I am having a wonderful fall of dining on local yummy squash (and some from our garden).
Tonight we made Acorn Squash soup, using
this recipe. Delicious! A lovely warm soup, almost reminiscent of a light pea soup (but worth trying for pea soup haters), with just a touch of heat - depending on how much cayenne you use.
With the flesh from a fairytale pumpkin I made pumpkin biscotti following
this recipe, plus added some pecans. This was my first attempt at biscotti. I made it for a party I was attending that evening. My only wish is that I had more time to allow them to dry to the perfect crunch. But even fresh, still very yummy!
Of course we had several batches of spaghetti squash, buttered with Parmesan cheese, after growing them in our garden.
I tried a few things from a new cookbook, Deceptively Delicious. Baked Egg Puffs with pumpkin (from the can).
Someone else already blogged about them. At the same time we had Oatmeal with pumpkin, which fortunately again,
someone else has blogged the recipe. Paul preferred the oatmeal...it was a little too pumpkin-y for me. I preferred the egg puffs. Next time I try the egg puffs I will probably use the recommended yellow or butternut squash puree. For the oatmeal, I would try that with sweet potato (the recommended alternative to pumpkin).
AND, my favorite so far in this Squashy Season, Butternut Lentil Soup using
this as my base recipe. Unfortunately, I did modify it a bit and have no memory of what I did. But I am sure the original recipe is still very good. :)
Hope this helps at least one person have some....good eats, yuk yuk yuk. And to my buddy Scott, I will never forget your famous butternut squash soup with cheese ravioli (which I have made several times since PFL). One of my first introductions to squash dining.
