Roasted Butternut Squash with Cranberry, Sage & Shallots

So this isn't so much an exact recipe as an improvised riff on something I've had at a local restaurant, but it came out well, is super easy, and definitely worth repeating.

For this recipe, I was pressed for time, and didn't feel like trying to peel and cube a whole butternut squash, but if you feel so inclined, please do. I used 2 packages of pre-peeled and cubed squash, 2 packages of fresh sage, chopped, about 3/4 cup fresh cranberries (cut in half), about a 1/3rd cup dried sweetened cranberries, about 5 shallots (you can use a mild onion, cubed, instead, or some garlic - but I like the milder flavor of shallots) and liberal application of salt and pepper.

Basically, just heat the oven to 425, place all the ingredients in a baking/roasting pan, coat with some EVOO and toss to mix it up, and pop in the oven. I was worried about the fresh cranberries being too tart, but when you bake them they turn into molten berry sweetness. I think I do like the addition of the dried sweetened kind too, though if you wanted you could use just one or the other. The combo of sweet and savory with the sage and the shallots and s&p is lovely, it looks impressive, and goes amazingly well with poultry. I tried this again on Sunday night and roasted a whole chicken in the pan with the squash (stuffed with cranberries, celery, lemon and garlic) and it was AMAZING.

oh yeah, leave the stuff roasting for about 45mins to an hour, depending on your oven, but check it at the 30 min mark and give it a toss with a spatula.

(spatula is the word of the day. use it. love it. )

Butternut Squash Soup

This is a Fall-time favorite. Our family has been having this every year on Thanksgiving for as long as I can remember.

Ingredients

• 1 large butternut squash (4-5 lbs)
  
• 1/4 cup of butter
• 1 cup of chopped onion
  
• 2 large, crushed, garlic cloves
  
• 3 cans of chicken broth
  
• 1 cup of half and half or light cream
  
• 1 tsp curry powder
  
• 1 tsp salt
  
• 1/8 tsp ground coriander
  
• 1/8 tsp crushed red pepper

Pre-heat oven to 380. Slice butternut squash down the center lengthwise. Scoop out all seeds. Place squash face down on large cookie sheet covered in tin foil. Pour enough water onto cookie sheet to completely cover the bottom of the squash and start to come up the sides (but not spill over). Let bake for 40-50 minutes or until squash is soft and easily scoopable (like soft ice cream), with a spoon. When cooked, I recommend you turn the squash over and let stand for 15-20 minutes before scooping. Squash should then be pureed, blended with a food processor, or hand mixer.

In a large sauce pan, combine butter, onion and crushed garlic on medium high heat until soft. Then add curry powder, salt, coriander, and red pepper (the red pepper gives this soup a nice zing to it, however, as always with red pepper, don't over do it). Let this cook for one minute and then add the chicken broth. Let this boil on medium high heat for 15 minutes.

After this has boiled, add 2 cups of blended butternut squash, along with the light cream. Stir and let cook for 5 minutes. Pour (about 2 cups at a time so as to not spill over) mixture into a blender and puree for 2 minutes. Transfer pureed soup to another large saucepan. Do this until all soup is blended. Let stand on low heat until ready to be served.

Bon appétit!