Rich, Spicy, Velvety Butternut Squash and Chestnut Soup

Last week I admitted being overly zealous upon spotting the first canned pumpkin of the season. You know, buying six or eight cans of the stuff in October only to have it collecting dust in my pantry in February.

Here's what I didn't tell you: Sitting next to those cans of pumpkin are three boxes of vacuum-sealed chestnuts. After waiting weeks for the them to show up at Trader Joe's last November, I bought four boxes. Then my mom sent me four more in a Christmas care-package. Eight boxes of chestnuts is too much for anyone.

Chestnut stuffing is a decidedly Thanksgiving-only food, so over the last few weeks, we've enjoyed savory chestnut pancakes, easy pasta with chestnuts, pancetta and marsala wine, and lots of butternut squash and chestnut soup. With 20 chestnuts per batch, this soup is ideal for using up those leftover chestnuts. You'll love the scents of spicy cinnamon, nutmeg and fresh sage wafting through your kitchen as the soup bubbles away, but not as much as you'll love the creamy texture and rich, soothing flavors. Although this soup is delicious the day it's made, it's even better the next day and makes tasty leftovers.

I actually have three more large butternut squash sitting on my counter top waiting to be used. Maybe I should go to Trader Joe's and see if they have anymore chestnuts.

Velvety Butternut Squash and Chestnut Soup
Serves 6-8
Printable recipe.

1 (1 1/2-2 pound) butternut squash (about 4 cups cooked)
2 tablespoons olive oil, divided, plus a little for brushing the squash
1 yellow onion, diced (about 1 cup)
3 celery stalks, chopped (about 1 cup)
2 carrots, peeled and chopped (about 1 cup)
4 cups water low-sodium vegetable broth
8 ounces of bottled or vacuum packed chestnuts (about 20 chestnuts or 1 cup)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon chopped fresh sage, plus extra for garnish
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup whole milk (or half milk, half cream)
1 tablespoon butter at end

1. Position a rack in the center of the oven, and preheat to 400 degrees F. Slice butternut squash in half. Scoop out the seeds and discard. Brush the flesh with a little bit of olive oil. Roast flesh side down on an aluminum foil-lined baking sheet for 40-45 minutes or until tender when pierced with a fork. Let cool slightly before scooping out flesh. Discard skin.

2. In a deep pot over medium heat, warm oil. Saute onions, celery and carrots for 5-7 minutes, or until softened and lightly browned. Add the cooked squash and broth. Bring to a boil, then reduce to low, and cook for 5-7 minutes. Add chestnuts, cinnamon, nutmeg and sage. Turn off heat, and let cool 5-10 minutes before pureeing.

3. Working in batches, puree the soup in a blender until smooth and return to the pot over low heat. Add the milk and salt and pepper, and stir occasionally until the soup is thoroughly heated, about 10 minutes. Just prior to serving, stir in 1 tablespoon butter to the soup for added creaminess and depth of flavor. Taste it. Add salt and pepper as necessary. Garnish individual servings with fresh herbs, if desired.

You might also enjoy these recipes featuring chestnuts:
Italian Lentil and Chestnut Stew recipe from Mostly Eating
Creamy Cauliflower and Chestnut Soup recipe from Food Blogga
Brussels Sprouts with Chestnuts and Pancetta recipe from Angie's Recipes
Rigatoni with Chestnuts, Pancetta and Marsala Wine recipe from Food Blogga
Duck Tagine with Chestnuts recipe from Hunter, Angler, Gardener, Cook

Weather Wars

My dad is a competitive person, especially when it comes to the weather in wintertime. He'll call me from Rhode Island and say, "What's the weather like in San Diego?"

I tell him what I always tell him: "Oh, it's the same. Sunny and 70s."

Then, invariably, he'll say something along the lines of, "Yeah, it's was beautiful today in Rhode Island too. It was 44 degrees. It was so warm I had to take my jacket off."

Poor guy. Doesn't he know he just can't win the weather war? Search "best weather in the world," and San Diego always makes the list, along with other celestial destinations such as The Canary Islands and Cabos San Lucas.

Consider this: In January 2011 Rhode Island earned the dubious distinction of "3rd Snowiest January in History." Their weather forecast today is "High of 25. Low of 11." San Diego's forecast today is "High of 64. Low of 49." Rhode Island is expecting snow on Tuesday and "ice pellets" on Wednesday. San Diego is expecting sunny skies and high 60s.

But he's my dad, and I feel bad. So I'm posting today's recipe for Butternut Squash Fettucine with him in mind. Sweet, roasted butternut squash, earthy sage and salty Parmigiano-Reggiano cheese get whipped into a creamy sauce that clings unabashedly to thick fettucine. It's the kind of dish that fills your belly and warms your body.

I can't make it warm in RI this week, but I hope this pasta fortifies him against those ice pellets on Wednesday.

Butternut Squash Fettucine
Makes 4 servings
Printable recipe.

1 medium butternut squash, about 1 1/2-2 pounds or about 4-5 cups cooked
1 tablespoon olive oil, plus some oil for brushing the squash before roasting
1 tablespoon butter
1 large shallot, thinly sliced
1 cup whole milk or half n' half
2 tablespoons fresh chopped sage, or more if you really like sage
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus extra for garnish
1/4 teaspoon crushed red pepper flakes
1/4 teaspoons salt
8 ounces fettucine or other thick pasta noodles

1. Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with aluminum foil for easy clean up. Slice the squash in half and scoop out the seeds and discard. Brush the flesh with a little olive oil. Roast for 35-45 minutes or until tender when pierced with a fork. Let cool for 10 minutes before scooping out the flesh. Discard the skins. Mash and stir the squash with a spoon.

2. In a large pot over medium heat, warm 1 tablespoon olive oil and butter. Add the shallot and saute about 5 minutes until browned and softened. Add the cooked squash and milk and stir well. Bring to a slight boil. Then lower the heat and add remaining ingredients through salt. Cook, stirring occasionally, about 8-10 minutes, until sauce thickens.

3. Cook pasta in salted water until al dente or firm. Drain the pasta, reserving a cup or so of the hot pasta water. Add the pasta to the squash mixture, stirring until well coated. In small increments, add hot pasta water to thin the sauce, until desired consistency is reached. Heat through about 2-3 minutes. Taste it and adjust seasonings as desired. Transfer to a serving platter and sprinkle with grated cheese. Serve hot.

You might also enjoy these body-warming squash recipes:
Butternut Squash Risotto with Saffron recipe from My Baking Addiction
Butternut Squash and Bacon Risotto recipe from My Guilty Kitchen
Pasta with Butternut Parmesan Sauce recipe from Simply Recipes
Butternut Squash and Crab Bisque recipe from gimme some oven
Acorn Squash and Sage Brown Butter Spaghetti recipe from Dianasaur Recipes
Roasted Butternut Squash, Turkey, and Apple Pizza with Blue Cheese recipe from Food Blogga
Butternut Squash Risotto with Rosemary, Walnuts and Blue Cheese recipe from Food Blogga

When Life Hands You Dented Apples, Make Apple Sauce

My local market recently had a sale on apples. Since it's well past apple picking season, I decided to stock up. I spent 10 minutes carefully selecting the most perfectly shaped, shiny Macs, Rome Beauties, and Pink Ladies I could find.

I gently placed my bags of apples on the conveyor belt at the checkout. As I continued to unload my remaining groceries, from the corner of my eye I saw my apples disappear from the belt: blam! onto the scale, then blam! into the grocery bag. Before I could utter a word, it was too late. My previously pristine apples were irrevocably spotted with unsightly blemishes.

Rather than trying to eat around the bruises, I did what any resourceful food blogger would do: I made apple sauce. Homemade apple sauce is infinitely better than bottled. With no additives or preservatives, it's healthier too. Plus when you make it, your entire house smells like freshly baked apple pie; that's reason enough to not buy the bottled kind.

Though I love to eat apple sauce on its own, it's surprisingly delicious with other foods. I've become excited about getting up in the morning since I began swirling apple sauce, dates, and walnuts into my oatmeal.

I love butternut squash simply roasted, but I really love it filled with homemade apple sauce, toasted pecans, and ground cinnamon and nutmeg.


How I make homemade apple sauce:

• I use sweet, juicy, meaty apples such as Rome Beauties or McIntosh. Though I love tart and tangy Granny Smiths and Pink Ladies for eating apples, I wouldn't recommend them for apple sauce.
• Like Jeff's mom, Dorothy of Dorothy's Broccoli Pasta and Italian Almond Biscotti, I leave the skin on one or two apples to impart a warm reddish color to the sauce. If you don't like the texture of the skin, you can remove it before serving or puree the sauce until it dissolves.
• For a basic apple sauce, I use apples, water, sugar, and cinnamon. For variety, I sometimes add a splash of fresh lemon juice or some ground nutmeg, ginger, or cloves; golden raisins and dried or fresh cranberries are wonderful add-ins too. And who could argue with pouring some pure maple syrup or honey in for added sweetness?

Homemade Apple Sauce
Yields 5 cups, cooked
Print recipe only here.

8 McIntosh or Rome Beauty apples (about 8 cups), peeled and chopped
3 cups water
2 Tbsp sugar
1/2 Tbsp ground cinnamon

Place chopped apples in a deep pot. Add water, sugar, and cinnamon. Bring to a boil for 10 minutes, or until the apples begin to break down. Lower to a simmer and cook 15-20 minutes, or until the apples are completely soft. Stir well with a spoon until a thick sauce forms.

Leave a few lumps and bumps in it or puree it in a blender for a smooth finish. Make sure to let it cool first before pouring it the blender! Otherwise it will blow the cover off. Not that it has happened to me.

Let the sauce cool before serving.

You might also like my:
Torta di Mele (Apple Cake)
Warm Citrus and Banana Cups
Baked Yams with a Citrus Glaze and Toasted Pecans

More about apple sauce from Marisa of Slashfood.
Try a delicious recipe for Latkes with Apple Sauce created by the Iron Chef, Mario Batale, and posted on Serious Eats.

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