Searching for butternut squash: that’s what I’ve preoccupied myself with while everyone else is anxiously leaping into spring, baskets overflowing with the first bundles of asparagus and green garlic.
It’s the one piece of Fall and Winter produce that I keep a tight grip on for as long as possible, reluctant to let it go and dismayed to go without it for another six months, even if that same time period brings delightful indulgence in strawberries and, eventually, nectarines.
I love butternut squash. Its sunny, bright orange flesh ushers me through months of bleak greyness. I live for butternut squash. When strawberries turn sour and nectarines disappear from the market and all produce stands point to cabbage and kale,** the appearance of butternut squash brings a smile to my face and puts the spring back into my steps. I have a serious butternut squash addiction.
** I do enjoy eating more than my fair share of both cruciferous veggies, but I don’t feel overwhelmingly excited when they’re all I see at a farmers market. (more…)
My butternut squash bonanza continues! Think of this as a play on pumpkin cupcakes with cream cheese frosting. Except way better.
Honestly, I thought these up a year ago and never got around to making them. But they haunted me through spring and summer, and now that we’re back to peak butternut squash season, I had to make it happen.
So when last weekend’s Friendsgiving dinner got scheduled, it was a no-brainer. I knew exactly what I wanted to try.
That’s the beauty of Friendsgiving. My friends and I officially launched the make-whatever-you-want concept last year, after decades of being told by our families that, no, we could not make butternut squash soup as an appetizer instead of Bopop’s bowl full of grapefruit tradition, and no, we could not make a cornbread, sausage and peppers stuffing instead of the rustic bread, sausage, apple and onion standard. (more…)
Hi, my name is Kristen, and I’m a butternut squashaholic. When those beautiful, light orange gourds start showing up at the market, I can’t help myself. I pile them into my shopping bag, week after week. And when Trader Joe’s offers up pre-cut squash, I stock up, knowing that makings for a quick, satisfying soup will be waiting in my fridge.
Sometimes, I just roast cubes of squash and pop them into my mouth straight out of the oven. Other times, I turn them into soup, lasagna, pizza, and gnocchi. I’ve even taken to converting my pumpkin curry to a squash curry. As if that weren’t enough, for this coming weekend’s Friendsgiving dinner, I’ll be bringing not one but two squash dishes: a poblano pepper and butternut squash soup, and butternut squash cupcakes with goat cheese frosting.
But what I really want to share right now is a tart so good that I actually made it twice last week. The tart made its debut at girls’ night last Thursday. Although it emerged a success, I had admittedly rigged the game by serving it to two goat cheese- and caramelized onion-loving friends. (more…)
It’s teeth-chattering cold in my San Francisco apartment. That makes it a perfect night for using some freshly roasted, pureed and frozen butternut squash leftover from one of these to make butternut squash soup. It’s also a good time to wonder why I always visit Boston and its bone-chilling weather in January.
Usually, we venture back East for the New Year, excited to experience that magical bit of winter wonderland that snow-less San Francisco can never quite achieve. But this time around, Christmas decorations have already been re-packed and my cute tabletop rosemary Christmas tree has made its way into soups and stocks and even an aromatherapeutic bath or two. With the holiday season so utterly behind me, except the extra pounds that have chosen to stick around, I wonder how the blistering cold and the post-blizzard, muddy snow could possibly retain their charm. Regardless, I look forward to visiting with Jay’s grandmother, checking in with the Tarves family, and eating some of the best food Boston has to offer, from Frank McClelland’s sophisticated New England-French fare at L’Espalier to authentic Italian and hand-made pasta dishes at Francesca’s. And this time, when Francesca asks why Jay hasn’t made an honest woman of me yet, as she has every visit for the last several years, I’ll flash the bling her way.
But back to the soup: onions, marjoram (or oregano!), and garlic add aromatics and a delicious depth of flavor to roasted butternut squash puree. But two other ingredients really transform this vegetable soup into something luscious. Cream cheese blended with the seasoned puree creates a sumptuous, velvety texture, and a kick of cayenne adds an unexpected, utterly delicious spiciness to balance the rich creaminess of this soup. (more…)
File this under “best lasagna you almost never tried because there’s no meat in it, no ricotta, no tomato sauce, and the main veggie featured is … squash?!?!?” It sounds crazy, I know.
And I’m sure the meat lover in your life will balk just as fervently as Jay did … and Adam … and Joe (okay, Joe kept the balking internal, but eventually admitted to it). Heaven forbid you ever make lasagna without sausage or ground beef! Have you forgotten the most basic tenets of lasagna-making?!? Surely you’ve gone a little too far down foodie alley; you’re trying too hard to come up with innovative, blog-worthy recipes; you’re completely off your rocker.
But then said meat lover will scoop up a slab of cheesy, squashy, creamy, basily baked noodles. And his carnivorous, quick-to-hate vegetarian food mouth will chew and gulp and chomp and swallow as he devours his portion (more…)