I love butternut squash. After living in Seattle for 5 years, and experiencing the farmer’s markets, I learned to cook seasonally. This butternut squash penne pasta dish is the perfect homage to my time there. It is really easy to make and with my roasted technique, you do not have to peel the squash!
I don’t often admit this, but I was a picky eater as a child and young adult. For some reason, I did not like soup (I think it was the texture?).
What are the foods you did not like as a kid, that you now enjoy? I’d love to hear about the transition from dislike to like 😀
I created this soup last fall, when I had a surplus of butternut squash on hand. I decided to roast the squash before pureeing to enhance the sweet notes of the squash. By roasting the squash whole, you don’t have to peel it or dice it first!
This soup doubles nicely and can be kept in the freezer in an airtight container (stores up to 2 months), for those busy, cold weeknights!
While this recipe is vegetarian, it can also be made vegan, by omitting the heavy cream. You can substitute the cream for more vegetable broth. 🙂
There are a number of toppings you can add to this soup! My favorites are fried sage, as it adds a deep, earthy flavor and homemade croutons!
- 1 large butternut squash (3 pounds)
- 2 tablespoons olive oil
- 1 large yellow onion, quartered
- 5 large garlic cloves
- 1 red bell pepper, quartered
- 1 teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- Freshly ground black pepper, to taste
- 4 cups vegetable broth
- ½ cup heavy cream
- Croutons, fried sage, pomegranate arils, olive oil, goat cheese (all optional)
- Preheat oven to 425 degrees. Line baking sheet with parchment paper.
- Cut butternut squash length wise and remove the seeds. Drizzle each half with olive oil. Place the squash flesh side down and roast in the oven for 40 minutes.
- After the squash has roasted for 20 minutes, place the onion, red bell pepper and garlic cloves on the baking pan. Drizzle with a small amount of olive oil.
- When the squash is tender and the onion, bell pepper and garlic are cooked thru, remove from the oven. Peel the skin off the squash.
- If using a blender, as I did, place the squash, onion, pepper, garlic, vegetable broth, nutmeg, salt and pepper in the blender and puree until smooth. Lastly, add the heavy cream and blend until evenly incorporated.
- Transfer the soup into a pot and heat thru.
- Serve with fried sage, goat cheese, croutons, a drizzle of oil and pomegranate.
- Enjoy 🙂
Note: if using an emersion blender, place the vegetable stock, cream, squash, onions and garlic in a pot. Add the salt, pepper and nutmeg, and blend until smooth.
Make this dish? I’d love to see! Tag me @AmandasPlate or using #CreateAmandasPlate
Zucchini is definitely in abundance during Michigan summers. I’ve planted one plant which has already yielded 15 yellow squash (relatives of the zucchini)! Zucchini is such a special vegetable that today, August 8th is National Zucchini day.
Because zucchini has a very high water
Beef Wellington has become closely tied to MasterChef and Gordon Ramsay. I’ve created my own Beef Wellington Recipe using Crescent Foods All Natural Angus Beef.
I love using Crescent Foods, free range, grass fed and finished beef! All Crescent Foods products are humanely treated and hand harvested Halal. The all natural beef, means five times more minerals and vitamins. It is also antibiotic and hormone free.
Crescent Foods beef is
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The shrimp tacos are paired with a cabbage and mango slaw and topped with a chipotle honey cream sauce! And its the perfect blend of sweet, spice, acidity. The slaw and radish adds the perfect fresh crunch.
I have been so excited to make this dish! My friend and colleague told me about it a few weeks ago. When she said “about 10 cups of dill get added”, I asked her to repeat herself. Again, she repeated “10 cups of dill”. I asked so many follow up questions that she ended up making the dish and bringing some in for me to try. This is my take on Baqila Pollow or Timmen Baqilla. My Persian Style Dill Rice recipe. There is also a similar dish in Iraqi cuisine!
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The base of the recipe is simple: onion, garlic
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I love adding
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I am excited to be partnered with