Dinner Mar 3, 2024
Note: This recipe doesn't use much squash. The original plan was to make soup, but it's been an unseasonably warm winter, so soup no longer sounded as good to me. The unused squash was vacuum sealed and frozen.
Ingredients:
1 Butternut Squash
1 Kabocha Squash
4 Carrots 1 Large Yellow Onion
1 cup Chicken Stock 3 tablespoons chopped, fresh Sage 1 tablespoon Sherry Vinegar
Vegetable Oil
1 cup Parmesan Cheese
Kosher Salt
Black Pepper
Directions:
Preheat oven to 400°F (200°C)
Cut both squashes in half, clean out pulp, rub with oil, salt, and pepper
Bake for 1 hour on a foiled and greased baking sheet
Meanwhile, peel the carrots and cut into one inch pieces, cut the onion into twelfths
Once the squashes are out of the oven and cooling, use the same baking sheet but a new greased sheet of foil. Coat the carrots and onions with oil and season with salt and pepper.
Bake for 45 minutes
Meanwhile, once the squashes are cool enough to handle, use a spoon to scoop out the flesh
Once the carrot and onion are out of the oven add stock, and puree with an immersion blender
Add 1 cup of squash, sage, vinegar, cheese, salt, and pepper and blend
Taste test and season as needed
Press the sauce through a fine-mesh strainer, save the solids that didn't make it through for another use
Reheat the sauce and serve
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