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SunHouse Restaurant & BarOur Great Food, Stellar Service and Unique Atmosphere will create an island dining experience that will have you returning again, again and again.
CHEF DARRELL’S AUTUMN ACORN SQUASH IN CINNAMON BROTH
4 Acorn Squash Split & Seeded
1 gallon Chicken Stock
Salt, Pepper, Cinnamon, Nutmeg
Pinch of Allspice (to taste)
2 cups Heavy Cream
Steam squash for 1 hour or boil for 45 minutes or until fork tender. Cool for 8-10 minutes. Separate flesh from skin. Bring chicken stock to boil over medium heat, add squash, salt, pepper, cinnamon, nutmeg & allspice. Slowly add cream and simmer for 10 minutes. Thicken with Roux.
Roux
1 lb Unsalted Butter (clarified)
1 cup All purpose Flour
Blend in saucepot on low heat until mixture is smooth. Slowly add to broth.
AUTUMN ACORN SQUASH IN CINNAMON BROTH