I love autumn. I've always been a visual person and to look outside and see all of the magnificent colors that appear during this season just feels a bit magical.This autumn has been especially beautiful ~ not only are the leaves changing, but while the air is crisping a bit, we still have hints of summer on the East Coast prolonging those days most of us look most forward to. There is a little chill settling in, and Thanksgiving is coming sooner than I'd like, so I've been thinking about how to integrate fall into my cooking.
I picked up a squash that I'm not sure I can exactly identify ~ perhaps a kabocha but it could be a sweet dumpling. It reminds me of an acorn squash but it has a flat bottom and more gradations of color and design on the skin.
I also got a butternut squash ~ one I just can't resist. There was a time when I worked really late hours so my dinner would be a package of frozen butternut squash, heated in the microwave with salt, brown sugar and a touch of butter!
Today I made my own version of that old, basic recipe. Truth be told, I planned to make a soup but I had no vegetable stock so I redirected...
1 butternut squash, cut into large bite-sized chunks
1 kabocha (or acorn) squash, peeled and cut into large bite-sized chunks
1/3 c safflower oil
1/3 c organic agave nectar
2 tsp cinnamon
Wash, peel if necessary and cut the squash and then place it in a 9x13 pyrex dish.
Drizzle the oil, nectar and cinnamon over the pieces and roast at 350 degrees for 45 minutes, stirring every 15 minutes.
Once out of the oven, pour into a large bowl and, using a hand immersion blender (though I suppose you could use a cuisinart) puree the squash until smooth.
Add salt and pepper to taste and serve.
I'd love to know how you like to prepare your squash!
