So if you've been keeping up with my twitter updates and most recent twitpics, you should know by now that I haven become absolutely OBSESSED with squash as of late... squash in crepes, butternut squash soup, squash roasted, toasted... if there's squash involved, I'm there. SOoOoo... in an effort to consolidate my most recent squash recipes, here below are some easy preparations for my most favorite fall feast (also, for those diet-conscious, they're all "figure friendly" as Rachael Ray puts it, as well as nutritious and simple to prepare!) So what are you waiting for? Dig in!
Butternut Squash Soup
Ingredients
1 medium sized shallot - diced
7 cloves garlic - diced
1/2 stick unsalted butter
1 large butternut squash (peeled, de-seeded and diced) or 2 medium sized butternuts
Roughly 5 cups organic chicken (or vegetable) stock
1 1/2 tablespoons cumin
1 tablespoon garlic powder
Salt and Pepper for seasoning
Directions
1. In a large dutch oven, sautee garlic and shallots in the butter until they become clear and can smell aroma of the garlic/shallots
2. Place in diced butternut squash and cover in chicken/vegetable stock (about 5 cups, or until the butternut squash is covered)
3. Mix pot so ingredients get distributed throughout then cover and allow to come to a boil
4. Once mixture is boiling, put in simmer for 30 minutes (the longer the simmer, the longer the flavors can combine together so don't be hasty with this step, no matter how good it smells!)
5. Blend soup batchfuls at a time and place blended mixture into large bowl
6. Add cumin, garlic powder (nutmeg is also a nice spice to add but is optional) and salt and pepper to taste and mix thoroughly
7. ENJOY!
Roasted Delicata Squash Chips
Ingredients
2 medium sized delicata squash, peeled, de-seeded and cut into thin strips lengthwise.
About 1/4 cup olive oil
About 2 tablespoons cinnamon
Salt and Pepper to Taste
1. Preheat oven to 350 degrees F
2. Cut the thin strips of delicata squash into 1 1/2 inch pieces and lay out on cookie sheet
3. Drizzle with a healthy amount of olive oil until each "chip" is fully coated (can even brush the olive oil onto the chips to allow for perfectly even coverage)
4. Sprinkle chips with kosher salt and cracked pepper
5. Sprinkle cinnamon onto each chip lightly (trust me, delicious)
6. Allow to roast for up to 45 minutes or until the chips turn a golden brown.
7. Enjoy - I dare you to eat just one!
*Another recipe I am currently testing is roasted acorn squash, to attempt, follow instructions above but cut squash into thick wedges (skin on!) and instead of cinnamon coat with a combination of 2 tablespoons dijon moustard, 1 lemon rind + juice, 1/4 cup olive oil and 1/2 cup champagne vinegar....
Hope you try my simple squash preparations! Feel free to add more of your own in the comments section below!
Xo
