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And now, it’s time for a post on some good fall-ish food.  I’ll keep this short, as I’m kinda short on time, and have other things (study and sleep) that I’m supposed to be doing rather than blogging.

I have somehow procured a column in our school newspaper, where I get to talk about healthy eating and whatnot.  And yes, when I write for a newspaper, there’s a lot more structure to my writing.   Anyway, the whole reason I’m sharing this is that this blog is likely going to see some spillover from my articles, such as this recipe.  The article accompanying this one is all about eating with the seasons as opposed to against them.  I don’t think I’ll share it here; not so sure throwing my entire article on line is really a good idea, however I don’t see why I can’t share the foodie goodness.

I really don’t remember which came first, the column idea, or the recipe.  I know one spurred on the other, but can’t rememer which???  It’s like the whole chicken/egg delema.  I know I got these ideas in the shower (I seem to think much better in the shower, and have honestly written some of my best essays in my mind while washing my hair).

Golden Squash Bisque

Golden Fall Bisque

1 acorn squash, halved and seeds removed.

5 small carrots cut in large chunks (about 1 cup)

2-4 small shallots, finely chopped

Zest of ½ an orange

Juice of one orange

2 tsp allspice

1 bay leaf

Water

Sea salt and pepper to taste

Preheat oven to 400°.  Place the squash face-down, with carrots all around it in a baking dish with about a centimetre of water in the bottom.  Bake for about an hour, or until both squash and carrots are soft.  If the water runs out, add a little more.  Peel the skin from the squash, and process both squash and carrots in a food processor or with an emersion blender until smooth.

In a large soup pot, cook shallots in a little bit of water (or in a little oil) until soft.  Add puréed squash and carrots, as well as orange juice, orange zest, allspice, bay leaf, and enough water to create a thick soup (I used 2 cups, but you may need more).  Heat and then season with salt and pepper to taste.  Remove bay leaf before serving, and if desired, garnish with slivered almonds.

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