - Vegan and Gluten Free |
I love the combination of the roasted chestnut soup in a beautiful acorn squash-
Stove Top Notes: How to Steam on the Stove Top vs. IP
Use a large pot and a steamer basket. Add 3 cups water, the cut and scooped squash to the steamer basket. Bring water to a boil and then reduce flame, cover, and allow to steam until squash is soft about 1/2 hour. Add more boiling water if water evaporates.
Other Ideas for Stuffing the Acorn Squash Instead of Soup
click for recipe
1. Berry and Peach Fruit Compote
2. Gluten Free Wild Rice Stuffing
3. Cranberry Apple Chutney ( amazing)
Sharing on Beth Fish Read's Weekend Cooking where anyone can share a food related post
Sharing on Deb's Souper Sunday with anyone can share a soup, salad, or sammie..
I use the Instant Pot for everything now - I make the soup in the Instant Pot and I steam the acorn squash in the Instant Pot- but you can still make everything without the IP. It will just take longer. See notes at the end of this post for how to make it on the stove top.
My roasted chestnut soup serves four- so prep 4 acorn squash.
How to prep the acorn squash
1. Snap off the stem
2. Slice the pointed side off
3. Cut and scrape the inside to make enough room for soup
4. Freeze the insides(minus seeds) to save to make homemade broth
5. Wash the squash.
6. Steam for 7 minutes in the Instant Pot.
7. Remove and fill with hot roasted chestnut soup
8. Eat the soup and the squash- delicious!!
8. Eat the soup and the squash- delicious!!
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| acorn squash filled with roasted chestnut soup and 2 sage leaves |
Stove Top Notes: How to Steam on the Stove Top vs. IP
Use a large pot and a steamer basket. Add 3 cups water, the cut and scooped squash to the steamer basket. Bring water to a boil and then reduce flame, cover, and allow to steam until squash is soft about 1/2 hour. Add more boiling water if water evaporates.
Other Ideas for Stuffing the Acorn Squash Instead of Soup
click for recipe
1. Berry and Peach Fruit Compote
2. Gluten Free Wild Rice Stuffing
3. Cranberry Apple Chutney ( amazing)
Sharing on Beth Fish Read's Weekend Cooking where anyone can share a food related post
Sharing on Deb's Souper Sunday with anyone can share a soup, salad, or sammie..
One of my favourite squashes! Chestnut soup served in acorn squash...brilliant!
ReplyDeleteI've only started to use acorn in the last two years. It was never my favorite- however, I've grown to really like it..
DeleteLovely! When I was a teacher, I always made soup and served it in a pumpkin with my students. We all loved how fun that was.
ReplyDeleteShirley
Shirley,
ReplyDeleteThis is the first time I've used an acorn squash. I usually use a small pumpkin - this was so much easier because it is softer. I didn't know you were a teacher. What did you teach.. I was a high school teacher before I retired 7 years ago!
The cuteness is killing me! These are so clever, Judee! I love the idea of serving guacamole in a mini pumpkin. I need to try all of these ideas.
ReplyDeletePattie,
DeleteThanks for the comments- I love the idea of using food for containers! They do look cute
John just said last night that I hadn't made curried squash soup in ages!
ReplyDeleteHi Jackie,
DeleteIt's definitely winter squash season. I'll be looking for your recipe!!
Great presentation and such a clever way to serve the soup. I love acorn squash!
ReplyDeleteI like acorn squash too and it tasted great with the soup!
DeleteYour ideas are all so imaginative -- both flavor-wise and presentation-wise!
ReplyDeletebest... mae at maefood.blogspot.com
Thank you Mae! We enjoyed both as well!
ReplyDeleteI love the presentation too! And the soup sounds so yummy. I love the IP!
ReplyDeleteThanks Beth and thanks for hosting Weekend Cooking- I look forward to it every week.
DeleteYikes - I'm so far behind! But I wanted to make sure I thanked you for sharing at our What's for Dinner party! Hope you bring more deliciousness this Sunday! Have a great weekend.
ReplyDeleteThanks for stopping by to comment on my post. I'll be stopping by the What's for Dinner party on Sunday.
DeletePerfect for this Fall weather, and so lovely to serve soup in it's own bowl.
ReplyDeleteYes and Claudia the bowl tastes good and is healthy too.
DeleteChestnut soup - sounds divine. Cheers from Carole's Chatter
ReplyDeleteCarole,
DeleteI really enjoyed the soup and yes I would agree that it tasted great!
So pretty in the squash bowl! Thanks for sharing your soup ideas with Souper Sundays. ;-)
ReplyDeleteWhat a great presentation for a server, great idea! Thanks so much for sharing your awesome talent with us at Full Plate Thursday. Hope you are having a great weekend and come back to see us real soon!
ReplyDeleteMiz Helen
How interesting!! Thanks so much for linking up at #AThemedLinkup 4 for All Things Thanksgiving. Shared.
ReplyDelete