At the beach house, we recently entertained guests from Arkansas. We had a lovely time swimming, eating, and catching up. They brought with them fresh produce from their garden, specifically a watermelon, two acorn squash, and a butternut squash. The butternut squash lasted past their visit, and I found myself staring at it at dinnertime Monday night. The husband was out; I was on my own. Even though it's not quite fall yet in Alabama, I desperately wanted to conjure fall flavors. I decided to turn on the oven, despite the humidity, and roast it. I diced, seasoned, roasted, and then transferred the buttery cubes to a plate. I ate five pieces and realized there was no way I'd finish the whole plate. It was back to the drawing board. I love butternut squash soup, and again, it's a fall staple. I had fat-free half and half and apple cider in the fridge. I used my handy-dandy immersion blender to puree the roasted squash. I had to add a little water to make it the right consistency. I transferred the puree to a small saucepan and added a few tablespoons of cider for subtle sweetness. I wanted to add a bit of cinnamon, but didn't realize my cinnamon spice jar held a cinnamon-sugar mixture. Needless to say, the resulting soup was a bit more dessert-like than I would have preferred for dinner, but it was truly delicious. Maybe if I keep making fall-inspired dishes, the weather will get the hint.
Roasted Butternut Squash Serves 4
1 medium butternut squashed, peeled, halved and seeds and pulp discarded 1 tablespoon olive oil 1 teaspoon dried sage 1 teaspoon sea salt 1 teaspoon freshly ground pepper
Preheat oven to 400 degrees F. Cut butternut squash into bite-size cubes. Toss all ingredients in a bowl until squash is coated with oil and seasonings. Spread in one layer on a baking sheet, roast for 40 minutes until squash is lightly caramelized and easily pierced with a fork.
Butternut Squash Soup with Apple Cider Serves 4 as an appetizer
2 cups roasted butternut squash 1/4 cup water 2 tablespoons apple cider 1/2 cup fat-free half and half (or regular) 1/2 teaspoon cayenne pepper 1/2 teaspoon cinnamon salt and pepper to taste
roasted squash or pumpkin seeds for garnish (optional)
Using a blender or immersion blender, puree water with butternut squash until thoroughly liquidy. Pour into a small saucepan and heat over medium heat, thinning with apple cider and half and half. Season with cinnamon and cayenne. Stir over medium-low heat until heated through. Salt and pepper to taste. Garnish with roasted squash or pumpkin seeds if desired.
I've called the Northeast, Northwest, and Southeast home, but one thing has remained constant: my love of good food. Thanks to the technology of the 21st century, I can share my culinary adventures with my family, friends, and maybe even a few strangers.
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