Butternut Squash Help

"lostcherree" <[email hidden]> wrote in message
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Quoted message said:

I have a small jar of butternut squash puree... what could I go with it ??

Heather

I like mashed butternut squash with only salt and pepper. Or use it to stuff raviolis. You can buy
pre-cut eggroll wrappers if you don't feel like rolling out your own dough. Dab a bit of filling in
the middle, fold over, and crimp. Great served with a mild curry cream sauce.

I once had a Butternut Bisque at a restaurant. It was rich and creamy, topped off with a little
drizzle of hazlenut oil.

I don't have a recipe, but it was so good, someone is bound to?

"lostcherree" <[email hidden]> wrote in message
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Quoted message said:

I have a small jar of butternut squash puree... what could I go with it ??

Heather

"C. James Strutz" <[email hidden]> wrote in
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Quoted message said:

"lostcherree" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have a small jar of butternut squash puree... what could I go with it ??

Heather

I like mashed butternut squash with only salt and pepper. Or use it to stuff raviolis. You can buy
pre-cut eggroll wrappers if you don't feel like rolling out your own dough. Dab a bit of filling
in the middle, fold over, and crimp. Great served with a mild curry cream sauce.

mmmm stuffing for raviolis sounds good 🙂

thanks!

Heather

"XwomX" <[email hidden]> wrote in
news:wwFgb.40708$pl3.21345@pd7tw3no:

Quoted message said:

I once had a Butternut Bisque at a restaurant. It was rich and creamy, topped off with a little
drizzle of hazlenut oil.

I don't have a recipe, but it was so good, someone is bound to?

"lostcherree" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have a small jar of butternut squash puree... what could I go with it ??

Heather

I was thinking about making a soup with it too, just what spices to add?

Heather

"XwomX" <[email hidden]> wrote in message news:<wwFgb.40708$pl3.21345@pd7tw3no>...

Quoted message said:

I once had a Butternut Bisque at a restaurant. It was rich and creamy, topped off with a little
drizzle of hazlenut oil.

I don't have a recipe, but it was so good, someone is bound to?

"lostcherree" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have a small jar of butternut squash puree... what could I go with it ??

Heather

Butternut Bisque

6 cups water 6 cups butternut squash, peeled and cubed (about 2 1/2 lbs) 3 cups potatoes, diced
(Yukon Gold if available) 1 large onion, chopped 8 cloves garlic, minced 14oz can Mexican style
stewed tomatoes (diced tomatoes mixed with a bit of cumin and oregano)
1/4 cup nutritional yeast 1 tsp dried thyme
2/4 tsp ground sage
3/8 tsp white pepper generous sprinkling of fresh ground nutmeg
4/3 cup mellow white miso
5/4 cup dry sherry 1 tbsp tamari

Place water, squash, potatoes, onion and garlic in a 6 quart saucepan and bring to a boil. Reduce
heat to medium and cook 30 to 45 minutes or until the vegetables are tender. Remove 3 cups of the
veggies to the bowl of a food processor and add the stewed tomatoes and nutritional yeast.
Process the mixture to a thick puree. Return the puree to the soup and add the thyme, sage,
pepper and nutmeg.

In a separate bowl, blend the miso with the sherry and add to the bisque with the tamari. Reduce
heat and simmer 5 minutes or just until the bisque begins to bubble. Do not boil. Serve with a
crusty sourdough bread.

lostcherree <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

"XwomX" <[email hidden]> wrote in news:wwFgb.40708$pl3.21345@pd7tw3no:

Quoted message said:

I once had a Butternut Bisque at a restaurant. It was rich and creamy, topped off with a little
drizzle of hazlenut oil.

I don't have a recipe, but it was so good, someone is bound to?

"lostcherree" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have a small jar of butternut squash puree... what could I go with it ??

Heather

I was thinking about making a soup with it too, just what spices to add?

Heather

Here's a recipe you may want to use as a guide:

Butternut Squash and Ginger Soup

1 medium onion, peeled and chopped 2 cloves garlic, crushed 1 tbsp vegetable oil
7006 / 1 1/2 lbs butternut squash, peeled and chopped 2 tsp freshly grated ginger root juice a pinch
of freshly grated nutmeg salt and pepper to taste 1 1/2 pints light vegetable stock

Sauté the onion and garlic in the oil for about 5 minutes, covered, without browning. Add the
butternut squash, ginger juice, nutmeg and a little seasoning. Cover and continue to cook for a
further 10 minutes, stirring occasionally to prevent browning.

Add the stock, bring to the boil and simmer for 20 minutes or until the squash is tender. Puree the
soup in a blender or food processor. Reheat to serve. Garnish with chopped chives, freshly grated
nutmeg or a swirl of soy cream if so inclined.

"MrFalafel" <[email hidden]> wrote in message
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Quoted message said:

"XwomX" <[email hidden]> wrote in message

news:<wwFgb.40708$pl3.21345@pd7tw3no>...

Quoted message said:

Quoted message said:

I once had a Butternut Bisque at a restaurant. It was rich and creamy, topped off with a little
drizzle of hazlenut oil.

I don't have a recipe, but it was so good, someone is bound to?

"lostcherree" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have a small jar of butternut squash puree... what could I go with

it ??

Quoted message said:

Quoted message said:

Quoted message said:

Heather

Butternut Bisque

6 cups water 6 cups butternut squash, peeled and cubed (about 2 1/2 lbs) 3 cups potatoes, diced
(Yukon Gold if available) 1 large onion, chopped 8 cloves garlic, minced 14oz can Mexican style
stewed tomatoes (diced tomatoes mixed with a bit of cumin and oregano)
1/4 cup nutritional yeast 1 tsp dried thyme
1/4 tsp ground sage
1/8 tsp white pepper generous sprinkling of fresh ground nutmeg
1/3 cup mellow white miso
1/4 cup dry sherry 1 tbsp tamari

Place water, squash, potatoes, onion and garlic in a 6 quart saucepan and bring to a boil. Reduce
heat to medium and cook 30 to 45 minutes or until the vegetables are tender. Remove 3 cups of the
veggies to the bowl of a food processor and add the stewed tomatoes and nutritional yeast.
Process the mixture to a thick puree. Return the puree to the soup and add the thyme, sage,
pepper and nutmeg.

In a separate bowl, blend the miso with the sherry and add to the bisque with the tamari. Reduce
heat and simmer 5 minutes or just until the bisque begins to bubble. Do not boil. Serve with a
crusty sourdough bread.

I think you should call yourself "MrReceipe" rather than "MrFalafel"!

[email hidden] (MrFalafel) wrote in
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lostcherree <[email hidden]> wrote in message
news:<[email hidden]>...

Quoted message said:

"XwomX" <[email hidden]> wrote in news:wwFgb.40708$pl3.21345@pd7tw3no:

Quoted message said:

I once had a Butternut Bisque at a restaurant. It was rich and creamy, topped off with a little
drizzle of hazlenut oil.

I don't have a recipe, but it was so good, someone is bound to?

"lostcherree" <[email hidden]> wrote in message
"]news:[email hidden]...
> I have a small jar of butternut squash puree... what could I go with it ??
>
> Heather

I was thinking about making a soup with it too, just what spices to add?

Heather

Here's a recipe you may want to use as a guide:

Butternut Squash and Ginger Soup

1 medium onion, peeled and chopped 2 cloves garlic, crushed 1 tbsp vegetable oil
7006 / 1 1/2 lbs butternut squash, peeled and chopped 2 tsp freshly grated ginger root juice a
pinch of freshly grated nutmeg salt and pepper to taste 1 1/2 pints light vegetable stock

Sauté the onion and garlic in the oil for about 5 minutes, covered, without browning. Add the
butternut squash, ginger juice, nutmeg and a little seasoning. Cover and continue to cook for a
further 10 minutes, stirring occasionally to prevent browning.

Add the stock, bring to the boil and simmer for 20 minutes or until the squash is tender. Puree
the soup in a blender or food processor. Reheat to serve. Garnish with chopped chives, freshly
grated nutmeg or a swirl of soy cream if so inclined.

yaya ... this first one sounds just right for me 🙂

I'll have to make it tomorrow 😄

Heather