It’s officially fall.
Unfortunately, summer didn’t seem to get the memo.
It’s a balmy 94-degrees outside. And here we are, eating butternut squash soup. Hot and spicy butternut squash soup. Not exactly the cool and refreshing meal that 94-degree weather really calls for. To be fair, this soup was delicious. I think butternut squash bathing in coconut milk would be enjoyable under any circumstances. And I planned this menu early in the week, and I’m not going to let the gosh darned weather change my plans. Hot soup it is.
Our CSA has been delivering a bounty of winter squash, and I can only imagine it will continue steadily into the winter months. Since that first little spaghetti squash appeared two weeks ago, we’ve received squashes of all shapes, colors and sizes. Butternut. Pumpkin. Delicata. Acorn. Spaghetti. Dumpling. This is what happens when seasonal eating goes awry. Winter squash. First day of fall. Summer temperatures. Joy.
Buy hey, maybe you’re having more fall-ish weather where you’re at, and if so, this is the perfect dish to kick off fall in the right way. The right way involving temperatures significantly less than 94-degrees.
The question is, does anyone have any winter squash recipes that aren’t your typical hot and heavy winter meal? Can winter squash be light and refreshing? Please say it is so, because, frankly, I’ve got a boatload of winter squash to use, whether or not this weather decides to suck it up and accept the fact that it is, indeed, fall.
Makes 6 servings. Recipe from Epicurious.
1 tablespoon olive oil
1 1/2 cups chopped onions
2 pounds butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces (about 4 1/2 cups)
1 cup canned vegetable broth
1 1/2 tablespoons minced seeded jalapeño chili
1 tablespoon minced garlic
1 cup canned light unsweetened coconut milk
2 tablespoons fresh lime juice
1 teaspoon Thai red curry paste
12 ounces dried futonaga udon noodles (oriental-style spaghetti) or linguine (this dish also goes beautifully with jasmine rice in place of noodles)
1/2 cup chopped fresh cilantro
Heat oil in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add squash; sauté 4 minutes. Add broth, jalapeño and garlic; bring to boil. Cover; cook until squash is almost tender, about 5 minutes. Stir in coconut milk, lime juice and curry paste. Simmer uncovered until squash is tender and liquid is slightly reduced, about 4 minutes. Season to taste with salt.
Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles. Return to pot. Add squash mixture and cilantro to noodles; toss to blend. Serve.