Fall Colors

The leaves don't really change out here, but we manage to get by. This turned out pretty well, although it would have been better with a lamb chop on top.

1. Halve your squash, rub the flesh with butter, place a pat of butter in each cavity, and sprinkly lightly (oh so lightly) with cinnamon and coriander.
2. Roast the squash at 425 for about 45 minutes. Allow to cool and scoop the flesh out into a bowl.
3. Add chicken stock and a splash of milk. Puree.
4. Replenish with cinnamon and coriander and adjust for salt.
5. Garnish with pomegranate seeds.

Posted at 00:07 on Fri, 06 Nov 2009 in category food | Comments (2)