Vellutata di Zucca (Healthy Acorn Squash Vellutata)

This dish is very simple to make and very delicious.

Ingredients and Tools:

• 2 Acorn Squash
• 1 Sweet Potato
• 3 steams of Leeks
• Coconut Oil
• Bone Broth
• Salt and Pepper to taste
• Hand Blender

How to make Acorn Squash Vellutata:

1. Cut the squashes in half and scoop out the seeds out with a spoon.
2. Cover an oven tray with a sheet of parchment paper.
3. Coat it wit coconut oil and put the cut squashes on the tray facing down.
4. Cover the tray with aluminum foil.
5. Bake at 350 for 35/45 minutes, until is soft.
6. Slice the leeks and sauté them on a pan with coconut oil, add some salt to taste.
7. When the squashes are ready take them out and turn them upside down to cool, so they are more manageable.
8. Cut the sweet potato into squares.
9. Take a big pot, put inside the leeks and the sweet potato and scoop the squashes meat and add that to the pot.
10. Put some bone broth to cook, you want the mix to be quite liquid.
11. Cook until the sweet potato is soft.
12. Take a hand blender and blend the mix until is all smooth.

Serve & enjoy!