Servings: Serves 4-6
2 large acorn squash
3 tablespoons olive oil, divided
1 large onion, chopped
3 cloves garlic, chopped
1 tablespoon curry powder
2 honey crisp apple, peeled and chopped
4 cups low sodium chicken broth
1 cup apple cider
Greek yogurt, for serving
Heat oven to 375 degrees.
Slice squash in half, remove seeds, and place on a sheet tray. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 50 minutes-1 hour, or until tender.
Heat remaining 2 tablespoons olive oil in a large saucepan. Add onions and garlic and sauté until tender, about 5 minutes. Sprinkle in curry powder and cook, while stirring, for 1 more minute. Add apples and sauté until soft, another 3 minutes. Stir in chicken broth, apple cider, and the flesh from the squash, lower heat to medium, and simmer for 25 minutes. Puree until smooth using a hand blender. Taste for seasoning and adjust with salt and pepper. Serve in warm bowls with a dollop of yogurt.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.
Come see Paula’s live show at the Majestic Theatre in San Antonio, TX and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
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Sponsored by Springer Mountain Farms.