Our early fall garden is doing remarkably well after I went through and pulled up all of our demolished cruciferous plants- the kale, cabbage, broccoli and rapini- all of it sad and eaten by cabbage butterflies and their caterpillars. More kale went in quickly to get the most of our growing season, and this time I have been spraying it with an organic pesticide once a week. Even with that, the little buggers are trying to get in there again, but I am plucking their eggs and tiny caterpillars off the undersides of the leaves with determination.
Easier to grow this year was butternut squash. One plant has yielded four nice-sized squash, about two at a time, without any maintenance. This past weekend I finally picked the last two and roasted them. It was a nice savory dish that I thought I would share.
Roasted Butternut Squash with Thyme
- two medium, or one large butternut squash
- 2 Tbsp extra virgin olive oil
- 1 Tbsp butter, cut into small pieces
- 1 tsp dried thyme
- salt, to taste (I probably used 1 1/2 tsp)
Cut the skin off the squash with a sharp knife, deseed, then slice the flesh into matchstick-sized pieces. Toss in a baking pan with olive oil, spread out evenly, then sprinkle with thyme and salt. Place small pats of butter on top.
Bake at 400 for 25 – 30 minutes, until squash is tender. If you are looking for a little more sweetness, this squash dish is also tasty with a bit of maple syrup drizzled on top… but of course, what isn’t?
Fall foods are my favorite foods- I am golden, orange in my soul, but I couldn’t help but be distracted from the post by your amazingly awesome ring. man is that good or what.
The season of boots, good jeans, thick socks, fires, awesome foods and board games is upon us! Also, Rachel, your description of your soul is hauntingly beautiful. I love it! This butternut squash soup recipe is legend in my family. It takes some effort but it is the best thing you’ll ever taste. Goes great with a chilly autumn evening and fresh crusty bread.
Roasted Butternut Squash Soup
4lbs (or two large) butternut squash
1 lb. light brown sugar, divided in half
¼ tsp. cayenne
¼ tsp chipotle powder
¼ tsp. cinnamon
¼ tsp. allspice
¼ tsp ground nutmeg
3 tbsp. minced garlic
2 tbsp. minced ginger
2 cups diced onion
2 cups diced carrots
1 quart vegetable stock
1 quart heavy cream
Salt and pepper to taste
• Preheat the oven to 300 degrees
• Cut the squash in half and remove the seeds
• Wipe a rimmed cookie sheet liberally with olive oil. Combine half of the brown sugar with the cayenne, chipotle powder, cinnamon, allspice and nutmeg; sprinkle the spice mixture evenly over the cooking sheet.
• Place the squash on the sheet cut side down; prick the squash a few times with a fork and roast for 50 to 60 minutes.
• Scoop out the roasted pulp and reserve, along with any liquid from the sheet.
• Increase the oven temperature to 350 degrees.
• Heat a dollop of olive oil in a large stockpot. Sauté the garlic and ginger over medium-high heat for 3 or 4 minutes.
• Add the carrots and onions and sauté for 6 to 8 minutes until they are softened.
• Add the squash pulp, roasting liquid and remaining ingredients except salt, pepper and stir. Bring the soup to a boil, then lower the heat and simmer for 5 minutes.
• Allow the soup to cool slightly and purée with a hand-held immersion blender. (You can do it in batches in a blender or a food processor.) Season with salt and pepper.
• Ladle the soup into bowls and marvel at the depth of flavor!
Rachel, yes! I also love that description! And my ring is Tiro Tiro- from here if you’d like to buy for yourself (I wear mine every day!):
http://tirotiro.com/products/porta-ring
Maggie!!! That soup sounds amazing. Mind if I share it on the blog (as Maggie’s Roasted Butternut Squash Soup)? I can’t wait to try it!
Your squash looks delicious! We didn’t grow any this year and I’m missing having a bounty of them (although I’ll still be buying plenty!). And yes, gorgeous jewelry, delicate and lovely.
Share away! But, I can’t claim credit…
Your garden is so incredibly inspiring! One day…sigh.
I have never just made roasted butternut squash- I’ve always used it in soup or pasta. I’m going to do this soon, it’s making my mouth water just looking at the pictures! p.s. I just noticed you added my blog to your blogroll- I feel so honored!! Thank you!!
I love all thinks butternut sqyashy in the fall!
I’m going to make this tonight! We are having a celebratory dinner as it is Lee’s LAST DAY OF WORK!! Eeeeep.
There will also be wine. And possibly whiskey. 😉
Thanks for sharing this recipe!