flavor
Squashing the Competition
Recipes for football fans and fall lovers alike
F
WRITTEN AND PHOTOGRAPHED BY KATE MORGAN JACKSON
all is well-known as pumpkin season, but don’t forget about
the equally delicious butternut squash, which has a sweet
and, yes, buttery flavor when it is cooked.
If you are buying a whole butternut, look for a uniformly
tan rind with no green streaks. Most markets now sell but-
ternut already peeled and cut into cubes, all ready to be
made into a hearty and healthy chicken butternut soup.
BUTTERNUT DIP
MAKES 2-3 CUPS
HEARTY CHICKEN BUTTERNUT SOUP
SERVES 6
INGREDIENTS
4 cups butternut squash, peeled
and cubed
2 carrots, cut into 2-inch pieces
1 sweet onion, peeled and
quartered
3 tablespoons olive oil
Salt and pepper
4 cups chicken broth
2 cups shredded cooked chicken
(rotisserie chicken works great
if you don’t have leftovers)
4 cups baby spinach
DIRECTIONS
• Preheat oven to 425 degrees and line a rimmed
baking sheet with foil.
• Toss the squash, carrots and onion with olive oil.
Spread in a single layer on the baking sheet and
season with salt and pepper. Roast until tender,
about 30 minutes.
• Add the veggies to a blender along with the
chicken broth. Puree until smooth (you can do
this in batches if you need to).
• Pour the puree into a large saucepan. Add the
chicken and spinach and simmer until the spinach
is wilted. You can add more chicken broth to thin
out the soup if you like.
• Season to taste with salt and pepper and serve.
Switch out the football game-day onion dip for a creamy, dreamy butternut version, so
you can get your days’ worth of vitamins A and C while cheering on your favorite team!
24
HOLIDAY 2017 MILLBURN & SHORT HILLS MAGAZINE
INGREDIENTS
1 (2-pound) butternut squash
1 onion, peeled and cut into quarters
4 garlic cloves, unpeeled
3 tablespoons sour cream
1 ⁄ 1 2 teaspoons olive oil
1 8 teaspoon ground red pepper
⁄
1 8 teaspoon freshly ground black pepper
⁄
3 ⁄ 4 teaspoon salt
1 2 teaspoon ground nutmeg
⁄
DIRECTIONS
• Preheat oven to 350
degrees. Cut squash
in half lengthwise and
scoop out seeds.
• Brush squash halves,
Heat it up gently
create a side dish for to the
onion quarters and
next day’s supper.
garlic cloves with
oil. Arrange squash
halves, cut sides
down, on rimmed baking
sheet. Put onion quarters and garlic cloves
on pan. Bake at 350 degrees for 45 minutes
or until tender. Cool slightly.
• Scoop the cooked squash out of the peel
and put in food processor with onions.
Squeeze garlic cloves so that pulp goes into
food processor and blend until smooth.
• Add sour cream and remaining ingredients
and pulse to combine. Serve warm with
pita chips.
ANY
LEFTOVERS?