More ways to disguise squash
Apr. 15th, 2008 10:44 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Roasted Squash Soup with Cocoa Nib Cream
one 2 1/2-3 lb butternut squash
1 medium onion, cut into eighths
2 T olive oil
1/2 tsp salt
4 cups chicken stock or vegetable broth (I used homemade stock)
1 T chopped sage leaves
pinch white pepper
3 Tbsp cocoa nibs
1/2 cup cream
Heat the oven to 450, and line a baking sheet with lightly greased foil. Quarter and seed the squash. Peel and cut into 2" pieces. Place squash and onion on the sheet, drizzle with olive oil, and sprinkle with the salt. Toss to coat with oil. Roast for 25 minutes, turning pieces once or twice, until tender and a little browned at the edges.
Transfer veg and any juices to a blender; add 1 cup stock and puree until smooth. Transfer to a medium saucepan and add the remaining stock and sage. Cover and bring to a simmer over medium heat. Season with pepper.
Just before serving, crush the nibs in a mortar. Combine nibs and cream in a small saucepan, bring to a simmer, and simmer for 1-2 minutes to infuse nibs into cream. Ladle the soup into bowls and spoon a drizzle of cream and nibs over each bowl.
What worked: It was a way of using up squash from our CSA.
What didn't: The squash and onions got over-roasted. Combined with it being a non-butternut squash (which the wife informs me are the sweetest) meant that the soup tasted bitter. I stirred in some brown sugar, which helped, but there was still a bitter undertone. Also this had an appalling color that the wife refers delicately to as "babyshit brown".
Will I make it again? I might, but it's not on my "wow, this is squash I will happily eat" list.
one 2 1/2-3 lb butternut squash
1 medium onion, cut into eighths
2 T olive oil
1/2 tsp salt
4 cups chicken stock or vegetable broth (I used homemade stock)
1 T chopped sage leaves
pinch white pepper
3 Tbsp cocoa nibs
1/2 cup cream
Heat the oven to 450, and line a baking sheet with lightly greased foil. Quarter and seed the squash. Peel and cut into 2" pieces. Place squash and onion on the sheet, drizzle with olive oil, and sprinkle with the salt. Toss to coat with oil. Roast for 25 minutes, turning pieces once or twice, until tender and a little browned at the edges.
Transfer veg and any juices to a blender; add 1 cup stock and puree until smooth. Transfer to a medium saucepan and add the remaining stock and sage. Cover and bring to a simmer over medium heat. Season with pepper.
Just before serving, crush the nibs in a mortar. Combine nibs and cream in a small saucepan, bring to a simmer, and simmer for 1-2 minutes to infuse nibs into cream. Ladle the soup into bowls and spoon a drizzle of cream and nibs over each bowl.
What worked: It was a way of using up squash from our CSA.
What didn't: The squash and onions got over-roasted. Combined with it being a non-butternut squash (which the wife informs me are the sweetest) meant that the soup tasted bitter. I stirred in some brown sugar, which helped, but there was still a bitter undertone. Also this had an appalling color that the wife refers delicately to as "babyshit brown".
Will I make it again? I might, but it's not on my "wow, this is squash I will happily eat" list.
no subject
Date: 2008-04-15 07:36 pm (UTC)My favorite squash recipe at the moment is:
Roast squash,
Make a cup or so strong Lapsang Souchong tea
Puree squash with enough tea to let the blender work right
Add applesauce to taste.
If I want it spicier, I saute tofu cubes with a mix of Thai chili paste and soy sauce and toss those in.
It did come from an actual recipe..I just don't remember or ever use the actual measurements anymore.
no subject
Date: 2008-04-15 07:50 pm (UTC)no subject
Date: 2008-04-15 07:51 pm (UTC)