Locally Inspired Recipes by Rebecca Eide

Almonte-area food Blogger Rebecca Eide delivers something warm and comforting this month.

Ingredients

• olive oil for drizzling
• 1 acorn squash, deseeded and quartered
• 2 small sweet potatoes, cubed
• 1 tsp oregano
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp cracked pepper
• 4 tbsp olive oil
• 1 small onion, diced
• 3-4 large cloves of garlic, sliced
• 2 bay leaves
• 1/4 cup tomato paste
• 1/2 tsp salt
• 6-8 cups of water

Preheat oven to 400 degrees F.

Start by cubing your sweet potato and cleaning your squash, setting the seeds aside to be cleaned.  Place the sweet potato and squash on a baking sheet lined with parchment paper (I used stoneware) and drizzle with olive oil.  Toss to coat.  In a small bowl, combine the oregano, smoked paprika, 1 tsp salt, and 1/2 tsp cracked pepper.  Shake it over the vegetables and bake for 45 minutes.

When the sweet potato and acorn squash has finished roasting, heat a large pot over medium-high heat.  Once it’s nice and hot, add the olive oil, onion, and garlic.  Toss and cook for 2-3 minutes.  Add the tomato paste, bay leaves, salt, and water.  (Start with 6 cups of water for a thicker soup, and add more to desired consistency.)

Add the roasted vegetables (remove the skin from the squash) to the pot and cook for 30 minutes over medium-high heat, stirring often.  Allow the soup to cool slightly before blending it smooth, and be sure to remove the bay leaves before blending.

Serve hot and top with roasted acorn squash seeds and goat cheese.

For the Acorn Squash Seeds

• seeds from 1 acorn squash, pulp removed and rinsed well
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp cracked pepper

Toss the seeds with the olive oil, salt, and pepper, and bake for 18-22 minutes at 375 degrees F.

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