Friday, September 30, 2011

One of the Season's Best




What Do You Stay Awake For was a blog posting on August 29th. Caribou, a local coffee shop in our region, printed this question on their coffee cups. Reading a variety of customer answers scattered around the cup certainly gives one pause to think about what is worth staying awake for. Today when I made one of my repeat trips to the shop they have out another creative idea. It is such a simple concept but effective as a interactive coffee bonding activity. It is Tic Tac Toe game printed on a napkin. Now I realize many people may already have it as a mobile app or a downloaded game but I liked the idea of having it on a napkin. It encourages you to challenge someone to a game while enjoying your cup of coffee.
Butternut Squash Soup
adapted from The Lion a NYC eatery
Ingredients:
  • 5 Tb. butter
  • 6 cups peeled and cubed butternut squash
  • 1 cup brown sugar (I cut back to 3/4 cup)
  • 2 granny Smith apple peeled, cored and chopped
  • 5 cups water (an optional suggestion chicken broth-low sodium)
  • 1 cup apple cider
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp dried sage leaves
  • 1/4 tsp. cloves
  • 2/3 cup heavy cream
  • 2/3 cup sour cream
  • 1/8 tsp. nutmeg for garnish
Directions:
  • Melt butter in saucepan over medium heat
  • Saute squash and brown sugar, stirring occasionally until slightly softened
  • Add apples, water, cider, sage and cloves-bring to a boil
  • Reduce heat, cover and simmer until apples are tender, about 30 minutes
  • Working in batches, puree soup in blender
  • Return soup to pan and stir in heavy cream-heat but not to boil
  • Optional: Add dollop of sour cream-dust with nutmeg
Butternut Squash Pasta
Ingredients:
  • 1/2 medium onion diced
  • 1 small Butternut squash about 1 LB.
  • 1 LB. fettuccine or bow tie pasta
  • 6 TB. butter
  • 7-10 whole sage leaves (depends on individual taste)
  • 1/3 toasted pine nuts
  • 1 cup shaved Parmesan cheese
Directions:
  • Peel and cube squash
  • Spray PAM on a cookie sheet
  • Mix in a bowl 3 TB. melted butter, 2 tsp. brown sugar, 1/2 tsp cinnamon-baste squash with this mixture
  • Cook @ 400 for about 15 -20 minutes
  • In a fry pan add rest of butter, sage leaves and onions
  • Caramelize onions till soft
  • Cook and drain pasta-add it to butter/sage mixture with cooked squash and heat through
  • To serve add shaved Parmesan cheese and toasted pine nuts


1 comment:

  1. Instead of water in the soup recipe I suggest using chicken broth. Adds to the rich flavor of butternut squash soup!
    Ladyslipper

    ReplyDelete