This dish happened because I had some squash that needed used up, and was in the mood for a thick winter vegetable stew. But I didn’t want just acorn squash soup, so I added bunches of carrots for color and lots of spices for flavor.
1 acorn squash
1/2 cup milk
1 bag frozen carrots (or 1 bunch fresh)
Squirt of sriracha
2 tbsp garam masala
1 cup chicken broth
Step 1: Cut the squash in half and pull out seeds with a spoon. Put some water in the middle and microwave on high for five minutes. Flip upside-down and microwave another 5 minutes.
Step 2: The squash should be soft, remove the skin and smash in a bowl. It looks a bit like applesauce at this point.
Step 3: Put the squash in a blender with the milk, stock, spices, and carrots. If using fresh carrots, boil them or microwave for 10 minutes first so they are softened. Blend it all together.
There you have it, a simple thick stew with TONS of vitamins, fiber, and beta-carotene. Enjoy with a winter greens salad or some fresh bread.