Butternut Squash
is
just
about
t h e
perfect food
...
colorful
good for you
versatile
and
delicious
I made
a
cozy
soup
with
that
bad boy
....
a
Curried Butternut Squash Soup
with
Pumpkin Seed Brittle
peeling
the
Butternut Squash
is a
buggar
......almost broke the peeler
cut
the squash
into cubes
peel
and
cube
an
apple
and
cut up an
onion
(about the same sizes)
throw in a big bowl
with
1/4 c. Hot Pepper olive oil (or garlic flavored)
3 TBS. Curry Powder
2 tsp. sea salt
1 tsp. tumeric
and
toss it all about
toss
the
curry - veg
mixture
onto
a parchment lined
cookie sheet
and roast in a
400 degree oven
for 45 minutes
 |
squash
should be
soft -
not
mushy |
simple ingredients
after
roasting
the
veggies
(and apple)
let cool
and
put them
in a blender
with
the
box (or 4 c.)
of
Chicken
or Vegetable Stock
and
blend
until smooooooooth
pour
soup
into
a
pot
and heat
until warm
For the
pumpkin seed brittle:
use
a
non stick skillet
and heat
1/4 c. sugar
until melted
and
starting to caramelize
quickly
toss in
about 1/2 c.
pumpkin seeds
and stir
until
all are
coated
add 1tsp. water
to stop the cooking
quickly
dump
caramelized
seeds
onto
waxed paper
and
let cool
(taste a bit - delicious!!!!)
mixed
up a
colorful
salad
with
Fuyu persimmons
chevre
pea shoots
asparagus
and spinach
John's
fave
pretzel rolls
and
the
cozy soup
Happy
cozy
tummies!
E.A.T.
