BUTTERNUT SQUASH DUO: SOUP AND QUESADILLAS

Butternut squash looks like a vase, it has a neck part and a base. I created 2 recipes out of one butternut squash. The neck part is peeled and chopped in chunks and roasted along with granny smith apple and sweet potato for a wonderful soup. The base part is also chopped, but thinly, roasted also, and transformed into a yummy quesadilla.

Roasted Butternut Squash Soup:

neck portion of 1 butternut squash, peeled and cut into chunks

1 sweet potato, peeled and cut into chunks

1 granny smith apple, seeded and cut into chunks

2 tablespoons olive oil

1/2 teaspoon salt

1/2 to 1 teaspoon chili powder

1/4 teaspoon black pepper

2 tablespoons butter

1 teaspoon minced garlic

1 medium onion, finely chopped

1 celery stalk, cut into chunks

1 thumb-size fresh ginger, peeled and cut in half

1 star of anise

1 bayleaf

4 cups water or chicken stock

1/2 cup whipping cream

salt and pepper to taste

Arrange chunks of butternut squash (neck portion), sweet potato and apple in a single layer on a baking sheet lined with aluminum foil. Drizzle olive oil and sprinkle with salt, chili powder and black pepper. Toss to coat well. Cover with another piece of aluminum foil and bake in preheated 400 F oven for 10 minutes. Uncover and bake for another 10 minutes. Set aside.

In a wok or soup pot, saute in 2 tablespoons butter: minced garlic, chopped onions, celery chunks, fresh ginger slices. Add roasted vegetables, 4 cups water or broth, star of anise and bayleaf. Boil, then cover and simmer for 20 minutes. Remove from heat, and discard ginger pieces, star of anise and bayleaf. Puree with stick blender or add in batches in blender to puree. Return to heat, add 1/2 cup whipping cream. Adjust salt and pepper.



Butternut Quesadilla:

base portion of 1 butternut squash, peeled, seeded and thinly sliced

1 tablespoon olive oil, salt and pepper

4 or 6 pieces flour tortillas

1/4 cup butter, melted

1 cup grated cheese (Karoun smoked cheese, cheddar, swiss, or mozarella)

choice of canned tuna (drained) or canned vienna sausage (sliced)

Arrange slices of butternut squash in a single layer on a baking sheet lined with aluminum foil. Drizzle olive oil and sprinkle with salt and pepper. Toss to coat well. Cover with another piece of aluminum foil and bake in preheated 400 F oven for 10 minutes. Uncover and bake for another 10 minutes. Set aside.

Arrange 4 or 6 flour tortillas on a foil-lined baking tray. Spread melted butter on top side of the tortilla. Layer over half of each tortilla: roasted butternut squash, grated cheese and canned tuna/vienna sausage. Fold each tortilla over and press gently to form a half-circle. Bake at preheated 400 F oven for 15 minutes or until nicely browned. Serve hot with salsa or sour cream.

Enjoy!

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