Jan
6
Roasted butternut squash black bean burrito filling
culinary exploration
Follow me through the adventures that take place in my kitchen, in restaurants or in other kitchens. Cooking and food are my passions and I want to share my experiences of cooking, baking and eating with you.
I'm a Greek self-taught cook who lives in Chicago. I learned a lot about cooking from both of my grandmothers, my mom and dad, family and friends. Passing on timeless traditions through food is one thing I strive to do in life.
These are my journeys through culinary exploration...
clraptis (at) gmail (dot) com
Culinary Exploration - Grecian Kitchen
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Posts tagged butternut squash
Oct
31
After seeing Steph’s post about Ezekiel tortillas, I got super excited. I mean, Ezekiel tortillas?? I’m in heaven. THEN… I noticed the linked recipe to her filling of choice. I die. Black bean and butternut squash burrito filling. YUM! I can see myself eating this filling in a number of ways.
Can’t wait to whip this up in my fancy kitchen in my new apartment!
Dec
8
BUTTERNUT SQUASH SOUP
I was sick last weekend, so that meant a lot of laying on the couch watching movies, shows on my DVR and Food Network. When I saw this recipe on 5 Ingredient Fix, I mustered up the energy to whip this up in hopes that it would comfort me in my sickly time of need. :) I love how Claire Robinson manages to only use 5 ingredients, but the recipe always turns out so flavorful.
This was super easy because after you roast the squash you pretty much throw everything in a pot and simmer it until it’s finished. It was well worth waiting for the squash to roast for an hour! The added curry powder gives it that extra little something and will make anyone you make this for say “what is that?”
BUTTERNUT SQUASH SOUP
Ingredients:
1 (3-pound) butternut squash
Extra-virgin olive oil, for roasting, plus 2 T.
Kosher salt and freshly cracked black pepper
2 shallots, chopped
1 quart (4 c.) low-sodium chicken stock
2 teaspoons curry powder (mild or spicy)
Directions:
Preheat the oven to 375 degrees F.
Cut the squash in half through the stem and remove the seeds.
Drizzle the cut edges with oil, season with salt and pepper, and put it, cut side down, on a baking sheet. Roast until very soft, about 1 hour. Remove the squash from the oven, turn the halves over and let them stand until cool enough to handle. Scoop the flesh from the shell, into a bowl and discard the shell.
In a large saucepan or Dutch oven with a lid, heat the 2 tablespoons oil over medium heat. Add the shallots and cook until softened, about 6 minutes.
Add the squash flesh, chicken stock, and curry powder and bring to a boil. Reduce the heat to a simmer, cover, and cook until the squash is broken down, about 10 minutes.
Cool the squash mixture for about 5 minutes before adding it to a blender. Working in batches, puree the soup in a blender until smooth, transferring the puree to a clean saucepan as you work. Season the soup with salt and pepper, to taste, and simmer a few minutes over medium heat to combine the flavors. Ladle the soup into serving bowls and serve immediately.
