![]() Toast for 20-30 minutes, until the croutons are crisp. Pile the bread cubes on a sheet pan with a rim and drizzle with melted butter or oil, add salt and toss to coat. Serve one-cup servings in wide bowls, garnish each with 1/4 cup yogurt, a couple of heaping tablespoons of pumpkin seeds, and 1/4 cup croutons.įor croutons: Preheat the oven to 350 F. Transfer back to the pot and heat gently over medium-low heat, stirring. Puree, adding stock as needed to make a smooth puree.Īdd the milk, salt, paprika, and cayenne and process to mix. ![]() When the onions are meltingly soft and golden, add the mashed squash and stir, then transfer the contents of the pan to a food processor or blender, or use an immersion blender. You can put the heat on very low and cook it for two hours, for an even deeper flavor. In a large pot, melt the butter and start sauteing the onions over medium-high heat, then reduce to medium-low and stir every five minutes for at least an hour. When the squash is tender when pierced with a paring knife, cool on a rack and then scoop out the squash to measure 2.5 cups. Halve, seed, and roast the squash on a sheet pan in a 400° F oven. ![]() Serve warm.Ĭreamy Caramelized Onion & Squash Soup with Croutonsįor a more mild-flavored take on kabocha squash soup, consider this recipe that calls for a handful of simple pantry ingredients.Ģ pounds hubbard or kabocha squash, roasted (about 2 1/2 cups)ġ 1/2 cups whole wheat bread cubes, about 4 thick slices Remove the foil, and let casserole brown for another 15 minutes. Sprinkle the mixture evenly over the top of the squash and apples.Ĭover the dish with foil and bake for about 40 minutes or until the squash and apples start to become tender. Mix the butter into the flour/sugar mix with your fingers to make a crumbly mixture. In a small bowl, mix together the brown sugar, flour, spices, salt and pepper. Drizzle the maple syrup over the squash and apples. ![]() Evenly layer the squash and apple slices in the casserole dish, alternating and slightly overlapping the squash slices with the apple slices, until all slices are gone. Grease a 9 x 13 inch casserole dish with melted butter. Serve with lime wedges.Ī sweet and delicious side dish for your holiday dinner table, this winter squash and apple bake is easy to prep before guests arrive.Ģ pounds winter squash, peeled, seeded and cut into 1/4-inch thick slicesĢ Granny Smith apples, cored and cut into 1/4- to 1/2-inch thick slicesġ/4 cup cold butter, cut into small pieces Remove from heat and blend with an immersion blender until smooth. Reduce heat and simmer the soup for 15 to 20 minutes, stirring occasionally. Add broth, coconut milk and squash and bring the soup just to a boil. ![]() Add the garlic, ginger and jalapeño and cook another 2 minutes, stirring frequently.Īdd the spices and stir for one minute. Saute the onion for 6 to 8 minutes until soft. In a large soup pot, heat the coconut oil over medium-high heat. Scrape the flesh into a bowl and discard the skin. Carefully cut squash into halves or quarters remove the seeds, drizzle cut sides with olive oil and bake 30 to 40 minutes or until very tender. This particular soup is earthy, creamy, and packed full of aromatic Indian spices. One of the best ways to enjoy winter squash all season long? Soup! Keep scrolling to discover some of our favorite ways to enjoy this winter warmer while it’s in season. With a flavor considered to some as a cross between a pumpkin and a sweet potato, kabocha squash is an excellent addition to soup, curry, and stew, imparting a velvety texture that’s especially delightful. With emerald-green skin and a bright orange interior, kabocha squash is one of the many winter squash you’ll find in our Produce Department in the colder months. ![]()
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