october 2020 issue - Page 5



WELCOME HOME
recipes
Roasted
Butternut Squash
& Apple Soup
Yield: 6 servings.
1 medium butternut squash,
approximately 3 pounds
2 tablespoons olive oil
1 large sweet onion, chopped
2 apples (Gala, Pink Lady, or
Honeycrisp), peeled, cored,
and chopped
3 large garlic cloves, thinly sliced
1 tablespoon freshly grated ginger
3 cups chicken stock
2 cups water
2 teaspoons kosher salt
½ teaspoon ground cardamom
½ teaspoon ground nutmeg
2 tablespoons maple syrup
Pumpkin seeds and/or diced apple,
for garnish (optional)
Preheat oven to 425°. Split squash in
half lengthwise, using a large, sturdy
knife. Scoop out the seeds and discard
or reserve for roasting, if desired. Place
squash, cut side down, on a greased or
parchment-lined baking sheet. Roast for
30 to 45 minutes or until edges begin
to caramelize or turn golden brown.
Remove from oven and allow to cool.
In a large, heavy-bottomed stockpot or
Dutch oven, warm olive oil over medium
heat. Add onion and apple, and cook for
6 to 7 minutes, stirring until onions are
translucent and tender. Add garlic and
ginger, and reduce heat to low. Cook for
4 to 5 more minutes. Turn off heat.
When squash has cooled enough to
handle, scoop out flesh and place in a
bowl. Add the apple-onion mixture to the
squash and toss.
In a blender, pulse cooled squash
mixture in batches with the stock and
water until smooth. For thicker soup, add
less water. Add the blended soup back
into the stockpot and warm over low
heat. Add salt, cardamom, nutmeg, and
maple syrup, and simmer for 10 minutes.
Salt to taste.
Serve in soup bowls and garnish
with roasted butternut squash seeds,
pumpkin seeds, and/or diced apples.
Brussels Sprouts
with Maple Candied Bacon
Yield: 4 servings.
1 pound thick-cut smoked
bacon
2 tablespoons maple syrup,
divided
2 pounds fresh Brussels
sprouts, trimmed
2 tablespoons balsamic vinegar
½ teaspoon salt
Pepper to taste
Preheat oven to 350°. Lay bacon
on an ungreased baking sheet and
brush with maple syrup. Bake for
10 minutes. Turn bacon slices over
and brush with more maple syrup.
Bake until crisp, approximately
10 to 15 additional minutes. Drain
bacon on paper towels and reserve
the drippings.
Increase oven temperature to 425°.
Toss Brussels sprouts with 3 tablespoons of reserved drippings, balsamic vinegar, salt, and any remaining maple syrup, making sure that
all of the sprouts are evenly coated.
Spread them out on a parchmentlined baking sheet and roast for
about 20 to 30 minutes, stirring once
or twice during the cooking time.
Sprouts should be just fork-tender.
Break bacon into pieces and toss in
with the sprouts. Season with salt
and pepper, and serve immediately.
O U R S TAT E . C O M
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