From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.


  • 6 acorn squash of equal size

  • 2 medium onions, chopped

  • 4 Tablespoons butter

  • 3/4 cup bread crumbs

  • Salt and pepper, to taste

  • 1/8 teaspoon nutmeg

  • 1 cup grated Gruyere cheese

  • 1/4 cup grated Parmesan cheese

  • 6 cups chicken stock

  • 1 cup heavy cream


Preheat oven to 400 degrees.  Cut thin slice off bottom of each squash so it sits level.  Slice cap off squash and reserve.  Scrape out seeds and fibers.  Saute onions in butter until tender.  Add bread crumbs and stir until butter is absorbed.  Remove from heat and stir in salt, pepper, nutmeg, and cheeses.  Place squash in buttered baking pan.

Divide crumb-cheese mixture equally among the squash.  Add enough stock so that the squash is almost full.  Replace cap on each squash.  Bake 45 to 60 minutes or until soup is simmering and squash pulp begins to get tender.  Reduce heat to 350 degrees and bake 15 to 20 minutes until squash is tender.  Squash should not lose its shape.  Stir cream into each squash and adjust seasonings.  Serve soup and remember to scrape the inside of the squash bowl.


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