Here’s what I did with a large Butternut Squash that I purchased at the Lyndale Farmers’ market. I baked half and stovetop cooked the other half, just to see the results. There was soup in mind.
Butternut Squash Soup Recipe
1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Salt and freshly ground black pepper
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
Recipe courtesy Cathy Lowe:
http://www.foodnetwork.com/recipes/butternut-squash-soup-recipe/index.html retrieved October 26, 2012.
NOTES: In addition to the nutmeg I added paprika, cumin, turmeric and about ¼ cup of coconut milk. This idea came to me from Sabina Kookt! http://sabinakookt.wordpress.com/2012/10/09/pompoensoep-2/ for pumpkin soup.
Sabina made a nice pumpkin soup and inspired this daring addition of coconut milk. But As I read the recipe today, I realize that the directions are to drizzle a little coconut milk into the plated soup. Oops! No wonder my soup tasted too sweet. But it was good.
Baked Butternut Squash Recipe: Cut the squash in half the long way. Set the halves face down in some water in a baking pan with a large onion cut into quarter pieces and some cloves of garlic. Bake at 350 degrees for 30-40 minutes.
The baked butternut squash pieces were cut up and most of them placed in the freezer. Later I sautéed 1/3 of a cabbage and half of a large onion in 2 tablespoons of olive oil on low heat. When that softened I added the precooked butternut squash and chunk slices of apples cooking for a few minutes. To that I sprinkled a little black pepper, Thai basil and ½ cup or more of New Zealand cheddar cheese at the end covered the pan to let the cheese melt. This is simply scrummy cold weather food to enjoy during the bounty of harvest time.
This will be the last big weekend at the Farmers’ Markets.