Tag Archives: butternut squash

Butternut Squash Bread Soup

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I went rogue on this week’s Cook the Book Fridays recipe. First of all, I was having trouble picturing this layered and baked “soup” that the original recipe seems to be. Secondly, my husband loves butternut squash but doesn’t eat bread, so I couldn’t figure out how to make this into something he could enjoy too. I had my “a-ha moment” when I realized I could puree the onions, butternut squash, and broth into a delicious soup, and then top off my serving with bread and cheese.

So, the recipe as written, has one layer toasted sourdough bread with cooked onions, broth, thinly sliced butternut squash, herbs, and generous amounts of cheese. It’s baked in the oven until everything is cooked through and the top is nicely browned.

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To make my version, I cooked the onions as instructed. When it came time to add the broth, I also added cubes of butternut squash. I simmered it all until the squash was very soft. Then I added the herbs and pureed the whole thing with an immersion blender. I topped my bowl of soup with cubes of toasted sourdough bread, then topped the bread with shredded Gruyere and Parmesan cheeses. I ran it under the broiler until the cheese was melted and beginning to brown.  For my husband’s soup, we just topped his soup with the cheeses.

It worked! I felt like my version of the soup was in the spirit of the original recipe, and my husband really enjoyed his. Win, win!

If you would like to try Butternut Squash Bread Soup, with or without my modifications, you can find the recipe on page 163 of David Lebovitz’s book, My Paris Kitchen.

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Butternut Squash Crumble + Sardine Rillettes

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Wow, the last few weeks have been a whirlwind! A mix of work and fun. The work: my husband was in trial for week followed immediately by him being out of town for a week. The fun: a “parents-only” trip to Yosemite and then a two night (very relaxing) family trip to the Lake Tahoe area. Whew!

I still found time to cook, as always. Being able to cook keeps me grounded when the rest of life gets crazy. I have two Cook the Book Fridays recipes to share with you this week: Butternut Squash Crumble and Sardine Rillettes (the official title in the book is “sardine spread”, but I like the sound of rillettes better).

Butternut Squash Crumble:

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Butternut squash is one of my husband’s favorite vegetables, so I knew this recipe would be a winner. I did have to make “his and hers” versions though. My husband is off grains, so I topped his version with grated Parmesan cheese and chopped sage. I topped mine with the cornmeal crumble topping as written.

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This was good! It made a great side dish to pan-roasted chicken breasts but would also be at home on a holiday table. I loved my version, my husband loved his version, and my daughter loved both versions. Can’t ask for more than that!

Sardine Rillettes:

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Sardine Rillettes were a very easy appetizer to throw together. Canned sardines are smashed together with cream cheese, butter, green onions, capers, lime juice, and a few spices. Spread on crackers or bread and enjoy!

I liked this very much. The flavors all went very nicely together. My daughter seemed to enjoy hers and my husband thought it was “fine”. Which means he will eat it, but not request it.

I packed up the rillettes-filled ramekin and took it with us on our Lake Tahoe trip. It was the perfect easy appetizer to enjoy while relaxing and playing games.

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Brown-Sugar Squash and Brussels Sprouts en Papillote

Squash & Brussels Sprouts en Papillote

After two weeks of making French Fridays with Dorie recipes for myself, it was nice to be able to make something for the whole family.  Since butternut squash and Brussels sprouts are two of my husband’s very favorite vegetables, I knew this would be a hit (also, I had made this before so it was a proven success).

This is such a simple dish to throw together!  Cubed squash, halved Brussels sprouts, and cubed apple are tossed with a bit of olive oil and salt & pepper, then divided between foil or parchment paper packets.  Top each with a little brown sugar and a sage leaf, then bake and serve!

In the Packet

I made this two years ago and wrote a tutorial about the process.  Check it out if you are interested.

As expected this was a hit with the whole family.  I should make this more often since it is so easy and delicious!

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