this week's new recipe

[madbaker]

Per my Non Year's Resolution, this week I tried a squash soup. Roasted the squash, pulled out the flesh, cooked it with apple cider, chicken broth, sauteed garlic/onion/carrots, simmered and pureed.

I'm not that fond of squash - partly a texture thing, which is the main factor behind most of my food dislikes (e.g. avocado, pears) but mainly because I was forced to eat squash as a child. Sauteed until it was brown and slimy, which is about the worst possible way to prepare it. So these days I usually don't eat it.

But we get squash in our CSA basket on occasion, so I try to find ways to use it that I won't overly mind. The squash risotto was a success.

This - well, the wife enjoyed it. I won't rush to make this again, but if I liked squash I might consider it a success.

What I'm reading: Rachel Caine, Ill Wind

Comments

[falzalot.livejournal.com]

Ooooh! That sounds yummy!! I never liked squash as a kid, but I love it now. :->

MMMmmmm....

[blkeagl.livejournal.com]

Your recipe sounds lovely, I'll have to try it. My wife is very into risotto and risotto style recipes (as am I).

I'm a squash lover myself, love it roasted, tempuraed, stewed, grilled. Not sure I've ever had it sauteed. Seems like a challenging way to prep it.

Re: MMMmmmm....

[madbaker.livejournal.com]

I'll try to remember to send you the squash risotto recipe this afternoon. I've made it again, so even I liked it.

Re: MMMmmmm....

[blkeagl.livejournal.com]

That would be nice. I think I have enough info to reproduce it already, but it's always good to kind of start with the real recipe, huh?

Probably why I suck as a baker. I don't like to measure all the time. I get amazing bread one time, and sucky bread the next.