So let the saga continue...
The other half of the butternut squash that was roasted last week with all the nutty, cheesy goodness, well, I had a plan to that as well.
This smooth, tasty vegetable soup has taken so many forms over the years in my kitchen, but in and all of them, it is a fast favorite, that I even crave for at times.
It has the full flavor of all the veggies, it has the kick from the peppered cream cheese, and it has the depth of the flavor from the chili pepper, just be aware, if you purée the chili pepper with the rest of the ingredient, it will be HOT. So, if you are not prepared for that, boil the chili whole with the rest of the vegetables, and then remove it before you purée the soup and add the cream cheese. I added some chopped, roasted pine nuts with thyme on top of the soup, and served with wholewheat, oven fresh scones.
I hope you enjoy the soup, the season, and the holidays upon us. Till next time,
PEPPERY VEGETABLE SOUP
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The same day I came home with this beauty I saw on the social media someone posting about having a roasted butternut squash for dinner, and from the conversation that came from the picture she posted, it was obvious everyone had their favorite way to prepare it with their own favorites with the filling.
This filling is my favorite of all that I have tried. It is a meat-free recipe, and in my opinion, roasting one half of these per person is more than enough for a filling meal, you don't really need anything else.
Yes, it takes a bit longer in the oven, but when it is snowing and sleeting outside, it might be lovely to have the extra warmth around from the oven. Especially if you live in a building that was built in 1904 like I do.
So here is my cheesy butternut squash recipe, I hope you enjoy it. Until next time
CHEESY ROASTED BUTTERNUT SQUASH
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The different flavors of the dish do well together, and I have to say I'm really happy with the results. This is a great side dish, I served it on the side of fish, breaded and fried plaice. In the breading of the fish, I had a touch of chili pepper powder giving it a bit of a kick.
But the beetroot casserole works as a main dish as well and will be a filling and satisfying meal as it is with a good salad on the side, for example, arugula because of the strong flavor it has.
The timing went really well, I love that the beetroots are not soggy, but were done and still had a bit bite into them. Just perfectly as I liked them to be. I used three different colors of beets, but if you have only red ones available, you can certainly use just them, the color of the casserole might be a bit more pink in that case.
I used coconut cream instead of milk and there is a difference in the consistency of the product. The cream is thicker, not liquid like milk, and thus it was the perfect product to use in a casserole when I wanted to have the casserole consistency in 30 minutes.
This dish is really quite delicious. I hope you enjoy it and have a great upcoming week!
Til next time,
BEETROOT CASSEROLE WITH COCONUT CREAM
(Makes a side dish that serves 4 people)
Here are some of my favorite flavors all put in a pan together, letting them make harmony in the oven over time. The stronger the flavor of the sausage and cheese you choose to use, the deeper the taste of the casserole. I combined sweet potatoes and baking potatoes but you could use just baking potatoes if you will. Instead of the tomato slices and vegetable broth, you can use tomato juice as the liquid.
So, there are many options once again, all bringing the deliciousness to your dinner table the way you like it the best. I hope you enjoy it!
Till next time
Chorizo & potato casserole