One of my favorite recipes for fall and always on my Thanksgiving menu. Slightly spicy and sweet, hearty, healthy, and satisfying.
Preheat oven to 375°F. Split the squash in half lengthwise, remove the seeds, and place face-down on a lightly oiled baking tray. Bake until very soft (30 to 40 minutes). Cool, then scoop out the insides. Measure out 3 cups of squash, place it in a food processor or blender with 1 1/2 cups of the orange juice, and purée until smooth. (You may need to do this in batches.) Transfer to a soup pot, and stir in the remaining orange juice.
Melt the butter or heat the oil in a skillet, and add the onion, ginger, salt, and spices. Sauté over medium heat until the onion is very soft (about 8 minutes). Add a few tablespoons of water, if necessary to prevent the spices from sticking.
Add the garlic and mushrooms, cover, and cook about 10 minutes over medium heat, stirring occasionally.
Add the sauté to the squash mixture, scraping the skillet well to salvage all the little tidbits of flavor. Add cayenne and lemon juice to taste.
Serve hot, topped with a little yogurt.
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Serving Size: 1 Serving (582g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 313 | ||
Calories from Fat: 83 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 4mg | 1 % | |
Sodium 754.4mg | 26 % | |
Potassium 1280.9mg | 34 % | |
Total Carbohydrate 56.5g | 17 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 53g | ||
Protein 7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 313
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