Butternut Squash with Rosemary and Tomatoes

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So when I moved to Philadelphia from Rochester NY, I remember thinking “well, at least I’ll have a mild winter!” Because in my experience, it has always been a wimpy season here. When I was at Villanova, every winter was a solid 20-40 degrees and it rarely snowed. When it did snow, it was like.. maybe 2 inches and everything would straight up SHUT DOWN.  So, it wasn’t completely out of order to think I could have a nicer, breezier version of the boreal bullshit of the upstate NY/Canada freeze. Right? Nope.

Cue record-breaking cold. Cue the Polar Vortex (which sounds like a Super Mario Land level with a penguin/abominable snowman boss or something).  Sure, I’ve definitely got an arctic leg-up on these hoagie-eaters, but I’m less than thrilled to have brought the North down with me this year.  It’s not a big deal, but:

This dish will warm your belly and it goes beautifully with meat, fish, or salad.  I’ve made this several times this winter and will continue to make it because, time and time again, it has proved itself to be a veritable mouth-party.

Ingredients:

1 lb butternut squash, cut into 1-2 inch cubes
1-2 beefsteak tomatoes, diced (roughly 1+1/2 cups)
1 large onion, diced  (roughly 1 cup)
2 tbsp fresh rosemary
3 tbsp butter, divided
1/4 tsp salt
salt and pepper to taste
rosemary sprig, garnish (0ptional)

Directions:

1. In a large pot on high heat, boil squash for in water for 30 minutes and then let simmer on medium-low heat for 10 minutes until squash is soft enough to pierce with a fork all the way through.

2. In the meantime, melt 1 tbsp of butter in a medium pan at medium-high heat.  Add onions and tomatoes and cook for a few minutes, stirring occasionally.  When tomatoes start to break down and the onions start to brown, add fresh rosemary and stir for 1-2 minutes. Take off heat and set aside.

3. Drain squash. Pour it back into the pot and mash into mush with a potato masher. Return to stove and set to low heat. Stir in the tomato onion rosemary mixture. Add salt and the remaining 2 tbsp butter.

4. When everything is fully incorporated, take off heat.  Garnish each serving with a sprig of rosemary and serve!  Salt and pepper to taste.

BONUS: If you have leftovers, this makes an amazing soup.  Just add chicken broth.

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yes:

Curry Ginger Squash Soup

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Ohh hey there squash. Come here often? Well in my kitchen you do, you delicious minx.

My mom and I got this recipe from my cousin Nina (who gave me this awesome book for xmas), and it is a superb, nay a superior addition to its preceding soups (seen here and here).

Serves: 4
Cook Time: 50 minutes

Ingredients:

1 lb butternut squash, cut into 2 inch cubes
2 cups chicken broth
1 cup diced onion
2 tbsp butter, divided
1 tsp curry powder
1 tsp ginger powder
1/2 tsp salt
2 tbsp crushed pistachios (optional)
ground pepper

Directions:

1. In a large pot on high heat, boil squash for in water for 30 minutes and then let simmer on medium-low heat for 10 minutes until squash is soft enough to pierce with a fork all the way through.

2. In the meantime, melt 1 tbsp of butter in a medium pan at medium-high heat.  Add onions and cook til lightly browned. Set aside.

3. Drain squash. Pour it back into the pot and mash into mush with a potato masher. Return to stove and set to medium-low heat. Add broth, onions, and butter. Let it heat up for 5-10 minutes, stirring occasionally. Mix in ginger, curry powder, and salt.  Add pepper to taste.

4. Ladle into bowls and sprinkle pistachios over the center. Serve!

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Keeps for 2-3 days.  For some reason, the soup loses water and gets very thick after a day, so you might need to add more chicken broth before reheating.

Enjoy!

P.S. WONDERFUL NEWS: Patrick’s sister Ashley and her husband Colin had their baby Friday night. His name is Finn Edward McCabe and he is beautiful.  Congratulations new parents and welcome to the world, little one:

 

 

Squash Soup 1

You may be asking yourself, “Squash soup 1? You mean there’s going to be ANOTHER squash soup recipe? A squash soup 2?!? Good gourd!!” You bet your ass there’s another squash soup recipe, so please calm down and stop making squash puns, you’re embarrassing yourself.

To be clear, I did not just run out to a patch and gut a whole butternut squash. I bought 3 pounds of pre-cut butternut squash, which is VERY cheap right now. Hooray for in-season goods!!

Ingredients:
5 cups of butternut squash, cut into 2 inch cubes
1 can (10 oz.) of vegetable broth
2 tablespoons of butter
1/2 cup of chopped onion
1/3 cup of brown sugar
a dash of ground cinnamon, salt and pepper to taste

Boil squash for in water for 30 minutes and then let simmer on medium-low heat for 15 minutes until squash is very soft

Drain, put the squash on a large plate or flat surface, and (my favorite part) MASH the bejeezus out of it with a fork.

(squish squash squish squash squish squash)

Put it medium-sized pot, add broth, onions, butter, brown sugar. Stir until blended then let sit on medium-low heat for 15 minutes, stirring it every so often.

Serve!