抖阴ap

Directions

Preheat oven to 350.

Cut squashes in half, lengthwise and remove the seeds. Season with salt and white pepper. Place the halved squashes, skin side down, in a shallow roasting pan. Place a tablespoon of butter and 1 tablespoon of molasses in the center of each squash. Arrange the carrots, parsnips, onions, and garlic cloves around the squash.

Pour 1 cup of wine and 1 cup of stock into the pan, cover with foil, and bake for 2 hours. Remove from oven and cool the vegetables for 5 minutes. Scoop the flesh out of each squash and place in large sauce pot. Discard the skin. Place the other roasted vegetables and cooking liquid in the pot, along with remaining wine and chicken stock. Bring liquid to a boil and reduce to a simmer, seasoning with allspice, salt and pepper.

Simmer for 10 minutes, then remove from heat. Using a hand-held blender on low speed, purée soup until smooth. Add heavy cream and parsley and season with salt and pepper. Ladle soup in a shallow bowl; garnish with a dollop of sour cream and chives. Serve with a Colorado wine, such as a glass of Gewürztraminer from Stoney Mesa Winery, Cedaredge.

Colorado Butternut Squash Bisque with Creme Fraiche

From chef Lawrence Johnson, Briarhurst Manor, Manitou Springs.

Ingredients

Directions

In a large heavy pot, heat butter over medium heat. Add onions and cook until translucent. Add the squash. Add water or stock, bring to a low boil and simmer until squash is soft. Puree with a hand blender until smooth. Stir in cream and honey. Add salt, pepper, nutmeg and cloves. Ladle bisque into warmed serving bowls and garnish with Creme Fraiche and toasted squash seeds.

To prepare the creme fraiche, combine 1/2 cup whipping cream, 1 tablespoon sour cream and 1 teaspoon rice wine vinegar in a stainless steel, glass or ceramic bowl. Place in a fairly warm, but not hot place. Allow to thicken: This can take several hours (up to 5). Once thickened, keep it refrigerated in a sealable container.