A few weeks ago we received this strange, bulbous, warty squash from our CSA. We had no idea what it was. After some research we discovered that it was a Hubbard squash. I read that their flesh tends to be very moist and they they need to be cooked longer but that they are perfect for roasting. Over this last weekend we decided that it would be a great soup and I got to work breaking it down (the squash, that is). Due to its large size — twelve inch diameter at least — it was very difficult to split, but once I got it open, the rest was easy. Once roasted, its meat was soft and a wonderful burnt orange color and somewhat reminiscent of pumpkin in both texture and taste. Keep reading for the recipe and more pictures. Keep reading Creamy Winter Squash Soup… for the recipe and more pictures.
Butternut Squash Risotto, Illustrated
My boss recently turned me on to Cook’s Illustrated. How I had never purchased this magazine is beyond me. While I adore the amazing food photography, I really enjoy how the focus of CI is perfecting the taste of recipes. No advertising, no nonsense, just great recipes and helpful tips. The current issue is “Italian Favorites” and while thumbing through I came across a recipe for a butternut squash risotto and instantly knew I wanted to make it. With the recent uptick in our winter squash supply through the CSA (I know, everything I have posted lately has contained squash), I’ve been coveting any and all squash recipes that utilize it in new and exciting ways and this one fit the bill. I normally won’t just prepare a recipe exactly as it is written, but this time I couldn’t really see what to change — it read perfect! Keep reading Butternut Squash Risotto, Illustrated for the recipe and more pictures.»