Let's get started on fall foods - we're more than ready for crisp apples and orange pumpkins with warm spices. This butternut squash puree is a gateway food from summer to fall; the orange color and warm, silky texture are all fall, but the bright goat cheese that gives this its deep, rich flavor says summer to us.
This is an easy evening dish - put the squash in to roast while you're making a salad and grilling some chicken. It takes just a moment to scoop out and puree, and the texture is as smooth and delicious as good summer ice cream.
That sounds delicious.
A few nights ago, I made a squash and mascarpone cheese risotto from a Jamie Oliver recipe. I was divine and was a great way to use an armful of ripe, garden fresh yellow squash a coworker gave me.
She also gave me a few heirloom tomatoes, which were served sliced on the side of the risotto with a few cracks of pepper and flecks of sea salt.
Yum yum yum!
Oh, a friend also found a sweet corn risotto recipe in Delta Magazine (as in the Delta of MS). Also a great way to use end-of-summer veggies.
view Nicole R's profile
wow that sounds yummy! can't wait to try it...
view kQuade's profile
Speaking of fall and butternut squash, this recipe is curried butternut squash soup is superb.
http://www.jamesbeard.org/recipes/recipe.php?id=25
view SeanG's profile
By "upside down" do you mean cut side down?
view JenEvans86's profile
Yes - cut side down.
view faith's profile
Perhaps I slightly overcooked my squash, but I found it difficult to get out of the skin - it was so squishy that the skin sometimes came right off with the meat. However, the finished product was wonderful and made me feel so cozy.
view Mace Elaine's profile