Roasting
For a family dinner this past Tuesday, I was really excited to use some butternut squashes that I got at a farmstand outside of Ithaca, NY. Lately, for soups/purees, I have been roasting my butternut squashes in the oven and then peeling the skin off. This is much easier than peeling before cooking and the roasting imparts a fuller flavor. You could also substitute acorn squash for the butternut squash as well as throwing in a potato or sweet potato in the mix. I find that this is one of my most versatile recipes as sometimes I will make a batch of this and then thin it down later in the week or leave it thick depending on what's for dinner. A thick version (not diluted by any more stock) might be the base for my husband's chicken curry and the further thinned out version may be my dinner served with a dollop of cilantro pesto and some whole grain bread. - testkitchenette
Oct. 1, 2021, 11:50 a.m.
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