It’s Friday! Which means some R&R from the grind and some R&D in the kitchen. Yes, friends, it’s time to empty the fridge and use up the week’s forgotten food purchases that are on their way out. Today, the lucky fridge inhabitant up for experimentation is BUTTERNUT SQUASH.
I always fall into the trap of boiling, mashing, and brown sugaring butternut. It’s fast. It’s delicious. It’s predictable, which accounts for a lot of the reason the squash has been sitting lonely in my produce drawer for so long. So it was a perfect candidate for tonight’s experiment. With the help of a few other items that needed to be eaten ASAP (we’ll call them “secret ingredients” to add some whimsy), butternut is predictable no more!
**makes 5 servings**
- 1 butternut squash (peeled, seeds scooped out, chopped—peeling and chopping = sucks)
- 1 Granny Smith (peeled, cored, chopped)
- 3 cups chicken broth (I made broth from bouillon cubes and water)
- 1 cup water
- Pinch of nutmeg
- Pinch of cinnamon
- Pinch of cayenne
- Salt and pepper to taste
- Sauté your mirepoix in large sauce pan and add broth, water, butternut, and apple (you should have about a 3:1 ratio of the last two). Boil.
- Once boiling, turn heat down to a simmer and cook until squash and carrots are forkable (about 30 minutes).
- Pour into blender and puree until smooth.
- Add nutmeg, cinnamon, cayenne, salt, and pepper.
- Put it in your mouth.