Squash Soup with Nutmeg and Walnut Oil

47 Comments

Posted on October 27, 2021

I’m actually not a soup person, no matter what time of year it is. But I was highly intrigued by this recipe in Eric Ripert’s cookbook, A Return to Cooking. Interestingly enough, the other recipe I’ve blogged about from the same cookbook was an outstanding seafood chowder.

Chef Ripert’s name for this soup is Pumpkin, Acorn, and Butternut Squash Soup with Nutmeg and Walnut Oil. I like the idea of mixing the squashes, and then nutmeg and walnut oil as finishing touches?! Yes please.

Here is the cookbook, published in 2009.

From the author, Michael Ruhlman, regarding this recipe: “Eric almost didn’t make this soup because he’s so put off by overspiced squash soups. While he does add some gratings of fresh nutmeg at the end, the fresh thyme and the walnut oil are the primary seasonings, and the soup retains the flavors of the squash.”

Pumpkin, Acorn, and Butternut Squash Soup with Nutmeg and Walnut Oil
Printable recipe below

6 tablespoons unsalted butter
1 cup sliced onions
2 cups peeled and diced sugar pumpkin
2 cups peeled and diced acorn squash
2 cups peeled and diced butternut squash
Fine sea salt
Freshly ground white pepper
5 cups chicken stock
1 cup heavy cream
3 thyme sprigs
3 ounces sharp cheddar cheese
1 tablespoon walnut oil
1 whole nutmeg, for grating

Cover with the chicken stock and bring to a simmer. Cook until the squash is tender, about 30 minutes.

Purée the soup in batches in a blender until satiny-smooth. Pass through a fine-mesh sieve to remove any remaining lumps, and return the soup to the pot. Add the cream and the remaining 4 tablespoons of butter. Bring to a simmer.

Wrap the thyme sprigs in a square of cheesecloth and tie with kitchen string. Add to the simmering soup and let infuse for 10 minutes. Remove the thyme bundle and adjust the seasoning.

To serve, divide the soup among six warmed soup bowls. Shave the cheese over each bowl and drizzle the walnut oil over the cheese.

Grate nutmeg over each bowl to taste and serve immediately.

The walnut oil I purchased in August of 2021 and opened in October to make this recipe was rancid. The bottle was sealed, so I was surprised and disappointed. I don’t recommend this brand.

Pumpkin, Acorn, and Butternut Squash Soup with Nutmeg and Walnut Oil

Melt 2 tablespoons of the butter in a large pot over medium heat. Add the onions and cook until translucent, about 3 minutes. Add the pumpkin, acorn and butternut squash dice and sauté until softened, about 10 minutes. Season with salt and pepper to taste.
Cover with the chicken stock and bring to a simmer. Cook until the squash is tender, about 30 minutes.
Purée the soup in batches in a blender until satiny-smooth. Pass through a fine-mesh sieve to remove any remaining lumps, and return the soup to the pot. Add the cream and the remaining 4 tablespoons of butter. Bring to a simmer.
Wrap the thyme sprigs in a square of cheesecloth and tie with kitchen string. Add to the simmering soup and let infuse for 10 minutes. Remove the thyme bundle and adjust the seasoning.
To serve, divide the soup among six warmed soup bowls. Shave the cheese over each bowl and drizzle the walnut oil over the cheese. Grate nutmeg over each bowl to taste and serve immediately.

Butternut Squash and Feta

39 Comments

Posted on February 17, 2020

When I read a review of The New Rules, by Christopher Kimball, I just knew I had to own it. It is a book of “recipes that will change the way you cook.”

This is part of his introduction: Rules are a mixed blessing. They are useful in building a foundation of knowledge, whether in music or cooking. But they also create boundaries that can dampen improvisation. The New Rules is our attempt to do both, to create a communal starting point for a new way to cook… while also inspiring home cooks to abandon rigid culinary notions.

A few examples – Water for stock. Putting the sweet back into savory. Blooming spices. Bitter and charred as flavors. Herbs as greens.. and etc.

I’ve already made one recipe from this book – spicy stir fried green beans – which was really good.

For the blog I chose to make this butternut squash dish because Mr. Kimball states that “a sprinkling of crumbled feta cheese balances the dish with sharp, salty notes and dill adds a fresh flavor and fragrance.”

Sorry Chris, but I’m just not fond of dill.

The lesson in this dish is caramelizing, or toasting the couscous prior to cooking to enhance its flavor.

This is obviously a vegetarian dish, but grilled chicken or pork could be added, or this can be a side dish to those proteins. To serve this, I chose a pesto-slathered chicken breast.

Butternut Squash and Feta, with Toasted Pearl Couscous

4 tablespoons extra-virgin oil, divided
1 cup pearl couscous
1 pound butternut squash, peeled, seeded, cut into 1/2” cubes
Kosher salt and ground black pepper
1 medium yellow onion, chopped
4 garlic cloves, chopped
1 tablespoon ground cumin
2 bay leaves
2 cups water (I used broth)
1 – 15.5 ounce can chickpeas, rinsed, drained
1 tablespoon lemon juice, plus lemon wedges to serve
3 ounces feta cheese, crumbled
3 tablespoons chopped dill, divided

In a large Dutch oven over medium-high, heat 1 tablespoon of oil until shimmering. Add the couscous and cook, stirring, until golden brown, about 3 minutes. Transfer to a small bowl.

In the same pot over medium high, heat 2 tablespoons of the remaining oil until shimmering. Add the squash, then stir in 1 teaspoon salt and 1/2 teaspoon pepper.

The last time I cut up a butternut squash my hand almost fell off, so I decided to test out this frozen kabocha (pumpkin) instead. It was completely thawed first.

Distribute in an even layer and cook without stirring until well browned, 3-5 minutes. Stir occasionally and continue to cook until a skewer inserted into the largest piece meets no resistance, another 3-5 minutes. Transfer to a medium bowl and set aside.

Return the pot to medium-high. Add the remaining 1 tablespoon oil, the onion, garlic, and 1 teaspoon salt, then cook, stirring occasionally, until the garlic begins to brown, 2-3 minutes. Add the cumin and bay, then cook, stirring, until fragrant, about 30 seconds.

Stir in 2 cups of water and the couscous. Cover and simmer until the couscous is tender but not mushy, about 7 minutes.

Off heat, remove and discard the bay. Stir in the chickpeas, squash, lemon juice, and 2 tablespoons of dill.

Taste and season with salt and pepper. Transfer to a serving bowl and sprinkle with the remaining 1 tablespoon dill and the feta.

Serve with lemon wedges.

As I mentioned, I omitted the dill.

This is truly fabulous. The couscous holds up really well, and the frozen butternut squash did as well.

If I have to be honest I wouldn’t like the butternut squash mixture as much without the feta, but that’s just me!

Butternut Bacon Pancakes

78 Comments

Posted on October 12, 2018

A while back my husband was talking about how good my savory pancakes are, which was nice to hear. I most often make them with zucchini, especially when my garden is really producing.

The way I make savory pancakes is with a small amount of liquid, and very little flour. So mine are a not pancake with a little bit of veggies. Quite the opposite.

Then my husband suggested I make pancakes with butternut squash, and that’s when I realized I never had used any kind of winter squash in savory pancakes. I decided to include bacon, shallots, walnuts, and parsley for a perfect autumnal pancake.

Butternut Squash and Bacon Pancakes

6 ounces bacon, diced
2 eggs
2 ounces cream
Pinch of salt
1/2 teaspoon white pepper
1 – 2 pound butternut squash
3 small shallots, diced
1 1/2 ounces chopped walnuts
Chopped parsley
Approximately 2/3 cup flour

Using a large skillet, cook the bacon dice just until done; you don’t want it super crispy. Scoop out of the bacon grease using a slotted spoon, and place on paper towels to drain. Keep the skillet with the bacon grease on the stove.

In a large bowl, whisk together the eggs, cream, salt and pepper; set aside.

Peel the butternut squash and remove the seeds. Using a grater, grate the squash. Place the squash in the bowl with the eggs.

Add the shallots, chopped walnuts, and parsley to the bowl and stir, then add the bacon and gently incorporate.

Add the flour by gently sprinkling it over the squash mixture and incorporating it to make the batter.

Heat a large skillet over medium-high heat. Have a plate, a spatula and a large spoon ready next to the batter bowl. Place about 2 teaspoons of the melted bacon grease and 1 tablespoon of butter for each batch of pancakes.

Place two or three even spoonfuls of the batter into the skillet and smooth them as best as possible.

Cook for a couple of minutes, then gently flip over, and turn the heat to medium. You want browning on the outside, but you also need the inside to cook.

Flip the pancakes over one more time and allow the squash to cook for at least another 2 minutes, 6-7 minutes total.

Place the pancakes on the plate, heat the skillet hotter, add more bacon grease and butter, and finish the remaining batter.

If you don’t want to use bacon grease and butter, use a olive oil or grape seed oil.

Serve the pancakes hot or warm. They’re great alongside grilled chicken or turkey, but also lighter with just a green salad!

If you’re munching on them as is, try them with some sour cream! Fabulous!

Butternut Squash Soup with Gorgonzola Crema

62 Comments

Posted on October 5, 2017

Many years ago I was gifted a little book authored by American cheese maven Paula Lambert, who owns the Mozzarella Company in Dallas, Texas.

The book is called “Cheese, Glorious Cheese.” I couldn’t think of a better title for a cheese book myself!

I remember I was almost scared to open the book. I don’t need any help eating and enjoying cheese.

But then, I did. And the recipes are really fun.

Being that I’m dreaming of fall and, my butternut squashes have successfully matured in my garden, I thought what better recipe to make from this book but a butternut squash soup with a dollop of Gorgonzola crema.

It just takes soup to a new level, right? Oh, and there’s also some peppered bacon bits on top as well. Perfect for an almost-fall, wishing-for-fall lunch.

Butternut Squash Bisque with Gorgonzola Crema
Extremely Adapted from, “Cheese, Glorious Cheese”

1 large butternut squash, about 2 pounds
Chicken broth, about 4 cups
8 ounces peppered bacon, diced
2 tablespoons butter
1 medium onion, chopped
4 shallots, chopped
8 ounces marscapone
1 teaspoon salt
1 cup crema, or Mexican sour cream
3/4 cup crumbled Gorgonzola

Begin the soup by peeling the butternut squash, and removing the seeds. Cut up the squash into fairly uniform-sized pieces and place them in a large pot.

Pour the broth over the top – just enough to cover – and bring to a boil. Reduce the heat to simmer, cover the pot, and let the squash cook for about 30 minutes, or until tender. Remove the lid and let the squash cool.

In a skillet, place the bacon and butter. Cook the bacon until to your taste. Remove the bacon with a slotted spoon, but keep the skillet with the butter and bacon fat.

Over medium heat, cook the onion and shallots for about 5-6 minutes, or until soft.

When the squash has cooled, remove it from the pot with a slotted spoon and place in a large blender jar. I only begin adding the broth when blending begins, so that I can control the consistency.

Add the onion-shallots, the marscapone, and salt. Blend, adding a little broth as necessary, to make the soup to your desired thickness. I prefer my cream-based soups quite thick.

Stir together the crema and gorgonzola, and have the bacon dice on hand.

Ladle the hot soup into soup bowls.

Place a dollop of the gorgonzola cream in the center, and then sprinkle on the bacon.

The flavor combination is incredible. I could actually do without the bacon.

Personally, I forced myself to follow through on the gorgonzola; I much prefer feta. But it’s wonderful.

It’s good to stir the gorgonzola cream into the soup, but not too much. You want to taste those different flavors.

If you didn’t notice, I like thick, rich, creamy soups. If you didn’t want to make a rich soup, you can use evaporated milk instead of marscapone. But don’t omit the butter! Butter belongs in soups!

Or, you could simply use chicken broth. But that’s no fun. Happy Fall!

Cranberry Aigre Doux

57 Comments

Posted on November 22, 2016

Mr. Paul Virant, author of The Preservation Kitchen, claims that aigre-doux means sweet and sour. He also uses the term mostarda, and there are mostarda recipes in his book as well.

He states that both terms describe “preserves for cheese snobs and wine geeks.” Well that got my attention! They are supposedly not interchangeable terms, but both “frequently mix fruit with wine, vinegar, and spices.” Confusing? Yes, a little.

His book was published in April of 2012. The first recipe that I made from the book that summer was Blueberry Aigre-Doux. It was simply a matter of putting fresh blueberries in canning jars, covering them with a spiced wine “syrup,” then canning the jars. When I was ready to sample the blueberry aigre-doux, I served it with a log of goat cheese and it was fabulous.

He also has recipes for vegetables aigre-doux. I have made and posted on butternut squash aigre-doux; here I used the squash on a salad. The squash was outstanding.

Being that I made the blueberry aigre-doux a few months before I started my blog, there is no photographic evidence of it. But I knew I would be making the cranberry version. Now I’m making it again. It’s that good.

When my daughter first tasted this cranberry aigre-doux a few years ago when she was visiting, she claimed that “it tastes like Christmas!” That is a perfect description.

Cranberry Aigre-Doux

2 cups plus 3 tablespoons red table wine
3/4 cup plus 2 tablespoons honey
3/4 cup plus 2 tablespoons red wine vinegar
2 teaspoons salt
2 vanilla beans, split in half with seeds scraped out
2 teaspoons black peppercorns
4 star anise
7 cups or so fresh cranberries

Rinse the cranberries, remove any bad ones, then let them dry on a clean dish towel.

In a large pot over medium-high heat, bring the wine, honey, vinegar, salt, and vanilla bean pod and seeds to a boil.

I decided to add a cinnamon stick to the wine mixture, even though it’s not in the recipe.

Scald 4 pint jars in a large pot of simmering water fitted with a rack – you will use this pot to process the jars. Right before filling, put the jars on the counter.

Add 1/2 teaspoon peppercorns and 1 star anise to each jar. Extract the vanilla bean haves from the wine-honey liquid and place one in each jar.

Pack in the cranberries, using about 6 ounces per jar. Meanwhile, soak the lids in a pan of hot water to soften the rubber seal.

Transfer the wine-honey liquid to a heat-proof pitcher and pour over the cranberries, leaving a 1/2″ space from the rim of the jar. Check the jars for air pockets, adding more liquid if necessary to fill in gaps. Wipe the rims with a clean towel, seal with the lids, then screw on the bands until snug but not tight.

Place the jars in the pot with the rack and add enough water to cover by about 1 inch. Bring the water to a boil and process the jars for 15 minutes (start the timer when the water reaches a boil). Turn off the heat and leave the jars in the water for a few minutes. Remove the jars from the water and let cool completely.

The aigre-doux is quite liquid. Mr. Virant suggests that one “strain the liquid and set aside the cranberries. In a small pot over medium heat, reduce the liquid by half. Stir in the cranberries and serve warm.”

He calls it an “ideal holiday condiment.”

I served the cranberry aigre-doux over softened cream cheese.

It is very good with goat cheese as well.

Serve with croissant toasts, as I did, or water crackers.

Pesto-Roasted Squash

33 Comments

Posted on October 23, 2014

There are two varieties of winter squash I can depend on being available where I live. These are acorn squash and butternut squash. I discovered too late last fall that my local store quits selling pumpkin soon after Halloween. Lesson learned for this year.

I would love to be able to try all of the fabulous squashes I see in food bloggers’ photos from farmer’s markets, but because of my living in a more rural area of the United States, I must be satisfied with what I can get my hands on.

If I plan on roasting peeled chunks of squash, I always reach for the butternut. I mean, would you ever even consider peeling an acorn squash with all of those ridges?

Alternatively, If I want to roast squash for a dip, a puree, or as vessels for stuffing, I reach for acorns.

Today, I’m roasting chunks of butternut squash, but using pesto instead of tossing the chunks simply in olive oil. It just adds so much flavor, and pesto is especially handy flavoring ingredient during the months when fresh herbs aren’t growing outside.

When I make large batches of pesto to freeze every summer, I always omit the cheese. First of all, it reduces the volume of pesto, and thus, the number of jars, and secondly, I prefer to add my own amount of freshly grated cheese when preparing a dish – such as, for example, pasta with pesto.

So the pesto I’m using on this squash contains basil, parsley, garlic, pumpkin seeds, and olive oil. The flavor is condensed, without the dilution of cheese. I actually think the inclusion of cheese in the pesto might cause some burning and sticking during the roasting process. If you really want cheese on the squash, wait till the roasting is over, and sprinkle some on right before serving. I did not add cheese.

Pesto-Roasted Butternut Squash

Preheat the oven to 400 degrees Fahrenheit.

Place 1/3 – 1/2 cup of pesto (without cheese) in a large bowl. Add a little olive oil, if necessary, to make a nice slurry. Set aside.

Meanwhile, trim and peel a large butternut squash. Remove the seeds, then chop up the squash into uniform-sized pieces. Obviously, the smaller the pieces, the less the cooking time, so it’s really up to you and how well you know your oven. Just try to get the pieces similar in size.

Toss the squash pieces in the pesto mixture. Add a little more pesto if you think it’s necessary.

Add a little salt only if you don’t include salt when you make pesto, which I don’t. Toss, and gently pour the squash into a large roasting pan. Just so you know, I happen to love my 15-year old Mauviel roasting pan, and highly recommend the brand. It’s non-stick and heavy duty.

Place the pan in the preheated oven. The squash should be tender within about 30 minutes, but it depends on your oven, and how small you cut up the squash. Test the squash at some point to make sure you don’t overcook it, or else you’ll end up with pesto-flavored squash mash!

Today I served the butternut squash with some grilled filet mignon.

You can really mix and match the pestos to the proteins included in a meal. For example, a cilantro pesto would lend itself well to an adobo-rubbed filet. Alternatively, a lemongrass pesto would pair beautifully with an Asian-marinated filet.

note: If you don’t have any leftover pesto to use simply blend up a slurry of any herbs you can find at the grocery store, such as basil, parsley, and cilantro. Add garlic and olive oil and make a thick marinade of sorts; nuts are not necessary.

Acorn Squash Dip

25 Comments

Posted on October 17, 2014

Of late, my schedule has been erratic for one lovely reason. A grand daughter. So I’m re-posting from last fall – one of my favorite autumnal dips.

Forget chicken wings and nachos! This is what you want to feast on during a football game! Polish sausage dipped into a curried acorn squash dip!!!

If curry scares you, don’t worry, because there are so many ways to flavor this dip. In fact, if you don’t have an acorn squash, you can always use a can of pumpkin or sweet potato!

So here’s my recipe for this dip:

Curried Acorn Squash Dip

1 acorn squash, halved, cleaned of seeds, or a small butternut squash
1 tablespoon butter or olive oil
1/2 onion, very finely chopped
4-5 cloves garlic, minced
4 ounces cream cheese, at room temperature
1/2 teaspoon salt
1 teaspoon or so curry powder, or 1 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon turmeric, and a sprinkle of ground cinnamon

First of all, preheat the oven to 350 degrees. Place the acorn squash halves in a pan filled with a little water. Bake them uncovered for at least one hour; poke them to make sure they’re cooked through.

Set them aside to cool. Once they’re cool, remove the squash from the peel and coarsely chop it.

Meanwhile, heat the butter in a saucepan. Add the onion and cook over fairly low heat until it’s practically translucent. Add the garlic and stir it in for a few seconds. Then add the squash. Beat it down with your wooden spoon to mix with the onion and garlic, and let it cook, stirring occasionally, for about 5 minutes. We don’t want “wet” squash.

Place the cream cheese in a large bowl and warm it up if necessary. Place a ricer over the bowl with the cream cheese, and rice the squash mixture using the disc with fairly small holes.

When you’re done, whisk the cream cheese and squash together. Add the salt and curry powder. Taste and check for seasoning.

The dip is delicious served with pieces of Polska Kielbasa, or with blue corn chips. Serve the dip warm.

note: Like I said, this dip is also good made with pumpkin puree – add a pinch of allspice to it if you prefer it over the curry powder. If you prefer, keep the dip plain with salt and pepper, or add a little dried thyme to taste. Also, you could substitute a creamy goat cheese in this dip. And for my last suggestion, use my white bean dip recipe for a combination white beans and pumpkin dip. Another deliciously easy fall dip!

Lemongrass Garden Soup

50 Comments

Posted on September 15, 2014

Because of where I live, I have never been able to buy fresh lemongrass. I could probably live without it, but being a fan of Thai cuisine, in which it plays a significant role, I was determined this year to grow lemongrass. Problem solved.

The plant itself, here in September, is almost as tall as I am – at about 5′ tall. If the long leaves stood straight on end the plant would probably reach 8 feet tall. It’s a pretty grass, but doesn’t have a strong smell, say, like lemon balm.

When it came around to harvesting some lemongrass bulbs, which is the only part of the plant that’s used for culinary purposes, as far as I know, I had to watch some you-tube videos. I really had no idea what to do with the gigantic grass. I actually have three of these monstrous plants in my garden.

Well, it’s terribly simple. You simple pull one of the individual bulbs out of the dirt. One whole plant of mine must be made up of approximately 30 small bulbs.

I imagine the harvesting is much simpler if your dirt is soft; mine is not. In the process of attempting to pull a few bulbs out, I actually fell over onto the lemongrass leaves. They’re very sharp. I’d even used a small shovel to help me. But I managed to get four out of the ground without killing myself.

Then you rinse off the lemongrass, trim the roots, and cut the bulbs into approximately 6″ lengths. Trim off the outside leaves until there are no loose leaves left. And there’s your bulb.

So, I finally have lemongrass. The reason this soup is called lemongrass garden soup, is that everything in this soup is from the garden, except for the onion and garlic. I wanted to use my garden vegetables, and also see what lemongrass really does flavor-wise. So here’s what I did:

Lemongrass Garden Soup

1 onion, coarsely chopped
4 small bulbs lemongrass, sliced in half
4 cloves garlic
5 red nardello chile peppers, coarsely chopped
4 ripe tomatoes, coarsely chopped
Sprig of basil
1 butternut squash, peeled, seeded, coarsely chopped
1/2 teaspoon salt
Chicken broth

Begin by placing the lemongrass, garlic and chile peppers in a stock pot.

Add the chopped tomatoes and sprig of basil.

Add the butternut squash on top and sprinkle on some salt. I use a chicken broth powder along with water to make my broth; you can see the powder in the photo. Alternatively, pour chicken broth (or vegetable broth) just until it reaches the top of the squash.

Bring everything to a boil, and simmer gently with the lid on, for approximately 30 minutes.

Then remove the lid and reduce the broth until there’s just enough for blending the vegetables.

Let the mixture cool, then blend in the blender.

Reheat the soup before serving.

You can serve with a little butter or a dollop of sour cream.

I topped the soup with a simple chiffonade of purple basil.

note: You can make a creamier soup by using coconut milk, cream, or evaporated milk in place of some of the broth.

Buttternut Squash Aigre Doux

24 Comments

Posted on March 7, 2014

If any of you have been following my blog for a year, and merci for that, you might remember when I made something called cranberry aigre doux. I made three jars of these cranberries essentially cooked in wine and vinegar. The recipe came from a very interesting book on canning called the Preservation Kitchen, by Paul Virant.

In a follow-up post, I strained the cranberries from the liquid, reduced the liquid, and then poured everything over a room temperature block of cream cheese. My daughter claimed it tasted like Christmas! It was indeed good, and I’d also made the blueberry version of his in the summer before I started blogging so it’s not documented; it was equally delicious.

These posts no longer exist because I need to re-do them.

But I became even more intrigued with whatever Mr. Virant means by his terminology of aigre doux when I saw his recipe for butternut squash aigre doux. Okay, now I get it for cranberries and blueberries. But now for a winter squash? A vegetable? Of course, I had to make it. So here it is.

Butternut Squash Aigre Doux

1 good-sized butternut squash
1 large white onion, peeled
1/2 teaspoon salt
2 cups sherry
1 cup maple syrup

I used this sherry. It wasn’t good for drinking because I prefer sweeter sherry.

Have all of your canning supplies available and ready to go. I used one large jar that held the whole butternut squash, but you can use smaller jars, of course. make sure everything is sterilized.

Peel the squash, cut off the ends, and then slice it once lengthwise. Remove the seeds. Then cut each half lengthwise again.

Slice 1/4″ slices crosswise and place in a large Dutch oven. Slice the onion crosswise into thin slices and add to the squash in the pot, and add the salt.

Then pour on the sherry and maple syrup.

Bring the liquid to a boil, then cover the pot and reduce the heat. Simmer the squash for about 30 minutes, stirring it around one time during the cooking process. You want it tender, but not mush. Let everything cool with the lid off.

Using a slotted spoon, place the squash and onions in your sterilized jar.

Add the sherry vinegar to the remaining liquid in the pot. Cook the liquid gently for about 10 minutes. I actually placed all the liquid in a different pan that had a pourable side.

Using a funnel with a strainer at the bottom, pour in the liquid until it comes no more than 1″ from the base of the lid. Cover the lid, but not too tightly.

Process the jar or jars, under 1″ of water, at the correct temperature according to the thermostat on your canning pot, for 10 minutes. Remove the jar from the water, and let it cool.

Store it as you would any thing that you’ve canned before, preferably a cool, dark place like a cellar or basement.

So then, what in the world to do with this butternut squash? Well, for me, the answer was simple. A salad! But a hearty salad. I’ve been making lots of bean and lentil salads lately, being that it’s winter time, so I reached for orzo instead.

I put together a salad of spinach, purple cabbage, tomatoes, purple onion, orzo, butternut squash aigre-doux style, and some toasted pine nuts. Of course, I added a little salt and pepper.

And the dressing? Simply some delicious balsamic vinegar and olive oil – both of which my daughters had bought me as Christmas presents! The vinegar matched beautifully with the somewhat maple syrup-sweetened butternut squash. I wish I could have shared.

verdict: I’ll probably not make this again. But that’s not to say it isn’t good, because it is. Mostly, the butternut squash slices taste like they were infused with maple syrup, although, fortunately, they’re not too sweet. Honestly, it was a waste of a lot of good sherry, maple syrup, and sherry vinegar. And some time that I’ll never get back. But if you’re feeling adventurous, go for it!

the chef mimi blog

so much food, so little time…

Tag Archives: butternut squash