Cooking coach Adam Wisnewski joins the Morning Show and in this week’s Kitchen Confidence he is showing us how to use a Fall vegetable, butternut squash.
2 TBS butter
1 small onion, chopped
1 medium butternut squash – peeled, seeded, and cubed
32 fluid ounce (1 container) chicken stock
1 tsp rosemary
1 tsp thyme
salt and pepper to taste
Melt the butter in a large pot, and cook the onion until a little brown, 5-6 minutes.
Add cut squash, seasonings and enough of the stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40-50 minutes, until squash is fork tender.
Use stick blender and blend until smooth. Miix in any remaining stock to if the soup is too thick. Season with salt and pepper to taste.
Add chopped celery (especially the leaves), or shredded carrots for additional texture and flavor
OR – make mash
Pour off liquid and reserve for soup of another kind. Use potato masher to mash roughly with a little butter and milk to make a “Smashed squash” side dish.
OR – make puree for a pie
Pour off liquid and reserve for a soup of another kind. Use a food processor to make a thick puree. Use a bit of liquid to thin slightly, but keep it thick.
OR – make sauce for pasta
Use stick blender and blend until smooth. Miix in some remaining stock to make a pasta sauce consistency. Season with salt and pepper to taste.