Squash Fever

A quick sprint through the Farmers Market on Saturday morning had me feeling like a forager, searching for one last breath of summer. Jalapenos, celery, and spinach took their places in my bag alongside a hefty sack of apples, but squash and pumpkin are the stars of the show these days.

My second column in The Hub came out yesterday. The recipe for Pumpkin Pie Pizza gives roasted pumpkin its proper place on autumn's throne. Read the piece here.

I love pillows of ravioli plump with squash or pumpkin, splashing in a thick sauce of Alfredo and garnished with crispy fried sage leaves (probably my favorite vegetable if herbs count as veggies.). This puree is full of those flavors, minus the pasta.

Squash Parmesan Puree
1 1/2 cups cubed butternut squash
1 1/2 cups chicken brother or water
1 white or yellow onion, chopped
1 yellow pepper, chopped
Olive oil
Salt and pepper
1 sprig of rosemary
1/4 cup cream
1/4 cup Parmesan cheese, shredded
Whole sage leaves, fried 30 second each side in olive oil
1/2 cup cubed squash, fried or roasted until tender

In large saute pan, saute onion and pepper in a tablespoon or two of olive oil until translucent and tender, about 5 minutes. Add squash, rosemary, and broth. Salt and pepper to taste. Bring to a simmer and cook until tender, about 20 - 30 minutes, adding additional broth or water to just cover squash if needed.

Puree mixture and return to pan on low heat. Add cream and cheese, stirring until cheese is melted. Serve garnished with sage and cubed squash.