Tag: roasted butternut squash

Roasted Butternut Squash Soup

If you’ve ever read any of my Shabbat menus on Facebook, you know I’m all about the roast-roast-roast. And I don’t mean a couple of pounds of meat. I’m talking about drizzling stuff with olive oil, salt and pepper and sending it for some browning action in a steaming hot oven.

The thing about roasting is – it concentrates flavors in the most delicious way possible, caramelizing veggies into nature’s candy. I know you can taste the difference because every time I serve up my roasted butternut squash pie, people don’t stop asking me what I do different that makes it tastes so good. I’m telling you people. You gotta try it for yourself. Roast. Roast. Roast.

To get the most flavor out of this soup, I roast the squash along with shallots, for amazing natural sweetness. Give it a try and and you’ll never go back to boiling your veggies again!

Roasted Butternut Squash Soup

approximately 3 lb butternut squash
3 shallots
1 tbsp olive oil
salt & pepper, to taste
1 honeycrisp apple, peeled, cored and diced
4 cups vegetable stock
1 tsp chinese 5 spice powder
1-2 cups coconut milk (I use original Coconut Dream)

Method:

Preheat oven to 400 degrees. With a knife, cut a few slits around the butternut squash (this allows heat to escape and keeps it from exploding) and roast for about 1 hour, turning half way through. Peel the shallots and place on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast with the butternut squash for about 30-45 minutes, until caramelized and tender.

Once the butternut squash if fork-tender, remove from the oven and slice in half lengthwise. Remove the seeds and scoop out the flesh. Add flesh and roasted shallots to a pot, along with diced apples. Add the vegetable stock, Chinese 5 spice, salt and pepper and bring to a boil. Lower the heat and simmer until apples are tender. Blend with an immersion blender. Stir in 1-2 cups coconut milk, until desired consistency/thickness is reached.

NOTE: I love the natural sweetness in this soup, but if you’d like it a little sweeter, add a drizzle of honey.

SUBSTITUTION: Chinese 5 spice powder is a mixture of 5 spices used in Chinese cuisine. If you don’t have it, you can use a pinch of any/all of these ground spices: szechwan pepper, star anise, fennel seeds, cloves and cinnamon.

Other Butternut Squash Recipes:

butternut squash fries
butternut squash latkes
stuffed roasted butternut squash

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Stuffed Roasted Butternut Squash

It’s been almost a week since my last post, and I just couldn’t push off blogging any longer. I know a week doesn’t sound like much, but I know myself. If I go for a week, I’ll go for two, maybe three, and before you know it, It’ll be a month without blogging.

And I have reasons too. For one, I’ve been working on Purim recipes. More importantly, my internet connection has been out of whack lately. I’ll be just in the middle of pinning an amazing recipe onto my drooling board on Pinterest when my internet goes down on me. Up and down, and up and down. And you know what the embarrassing part it is? My husband is a computer technician. But you know how it goes. The shoemakers kids and their shoes. That’s me.

So now that I’ve braved my unreliable connection (my cable has gone down about 10 times since I started working on this post), let’s get to why you’re really all here. The food.

This is one of those recipes that I dreamed up one night…literally. Does anyone else develop recipes in their sleep, or am I the only crazy one? The worst part is, I usually forget them once I wake up, but this time, it stuck with me. Maybe that’s because it’s not that complicated, and there aren’t that many ingredients.  Jack’s Gourmet sweet Italian sausages are so full of flavor, you just don’t need to add much for the recipe to sing.

OK people, I’m gonna be honest here. We’re talking full disclosure. I haven’t blogged because I’m too busy on Pinterest. I’m obsessed. If you haven’t checked it out yet, go to http://www.pinterest.com/busyinbrooklyn and follow me!

 

Stuffed Roasted Butternut Squash

2 small butternut squashes
2 Jacks Gourmet sweet italian sausages, finely diced
2 apples, cored and thinly sliced
2 tbsp pure maple syrup
3 tbsp brown sugar
salt and pepper, to taste

Method:

Place butternut squashes on a baking sheet and bake at 425 degrees until it pierces easily with a fork, about 1 hour. Saute the sausage for a few minutes until it has browned and rendered some of its fat. Remove the sausage from the pan, but leave the drippings. Add the apples and saute until softened. Add maple syrup and continue to saute until golden and caramelized. Return the sausage to the pan and mix into the apples.

When the squash is ready, leave it to cool for several minutes. Cut it in half, lengthwise, and remove the pits. Scoop out most of the flesh, leaving about 1/2″ of squash all around. Add squash pulp, brown sugar, salt and pepper to the pan and mix to combine (dont overstir the squash, you want it to be lumpy). Lower the oven temperature to 400 degrees. Return the squash to the oven and bake, uncovered, until browned around the edges, about 15 minutes.

1 year ago: organic oven baked sweet potatoes

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