Arica David: It’s fall, y’all — try this butternut squash recipe
Tribune Food Columnist
Summer is over and fall is in the air. Pumpkins, squash and apples are filling the produce section at the grocery store. One of my favorite fall vegetables is, without a doubt, butternut squash. I just can’t get enough; it is so creamy, smooth, and extremely versatile.
This soup recipe is quick and easy, perfect for a midweek dinner. You can even omit the oven roasting process by placing all of the ingredients in your crockpot on low while you’re at work and puree it when you get home. This isn’t the first and it won’t be the last butternut squash recipe you see from me.
Happy fall, y’all!
BUTTERNUT SQUASH BISQUE
Makes 4 servings.
1 large butternut squash, cut in 1-inch cubes
2 granny smith apples, peeled, cored & halved
1 small onion, chopped
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon fresh ground pepper
4 cups of broth (chicken or vegetable)
1 teaspoon ground ginger
½ teaspoon allspice
2 tablespoons heavy cream (for garnish)
Preheat the oven to 425 degrees. Toss the squash, apples and onion in olive oil, season with salt and pepper. Place the mixture on a baking sheet and roast for 25 to 30 minutes. Once the squash has softened remove the baking sheet from the oven. Working in batches, puree the squash mixture in a blender or food processor pouring in a little broth at a time. When each batch is smooth pour it into a clean pot over medium heat. Season with ground ginger and allspice. Taste and season to your liking.
Serve with a drizzle of heavy cream. Enjoy!
*The safest way to cut a butternut squash is to first make sure it is stable. Use a sharp kitchen knife to cut half an inch from the top and bottom of the squash. Discard the top and bottom of the squash. Use a vegetable peeler to remove the skin from the squash until you see the orange flesh. Slice the squash in half lengthwise and scoop away the seeds and membranes. Now you can safely chop the squash into cubes.
Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com to book your next dinner party.
Support Local Journalism
Support Local Journalism
Readers around the Lake Tahoe Basin and beyond make the Tahoe Tribune's work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.
Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.
Your donation will help us continue to cover COVID-19 and our other vital local news.
Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.
User Legend: Moderator Trusted User
To try and decide each week where and what to eat around the basin can be a challenge — there are so many amazing choices. In this feature we’ll dive into dishes that will surely…