Chicken stock, like many soups, needs time to simmer but does not need attention. And yet it’s so easy, tasty and healthful that it’s a crime not to, especially if you paid a pretty penny for a local, free-range chicken. It’s fair to ask “Who has time?” to make homemade soup stock. Serves four.Īt this point, the remaining baked squash, scooped into a storage container, can be stored in the fridge for a day or two (longer in the freezer). If you like the texture of grainy polenta, you can simply mash it up with a fork. While still hot, mash using an electric mixer or pulse gently in a food processor, incorporating butter and cream to desired consistency. When the squash is tender throughout, remove from oven and scoop out two cups of pulp into a bowl. Place squash cut side down on a nonstick cookie sheet and bake at 375 degrees for one hour, checking for doneness in the last 15 minutes. Cut slits in cavity and stud with garlic. Kosher salt, freshly ground black pepper, olive oilġ/4 cup cream (or less, depending on desired texture)Ĭut squash lengthwise from stem end and remove seeds and stringy fiber. Camille Kingsolver, the co-author of Animal Vegetable Miracle, developed a great recipe for white beans and thyme baked and served in half a butternut squash ( On the side: Mashed Winter SquashĦ pounds winter squash (2 butternut, 3 acorn, or a small carving pumpkin) For added protein, add one cup of cooked white beans (navy, great northern or cannelloni) to the soup before pureeing and serve with whole wheat bread. Build a few meals around a couple of three-pounders during the fall weeks they’re in the farmers’ markets (October through December or until they sell out), and you can really get some mileage from these beauties of the gourd family by pureeing the leftover mashed squash with herbs, stock and a little cream or milk. So serving a mound of acorn or butternut squash on its own is a good place to start, and if you bake two or three at a time, you wind up with extra for a main-dish soup.
Alice must agree, because her Chez Panisse Vegetables includes Winter Squash Puree three ways. “We just mash ’em up with salt, pepper and butter and serve them alongside whatever else we’re having for dinner,” he said.
I was rattling on about trying an Alice Waters winter squash risotto and other complicated recipes when Matt looked at me blankly. A work friend and I were discussing how we were going to cook up the gifts of acorn and butternut squash that another colleague had given us.
0 kommentar(er)
