Squash extravaganza!

I love fall, and "cold weather food." Thus, the crops of pumpkins and squash coming in mean I can play in the kitchen to my heart's content. My favorite so far is a pumpkin pie with a gingersnap crust. These two recipes are good, as well.


Squash soup

• 1 butternut squash and 1 buttercup squash
• 2 big onions
• 1/2 c. butter
• paprika, kosher salt and ground pepper to taste
• 1 Tbsp brown sugar
• 1 1/2 c. chicken stock
• 1 pint heavy cream

Quarter and roast the squash. While it's roasting, , caramelize the two big onions, sliced, in a 1/2c of butter. Season the onions with smoked paprika, kosher salt, and ground pepper. When the onions are a golden brown,  add the brown sugar, and let the onions finish cooking.

Add  1.5c of chicken broth and let it simmer a bit. As it cooks down, scoop out the roasted squash and add it to the pot. Add a pint of heavy cream, then hit the pot with a stick blender until it's velvet smooth.

Goes really well with a fresh, crusty bread.

Sweet Potato Pumpkin Dip

• lb pumpkin
• 1 lb sweet potato
• 1/2 stick butter
• 2 tbs molasses
• 1/8 cup white sugar
• 1 cup brown sugar
• 1 tbs nutmeg
• 1/2 tbs cinnamon
• 2 tbs honey

Cut the pumpkin into four pieces and roast the pumpkin pieces and the sweet potato in a 350 degree oven for one hour.   After the pumpkin and potato are cooked and cooled puree them in a food processor. Melt the 1/2 stick of butter and in a large bowl mix the puree, melted butter and the rest of the dry ingredients. Mix well and serve as a dip or a side dish to a meal if you really want to.

Goes really well with graham crackers or gingersnap

Publish Post

s.