Acorn and butternut squashes are quintessential autumn. Not only are they delicious and nutritious, the burnt orange color beckons the crisp autumn air. My favorite preparation: pureed. In this form it is so versatile:
– Served as a side dish with pork, skate or duck.
– Thickened with parmesan and bread crumbs for a ravioli or cannelloni filling
– Thinned with chicken stock for a soup
Above, I served the squash puree with fried sage, seared skate, port wine sauce and the first of the season arugula and mizuna from the garden. As a soup, this recipe won second place at the locavore banquet last month. And it couldn’t be easier.
Squash puree
1 acorn squash
1 butternut squash
1 tablespoon butter
1 royal gala apple, cored and sliced
1 onion, peeled and sliced
1 teaspoon Madras curry powder
Salt, pepper and lemon juice to taste
1. Slice squash in half from the root to the stem. Put cut side down on a baking sheet with about ½ cup of water. Bake at 375F for 1 hour, or until squash are tender.
2. Meanwhile, heat a skillet over medium heat. Melt the butter and add the apples and onions. Saute until they start to soften and brown, about 5 minutes. Add the curry powder and cook for 2 minutes more.
3. Remove squash from oven, scoop out the seeds and discard. Scoop out the squash flesh and combine with apple/onion mix.
4. Puree in a food processor until smooth. Season to taste with salt, pepper and lemon juice.
5. Adapt as desired.
That Extra Loving Touch:
- If making soup, thin with 1 quart chicken stock
- If making a filling, thicken with ¼ cup parmesan cheese and ¼ cup bread crumbs
- Either way, garnish with Fried Sage