*this recipe originally came from Barefoot Contessa Back to Basics. . Check out her book on amazon
Roasted squash-apple Recipe
Serves: 4-6 Prep: 20 minutes Cooking Time: 50 minutes
3-4 lbs butternut squash, peeled and seeded, and cut into 1-inch cubes2 yellow onions, cut into 1-inch cubes
2 McIntosh apples, cored and cut into 1-inch cubes (I used Fuji)
3 TB olive oil
2 tsp salt, divided
1 tsp pepper, divided
2-4 cups chicken stock/broth
1/2 tsp curry powder
Optional Condiments:
Scallions, white and green parts, trimmed and sliced diagnolly
Flaked sweetened coconut, lightly toasted
Cashews, toasted and chopped
Diced banana
1. Preheat oven to 425*F. Place cut up squash, onions and apple on two baking pans, and toss with 3 TB olive oil. Sprinkle with 1 tsp salt and 1/2 tsp pepper. Roast for 35-45 minutes until very tender.
2. Meanwhile, heat the chicken stock/broth to a simmer in a small pot. When vegetables are done, in batches coarsely puree them. Add a little chicken broth (about 1/2 cup) so they will all puree together well. Place vegetable puree in a large soup pan, and add chicken stock/broth until you have a thick soup. Add the curry powder, 1 tsp salt and 1/2 tsp pepper. Serve with optional condiments.
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3-4 lbs butternut squash, peeled and seeded, and cut into 1-inch cubes2 yellow onions, cut into 1-inch cubes
2 McIntosh apples, cored and cut into 1-inch cubes (I used Fuji)
3 TB olive oil
2 tsp salt, divided
1 tsp pepper, divided
2-4 cups chicken stock/broth
1/2 tsp curry powder
Optional Condiments:
Scallions, white and green parts, trimmed and sliced diagnolly
Flaked sweetened coconut, lightly toasted
Cashews, toasted and chopped
Diced banana
1. Preheat oven to 425*F. Place cut up squash, onions and apple on two baking pans, and toss with 3 TB olive oil. Sprinkle with 1 tsp salt and 1/2 tsp pepper. Roast for 35-45 minutes until very tender.
2. Meanwhile, heat the chicken stock/broth to a simmer in a small pot. When vegetables are done, in batches coarsely puree them. Add a little chicken broth (about 1/2 cup) so they will all puree together well. Place vegetable puree in a large soup pan, and add chicken stock/broth until you have a thick soup. Add the curry powder, 1 tsp salt and 1/2 tsp pepper. Serve with optional condiments.
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Who likes to CHANGE IT UP?
~Try chopped pumpkin or acorn squash instead of butternut squash.
~Instead of curry, try garam masala.
~Use shallots instead of onions for a slightly different flavor.
~Add a couple cloves of roasted garlic to the mix.
~Feel free to swap the chicken broth of vegetable broth.
~Use shallots instead of onions for a slightly different flavor.
~Add a couple cloves of roasted garlic to the mix.
~Feel free to swap the chicken broth of vegetable broth.
1 comment:
This was absolutely delicious!! The extra effort of roasting the vegetables before was really no trouble. Definitely a keeper!
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