FOOTBALL WEEKEND BUTTERNUT DIP
HEARTY CHICKEN BUTTERNUT SOUP
flavor
Squashing the Competition
Recipes for football fans and fall lovers alike WRITTEN ANDPHOTOGRAPHED BY KATE MORGANJACKSON
Fall is well-known as pumpkin season , but don ’ t forget about the equally delicious butternut squash , which has asweet and , yes , buttery flavor when it is cooked .
If you are buying awhole butternut , look for auniformly tan rind with nogreen streaks . Most markets now sell butternut already peeled and cut into cubes , all ready to be made into ahearty and healthy chicken butternut soup .
FOOTBALL WEEKEND 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 onionwith oliveoil . Spread in asingle layer on the baking sheetand season with salt and pepper . Roast until tender , about30minutes .
• Add the veggies to ablender along with the chicken broth . Puree until smooth ( you can do this in batches if you need to ).
• Pour the puree into alarge 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 Aand Cwhile cheering on your favorite team !
INGREDIENTS 1 ( 2-pound ) butternutsquash 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 , onion quarters and garlic cloves with oil . Arrangesquash
ANY
LEFTOVERS ?
Heat it up gentlyto create asidedish forthe next day ’ s supper . halves , cut sides down , on rimmed baking sheet . Put onion quarters and garlic cloves on pan . Bake at 350 degreesfor 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 .
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HOLIDAY 2017 MONTCLAIR MAGAZINE