As the warm weather leaves us on the East Coast and the grey season settles in, less and less local fresh produce is available. Sunchokes and sage are the last things growing in our garden and it just so happens that they go really well with the last of the acorn squash we have laying around.
1 acorn squash, halved, baked and scooped out
10 leaves fresh sage, chopped
2 TBSP olive oil
1/2 red onion, chopped
3-4 cloves garlic, chopped
15 sunchokes (approx 2″ pieces), chopped
4 cups of water or vegetable broth
1/4 cup non dairy milk(hazelnut, almond, hemp, etc.)
salt and pepper to taste
Preheat oven to 400F. Cut acorn squash in half and place face down in a 2″ deep baking dish with 1/2″ or so of water, 1/2 tsp salt and chopped sage leaves. Bake for about 20 minutes or until soft. While this is baking, heat olive oil in a medium pot on medium heat. Add onions and saute until translucent. Toss in garlic, saute for another minute and then add the sunchokes. Cook for another 5 or so minutes and add water/broth. Adjust to high heat, cover and bring to a boil, then lower to medium and simmer for 15 minutes. By this time the squash should be ready. Take the tray out of the oven, remove seeds and scoop out center with a spoon, being careful not to burn yourself. Put all of your ingredients in a food processor and blend until smooth. At this point you can add some non dairy milk to make it creamier. Pour back into pot, add salt and pepper to taste and serve.