More of my marina di chioggia squashes have a wet and soft stem (insert innuendos here), so my sister and I picked them after lunch. I used tree shears (loppers? pruning tools?) to cut the stems.
After a walk in the woods at sunset, or a long, rainy day, thisSpicy Butternut Squash Soup is warming and comforting in more than one way! I welcome Soup Season as the Autumn days cool as eagerly as the first Salad Days of Spring, and I love how the food we cook in these often grey, wet and cold November days becomes hearty and warm with spices! Happy Wednesday!
Ingredients (serves 2):
the top halve of a large butternut squash, thoroughly rinsed
1 small onion
1 teaspoon coarse sea salt
1/2 teaspoon Piment d'Espelette or Cayenne Pepper
½ teaspoon freshly cracked black pepper
½ teaspoon dried thyme
2 tablespoons Chili and Herb Oil
4 to 5 cups boiling water
1 tablespoon demerara sugar
Preheat oven to 200°C/395°F.
Cut butternut squash with a sharp knife into large pieces. Place butternut squash pieces, cut-side up on a pizza pan or a in a large roasting tin.
Peel and halve onion, and add to the pan.
Sprinkle evenly with coarse sea salt, Piment d'Espelette, black pepper and dried thyme, and drizzle generously with Chili and Herb Oil. Place in the oven, and roast, at 200°C/395°F, for 1 hour.
Spoon roasted butternut squash pieces and onion into a blender, and cover with half of the hot boiling water. Process, gradually adding boiling water until the soup's thickness is to your liking. Pour roasted butternut squash soup into the saucepan, and warm over medium heat, stirring in demerara sugar until melted. Once slowly boiling, allow to simmer, a few minutes.
Serve Spicy Butternut Squash Soup hot, sprinkled with Piment d'Espelette.
Just a few of the #pumpkins & #squashes we grew this season to store for #autumn & #winter food! #growingfood #squash #pumpkin #permaculture #homesteading #urbanhomestead #polyculture #biodiversity #cookingwithkimberly #webchefkimberly #gardening #selfsufficiency #selfreliance #selfsustenance #healthiswealth #healthylifestyle #eatwell #organicfood #growyourown #vegetables #harvest #november #survivalskills #survivalgarden #preparedness https://www.instagram.com/p/ClJYDWHOIrp/?igshid=NGJjMDIxMWI=
Butternut, acorn and spaghetti squashes roasted and pureed with vegetable broth and flavored with onion, garlic, ginger, curry, apples and sherry. A nice hearty soup.
If you’re looking for some delicious ways to use squash this fall, look no further than these two recipes. They are easy, healthy, and full of flavor.
The first recipe is for spaghetti squash boats, which are a fun and low-carb alternative to pasta (a one-cup serving of spaghetti squash has 42 calories; regular spaghetti, 221). You simply roast the squash, scrape out the strands, and toss them…
Added a paper craft tutorial to our Etsy shop for 3-D paper pumpkins, squash and gourds.
I’ve been obsessed with this project all summer, developing the steps, refining the idea, writing the instructions. It’s been fun and deeply satisfying to create, but took an enormously long time to finish. Now it’s October, and high time to kick it out of the nest.
The last time I told you about my Squashes, a litlle over three months ago, I was very happy about my growing Red Kuri Squash, and hopeful about my butternuts...
It turns out no butternut squash grew from these beautiful flowers in my Bean and Squash Square, but my Red Kuri Squash got slightly bigger and heavier, and a deeper orange colour over the Summer and the beginning of Autumn.
I kept watering it regularly, oftener when it was hotter, never directly on the vine (or the fruit), but at its feet. Over time, the vine browned; I kept the squash on it nonetheless. It seemed happy!
And today, I finally cut it from the vine and harvested my first (and only) squash, a beautiful 475-gram/1.05-pound Red Kuri Squash!
Given the proper Adventure growing Squashes has been over the past few years, I am absolutely delighted with my little harvest this year. I have learned, I have been patient and I have persevered, and I have a gorgeous little squash as a reward!
And, as growing this one has taught me heaps more, perhaps next year’s crop will be even more successful!
Roasted Butternut Squash Seeds
Next time you roast any type of winter squash like butternut, spaghetti, or acorn, save the seeds instead of tossing them, to make a crispy snack or salad topper.
Roasted Butternut Squash Seeds
Save the seeds the next time you roast a winter squash, such as a butternut, spaghetti, or acorn, rather than discarding them so you can use them as a crunchy salad topping or snack.