Beautiful acorn squash is here! It has a sweet, nutty flavor - perfect for fall meals. We love to roast this squash and top it with fresh herbs.

Each squash is ~2#, price is in eaches, and is a specialty variety known as Starry Night - so expect a beautiful green and yellow skin with delicious flavor.

Items Needed:

• Batistini Farms Estate Notes EVOO (or your preferred EVOO)

• Garlic (1 clove or ½ tsp minced)

• Vegetable or Chicken Stock (2 cups)

• Herb Garnish if preferred

• 2 Acorn squash

• 1 onion

• 1 apple

DIRECTIONS:

1) Preheat oven to 400 degrees.

2) Cut acorn squash and scoop out seeds, placing seeds in water in a small bowl to soak (set bowl aside).. When peeling acorn squash it’s best to cut along the lines of the squash first, and then peel those individual sections.

3) Cut & core apple and peel onion.

4) Dice the squash & apple into medium sized pieces, and cut the onion into large pieces.

5) Lay squash, apple & onion pieces onto a lined roasting pan & roast for 30-40 minutes.

a. Note: The squash should be tender and the apple & onion should be slightly browned when you remove from oven.

6) Prep the squash seeds for roasting. Remove seeds from water & separate from squash pulp (if some pulp remains on seeds, its fine).

• Place seeds on parchment paper and drizzle/coat with EVOO.

• Roast @ 325 degrees for 20 minutes or until lightly browned.

• Sprinkle with salt once you remove from oven & let cool.

7) Once roasted, place squash/apples/onions in a blender.

8) Add 2 cups vegetable stock (vegan) or chicken stock, if preferred.

a. Note that 2 cups will make the soup fairly thick. If you prefer a less viscous consistency - or want to stretch your servings - at a touch more stock.

9) Add 1 clove garlic OR ½ tsp minced garlic.

10) Blend until smooth.

11) Garnish with herbs & roasted acorn squash seeds.