![]() ![]() Scottish readers are definitely going to want to visit Blair Drummond Park to get their animal fix. Tickets: Get your Whipsnade tickets hereīlair Drummond Safari and Adventure Park This is the best safari in Scotland.Why not try one of the many experiences at the zoo? Become a keeper for the day and you can work with the rhinos, giraffes and elephants. This year an endangered baby Asian elephant was born at the zoo! Grab tickets for the Elephant Cafe where you will be able to see mum and baby. Whipsnade Zoo has many incredible animals you won’t see elsewhere, like brown bears and wolverines. ![]() As part of the Zoological Society London, Whipsnade is dedicated to conservation, sustainability, and science. Whipsnade Zoo is one of the biggest zoos in England with over 10,000 animals. ![]()
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![]() ![]() ![]() (192 in.) by 1.4, which equals a screen size of 11.43 ft. Using the lower end of the ratio (1.4:1) as an example, you would divide 16 ft.
![]() ![]() ![]() Dispose of the green rind and set the squash aside. When the squash has cooled, use a spoon and scrape the squash from the rind. Place the slices on a large sheet pan in a single layer, drizzle with remaining ¼ cup vegetable oil and season with salt and pepper.īake the acorn squash and cauliflower for 35 minutes, until they are soft and have a wonderful caramelized bottom. Remove the leaves at the bottom of the cauliflower and slice it into 1” - 1 ½” slices. Rub the squash to distribute the oil and season with salt and pepper. Place the slices on a large sheet pan in a single layer and drizzle ¼ cup vegetable oil over top. Place the squash flat side down and cut into 1” - 1 ½” slices. Using a spoon, scoop out and discard all of the seeds. Then using a sharp knife, carefully cut the squash lengthwise. Rinse the acorn squash under warm water to remove the wax on the outer shell. Roasting the vegetables cooks them to a usable consistency and gives them a caramelized crust that provides a ton of extra flavour! Soups on! Roasting the veggiesįirst thing we have to do is roast the acorn squash and cauliflower. If you are worried about your health or diet please contact a doctor. None of the advice given on this website is to be considered as medical advice. The information presented is for informational purposes only, gathered through my own research. So not only is this soup flavourful and delicious, it packs a serious punch of nutrition!ĭisclaimer I am not a doctor, dietitian, or nutritionist. Did you know, just one serving of cauliflower provides you with an ENTIRE days worth of vitamin C? CauliflowerĬauliflower is the vegetable that just over the last few years seemed to grow its wings and become known! It is an extremely versatile vegetable that was overlooked for a long long time. All of these vitamins and nutrients are extremely important to include in your diet, they provide your immune system with some extra help, coming in especially helpful during cold and flu season. It is not as sweet tasting as butternut squash but acorn squash tops the charts when it comes to vitamins and nutrients in the squash.Īcorn squash is a great source of folate, potassium, calcium, and magnesium! To list a few more, it is also provides ample vitamin C, A, B1, and B6. Acorn SquashĪcorn squash is a winter squash that has a nutty sweet savory earthy taste. ![]() Please see my disclosure policy to learn more. This soup blends together to a smooth buttery consistency and provides a hefty amount of vitamins, minerals, and nutrients! Ladle into soup bowls and serve.Today we are back to regularly scheduled programming here at Whipped It Up! Incase you missed it, we wrapped up our 12 Days of Christmas Event last Thursday and there are a TON of amazing recipes in there, so make sure you check it out! As for today, we are bringing you this tremendous recipe for a super healthy and equally delicious Acorn Squash & Cauliflower Soup!įirst off, this soup is unbelievably healthy, which is something we all need during the winter and christmas months where treats seem to be around every corner. Serve with a fresh crack of black pepper, a nice drizzle of extra-virgin olive oil and a light sprinkle of remaining Parmesan. When the mixture comes to a slow simmer, mix again with the stick blender and stir in 1/4 cup of the Parmesan and turn heat to low. Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat. Add in the cayenne, white pepper and the herbs. Stir to combine, then puree with a stick blender. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Deglaze with 1/2 cup of the chicken stock and stir to remove any fond. In a large Dutch oven, heat 1 tablespoon of the olive oil and 2 tablespoons of the butter over medium-high heat and when the butter is starting to foam, add the raw diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes. Reserve the roasted shallots and garlic with the squash. Remove from oven and when cool enough to handle, remove the squash from the skin. Roast in the hot oven until very tender and starting to caramelize and collapse, approximately 1 hour. Drizzle with 2 tablespoons of olive oil and season with 1 tablespoon each of the salt and freshly cracked pepper. To 3 of the squash halves, add a peeled shallot and to the other 3 add 2 garlic cloves on each. Line a baking sheet with aluminum foil and arrange the squash, cut side up. Cut a flat spot on each end so the squash will sit flat. Cut the squash in half on the equator and remove the seeds with a spoon. ![]() |