Pumpkin bread

Words to be provided at a later date.

A post in pictures

Yum.

More squash!

A visit to a farm brought more squash into this kitchen this weekend. The squash were plentiful and of many varying varieties.

Acorn and Carinval squash were chosen. The original plan was to steam them in the microwave or roast them in the oven, as was suggested by the very nice squash selling lady at the farm, but after having seen a recipe for butternut squash risotto, that plan was changed.

These are not butternut squash, but they are squash.

To start, the squash were peeled and cut into cubes. These cubes were sauted for about 8 minutes, then in chicken broth. When they were soft, they were drained, and the broth was reserved.

Next, onion was sauted (in butter) with a little garlic. Once the onions were nice and soft and a little bit browned, the 2 cups of arborrio rice were added and cooked until translucent. To this rice/onion/garlic mixture a little white wine was added.

Once the wine was absorbed, three cups of the reserved chicken broth were added to the rice:

This was cooked away until the rice had absorbed the liquid.

Back in went the squash, some parmesan cheese, and some chopped sage.

Delicious and very fall-like.

It's squash time!

Even though it's still way too hot here, it is beginning to feel like fall. One of the more exciting signs - the availability of all types of squashes. Today we will be using the butternut variety for Sage Butternut Squash Soup.

These squash can be hard to cut. But to start, the squash was cut into roughly 1/2 inch cubes.

Fist into the pot: 1.5 tablespoon of butter with an onion.

Add in a little chopped sage.

Then continue to cook. Saute for about 6 minutes, then add in the squash.

Cook that whole mixture for another 5-6 minutes, add in a clove of crushed garlic and cook for one more minute. Then we need to make it into soup, so add the chicken broth. The recipe called for five cups, but this was too much for the amount of squash.

Then put the mixture into the blender. This is a lovely KitchenAid blender, given as a birthday present to this chef.

The soup is done at this point. Unfortunately, the amount of liquid was too much for the amount of squash. Perhaps next time, the squash should be separated from the liquid after cooking, and added to the puree only as necessary.