Whoa now. I am not discrediting the hard work your grandmother put into preparing the perfect Thanksgiving Day feast. I am simply saying that, when you think back to those memorable meals of years past, do you really remember the squash?
Not all take the time to make a squash dish right. Some boil squash. Some roast with butter, brown sugar, and a dash of cinnamon. It has become a secondary side, passed over for more delicious Thanksgiving offerings.
Butternut squash can be a delicious side dish when you get to know and understand what you are working with. Butternut squash is a SuperFood; it is high in antioxidants and low in calories, which assists in providing energy. The taste profile is similar to a pumpkin; it is nutty and sweet. The riper the gourd becomes, the sweeter it is. To create a well balanced dish, add a little spice to it!
Want to "wow" your
guests on Turkey Day this year? Follow the instructions below to make a
scrumptious butternut squash bisque that is sure to become a family
favorite.
Ingredients:
1 each
butternut squash peeled and diced in 1 inch cubes
2 medium
onions diced in 1 inch cubes
2 carrots diced
in 1 inch cubes
3 stalks of
celery diced in 1 inch cubes
3 granny
smith apples peeled and diced in 1 inch cubes
3 cloves
garlic
1 Tablespoon
of Ancho chili powder
A little (and
I mean a little pinch) of cayenne pepper
1 teaspoon
salt
½ teaspoon
black pepper
¼ cup olive
oil
6 cups chicken stock
2 to 3 cups heavy cream
Pinch of basil or micro greens (optional)
Step 1: Gather and prep your ingredients
Cutting the butternut
squash, carrots, celery, and apples into 1 inch cubes takes some time.
May I recommend a good chef's knife to assist in cutting? I prefer
a Henckels Four Star 8 inch chef's
knife. It holds and edge well when properly maintained and
cuts effortlessly. It fits well in my hand...but I have smaller hands.
Stay tuned for a separate blog pertaining to knife selection and use.
I also recommend putting on some tunes while you prepare this dish. My personal favorites are anything by Pearl Jam or holiday tunes when preparing for Thanksgiving. Having the football game in the background also helps pass the chopping time. Total time to prepare your ingredients: 30 Minutes.
Step 2: Mix and bake.
How's
your hand feeling?! Typically after chopping for 30 minutes I'll take a 5
minute break. This is an ideal time to get a glass of
wine. Tony Miller always provides excellent recommendations!
Mix all
of your well chopped ingredients, along with the spices, together.
Doesn't it look like fall?
Roast in
a 350° oven for 40 minutes stirring every 10 to 15 minutes.
Step 3: Boil and simmer.
After the veggies are
done add them to a large stock pot and add your 6 cups of chicken stock.
My personal recommendation for a good chicken stock is Swanson
33% Less Sodium Broth. It is a quality product that does not sacrifice
flavor. Making your own chicken broth is
always preferable; however Swanson’s is a quality shortcut. I use it in the kitchen quite often.
Bring the mixture to a boil then simmer for 30 minutes.
Step 4: Blend.
Using a stick blender or a blender
puree, blend the ingredients. At this point your mixture will be soft
enough to do so. Feel free to finish the
glass of wine you obtained after Step 1.
Step 5: Add cream, season to taste.
Add 2-3 cups of heavy cream and simmer again for about 20 minutes.
Make sure you taste the soup and season with salt and pepper as needed.
Check the score of the football game. I personally
am a New York Giants fan and they typically do not play on Thanksgiving
Day. This always makes watching football
and preparing food less stressful.
For the Cowboys fans out there, start preparing this dish before your
game starts. Go Giants.
Step 6: Plate, serve, and enjoy!
Using a ladle, pour the fruits of your labor into your favorite soup
vessel. Garnish with a pinch of basil or micro greens if you deem necessary.
Enjoy with crusted bread
and wine!
_________________________________________________________________________________
Chef Jason Lee is the Chef de
Cuisine at The Westin Kierland Villas.
Chef graduated Mohawk Community
College in Rome, New York.
He has been the Chef de
Cuisine at The Westin Kierland Villas since June 2013.
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