October 22, 2015 Recipes No Comments

I didn’t grow up eating squash
it came to me years ago when I first visited Nova Scotia on a youth exchange
for the first time I experienced Thanksgiving, pumpkin pie, and baked squash
you gotta love youth exchanges

Squash has become a comfort food for me now
especially the rich orange fleshed ones
butternut, buttercup, delicata
you can’t go wrong with names like that

The simplest way to enjoy them is to cut them in a half and scoop out the seeds, (put the seeds aside to roast).
Place the squash in an oiled pan, put a dab of butter in the squash.
Add a little salt and pepper.
Bake in the oven at 375ºF for 45 minutes or until the squash is tender and lightly browned.

Place the seeds in a separate pan. Drizzle with oil, salt lightly. Roast in oven.

Serve together or separate. Those roasted seeds never last long!

If you have leftover squash or don’t care for baked squash here is another fantastic simple way to enjoy them.

Squash soup!

Seed, peel, cube a squash
Chop an onion
Peel and cube a carrot
Peel and cube a couple potatoes
you have a stalk of celery, throw it in there
you don’t, forget it
you need some oil and or butter
some broth (chicken or other)
salt and pepper
milk, cream, or just another dab of butter

Melt the butter in a large pot. Cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough broth to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, add either: more broth, milk, or cream to attain desired consistency. Season with salt and pepper.

I heard somewhere that chefs add a little butter at the end of almost anything they make to give it that extra fine taste. Works for me.

ps. you have coconut milk you don’t know what to do with. Throw it in. Grated nutmeg or ginger are also nice addition to this soup.