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Butternut Squash and Carrot Soup
Butternut Squash and Carrot Soup
Spray stockpot with cooking spray & sweat onion over medium heat. Add carrots & cook about 4-5 minutes. Add garlic, ginger and squash, stir. Add enough stock or water to cover, season w/ salt & pepper. Bring to a boil then reduce heat & simmer about 20-25 minutes. When squash & carrots are soft, remove from heat. Puree batches in blender until smooth. Put back in stockpot & add Chinese 5 spice. Adjust seasoning.
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Sweet Potato Recipes
Sweet Potato Recipes
Mashed Sweet Potatoes with Thyme
Adjust oven rack to center position. Place two large sheets of heavy duty aluminum foil on a work surface. Working one sheet at a time, place half of potatoes in center along with 3 sprigs of thyme. Fold up foil and crimp edges to seal tightly. Repeat with other half of potatoes. Transfer pouches to a rimmed baking sheet and place in the oven. Set oven to 300°F. Roast until a thin skewer inserted into the potatoes shows no resistance, about 2 hours. Remove from oven and set aside until cool enough to handle. Meanwhile, melt butter in a medium saucepan over medium-low heat, swirling gently until particles are pale golden brown and smell nutty. Immediately transfer to a large bowl or the work bowl of a stand mixer fitted with a whisk attachment. Add maple syrup. Pick leaves off of remaining 2 thyme sprigs, roughly chop, and add to bowl. Peel sweet potatoes and discard skins. Add flesh to bowl with butter and syrup. Beat with the whisk attachment or a handheld mixer until smooth and fluffy, about 2 minutes. Season to taste with salt.
Roasted Sweet Potatoes with Parsley
Place sweet potatoes in a large saucepan and cover with water. Heat water to 160°F as registered on an instant read thermometer. Cover and set aside for 1 hour. Meanwhile, adjust oven racks to upper middle and lower middle positions and preheat oven to 400°F. Drain sweet potatoes and transfer to large bowl. Toss with 3 tablespoons olive oil and season to taste with salt and pepper. Spread sweet potatoes on two rimmed baking sheets and roast until bottom side is browned, about 30 minutes. Carefully flip potatoes with thin offset spatula and roast until second side is browned and potatoes are tender, about 20 minutes longer. Transfer to a large bowl. Toss with remaining 3 tablespoons olive oil, parsley, and honey (or maple syrup or agave nectar, if using). Serve immediately.
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Fettuccine with Roasted Butternut Squash, Brown Butter and Sage
Fettuccine with Roasted Butternut Squash, Brown Butter and Sage
Heat the oven to 450°F. Peel the squash, scrape out the seeds, and cut it into 1/2-inch cubes. Toss the cubes with a little olive oil and salt, and spread in a single layer on a baking sheet. Roast for 45-60 minutes, stirring the cubes every 15 minutes, until they are tender and beginning to show caramelized brown spots. Remove from the oven and set aside. Bring a large pot of water to a boil and cook the pasta with a generous amount of salt for 7-9 minutes, or according to package instructions. Scoop out 1/2 cup of pasta cooking liquid before draining, then drain the pasta and set aside. While the pasta is cooking, melt the butter in a large skillet over medium heat. Swirl the pan occasionally and cook until the butter has turned caramel-brown and smells nutty, about 5 minutes. Add the sage leaves to the browned butter and let them fry for a few seconds until crispy. Add the roasted butternut squash, nutmeg, and a half teaspoon of salt to the pan and stir until the squash is evenly coated with butter. Pour in 1/4 cup of the reserved pasta liquid and let this bubble into a thin sauce. Taste and add more salt if needed. Add the cooked pasta, tossing to coat and mix evenly. Remove from heat. Transfer the pasta into a large serving bowl or individual pasta bowls. Top with the pine nuts and a generous shaving of parmesan cheese.
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