From the Chef

By: Tenna Merchent on November 7th, 2011
Roasted Butternut Squash
Roasted Butternut Squash Bisque:
This recipe comes to us courtesy of Chef Jon.
  • 1 medium-large butternut squash (enough to have 4 cups after being peeled, seeded and diced)
  • 2 Cups Chicken or Vegetable Broth
  • 1 Cup Heavy Cream
  • Salt and Pepper
  • 1 Tablespoon Olive oil or vegetable oil
  • Blender
  • Roasting pan or baking sheet with edges
  • 2 sauce pans 2qt + size
Heat oven to 375 degrees F
Peel, seed and dice (into 1 inch pieces) the butternut squash
Toss the squash with olive oil and season it lightly with salt and pepper
Place squash in a roasting pan or tray and roast at 375 degrees for 35 minutes until tender and browning on edges of chuncks
Warm broth and heavy cream (together) in medium-large (2qt) sauce pan
In two or three batches (depending on the size of your blender) blend half (or third) of squash and of warm liquid until smooth
Return bisque to sauce pan and bring to simmer, stirring occasionally
Season with additional salt and pepper to taste if needed
That’s It!
I like to finish mine with a bit of sage oil (1 package of fresh sage and 1/4 cup olive oil, blended and strained)
Another nice finish is a drizzle of maple syrup … its up to you.  I think it is great just like this as well..
Enjoy!  Let me know how it turns out.

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