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
An absolute favorite summer treat are Smores! But the traditional store bought version can get boring (at least for me). I’ve been making my own marshmallows for 2 years now and I love have the versatility in this homemade confection. When I learned of the Feed Feed and Ghirardellis smore contest, I wanted to create my homemade churro smores!
This dessert does take some effort, but it is TOTALLY worth it! You really can’t get any better than sandwiching a gooey, toasted marshmallow in between a fried sweet dough thats rolled in cinnamon sugar! Also, don’t forget the chocolate. I used a salted caramel dark chocolate in these smores, but feel free to use whatever it is you like 🙂
- 3 tablespoons gelatin (can use agar agar)
- 1½ cups granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon kosher salt
- 1 tablespoon good quality vanilla
- 1 cup cold water, divided
- 1 cup powdered sugar
- 1½ tablespoons granulated sugar
- 1 cup water
- ½ teaspoon salt
- 2 Tablespoons vegetable oil
- 1 cup all-purpose flour
- 2 quarts oil for frying
- ½ cup granulated sugar
- 2 teaspoon ground cinnamon
- Place gelatin and ½ cup cold water in bowl of stand mixer fitted with whisk attachment; this allows the gelatin to bloom.
- In a heavy bottom sauce pan, mix together sugar, salt, corn syrup, and remaining ½ cup water.
- Stir the mixture and heat to a temperature of 240 degrees.
- Begin whisking gelatin and slowly stream in sugar mixture.
- Add in vanilla extract
- Continue whisking until light and fluffy; about 15 minutes.
- Once the mixture resembles marshmallow fluff, turn off mixture
- Line a baking sheet with parchment paper. Dust it with powdered sugar.
- Spread marshmallow fluff evenly across pan
- Allow to set for a minimum of an hour.
- Remove from pan and cut into desired shape.
- Dust with more powdered sugar
- Combine ½ cup sugar with the cinnamon in a shallow bowl. Set aside.
- Line a plate with paper towels.
- In a small saucepan over medium heat, mix together the water, 1½ tablespoons sugar, salt and 2 tablespoons vegetable oil.
- Bring the mixture to a boil then remove it from the heat.
- Stir in the flour. Mix until it forms a ball.
- Heat vegetable oil in a large, heavy-bottomed pot set over medium-high heat until it reaches 350 degrees.
- Transfer the dough to a pastry bag fitted with a large star tip.
- Pipe the dough into pinwheels (about 5 inches wide). Press the pinwheels down gently until they are flat.
- Fry the churros in oil until golden brown.
- Transfer the churros to the paper towel-lined plate to drain, then roll them in the cinnamon sugar mixture.
- Build your smores
- Enjoy 🙂
You will need a candy thermometer to make the marshmallows. They are easily found at kitchen stores and on amazon. For the churros, you will need a star icing tip. These are also readily available.
Make this recipe? I’d love to see! Tag me using #CreateAmandasPlate
One of my favorite salads on a hot summer day, is this refreshing cucumber mint yogurt salad. This recipe is a traditional Lebanese dish, typically served as part of a Mezze plater. It is called ‘Khayr bi Laban’, which translates to cucumbers in yogurt. The traditional yogurt used is laban, but I prefer the greek yogurt, to provide more protein 😀
Growing up in our family owned grocery store, I had a unique opportunity to learn about different fruits and vegetables. I saw many customers purchasing the green tomatoes we had on display and often wondered what they would be making with them and so I asked! I learned about fried green tomatoes and had to try it myself.
I gathered the ingredients and set out to make this traditionally Southern Dish.
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
During this past Ramadan, my sister Deana invited us over for a taco Tuesday iftar. She made these incredible coconut shrimp tacos, that Hussein and I could not stop talking about. We enjoyed them so much that I had to have the recipe. I’m so excited to share Deana’s coconut shrimp taco recipe.
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.
My Okra Tomato Stew Recipe is a very simple Lebanese recipe, adapted from the traditional green bean stew. It is served over a bed of rice, is packed with summer flavors and is done in just over thirty minutes. This dish is the perfect vegetarian dinner during Ramadan and beyond!
The base of the recipe is simple: onion, garlic
There are several different names for this decedent dessert and just as many, if not more, preparations. Some referred to it as knafeh, but our family calls this Marshooshi or Ossmalleya. So today, I will be sharing my Ossamlleya with Ashta Recipe.
This is a dish with shredded, crisp phyllo,
When most people think of Lebanese food or food from the Levant region, they often think of Hummus, Falafel and Fattoush. I’ve shared several hummus recipes before, but I have not shared my Fattoush Salad Recipe. After asking all of you on Facebook, which recipes you’d like for Ramadan, Fattoush was at the top of the list!
I love adding