Acorns and Flying Saucers

Yes, that's right...

Acorns and Flying Saucers.

We took 'em and roasted 'em in the oven for a half an hour - 

     threw them in a soup of sauteed onions, garlic, carrots, and pears - 

  simmered for another half hour - 

     and pureed it just to the point that when you take in a spoonful, there remains an outstanding texture that allows you to still guess what may be in that delightful bowl of fall/winter squash.

raw materials, all from our backyard *high-five, Ben!*

squashed saucers and acorn.
f I had fresh cream, I woulduh dropped a dollop
of sour cream in the middle