Rather than writing the essay I should be, I'm going to share with everyone my creation of the weekend. Butternut squash is in season, which means it's nice and cheap (79 cents a lb for local grown!) and also best-quality.
I originally began searching for butternut squash soup recipes, but all of them were encouraging use of a blender which I do not have. Instead I used some of the ingredients from a recipe I could barely recall and couldn't find and basically just created my own recipe. This is what I did:
1/2 large butternut squash
1/3 cup diced carrots (I used baby carrots, yum!)
1/4 cup chopped onion
1/4 cup brown sugar
1/8 cup butter
dash of cinnamon
oil
Heat a large skillet over medium heat and melt the butter. Add the squash, carrots and onion to the pan. Add oil as necessary. Stir occasionally. Add brown sugar and cinnamon (I used more than a dash and regret that mistake). Simmer in covered skillet on medium-low heat until the squash is soft (about 20 minutes).
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| Great on a chilly fall day! |
