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Purée of Squash Sauce and Soup
Courtesy of Wisconsin Milk Marketing Board
Prep Time: 20 Min.
Cook Time: 1-1/2 Hrs.
What you need:
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+ 5-6 lb. winter squash, cut into 3-in. pieces
+ 3 onion, cut into wedges
+ 2 poblano chilies, seeded and coarsely chopped
+ salt and pepper, to taste
+ 2 Tbsp. olive oil
+ 3 c. vegetable or chicken broth
+ 10 oz. prepared pasta, optional
+ 1 c. (4-oz.) Wisconsin Asiago or Parmesan cheese shavings
+ 2 Tbsp. pomegranate seeds
+ 2 tsp. chopped parsley
+ Homemade croutons, optional (see recipe below)
+ 3 c. crusty bread, cut in 1/2-in. pieces
+ 1/3 c. olive oil
+ 1 c. (4-oz.) shredded Wisconsin Parmesan cheese
What to do:
1. In large roasting pan place squash, onions, chiles, salt and pepper. Drizzle with olive oil. Cover; roast at 375° F for 1 1/2 to 2 hrs., until tender. Scoop squash pulp from skin.
2. Purée 2 c. roasted squash with broth until smooth. Heat sauce and toss with pasta or serve as soup with Homemade Croutons. Sprinkle with cheese shavings. Garnish with pomegranate seeds and parsley.
1. Drizzle oil over bread pieces and top with cheese. Bake at 400° F for 12 to 15 min. or until golden brown, stirring occasionally.