Recipe Story
While on vacation recently, my long time friend and fellow chef, Kevin Cousin
from Virtuoso Restaurant asked me to help him
out on a busy night when he was short handed.
He is a fine chef and a stickler for great ingredients and
technique. He reminded me it's about that time of the
year to start highlighting some of the Winter Wonders
like Acorn, Hubbarb, or Butternut Squash and Pumpkin.
Pick any winter squashes or sugar pumpkin for this recipe,
I like to use a vegetable peeler to peel the skin off
but feel free to use a paring knife or your own favorite
method. Don't throw out the seeds, rinse them clean of
all the pulp and strings and roast them on a cookie
sheet in a 350 degree oven for about thirty minutes
with a little olive oil, salt and seasoning like 5 spice,
togarashi or cajun seasoning
My recommended garnish for this dish is cinnamon flavored croutons
or "frizzled wontons" and a drizzle of creme fraiche.
Directions
Preheat the oven to 375 degrees
season the squash with some salt and half the 5 spice
place on a greased cookie sheet
bake for 30-45 minutes until tender and lightly browned
Meanwhile start to cook the onions, carrots, apples or pears
in a large soup pot and season with the remaining 5 spice
and cinnamon. Add the apple juice and roasted squash and simmer
until all vegetables are completely soft. Add the maple syrup and heavy cream
and simmer a few minutes more. At this point you need to puree the mixture
with either a stick blender or a regular blender. If using a regular blender
do it in small batches covering the top with a towel and start by pulsing the mixture.
Hot liquids like this can tend to pop of the cover and burn you if your not careful.
Return the mixture to the pot and season with salt and white pepper.
for garnish :
toast some croutons with butter and cinnamon sugar
or cut some wonton wrappers into strips and shallow fry then toss in
some cinnamon sugar.
also drizzling a decorative pattern of sweetened sour cream or creme fraiche
is a nice garnish you can put it in a squeeze bottle or pastry bag with
your smallest tip
warmest moments in the kitchen and at the table
Chef Chris Albano
