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