Posts tagged ButternutSquash at Slashfood

Posts with tag ButternutSquash

Butternut reduction like you've never seen it before

Posted Apr 3rd 2008 4:00PM by Stefani Pollack
Filed under: Vegetables, Television/Film, On the Blogs

I am going to have "butternut reduction" stuck in my head all day. I don't want to be singing alone, so I had to share this video with all of you. It's called "Akon Calls T-Pain" and it's brought to you by Super Deluxe.

Anyone want some lime on a steak soaked in wine?

[via Gut Check]

Butternut squash and carrot soup

Posted Mar 7th 2008 10:01AM by Marisa McClellan
Filed under: Lunch, Vegetables, Recipes, Soups/Salads

I haven't been posting many recipes lately, mostly because I've been in something of dry spell when it comes to cooking. However, I haven't been staying totally out of the kitchen. Last weekend I made a pot of butternut and carrot soup that ended up being really tasty and the perfect thing to eat for lunch all week long (one of the wonderful things about this new job of mine is that it's only a block and a half from my apartment, so I can run home for lunch).

I admit that when it comes to this soup, I "cheat" a little bit. What I mean by that is that I use a pack of pre-peeled and chopped butternut squash from Trader Joe's (I've also seen it at Whole Foods). Then all I have to do is roughly chop an onion, saute it quickly in a little olive oil, toss in three or four chunks carrots, pile in the prepared squash and cover it with water or stock (I typically use one box of stock and then make up the difference with water). Then it just gently simmers until the veggies are tender. I recently acquired a far more powerful immersion blender, and it has made my blended soup far smoother than they used to be.

You might be wondering about seasoning with this soup. I actually change it up each time I make it. Sometimes I'll grate a little ginger in, or go with a spoonful of curry. This last time I used a bit of fresh thyme and a sprinkle of cinnamon. It might sound a little untraditional, but it was delicious. I also happened to have about a quarter cup of cream in my fridge and I added that in as well for a little extra smoothness. But you should feel free to make this soup your own.

How to peel a butternut squash without also peeling your fingers

Posted Feb 17th 2008 1:31PM by Marisa McClellan
Filed under: Vegetables, On the Blogs, How To

On more than one occasion, I've let a butternut squash go bad because I couldn't muster up the energy required in order to peel it. I find myself lazily turning to the pre-peeled and chunked bags of squash that you can get at Trader Joe's instead. Sadly, they are often a little bit slimy or mushy, which doesn't make me feel real comfortable about their freshness level.

Over at the Epi-Log, Lauren Salkeld wrote a post about her own battles peeling butternut squash. In that piece, she offers one of the best tips I've ever heard for butternut squash peeling and it's one so simple that I can't believe it never occurred to me. She suggests that you cook your squash in a pot of water on the stove for 3-4 minutes until the skin is soft enough to peel away. This technique does have some downsides, including the fact that you have to wait until it is cool enough to handle, but is so many light-years away from the finger damaging wrestling matches I've had in the past. I can't wait to get my hands on another butternut squash now!

Cooking Live with Slashfood: Clean the Fridge Roasted Butternut Soup

Posted Jan 12th 2007 4:03PM by Jonathan M. Forester
Filed under: Vegetables, Recipes, Fall Flavors, Comfort Food, Cooking Live with Slashfood

Every week I take a look in my fridge and see what may have slipped into the back and been forgotten. To me leftovers don't just mean the remains of a cooked meal, but also any uncooked items that are 'left over' from other recipes. Then I try to come up with a recipe using up most of the secret ingredients. It makes me feel like an Iron Chef to whip up something tasty from my forgotten foods.

This week I found two butternut squashes, three apples, a few garlic cloves, and some carrots. There was also half a bottle of decent chardonnay that some visitors had left last weekend which had started to go flat tasting. All in all these looked like the perfect ingredients to make a rich and creamy, mid-winter soup.

This recipe can be made vegetarian by replacing the chicken broth with vegetable broth or water, and the butter can be replaced with vegetable oil or omitted completely, although it does improve the soup dramatically. Feel free to change any ingredients that you want.

Continue reading Cooking Live with Slashfood: Clean the Fridge Roasted Butternut Soup

#	Blogger	Posts	Cmts
1	Marisa McClellan	93	17
2	Shayna Glick	60	0
3	Monika Bartyzel	44	0
4	Max Shrem	30	0
5	Jonathan M. Forester	24	0
6	Emily Matchar	24	0
7	Kat Kinsman	23	21
8	Alanna Kaufman	15	0
9	Stefani Pollack	11	0
10	Ellen Slattery	10	1
11	Brandice Schnabel	7	5
12	Kristyn Pomranz	5	4
13	Bruce Watson	5	7
14	Neil Goldstein	5	2
15	AOL Food Editor	2	0
16	Kellye Agreda	2	0
17	Keith Waldbauer	2	0

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Butternut reduction like you've never seen it before

Butternut squash and carrot soup

How to peel a butternut squash without also peeling your fingers

Cooking Live with Slashfood: Clean the Fridge Roasted Butternut Soup

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Butternut reduction like you've never seen it before

Butternut squash and carrot soup

How to peel a butternut squash without also peeling your fingers

Cooking Live with Slashfood: Clean the Fridge Roasted Butternut Soup

Tip of the Day

Slashfood Features

RESOURCES

RSS NEWSFEEDS

Featured Stories

Featured Galleries

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Slashfood bloggers (30 days)

Most Commented On (60 days)

Find Recipes

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