Fall is my favorite time of year. Moreover, who does not look forward to the second harvest? In abundance at roadside stands, farms and farmers markets are apples, pears, pumpkins, sweet potatoes, cauliflower—and my favorite—winter squash. The variety of squashes in all shapes, colors and sizes is staggering.
I adore butternut squash for its deep-orange fleshy sweet and buttery pulp, more so than the beloved pumpkin for making pie. When mashed, this steals the show, when made into a gnocchi, your friends and family will be oohing and aahing for days.
Equally delicious, is a luscious roasted butternut squash soup with a dab of crème fraîche, a drizzle of pumpkin oil and a sprinkle of the pulp seeds that are toasted. This soup is an easy meal to whip-up and even faster if you have an immersion blender; a hand held kitchen gadget that will be your go-to tool every time you need to pureé, whip or mash.
Visit outeastfoodie for the butternut squash recipe.