I hate the word "squash." The sound doesn't inspire images of anything edible, although it does create an accurate picture of the texture of the gourd, a texture I find INedible.
Having said that, I have a new love for butternut squash. I have made butternut squash risotto before, using an actual squash, but I recently discovered Williams Sonoma's butternut squash purée. I generally avoid mixes or short-cut food stuff, but this is nothing but a big jar of purée from organically grown squash. I used it to make a batch of soup, following the recipe on the label, and it was a comforting, sweet treat--apples and shallots and cinnamon all simmered in the purée and broth.
Next, I will try this recipe from the Williams Sonoma site. It sounds perfect for a chilly autumn evening.
Butternut Squash Chowder
4 bacon slices, cut into 1/2-inch pieces
1 yellow onion, diced
2 celery stalks, diced
1 bay leaf
1 tsp. chopped fresh sage, plus small sage leaves for garnish
4 tsp. kosher salt, plus more, to taste
1 tsp. freshly ground pepper, plus more, to taste
2 russet potatoes, peeled and cut into 1/2-inch cubes
1/4 cup white wine
3 cups low-sodium chicken broth
1 jar (32 oz.) butternut squash puree
1/2 cup heavy cream
In a large Dutch oven over medium heat, cook the bacon, stirring frequently, until crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.
Pour off all but 1 Tbs. of the fat from the pan and return the pan to medium heat. Add the onion, celery, bay leaf, chopped sage, the 4 tsp. salt and the 1 tsp. pepper and cook, stirring occasionally, just until the vegetables are soft, 5 to 6 minutes. Stir in the potatoes, cover and cook, stirring occasionally, for 3 minutes.
Add the wine and simmer, stirring to scrape up the browned bits, for 1 to 2 minutes. Add the broth and bring just to a boil. Reduce the heat to low and gently simmer until the potatoes are tender, about 12 minutes.
Add the butternut squash puree and bacon and simmer for 5 minutes. Stir in the cream and adjust the seasonings with salt and pepper. Remove the bay leaf and discard.
Ladle the chowder into warmed bowls and garnish with sage leaves. Serve immediately. Serves 6 to 8.
Having said that, I have a new love for butternut squash. I have made butternut squash risotto before, using an actual squash, but I recently discovered Williams Sonoma's butternut squash purée. I generally avoid mixes or short-cut food stuff, but this is nothing but a big jar of purée from organically grown squash. I used it to make a batch of soup, following the recipe on the label, and it was a comforting, sweet treat--apples and shallots and cinnamon all simmered in the purée and broth.
Next, I will try this recipe from the Williams Sonoma site. It sounds perfect for a chilly autumn evening.
Butternut Squash Chowder
4 bacon slices, cut into 1/2-inch pieces
1 yellow onion, diced
2 celery stalks, diced
1 bay leaf
1 tsp. chopped fresh sage, plus small sage leaves for garnish
4 tsp. kosher salt, plus more, to taste
1 tsp. freshly ground pepper, plus more, to taste
2 russet potatoes, peeled and cut into 1/2-inch cubes
1/4 cup white wine
3 cups low-sodium chicken broth
1 jar (32 oz.) butternut squash puree
1/2 cup heavy cream
In a large Dutch oven over medium heat, cook the bacon, stirring frequently, until crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.
Pour off all but 1 Tbs. of the fat from the pan and return the pan to medium heat. Add the onion, celery, bay leaf, chopped sage, the 4 tsp. salt and the 1 tsp. pepper and cook, stirring occasionally, just until the vegetables are soft, 5 to 6 minutes. Stir in the potatoes, cover and cook, stirring occasionally, for 3 minutes.
Add the wine and simmer, stirring to scrape up the browned bits, for 1 to 2 minutes. Add the broth and bring just to a boil. Reduce the heat to low and gently simmer until the potatoes are tender, about 12 minutes.
Add the butternut squash puree and bacon and simmer for 5 minutes. Stir in the cream and adjust the seasonings with salt and pepper. Remove the bay leaf and discard.
Ladle the chowder into warmed bowls and garnish with sage leaves. Serve immediately. Serves 6 to 8.
Comments
Where's the fun in a jar of puréed squash?
I have a couple of organic butternut squashes sitting in my kitchen, patiently awaiting my attentions.
I had not intended puréeing them, but I may well go home tonight and pick a fight with them, just for the fun of it.
Pru, that's exactly what my daughter has requested for dinner tonight.
Tell you what: mail me your squashes and I'll do the fun bit and send you back the mush.
BTW, I've tagged you with a Google-fu meme. :)