Fall is the perfect time to try these recipes for acorn squash with cranberries and zucchini soup.
Growing up hearing the stories of the Indians of the Northeast and their crops reminds me of squash for fall and Thanksgiving.
Here are some fall recipes for you to try.
Acorn Squash with Cranberries
4 acorn squash, halved and seeded
2⁄3 cup margarine
1⁄3 cup orange marmalade
2 Tbsps. brown sugar
11⁄2 cups coarsely chopped cranberries
dash of cinnamon
Preheat oven to 350˚. Place squash halves in a baking pan.
Melt 2 teaspoons of margarine and brush cut sides of squash. Bake for 30 minutes. Remove from oven.
Melt the margarine in a saucepan. Stir in brown sugar, marmalade and cranberries. Remove from heat and spoon into acorn squash halves. Bake another 25 to 30 minutes or until tender.
Transfer to serving dish or arrange around poultry or meat.
11⁄2 Tbsps. margarine
3⁄4 lbs. thinly sliced white and pale green parts of leeks
4 garlic cloves, chopped
3⁄4 lbs. potatoes, peeled and cut into 2-inch pieces
1⁄2 lb. zucchini, peeled and cut into 1-inch pieces
21⁄2 cups chicken broth
1 cup nondairy creamer
salt and pepper to taste
garnish with chopped chives
Melt margarine in a soup pot. Add leeks and garlic and sauté until tender.
Add potatoes and zucchini and sauté 5 minutes.
Add the chicken broth and bring to a boil. Reduce heat and simmer until potatoes are tender. Cool 30 minutes.
Working in batches, puree soup in blender and return to pot. Stir in nondairy creamer. Season with salt and pepper. Cover and refrigerate until cold.
To serve, ladle into soup bowls. If desired, garnish with chopped chives.
Sybil Kaplan is a journalist, food writer, and cookbook author who lives in Jerusalem.