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Squash the Winter . . .

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I woke up Monday morning awed by the dumping of snow. Are we ready for winter? My personal answer is yes. But that doesn’t mean I wanted it the first week in October! I am from the South– so fall and winter are new to me. In southern Louisiana, it is just hot, humid, or both.

 

I have been here for 3-plus years and am still awed by the colors and beauty of fall. As I look out the window right now, I secretly want it to snow until April.

Regardless of what the Weather Gods decide, our grocery stores are still stocked with fall veg, and we should take advantage before they are gone. Right now, we are ending the season for most fresh herbs and fruits (grapes, melons and berries), and those beautiful heirloom tomatoes are going to stop being so juicy, so grab them now! We still have time to enjoy fresh apples and pears, broccoli and cabbage, carrots, eggplants and squash.

I am drawn to squash in the fall. I walk into the store and see only the beautiful colors of winter squash—their reds, greens and golden-yellows reflect the leaves out my office window. I always wondered what to do with all those winter squashes (Louisiana had only yellow summer squash—all year long) so I set out to make a Winter Squash Soup. In doing so, I grabbed some butternut and acorn squash, accomplished my soup goal, and delved into another wonderfully yummy recipe of squash ‘ravioli’.

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Morroccan-Spiced Butternut Squash Soup

I LOVE this soup. The spices are wonderful – and it has always been a big hit. I am pretty sure I got this original recipe from Self Magazine

1 bigger butternut squash (halved and seeded)
1/2 teaspoon extra virgin olive oil
1/4 teaspoon kosher salt
2 cloves garlic, peeled (I double this, of course)
1 piece fresh gingerroot (1/4” thick, peeled and cut in half)
4 cups chicken broth
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon turmeric
1/8 teaspoon ground cardamom
2 tablespoons heavy cream

Heat oven to 400. Rub squash with olive oil and sprinkle with salt (I use zats and a bit of extra garlic powder – be careful with Tony’s and garlic salt – LOTS of salt). Place flesh down in roasting pan over garlic glove and pieces of ginger. Roast for 45 minutes until tender. Scrape flesh, garlic, and ginger into food processer. Add broth, spices, I cup water, and process until smooth. Add more water here if necessary. Pour into a saucepan and stire in cream. Heat gently over medium heat, stirring occasionally. Serves 6.

Click next for the yummy squash ravioli . . .