Roasted Acorn Squash and Crawfish Bisque
In this delightfully inventive soup, autumn acorn squash is roasted with a hearty mixture of spices, then finished with fresh basil and crawfish tails.
Preheat an oven to 400 degrees F (200 degrees C).
Line a baking sheet with aluminum foil.
Combine the brown sugar with 1/4 cup butter cinnamon and five spice powder in a microwave safe bowl.
Cook in the microwave on High until the butter has completely melted.
Place the acorn squash cut side up onto the aluminum foil; brush with the brown sugar mixture.
Bake in the preheated oven until the squash is tender and golden brown about 1 1/2 hours.
Remove from the oven allow to cool and scoop out and reserve the flesh.