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Tuesday, September 28, 2010

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
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  1. I must admit I NEVER thought of sweet potato dip, that has all kinds of possibilities! Thanks!

  2. I too am revelling in the squash abundance. I have quite a few goto recipes this time of yr. Butternut sq lasagna, butternut sq gratin, etc, but these will be added. THANKS!!


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