October 25, 2011

Brown sugar and cinnamon baked acorn squash

So at the farmer's market this weekend, we hoarded a good stash of winter squash just like last year. One farmer offers a basket of squash for $10.00 when the market is getting down to its final weeks. I think we got about 13 winter squash including acorn, butternut, golden buttercup, carnival, delicata, sweet dumpling, and one blue hubbard - less than $1.00 a piece! I love deals like that and squash is one of my favorite foods - I look forward to it all year. So, expect to see a lot of squash recipes from me again this year! This recipe is a pretty simple side dish, but also really delicious. You could use any winter squash in place of acorn, but I like that acorn isn't too sweet in itself so the caramelized brown sugar doesn't make it too sweet.

October 4, 2011

Curried butternut squash and yellow pea soup

Soup and squash season is upon us again! This is a soup to make for anyone who still thinks that vegetarian food is boring or bland. It is so full of flavor, texture, and warmth that it will not disappoint. Slightly spiced with ginger, curry powder, and a touch of cayenne pepper, this soup packs a delicious flavor punch. The combination of vegetables, including butternut squash and carrots, lend a nice body and sweetness to this soup that compliment the spices. Then the addition of coconut milk gives a nice creaminess to the soup and really makes it feel and taste like curry. I put yellow peas in the soup, but I think that red lentils would also work well. 

The recipe made a large pot of soup that would be enough for about eight bowls. It's great to make and put in the refrigerator for easy weekday lunches or a quick dinner. Serve it as a starter or a main dish with a salad.