Posts by tag: eat seasonal

  • Red Kuri Squash and Fennel Soup with Savory Granola

Red Kuri Squash and Fennel Soup with Savory Granola

Posted on December 4, 2017
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I like to consider myself to be a bit of a squash connoisseur. Or maybe even a squash whisperer, if you will.

But recently, I realized there was one squash missing from my repertoire: red kuri squash.

I’ve passed these bright, red-skinned beauties at the market many times. They were certainly enticing enough based on their color, shape and size alone. And I knew from my readings that their flesh was rich and creamy with a mellow sweet and nutty flavor. Yet I would always reach for my more familiar standbys: butternut and delicata squash. But then a few weeks ago, I decided on a whim to toss one into my shopping cart. And now I don’t think I’ll ever look back. Red kuri squash is taking up a permanent residency in my kitchen!

Red Kuri Squash and Fennel Soup with Savory Granola | www.floatingkitchen.net

I decided to make a puréed soup, so I took some direction from one of my favorite butternut squash soup recipes and finally landed on this version of Red Kuri Squash and Fennel Soup with Savory Granola.

I started by roasting the red kuri squash, using my friend Traci’s instructions for roasting whole pumpkins (which I also did earlier this Fall to make these pumpkin chocolate puddings), then I scrapped out the softened flesh and combined it in a large stockpot with fennel, apple, shallots, garlic and vegetable broth. After puréeing the soup, I added a touch of heavy cream to make it extra smooth and luxurious. But you could certainly skip this ingredient all together. Or try using coconut cream instead, if you prefer.

I dressed this soup up with a few microgreens for extra color. And a nutty, savory granola for major crunch. Because I firmly believe that puréed soups should never be served naked.

Savory granola is something that I’ve been wanting to play with for a while now, and I’m so glad I finally took the plunge and tried out a couple recipes (today’s recipe is adapted from this one I found on Bon Appetit). I’m finding lots of ways to use it, including salads and breakfast bowls. I think once you try it, you’ll be hooked, too!

Red Kuri Squash and Fennel Soup with Savory Granola | www.floatingkitchen.net

I’m sharing the recipe for this Red Kuri Squash and Fennel Soup with Savory Granola as part of our monthly seasonal eating initiative organized by Becky from Vintage Mixer. Becky has lots of recipe suggestions for December, which you can find here in her December produce guide. And you can also have a peak at the recipes linked up below to see what some of my other blogging friends have created for this month. I hope you find some inspiration for your Holiday gatherings!

Cheers,

Liz

Red Kuri Squash and Fennel Soup with Savory Granola

Serves about 6

Red Kuri Squash and Fennel Soup with Savory Granola

Ingredients

  • For the Soup
  • 1 medium red kuri squash
  • 3 tablespoons extra-virgin olive oil
  • 1 large fennel bulb, trimmed and chopped
  • 1 red apple, cored and chopped
  • 2 shallots, peeled and chopped
  • 2 garlic cloves, peeled and minced
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 4 cups vegetable broth
  • 1/3 cup heavy cream
  • Microgreens or fresh herbs for topping, if desired

  • For the Savory Granola
  • 1 cup old-fashioned oats
  • 1/2 cup shelled pistachios
  • 1/2 cup shelled sunflower seeds
  • 1/2 cup sliced almonds
  • 1 tablespoon sesame seeds
  • 1 tablespoon fennel seeds
  • 1 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon agave nectar
  • 1 egg white

Instructions

  1. Pre-heat your oven to 375 degrees. Line a large rimmed baking sheet with parchment paper. Cut the red kuri squash in half lengthwise. Then place the squash halves cut side-down on your prepared baking sheet. Transfer to your pre-heated oven and roast for 50-60 minutes, or until the squash halves are soft. Remove from the oven and set aside to cool. Once the squash halves are cool enough to handle, flip them over and scrape out and discard the seeds. Then scrape out and save the flesh. The skin of red kuri squash is edible, so don’t worry if you get some skin mixed in with the flesh. I had 3 cups of squash flesh. If you have slightly more or less than 3 cups, you may want to adjust the amount of liquid in the recipe so the soup isn’t too thick or thin.
  2. Place a large, heavy bottom pot over medium-high heat and warm the olive oil. Then add the chopped fennel, apple and shallots and cook, stirring occasionally, for 10 minutes. Add the minced garlic, salt and black pepper and cook for about 2 minutes more. Then stir in the vegetable broth and cooked squash flesh. Cover the pot and bring the soup to a simmer. Cook, covered, for about 20-25 minutes. The vegetables should be soft.
  3. Remove the pot from the heat and allow the soup to cool slightly. Then purée the soup until completely smooth, using either an immersion blender or a regular blender, and taking care when transferring and blending hot liquids. Return the puréed soup to the pot and stir in the heavy cream. Taste and adjust for salt and black pepper. Re-warm before serving, if necessary.
  4. Meanwhile, make the savory granola. Pre-heat your oven to 350 degrees. In a medium bowl, toss together the oats, nuts, seeds, salt and cayenne pepper. In a separate small bowl, whisk together the olive oil, agave nectar and the egg white. Pour this liquid mixture over the dry ingredients, stirring until well coated. Then spread the granola out onto a rimmed baking sheet and bake in your pre-heated oven for about 25 minutes, or until golden brown, stirring once halfway through cooking time. Remove and set aside to cool completely. The granola can be stored in an airtight container at room temperature for several days.
  5. To serve, ladle the warm soup into bowls. Top with some of the savory granola and a few microgreens or fresh herbs, if desired.
https://www.floatingkitchen.net/red-kuri-squash-and-fennel-soup-with-savory-granola/

December Eat Seasonal Recipes

December Eat Seasonal Recipes

Beet & Pomegranate Green Smoothie by JoyFoodSunshine

Kale and Brussels Sprout Salad with Lemon Vinaigrette by Flavor the Moments

Mini Fruitcakes by Healthy Seasonal Recipes

Garlic and Herb Twice Baked Baby Potatoes by She Likes Food

Roasted Butternut Squash and Grape Crostini by Vintage Mixer

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  • Roasted Delicata Squash with Pomegranate and Goat Cheese

Roasted Delicata Squash with Pomegranate and Goat Cheese

Posted on November 6, 2017

This post was originally published here on November 10, 2014. It’s one of my favorite Fall side dishes, so I thought it was about time to give the photographs and text a fresh look. Enjoy!

I mentioned in my last post that it’s going to be full on Thanksgiving prep mode here on the blog for the next couple of weeks. So I hope you’re ready for the onslaught of Holiday-inspired dishes that are going to be coming down the pipeline. And if you have any last minute suggestions or requests, please let me know. I still have a few more recipes to develop, and I’m open to your ideas! This space is as much about YOU as it is about me!

As for today, I’m re-visiting (and re-vamping!) this recipe for Roasted Delicata Squash with Pomegranate and Goat Cheese. Which might just be one of my favorite ways to prepare delicata squash EVER! And it’s easy and festive enough for both Thanksgiving and Christmas. Sooo…I thought it was a blog post worthy of a makeover.

Roasted Delicata Squash with Pomegranate and Goat Cheese | www.floatingkitchen.net

I use delicata squash very frequently this time of year, maybe even more than any other squash variety (yes, even more than butternut squash!). If you haven’t given this oblong squash a try yet, I highly encourage you to do so. The flavor is mildly sweet and creamy. The flesh isn’t as firm/dense as other squash varieties. And the skin is thin. It’s both of these last two qualities that make delicata squash MUCH easier to cut and handle. Also, the skin is totally edible! Which means less work (no peeling!) and a very pretty presentation, too.

I love the using delicata squash halves as “bowls”. And the sliced “half moon” shapes are great in salads or used as toppers for sandwiches, tacos, tostadas, etc.

Roasted Delicata Squash with Pomegranate and Goat Cheese | www.floatingkitchen.net

This Roasted Delicata Squash with Pomegranate and Goat Cheese is definitely a side dish you need to try out this Holiday season. The fragrant warming spices make it feel all cozy and festive. And of course, the color combination isn’t half bad, either. It’s a looker that also tastes amazing. What more could you ask for in a Holiday side dish?!?!

Roasted Delicata Squash with Pomegranate and Goat Cheese | www.floatingkitchen.net

Need more November cooking inspiration? Then check out my friend Becky’s monthly produce guide, which is filled with tons of recipe suggestions to help you take advantage of the bounty of fruits and vegetables that November has to offer. I know you’ll find lots of goodies for your Holiday celebrations! And for even more ideas, check out the links below to see what seasonal recipes some of my blogging friends created this month!

Cheers,

Liz

Roasted Delicata Squash with Pomegranate and Goat Cheese

Serves 6-8

Roasted Delicata Squash with Pomegranate and Goat Cheese

Ingredients

  • For the Salad
  • 3 delicata squash
  • 2 tablespoons extra-virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground cardamom
  • 1/4 tsp. red pepper flakes
  • 1/2 cup goat cheese, crumbled
  • 1/3 cup fresh cilantro leaves
  • Arils from 1/2 pomegranate

  • For the Pomegranate-Balsamic Dressing
  • 1/2 cup pomegranate juice
  • 1/4 cup balsamic vinegar
  • 1 tablespoon maple syrup

Instructions

  1. Pre-heat your oven to 400 degrees.
  2. Slice the delicata squash in half lengthwise. Scrape out and discard the seeds. Then cut the squash into 1-inch half moons. Add the squash to a large baking pan and toss gently with the olive oil, salt, cinnamon, cardamom and red pepper flakes. Transfer to your pre-heated oven and bake for about 35 minutes, or until the squash is tender. Remove from the oven and set aside.
  3. Meanwhile, combine all the ingredients for the dressing in a small saucepan over medium heat. Simmer for about 10 minutes, or until the dressing is reduced to about 1/3 of a cup. Remove from the heat and set aside.
  4. To serve, arrange the roasted squash on a platter or in a large bowl. Top with the goat cheese, cilantro and pomegranate arils. Then drizzle with the dressing, starting with a couple of tablespoons and adding more, if desired. Serve immediately.
  5. Leftovers can be stored in an airtight container in your refrigerator for 1-2 days.
https://www.floatingkitchen.net/roasted-squash-with-pomegranate-and-goat-cheese/

November Eat Seasonal Recipes

November Eat Seasonal Recipes

Shredded Brussels Sprout Apple Salad by Mountain Mama Cooks

Maple Cinnamon Roasted Sweet Potatoes by JoyFoodSunshine

Cornbread Stuffing with Apples and Pecans {with a gluten-free option} by Healthy Seasonal Recipes

Sweet Potato, Kale & Lentil Meal Prep Salads by She Likes Food

Vegan Shepherd’s Pie with Savory Mushroom Gravy by Letty’s Kitchen

Roasted Vegetable Chicken Soup by Vintage Mixer

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