We have such a great variety of vegetables available to us. At this time of year I’m particularly enjoying all kinds of squash. I recently fixed butternut squash for the first time., and today I’m trying spaghetti squash. I just follow the recipes on the stickers on the squash. The spaghetti squash recipe recommends adding butter, Parmesan cheese and garlic to the shredded squash. Sounds good. The most difficult thing about working with these squash is splitting them open to scrape out the seeds and strings!
I’m also cooking beets (for a very long time). When cool, I’ll peel and slice them and add olive oil and vinegar to sort of pickle them. Delicious served cold. Acorn squash is another of my favorites. I have an old recipe that includes sauteed onion and herb seasoned stuffing. Of course, sweet potatoes are wonderful and a staple in my diet. I’m thinking of making the recipe below to enjoy after the candlelight service on Christmas Eve. Yum!
Cream of Pumpkin Soup
1/4 c. finely chopped onion 1 t. brown sugar
2 T. butter 1/8 t. ground nutmeg
1 t. curry powder 1/4 t. salt
1 T. flour 1/8 t. pepper
2 cans (10.5 oz each) chicken broth 1 c. light cream
1 can (1 lb.) pumpkin Minced chives for garnish
In a 3-qt. saucepan, saute onion in butter over medium heat until limp. Stir in curry and flour and cook until bubbly. Remove from heat, and gradually stir in chicken broth. Add pumpkin, sugar, nutmeg, salt and pepper. Cook, stirring, until mixture begins to simmer. Stir in cream, and continue heating, but do not boil. Garnish with a few minced chives or parsley when served.