BUTTERNUT SQUASH RECIPE

BUTTERNUT SQUASH RECIPE

   The southern valleys of British Columbia offer butternut squash with its bright orange flesh that tells us it is loaded with beta-carotene.  Served with a little heart-healthy fat such as olive oil we can enjoy cancer-fighting anti-oxidants.  Picked with stem-on without soft spots, this squash can be stored well in a cool dry place for several weeks.  If we buy them peeled and cubed it saves time and effort, so check the date for freshness and keep chilled.  A roasted squash salad can be made quickly by placing unpeeled half inch slices (with seeds removed) on a baking sheet on non-stick broiler foil.  Broil 5 inches from heat for 9 minutes or until it begins to turn a golden brown.  Cool.

  Whisk together 2 Tbsp sherry vinegar, 1 Tbsp olive oil, 1 Tbsp honey and 2 tsp. Dijon mustard in a large bowl.  Add 4 cups of baby spinach, 1 cup torn radicchio, 3 Tbsp roasted pumpkin seeds and stack between squash slices on four plates.  This is meant to serve four.  Sometimes the elderly cannot tolerate seeds so this can be avoided by grinding them in a nut grinder and placed in a table shaker to be added individually as the each person wishes.  I believe the chefs here at Carrington cook for around 160 people so reach for your calculator or simply multiply ingredients by 40.

   Roasted Squash and Apple Soup:  * Halve a 2 pound butternut squash while the oven is being heated to 400 degrees F.  * Peel and core 1 pound Granny Smith apples and cut into wedges.  * Put squash and apples, cut side down on large baking sheet lined with non-stick foil.  Roast, turning apples until squash is tender and apples are golden brown, 25 minutes for apples and 45 minutes for squash.  * Heat 1 Tbsp olive oil in pot over medium heat.  Add 2 chopped onions and four tsp chopped garlic and cook 6 minutes.  * Add 2 cups reduced-sodium chicken broth and bring to a simmer. * Scoop half of squash into blender with half of apples and half of the broth mixture.  Puree until smooth.  Repeat with remaining ingredients.  Season soup to taste if needed.  Serve in bowls topped with fresh apple slices and a drizzle of maple syrup.

   Other favorite family flavorings can be substituted so it can be served two or three times a week and even substitute for as a dessert that’s even better than pumpkin pie, especially then a little creamy topping is added on top.