Food Preservation

Comment by Keith on September 24, 2016 at 9:41pm

I just told my wife about it and she literally squealed with joy. It sounds really good. Thanks for sharing the recipe!!

Comment by Ginny Hopper on September 25, 2016 at 6:51pm

My first successful carrot harvest went into this soup. The carrots were so sweet, not like what you buy in the store. Opening up a Mason jar of this in the winter with a crusty bread (Oil & Balsamic for dipping with oven roasted garlic) and white cheese was divine! So glad your wife was inspired! Cheers!

Comment by Ginny Hopper on September 25, 2016 at 7:04pm

Here's another wonderful recipe I came across. So many of us lack good recipes for cooking squash and butternut squash is another favorite of mine. (Thanks Mom!) The Butternut squash is the sauce. I can't grow tomatoes here, it's too cold, but squash grows on a  Jurassic scale! You can keep this Vegan or add meats is you choose.

Linguine with Butternut Squash Sauce

Ingredients

• A 3-lb butternut squash, peeled and cut into 1-inch pieces
• 7 garlic cloves, peeled
• 4 tablespoons olive oil, divided
• 1 large onion, chopped
• Fresh, chopped rosemary and sage – a generous tablespoon of each
• 1/2 teaspoon kosher salt (plus more, to taste)
• Grinds of black pepper
• 2 cups vegetable stock
• 1 cup finely-grated Parmesan or Asiago cheese
• 1 lb linguine, cooked al dente
• Garnishings: a sprinkling of chopped rosemary and sage, plus freshly-grated Parmesan or Asiago for each serving
•  

Instructions

1. Center the oven rack; preheat the oven to 375°F. Put the squash and garlic on a baking sheet, and coat them with 2 tablespoons olive oil. Roast in the preheated oven until perfectly tender and slightly caramelized – about 50 minutes.

Ahead of time note: The squash and garlic can be roasted a day in advance. When cool, cover and refrigerate.

2. Meanwhile, in a medium-size skillet, heat the remaining olive oil over a low flame. Add the onions, herbs, salt, and pepper, and toss with a spatula. Cover the skillet, and cook gently until the onions are tender and translucent – about 10 minutes. If the squash and garlic were prepared in advance and refrigerated, add them to the pan to warm.
3. Tip the works into the jar of an electric blender, add the vegetable stock and cheese, and blend at high speed until a rich, thick sauce develops – about 30 seconds. If the sauce is too thick for your liking, thin it out with more vegetable stock.
4. Pour 3 cups of sauce over the cooked pasta, and blend gently with a spatula. Garnish individual servings with rosemary, sage, and freshly-grated Parmesan or Asiago.
5. Maybe a side garnish of various olives?

Note: You'll end up with about 5 cups of sauce. Use 3 cups for the pasta, and freeze the rest. It will come in handy when you need a quick dinner for two!

Comment by Ginny Hopper on September 26, 2016 at 9:53am

Your welcome!

Comment by Keith on September 26, 2016 at 2:54pm

I wish all carrots were sweet haha they would be more palatable then

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