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Squash Recipes
Bill Johnson's Easy Squash Side Dish
1 winter squash (acorn, butternut, delicata)
Vegetable oil
Shredded cheese
Cut squash in half and remove seeds. Cut a cross-hatch pattern in the flesh. Bake face down for about 30 minutes at 350 degrees. Turn squash right side up and fill cracks with vegetable oil; bake another 20 minutes or until a knife slides in smoothly. Top with shredded cheese and serve.
Butternut Squash Bisque With Roasted Red Bell Pepper
2 tbsp butter
4-5 tbsp olive oil (divided)
1 cup diced onion
3 cloves minced garlic
1 1/2 cups diced carrots
1 tart apple, sliced but unpeeled
1 roasted red bell pepper
8 cups peeled and cubed butternut squash
6 cups chicken or vegetable stock
Salt and pepper to taste
Ground nutmeg to taste
1 cup butternut pieces diced to small crouton size
1 cup heavy cream
Sour cream for garnish (optional)
Heat butter and 2 tablespoons oil in large pot. Cook and stir the onion and garlic in the butter and oil until tender. Add the carrots, apples, bell pepper and squash. Pour in stock and season with salt, pepper and nutmeg. Bring to a boil, reduce heat and simmer until vegetables are tender.
Meanwhile, heat 2-3 tablespoons olive oil in a skillet. Fry butternut croutons, stirring frequently, until crispy.
Puree soup. Stir in heavy cream, heat through, but do not allow to boil. Ladle soup into bowls and top with butternut croutons and a dollop of sour cream if desired. Makes eight generous servings.
