Bright colors and big flavors on deck for dinner tonight. Sugar pie, kabocha, blue hubbard squash may be the darlings of the farmers market. Don’t overlook the butternut squash. At the market it is possible to find one of a more manageable size instead of the uniformly gargantuan selection usually found at local grocery stores.
Butternut squash does not require elaborate preparation. For roasting chop into uniform pieces, drizzle with olive oil, and season. Remove from the oven once knife tender.
From here the shortest line to a filling meal is to make soup. All ingredients are proportional to the volume of squash. The meat must be separated from the rind and seeds. It can then be blended with stock, sautéed garlic, and shallot. A dash of cream adds a bit of luxurious mouthfeel to the finished soup.
- Butternut squash
- Garlic, minced and sautéed
- Shallot, minced and sautéd
- Cream 1/4 c (optional)
- Brown butter 1/2 c
- Toasted Pine Nuts 2T
- Sage leaves
Depending on the occasion garnish the soup with a swirl of brown butter and toasted pine nuts. Sage crisped in the brown butter adds another depth of complexity to this relatively straightforward dish.
*Save the seeds. Season with salt, chili pepper and lime for snacking.