This gorgeous gourd is cheap, huge, and plentiful throughout the next two months.
This nutty flavor pairs well with apples, carrots, potatoes, and anything you'd put pumpkin in. To start out the (return of) fall, here's two recipes (variations) I made up this weekend.
We went to market yesterday and picked up a gourd for $1.75. We cut away the hard skin, quartered it, tossed it in olive oil, and roasted it at 350F for 1 hr (until fork tender). It warmed up our home and filled it with this cozy, nutty aroma. So worth it.
Saturday Dinner: Savory Butternut-Apple Bisque
A bisque is a hot, creamy soup that was blended.
1 Tb. butter
1 small onion
3 chopped carrots
Heat til dissolved (just before boiling):
2 cup. water
2 Tb. bouillon, chicken or vegi
1 tsp. curry powder
1 tsp. sage, dried and powdered
1 1/2 tsp. cinnamon
Place root vegetables and broth into blender and puree with:
8 oz butternut squash, roasted and chopped ( abt. 1/2 gourd, chunks the size of two closed fists or 1 -1 1/2 lbs)
1 granny smith apple, chopped
1 tsp. salt and black pepper
Serve hot with optional garnish or sides: sour cream, creme leche, chives, apples, wheat crackers and mozzarella (or any mild cheese), peas, butternut crostinis.
Store covered in fridge for 4 days.
Ginger Butternut-Chocolate Chip Muffins
(the lighter cousin to pumpkin-chocolate chip)
8 oz (1 lb) roasted butternut squash
1 1/2 cup white gran. sugar
2 Tb. vanilla
1 1/4 cup. canola oil ( or you can do half oil and half plain yogurt)
1 Tbl. ginger powder
1 tsp. nutmeg
2 tsp. cinnamon
Sift together and add gradually to sugar/butternut mix:
4 c. flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder.
Whip till fluffy.
4 oz (1 1/2 cup or half a bag) semi-sweet chocolate chips
Pour into GREASED muffin tins, 3/4 full each cup. Bake until brown tips (abt. 8-12 min.) at 350F. Cool in pan. Enjoy!
*these are deliciously moist and will stay uncovered a few days on the counter top.