I've had a acorn squash hangin' in my fruit bowl for a few weeks and I've got to eat it before it goes bad! Never, ever, ever, ever let fresh produce go bad! I was in the mood for soup so I decided to make it into a bisque. Acorn squash and apple bisque is on the menu!
1 clove of garlic
1 carton veggie stock
Slice length-wise, scoop out the seeds and goopy stuff
Bake upside down in 1 inch of water, covered with tin foil at 375*F. In a sauce pan add about a tablespoon of Olive oil and saute the garlic. Add the vegetable stock. After about 45 minutes (or until a fork easily punctures the squash's skin) spoon out the squash and add it to the sauce pan. Stir in brown sugar (probably 3 tablespoons), a couple dashes of Cinnamon and salt and pepper. Peel and dice an apple and add that too. I let this simmer for a while and stir occasionally. I pureed mine in the blender to make it smoother, but that's optional.
Yummy! I also made some sweet and salty croutons out of cranberry bread that was in my freezer.