Posts Tagged ‘squash’

Squash Blossoms: 2 Ways

July 29, 2010

Squash Blossoms

Are these not absolutely gorgeous? I couldn’t resist picking these up from the Farmers Market recently. I had never tried squash blossoms, but I’ve been intrigued by them for a while now. While I’d love to try some of the fried recipes I’ve come across online, I try to cook and eat in a (mostly) healthy way 85-90% of the time.

Mozzarella Stuffed Squash Blossoms

That said, I decided to try these in two simple ways. Freshly torn and added into a simple salad, and stuffed with a little fresh mozzarella and quickly sauteed in a bit of olive oil. Both were quite lovely.

Simple Spinach & Squash Blossom Salad

The simple salad was accompanied by my new favorite dish, roasted tomatoes and cipollini onions. I’m completely addicted to them. So simple, yet so flavorful and versatile. The juices really added a lovely “dressing” to the plate for the salad. I’ll share more on that tomorrow…


Butternut Squash & Roasted Garlic Soup

February 12, 2010

Butternut Squash & Roasted Garlic Soup

I have really been craving soup these past couple weeks. Maybe it’s all the snow we’ve been getting and chilly temperatures! I happen to love butternut squash. What better to use it for than a soup?

I found this recipe from Bon Apetit, but realized I didn’t have all the ingredients, nor did I want to use heavy cream or milk. I did however have similar ingredients (i.e. sub parsnips for carrots, celery root for celery). While I was unsure of how this would turn out with the substitutions and my own spin, I decided to press on. Boy, am I glad I did. This soup turned out to be amazing!

Butternut Squash & Roasted Garlic Soup

Butternut Squash & Roasted Garlic Soup


2 heads of garlic, tops removed
1 teaspoon olive oil
1/4 cup (1/2 stick) butter
3 cups chopped onions
3/4 cup peeled, chopped parsnips
1/2 cup peeled, chopped celery root
4 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
6 cups canned low-sodium chicken broth
3 tablespoons chopped fresh sage

kosher salt & fresh ground black pepper to taste

light sour cream for garnish


1. Preheat oven to 350 degrees F. Place each head of garlic on it’s own foil sheet. Drizzle with olive oil and wrap tightly. Bake about 40 minutes, or until tender. Cool in foil.

2. Melt butter in heavy large pot over medium heat. Add onions, parsnips and celery. Cook until onions begin to soften, about 5 minutes. Stir mixture so it does not brown. Add squash, broth and 2 tablespoons sage. Bring to a boil. Reduce heat; simmer uncovered 25 minutes or until squash is tender.

3. While soup is simmering, unwrap peeled garlic. Squeeze into a small bowl, discarding papery skins. Mash garlic with a fork into a smooth paste.

4. Stir garlic into soup. Using a hand blender, puree soup until smooth. Season with kosher salt and pepper to taste.

5. Ladle soup into bowls. Garnish with a dollop of light sour cream, remaining sage ( if desired ) and a little kosher salt and black pepper.

** Soup can be frozen ( without sour cream ) up to 4 weeks. Freeze in individual portions for quick meals. Thaw in refrigerator. Reheat on the stove over medium low heat.

This is a fabulous soup perfect for a simple meal at home or a night of entertaining. A perfect first course! Serve with bruscetta for dipping or your favorite yummy bread. Garnish with a dollop of light sour cream to counter the sweetness of the squash. Yum!!

Celery Root

I’ve never used celery root before, but it worked very nicely with the meal. It seemed to be milder than celery to me. Maybe it just married perfectly with the flavors so I didn’t notice. It was easy to work with and a nice substitution. Don’t be afraid to try new ingredients. You might be surprised!

Helpful Link:
How To Roast Garlic