6/22/2023 0 Comments Butternut squash soup recipes![]() Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months. Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Set aside until cool enough to handle but still warm, so the liquids are runny. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Heat the butter in a medium skillet over medium-high heat. Place in a large bowl and season with salt and pepper. Halve lengthwise, discard the seeds, then cut into 1-inch dice. About 4 cups chicken stock or canned low-salt chicken brothġ/2 teaspoon ground toasted coriander, optionalġ 1/2 cups Roasted Winter Squash, recipe followsĢ tablespoons toasted pumpkin seeds, optionalĪbout 3 pounds butternut squash (preferably 1 large squash)Ģ tablespoons finely chopped fresh sage leavesĢ teaspoons Toasted Spice Rub, recipe followsġ/4 cup (1 ounce) pure California chili powder
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