Cooler days and bountiful fall gardens make this a perfect recipe for this time of year.
I’ve used butternut squash, but feel free to use whatever squash you have on hand in the garden or at your local farmer’s market. This recipe is a bit of work, but makes a huge batch of pasta. You’ll be thankful you took the time when you can come home after a long day at work and reach for these instead of a box of KD!
We had a terribly stormy day here on the West Coast the other day, of Winnie the Pooh proportions. (If you know your Winnie, you’ll know what I mean.)
Anyway. It was the kind of day that called for a simmering stock to warm the kitchen and a sturdy bowl of soup to warm the soul.
Jeff had just brought in the sugar pumpkins from the vines in the front yard, making Pumpkin Soup the obvious flavour du jour. Turns out Jeff spent the day working outside in the ugliness, so I got extra bonus points for preparing such a warm and cozy meal. Nice one.
Recipe: Roasted Pumpkin Soup
This recipe works with any roasted squash. Each will produce a different, but equally delicious result. I used a sugar pumpkin, typically used in Pumpkin Pie.
Don’t forget to save the seeds for roasting! Nom nom!
It’s finally September. My hubby and I spent the weekend working on bringing in the last of the harvest. Tomatoes, potatoes, peppers, onions.
There are always a handful of onions that aren’t really big enough to bother curing. I hate to waste the fruits of my husband’s labour so I found a lovely way to take these unassuming little throwaways and turn them into little gems of oniony goodness.
You can use any small onion for this. We used small storage onions, small sweet Walla Walla, pearl onions and Cippolini.
Caramelized Baby Onions with Apple Cider Vinegar and Honey
Take 2-3 cups of small onions. Peel, trim ends and leave whole.
Pour a glug of olive or canola oil and 2 tablespoons of butter in a frying pan.
Saute onions with butter and oil slow and low until soft.
Add salt, pepper, one bay leaf and a few sprigs of thyme. (Fresh is best, but use 1 teaspoon of dried if that’s all you’ve got.)
Add about a quarter cup of good apple cider vinegar, put a lid on and steam. Keep a close eye so they don’t burn. Keep them moving.
When the vinegar has reduced, add honey. We used berry honey from Arila Apiary. You can find them at the farmer’s market.
Simmer on low stirring constantly until thick, shiny and golden.
Feel free to fiddle with the recipe. More vinegar for more tang, more or less honey to suit your sweet tooth.
These onions are delicious hot or cold. We ate ours warm with a fresh loaf of crusty organic country bread from A Bread Affair. The onions are so tender, they spread like butter, and the bread was perfect for mopping up the sauce.
They are equally good cold with a sharp white cheddar, in a sandwich (grilled cheese!) or as part of an antipasto plate.