NOVEMBER 2019 NEWSLETTER

We are so thankful for YOU, our amazing clients. Every week you show up giving it your best, willing to be challenged, to try something new, and to trust us. We want to wish you all a very blessed Thanksgiving!

Thanksgiving Holiday Hours
Thursday, November 28th: 9:00am Turkey Burn
Friday, November 29th: 8:00am, 9:00am
Saturday, November 30th: 9:00am,10:00am
Sunday, December 1st: CLOSED
5th Annual Turkey Burn Circuit class
Let’s all join together and burn some calories, and have some fun before you ENJOY your Thanksgiving feast! Thanksgiving Morning Thursday, November 28th 9:00am-10:00am Signup online 18 slots open and they go fast!
ACORN SQUASH BISQUE
The smooth texture of acorn squash gives this pureed soup its character; only a little half-and-half and butter are needed.
Ingredients
2 acorn squashes (3 pounds total) 1 tablespoon butter 1 medium onion, finely chopped Coarse salt and ground pepper
Directions
1. Place squashes on a paper towel and microwave on high just until tender when pierced with the tip of a paring knife, 8 to 10 minutes. Remove from the microwave, and halve each squash lengthwise (to speed cooling). When cool enough to handle, scoop out and discard the seeds. Scrape out flesh into a bowl; discard skin. (To prepare in oven, preheat oven to 450 degrees. Halve squash lengthwise; scoop out and discard seeds. Place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil. Roast until almost tender when pierced wtih a knife, 15 to 25 minutes. When cool enough to handle, scrape out flesh, discard skin, and proceed with step 2).
2. In a large saucepan, heat butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add squash, thyme, broth, and 2 cups water. Bring to a boil over high heat; reduce to medium, and cook until squash is very tender, 10 to 12 minutes.
3. Working in batches, puree mixture in a blender until very smooth, about 1 minute. Return to pan; add half-and-half, and season generously with salt and pepper. Thin bisque, if needed, by adding more water. Serve garnished with thyme.
* Recipe courtesy of Marthastewart.com

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