To give squash a mild tweak of personality, consider Real Simple magazine’s recipe for roasted butternut squash purée.
Roasting sweetens and intensifies the squash’s flavor, and a bit of honey, butter and thyme go a long way to pulling this dish from the doldrums.
For a more radical rethinking, try Bon Appetit magazine’s butternut squash and apple bisque. This soup pulls squash from the sidelines and lets it lead the meal as the perfect light starter.
For the middle ground, try the roasting without the puréeing.
Country Home magazine’s recipe for simply roasted squash mixes things up by ditching butternut in favor of large chunks of the more visually appealing kabocha or acorn.
-Associated Press
Roast Butternut Squash Puree
From the November 2006 issue of Real Simple magazine, makes 6-8 servings.
Ingredients
3 butternut squash, each about 2 pounds
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
6 small shallots, halved
4 tablespoons honey
6 sprigs fresh thyme
6 tablespoons unsalted butter
Directions
Preheat oven to 400 degrees. Trim ends of squash, then halve lengthwise, discarding seeds. Place squash, cut-side up, on a rimmed baking sheet lined with parchment paper or foil. Season with salt and pepper, then top with shallots, honey, thyme and butter.
Cover squash with foil and roast until softened, 45-60 minutes. Uncover and set aside until cool enough to handle. Working in batches, scoop squash flesh and shallots from peels into a food processor.
Purée squash mixture until smooth, then transfer to a serving bowl. Repeat with remaining squash and shallots. Serve warm.
Butternut Squash and Apple Bisque
From the November 2006 issue of Bon Appetit magazine, makes 6 servings.
Ingredients
3 tablespoons butter
5 cups 1/2-inch cubes peeled and seeded butternut squash
1 1/4 cups chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
1 small Granny Smith apple, peeled, cored and chopped (about 1 1/4 cups)
1/2 teaspoon allspice
3 1/2 cups vegetable broth or low-salt chicken broth
1 cup apple cider
1 cup whipping cream, divided
Salt and freshly ground black pepper
Chopped fresh parsley
Directions
In a large pot over medium-high heat, melt butter. Add squash, onion, carrot and celery and sauté until softened, about 10 minutes. Add apple, allspice, broth and cider. Bring to a boil, then reduce heat to medium-low. Cover and simmer until vegetables are tender, about 30 minutes.
In a blender, purée soup, in batches if necessary. Return soup to pot. Add 1/2 cup cream and bring to a simmer. Thin soup with additional broth, if desired. Season with salt and pepper.
Ladle soup into bowls, then drizzle with cream. Garnish with parsley.
