I got this recipe from my mom and made it for the first time this weekend. You could garnish it and serve it in small portions as a chic appetizer for a dinner party, or in big bowls for a comforting meal on a cold day - and it's fantastic baby food, too!
Ingredients:
1 small butternut squash
1/2 onion chopped
1 apple chopped
1 carrot chopped
2 1/2 cups chicken stock (use veggie stock instead for a vegetarian version)
1 tbsp (or more) fresh ginger, grated
1/2 cinnamon stick
1/2 tsp nutmeg
Method:
Cut the squash in half and remove the seeds, then roast it until soft. I put it in the oven at 350, but I can't remember how long it took. 45 minutes maybe? this step could be done in advance and the squash refrigerated.
Sautee onion and carrot in olive oil until soft, then add apple, ginger and spice and cook for one minute.
Add stock and cook to very soft.
Add squash and simmer 5 minutes.
Remove cinnamon and blend to smooth,
Serve over a dollop of yogurt plain or lemon.
I served with fresh bread and homemade biscuits, and it was a big hit. Next time I'm making a double batch for sure.
No comments:
Post a Comment