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Butternut Squash and Crab Bisque

November 25, 2011 in soup

I have to tell you guys that I’m pretty excited to move on from Thanksgiving related recipes.  I had planned on one more post highlighting an idea or 2 for leftover turkey but… uhhh, there is no leftover turkey. You guys have that problem too? My husband is a turkey fiend which works out nicely because when it comes to leftovers, he takes care of the turkey and leaves all the yummy sides for me!

So because I have no turkey left, I made you some soup!

I wandered into Whole Foods last week because Pam had told me that her Whole Foods has butternut squash breakfast sausage. I bee-lined it to the butcher and asked about the sausage and, of course, our store doesn’t sell it but the butcher pointed me in the direction of their butternut squash and crab bisque. Being the polite girl that I am, I snagged a sample even though I don’t like butternut squash or crab. And omg, it was the best soup ever.

I was googling recipes on my phone at every stoplight on the way home, and within days I had all the ingredients in my fridge. It turned out just like the Whole Foods version – kind of sweet from the squash but just the right amount of “meatiness” from the crab. And the ingredients are so simple and wholesome. It is seriously delicious!

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Butternut Squash and Crab Bisque

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1½ to 2 pounds butternut squash, peeled and cubed
1 large yellow onion, diced
1 cup fresh carrots, diced
1 quart chicken broth
4 large cloves garlic, minced
1 tablespoon fresh sage leaves, finely chopped
1 cup heavy cream
8 ounces crab claw meat
Salt and pepper, to taste

Instructions

  1. In a large (at least 5 quart) soup pot over medium heat, add the butter and olive oil. Once butter is melted, add squash, onions, carrots, and garlic. Saute 5 minutes.
  2. Add 3 cups of broth, reserving the rest.
  3. Cover pot and simmer until squash is very tender (about one hour).
  4. Add the cream and puree the mixture with a stick blender until very smooth (or blend in batches in blender and return to pan).
  5. Thin with remaining broth if needed.
  6. Fold in the crab meat and sage. Season with salt and pepper and serve.
http://fakeginger.com/2011/11/25/butternut-squash-and-crab-bisque/

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Roasted Spaghetti Squash

September 17, 2010 in squash

Spaghetti squash is something I’ve wanted to try since I first found out such a thing existed. Squash that looks like spaghetti? Yes please!

I’m not going to lie to you, large squash is a pain in the butt to deal with. I had my sharpest, heaviest knife out and it still took me 20 minutes to slice this guy open! That really is the only difficult part though. After roasting it, the strands come out with no problem.

As far as taste, it was great! It was like a cross between butternut squash and yellow squash. It was the texture that threw me off. I don’t know why, but I expected the texture to be like spaghetti noodles. It was crunchy and a little weird. I went simple for my first time out with just a little marinara but I’ll probably pick up another squash soon to try this gratin from Pinch My Salt.

Roasted Spaghetti Squash

1 spaghetti squash
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 375.

Slice spaghetti squash into halves and scrape out seeds. Place in a baking dish, flesh side up, and drizzle with the olive oil. Sprinkle salt and pepper over top.

Bake for 40-45 minutes, until you can slide a knife easily into the squash. Let cool until you can handle it; run a fork across the squash to separate all of the strands. Scoop strands out and serve with a sauce or bake them into something delicious.

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Roasted Butternut Squash

March 4, 2009 in sides

259

That picture makes me want to ask the squash exactly what it did in the oven to make my dish so dirty!

Butternut squash…

It’s not something I’ve ever tried or wanted to try. It’s weird looking and normally when you see it around here, it’s with those funky looking gourds that are used as decoration. But I’m trying to expand my diet, especially in the veggie department.

My local grocery store had regular ol’ yellow squash on sale this week so I went to pick some up. Only they were out! Completely wiped out of both yellow squash and zucchini, which was my back up plan. I turned around and there was a  big, lovely butternut squash.

Maybe it’s just me, but this squash was the biggest pain in the butt. I even broke out my really sharp knife which normally only comes out when I need to threaten an unruly neighbor.

I’m kidding, ya’ll.

But it took me forever to peel the squash and then to cut the squash. Ugh, I was exhausted by the end.

Never again, I said. But then it came out of the oven looking and smell oh so good. Oh my gosh, it was so good. I can’t even believe I was so scared of it! Neither of my boys would eat it but that’s okay because that means I had enough leftover to spread onto a wrap for lunch today!

Roasted Butternut Squash
adapted from Allrecipes

2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
1/3 cup grated Parmesan cheese

In a large bowl, combine the oil, garlic, salt and pepper. Add squash and toss to coat.

Transfer to an ungreased shallow 2-qt. baking dish.Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

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