Roasted Acorn Squash with Chile Vinaigrette

I bought an acorn squash at the same time that I bought that butternut squash I mentioned in a previous post. You know, usually when something is 79 cents a pound, that means it's pretty cheap. Not so with squash. Lesson learned. But I digress. This was the first time I ever made acorn squash and it was very tasty. I think I had acorn squash once, with brown sugar on it, and I didn't like it back then. The chile vinaigrette gives a nice contrasting flavor. I was too lazy to make a special trip to the grocery store for a red chile, so I just used Sriracha to taste, and it was fine.

Butternut Squash Soup with Ginger

I bought a butternut squash last week, and realized a couple days ago that the side it was laying on was developing a veggie pressure ulcer of sorts, so I had to cook it that day. I chopped off the bad part of course. I made this soup with the squash. After reading the reviews I doubled the ginger and roasted the garlic with the squash. The soup itself was pretty good, except I thought the ginger overpowered the subtle flavor of the squash. If I make it again I'll use the amount of ginger that the recipe calls for. I liked this soup, but not any better than this recipe for Southwestern Pumpkin Soup, which is way easier.

I also learned the hard way that you really should follow the directions for the Cuisinart, and not fill the bowl too much, unless you like to have squash puree all over your kitchen counters, which I prefer not to.