4 each 1-pound acorn squash, halved amd seeded
1 tbsp canola oil
8 oz onion, coarsely chopped (1-3/4 c
1 each stalk celery, chopped (1/2c)
2 cl garlic, minced
2 tsp fresh thyme, chopped -or-
1/2 tsp dried thyme
2 tsp fresh sage, chopped -or-
1/4 tsp dried, rubbed sage
1 tsp crushed red chile flakes
4 cup chicken stock
1/4 cup heavy cream (optional)
1 cup wild rice, cooked
1 salt and lemon juice to taste
A Recipe for
Smoked Acorn Squash & Wild Rice Bisque
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
This Recipe for Smoked Acorn Squash & Wild Rice Bisque is one of thousands in the Recipes-to-go Christmas Cookbook.
Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
If you enjoy this Smoked Acorn Squash & Wild Rice Bisque Recipe - you should enjoy the recipe collections you can find on the websites below:
I eat merely to put food out of my mind. |
| N.F. Simpson |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
This is a recipe for Smoked Acorn Squash & Wild Rice Bisque from the recipe cookbook of Recipes-to-go (Christmas)
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
: If desired, smoke 4 of the squash halves for 20 minutes. Preheat
oven to 350F. Line shallow baking pan with foil.
: Remove squash from smoker. Arrange with remaining squash halves,
cut side down, in pan.
: Bake at 350F for 1 hour or until soft. Scoop out pulp and set
aside. : Heat oil in a large pot over medium heat. Saute onion and
celery in hot oil until soft, about 4 minutes. Add garlic, thyme,
sage, and chili flakes. Saute for 2 to 3 minutes.
: Add squash pulp and chicken stock. Mix well. Bring to boiling.
Reduce heat. Cover and simmer for 1 hour.
: Puree in blender in several batches, blending until smooth.
Return to same pot.
: Stir in cream and wild rice. Add salt and lemon juice to taste.
Serve at once in warm bowls. Yield: 6 to 8 servings. "Victoria"
Magazine, December, 1995
Serves: 6
Smoked Acorn Squash & Wild Rice Bisque Recipe brought to you by Recipes To-Go