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Chef’s Choir: Recipes to Stay Cool in the Summer Heat
We’ve had a toasty summer and the last thing on anyone’s mind is standing over the stove to cook a meal. We’re sharing some of
Serves 6-8
The long, slow roasting emphasizes the squash’s natural sweetness, which then gets a touch of umami with the unexpected addition of miso. This silky smooth puree is a wonderful accompaniment to roast chicken or duck or would serve beautifully at the center of a plate of roasted winter vegetables. You could also use it as the base for a plate of gnocchi, or fold it into farrotto or risotto.
*An average butternut squash weighs about 2 ½ to 3 lbs. and amounts to approximately 3 cups of cooked puree.
** I often reserve the seeds, remove any large pieces of pulp, toss the seeds with salt and chili flakes and some olive oil and roast until golden brown. While the hulls can be a bit tough, the roasted seeds make for a tasty snack that I devour while preparing dinner.
We’ve had a toasty summer and the last thing on anyone’s mind is standing over the stove to cook a meal. We’re sharing some of
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ROASTED BUTTERNUT SQUASH PUREE WITH MISO RECIPE by Georgette F...
Take advantage of summer tomatoes and escape the heat with Chef Solanki Roy's recipe for Gazpacho...
ROASTED BUTTERNUT SQUASH PUREE WITH MISO RECIPE by Georgette F...
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