Posts Tagged ‘Butternut Squash’

Squash & Carrot Soup

This velvety-smooth soup was inspired by a trip to Bellefonte PA’s Gamble Mill Inn.  I tried to recreate their delicious special and think I came darn close!

1 Butternut Squash, peeled and cubed (or one 16 ounce cleaned and cut)

5 carrots, peeled and cut into 1-2″ pieces

4 tbsp tbsp olive oil, divided (or 2 tbsp Wegman’s basting oil and 2 tbsp olive oil)

2 shallots, minced

1/4 cup white wine

1 tsp dried sage

1 tsp coarse salt

1/2 tsp coarse ground pepper

5 cups vegetable broth

1/2 cup soy or almond milk

Toss squash and carrots in basting oil or 2 tbsp olive oil and roast in shallow pan for 40 minutes (until soft and starting to carmelize) at 350 degrees.

In large soup pot, saute shallots over medium heat in 2 tbsp olive oil until just soft.  Add sage, squash, and carrots and mix until coated with oil.  Add wine and mix until alcohol begins to cook off, 2-3 minutes.  Add salt, pepper, and broth.  Let simmer to merge flavors, about 20 minutes.  With an immersion blender, puree soup until smooth.  Stir in soy or almond milk.  Add extra broth to achieve desired thick or thinness. Add extra salt and pepper to taste. (I like extra pepper.)

Butternut Squash and Other Stuff Gnocchi

This came to be when my family was being boring about what they wanted for dinner so I pulled out leftovers for them and dug around to see what I could come up with…  What I found in my bowl when I was done was like a treasure.

Ingredients

1 8 oz. package prepared gnocchi (or, of course, make your own!!!)

Olive oil

1 lb butternut squash, cleaned and cut into small chunks

3 Tbsp pine nuts

2 cloves garlic

a good handful of shitake mushrooms

2 good handfuls spinach

1 packet Sazon Goya seasoning

Roast squash with 2 Tbsp olive oil at 375 degrees for about 40 minutes, until tender and turning brown.

Meanwhile, boil water for gnocchi and lightly toast pine nuts (in small frying pan, swirling them around so they don’t burn, which can happen really fast!)

When squash is finished, saute garlic in large pan in 2 tbsp olive oil, add mushrooms until soft and hot.  Add squash and Sazon Goya seasoning.

Boil gnocchi for 1-2 minutes, until floating on top.  Drain.

Add gnocchi to squash and mushrooms mixture and mix thoroughly.  Mix in spinach until just wilted. Toss in the pine nuts.

Beautiful!!!