I’m really looking forward to Thanksgiving this year. It’s been a rough few weeks for everyone (at least everyone I know) and I’m looking forward to an afternoon and evening of seeing family and sharing food. Being the good foodie that I am, I’m putting together a lot of dishes (hint: understatement of the year). My mother-in-law asked if I could cook up some delicata squash, which is a new variety. You don’t have to peel it and it can be cut into rings. Since I have squash and more squash from my farmshare, I’ve decided to make another squash dish, one that combines a number of different varieties. Since winter squash bakes down to a mash, they’re easy to combine and then season. Butter, salt, pepper, brown sugar, cinnamon and – my favorite touch – a healthy sprinkling of fresh sage. Perfect!
I’ll also be bringing some appetizers, including one that takes a day to prepare. It’s a layered creation and needs time to take to the mold and present. Other than that, it’ll be cheese and crackers. But the culmination of my literary endeavors will be the Indian pudding. Anyway you make it, it’s a pain in the ass but really, really delicious. It’s made primarily with corn meal and molasses. I’ve usually prepared it with a double-boiler, but recently found a New York Times recipe that skips that step. I can’t wait.
I got a free pumpkin pie as a benefit of my membership in my local CSA (i.e., farmshare). My sister-in-law is bringing one, though, along with an apple pie so I’ll save mine for Christmas.
Eating, watching snow, visiting friends, drinking hot beverages and Christmas present-making or shopping, depending on the contents of my wallet. I can’t wait!
We’ll see if the hubby gets home in time to carve the pumpkin.
It’s the perfect night for soup – cold and wet. I, however, have just come home from a massage so feel just fiiiiiine, thank you very much.
I put the ingredients together for this soup before I left and we were eating about 40 minutes later. Got to love that, too. I’ve had this recipe kicking around for years, sitting in a humongous file folder with recipe clippings I’ve had since the early 1990s. A few weekends ago I decided to tackle that folder and divide it into categories that I could deal with, like vegetarian dinners, breakfast, meat dinners, side dishes, soups, etc. I rescued this soup recipe from folder limbo and and so, so happy I did.
I think butternut squash works best with this soup. It complements the flavor of the carrots to add a very mild sweetness to the broth. And, of course, it really does matter what kind of soup stock you use. I made my own a few days ago, from odds and ends – including bones – that I had laid away in my freezer.
Winter Squash and White Bean Soup
(recipe adapted from Cooking Light magazine)
1 tbs olive oil
4 cups peeled and cubed butternut squash
2 cups chopped leek (about 3 leeks)
3/4 cup chopped carrot
1/2 cup chopped celery
2 tsp chopped fresh or 1/2 tsp dried rubbed sage
1/2 tsp salt
1 garlic clove, minced
2 cups vegetable stock
5 cups water
2 cups chopped green cabbage
1/4 tsp black pepper
1 1/2 – 2 cups cannellini or other white beans, drained
1/2 cup chopped fresh parsley
Heat the olive oil in a Dutch oven (soup pot) over medium heat until hot. Add squash and next six ingredients (squash through 1 garlic clove). Sautee 10 minutes. Stir in 1 cup of vegetable stock, scraping pan to loosen browned bits. Add the other cup of stock, the water and bring to a boil. Partially cover, reduce heat and simmer 20 minutes until vegetables are tender. Add cabbage and beans and simmer again for about 15 minutes, or until the cabbage is tender. Add fresh parsley and serve.
Alternatively, you can substitute all stock or part stock and part water for the proportions outlined in this recipe.