Monday, October 22, 2007

It's squash season.

I love winter squash. There is a farm near here that grows a large variety of winter squash and sells them at their pumpkin patch.

We are drowning right now in acorn squash and have a few butternut, sweetmeat, and spaghetti squash to use up. I've never used sweetmeat squash before, so that will be an adventure but the spaghetti and butternut squash will be easy.

The other day I used a huge butternut squash to make two meals, a pasta dinner and a soup lunch. Both recipes were delicious. The pasta recipe (make sure the sauce is a smooth sauce, no squash chunks) came from one of my favorite forums while the soup recipe came from one of my sister's country magazines. I'm no good at taking food pictures, or I'd include those for you. Enjoy the recipes!

Linguine with squash, bacon and goat cheese

6 slices bacon
1 2-2 ½ pound butternut squash – peeled, seeded, and diced (4-5 cps)
2 cloves garlic, minced
1 ½ cps chicken broth
1 tsp salt
4 ounces soft goat cheese, crumbled
1 1-lb package linguine, cooked
1 tbsp olive oil
2 tsp freshly ground black pepper

Cook bacon until crisp. Drain, crumble, set aside.

Keep 2 tbsp bacon fat. Add squash, garlic in skillet. Saute for 3-5 minutes over medium heat. Stir in broth and salt. Cover and simmer, stirring occasionally, until th esquash is cooked through and softened, 20 to 25 minutes. Add half the goat cheese and stir well to combine.

Place cooked linguine in large bowl. Stir sauce into linguine and toss well to coat. Drizzle with olive oil and add the reserved bacon, remaining goat cheese, and pepper. Serve immediately.

Chipotle Butternut Squash Soup

2 cps diced peeled butternut squash
1 mall carrot, finely chopped
1 green onion, sliced
2 garlic cloves, minced
½ tsp ground cumin
1 tbsp olive oil
2 cps vegetable broth
1 can (14 ½ oz) diced tomatoes, undrained
1 pkg (3 oz) cream cheese, cubed
¼ cp minced fresh basil
1 chipotle pepper in adobo sauce, chopped
1 can (15 oz) black beans, rinsed and drained
1 can (11 oz) mexicorn, drained
2 cps fresh baby spinach

Saute squash, carrot, onion, garlic and cumin in oil for 10 minutes.

Add 1 ½ cps broth, bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender; cool slightly.

Transfer mixture to blender. Add tomatoes, cream cheese, basil, chipotle pepper and remaining broth. Cover and process for 1-2 minutes or until smooth.

Return to saucepan; stir in the beans, corn and spinach. Cook and stir until spinach is wilted and soup is heated through.

5 servings.

1 comment:

Danielle said...

Mmmmm! Sounds delicious. I'll definitely have to give those a try!